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Stuffed Eggs: Hard Boiled Steamed And Deep Fried

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You will thank me for posting this delicious Stuffed Eggs: Hard Boiled Steamed And Deep Fried recipe. My husband insisted that I had to make these Stuffed Eggs: Hard Boiled Steamed And Deep Fried dish the very same day we had it in a restaurant. Your hubby will love you for this.
Ingredients
  Eggs 6
  Lean pork 3⁄4 Pound
  Cornstarch 1 Tablespoon
  Water 3 Tablespoon
  Sherry 1 Tablespoon
  Ginger juice 1 Teaspoon
  Oil 2 Cup (32 tbs) (For Deep Frying)
  Steaming liquids 1 Cup (16 tbs)
  Soy sauce 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Sugar 1 Teaspoon
Directions

1. Place eggs in cold water to cover. Bring to a boil, then simmer gently 12 to 15 minutes.
2. Meanwhile mince or grind pork. Blend cornstarch and cold water to a paste; then add to pork along with sherry and ginger juice, mixing well. Divide mixture into 12 parts. Form each into a ball, then flatten into a thick patty.
3. Cool eggs thoroughly under cold running water; then shell. Cut each egg in half lengthwise. Then cut a small slice from the back of each half so that it will lie flat when turned yolk side up.
4. Arrange eggs yolk-side up on a shallow heatproof dish; top each with a meat patty. Steam for 10 minutes Drain eggs, reserving the liquids.
5. Heat oil. Carefully lower in stuffed eggs, meat-side up. Deep-fry, basting with hot oil, until golden. Drain on paper toweling.
6. Meanwhile in a saucepan blend steaming liquids, soy sauce, salt, sugar, and remaining cornstarch. Bring to a boil, stirring to thicken. Then pour sauce over eggs and serve at once.

Recipe Summary

Cuisine: 
Chinese

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