Braised Pigeon Eggs
|Bamboo shoot||1 , sliced|
|Mushrooms||2 , sliced|
|Water||1⁄2 Cup (8 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Oil||1 Cup (16 tbs)|
|Soy sauce||2 Tablespoon|
Boil the eggs for 5 minutes, remove from the pan and run them under cold water.
When cold, shell them.
Boil the bamboo shoot and mushrooms in water for 5 minutes; remove and set aside.
Soak cooked eggs in the sauce mixture for a few minutes and then roll in the flour.
Heat a pan with the oil and when it is very hot fry the eggs until they are brown, then remove and drain.
Pour away the oil except for 3 tablespoons of it and reheat the pan.
Add bamboo shoots, mushrooms and sauce mixture and heat.
Add the eggs and simmer for 10 seconds.
Serve very hot in a shallow dish.