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Egg Crescents

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Egg Crescents has a fine taste. Egg Crescents gets it taste from pork cooked in eggs and mushroom, flavored with sherry. Egg Crescents is inspired by many food joints across the world.
Ingredients
  Dried mushrooms 2 Medium
  Boneless lean pork 1⁄4 Pound, finely chopped or ground
  Sugar 1⁄2 Teaspoon
  Soy sauce 1 Teaspoon
  Dry sherry 1 1⁄2 Teaspoon
  Fresh minced ginger 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Eggs 4
  Salad oil 3 Tablespoon
  Chinese cabbage 1 , stir fried
Directions

Cover mushrooms with warm water, let stand for 30 minutes, then drain.
Cut off and discard stems; squeeze mushrooms dry and finely chop.
Mix together mushrooms, pork, sugar, soy, sherry, the 1/4 teaspoon salt, and ginger.
Beat eggs with the other 1/4 tea spoon salt.
Heat a wide frying pan over medium heat.
When pan is hot, add 2 tablespoons of the oil.
When oil is hot, ladle 2 tablespoons of beaten egg into pan in a circular motion so it forms a 3-inch circle.
Place 2 tea spoons pork filling in center of egg When egg sets on the bottom but is still liquid on top, fold circle in half with a spatula and turn over; press crescent together gently to seal.
Push to side of pan and make a second circle.
Continue cooking and turning first crescent for about 4 minutes or until filling is no longer pink (cut to test).
Remove to a warm platter and keep hot.
Repeat, adding more oil as needed, until all crescents have been cooked.
Serve as appetizers or arrange on a bed of stir-fried Chinese cabbage and serve as a main dish.

Recipe Summary

Cuisine: 
Chinese
Course: 
Appetizer

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