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Pigeon Eggs In Tomatoes

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Try out your bowl of rice with these utterly delicious Pigeon Eggs in Tomatoes ! Tell me if you've enjoyed these baked eggs in tangy tomato gravy ! Your suggestions for these Pigeon Eggs In Tomatoes is welcome !
Ingredients
  Tomato juice 1⁄4 Cup (4 tbs)
  Flour 2 Tablespoon
  Ground ginger 1⁄2 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Soy sauce 2 Tablespoon
  Sherry 1⁄2 Cup (8 tbs)
  Onion 2 Tablespoon, finley chopped
  Bread crumbs 1⁄2 Cup (8 tbs), toasted
  Corn flakes 1⁄2 Cup (8 tbs), crumbled
Directions

Boil the eggs for 15 minutes, shell them and set them aside.
They will look gelatinous.
Mix together in a saucepan the tomato juice, flour, ginger, salt, pepper, soy sauce, sherry and onion.
Bring the ingredients to a boil, stirring constantly.
Arrange the eggs in a small baking pan and pour sauce over them.
Sprinkle with bread crumbs and corn flakes and bake in a hot oven at 450 degrees for about 5 minutes.
Serve very hot.

Recipe Summary

Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Boiled
Interest: 
Party

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