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Braised Pigeon Eggs

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These Braised Pigeon Eggs taste incredible ! Try out this egg, bamboo shoots and mushroom dish as a side course with rice or noodles and tell me if you like it ! Your suggestions for these Braised Pegion Eggs are welcome !
  Pigeon eggs 4
  Bamboo shoot 1 , sliced
  Mushrooms 2 , sliced
  Water 1⁄2 Cup (8 tbs)
  Flour 1⁄4 Cup (4 tbs)
  Oil 1 Cup (16 tbs)
For sauce
  Soy sauce 2 Tablespoon
  Sugar 1⁄2 Teaspoon
  Sherry 1 Tablespoon
  Cornstarch 1 Teaspoon

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.

Recipe Summary

Side Dish

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Braised Pigeon Eggs Recipe