Eggs three ways

Eggs three ways


  • Century Egg and Preserved Ginger
  • Century eggs 2
  • Preserved ginger slices

Bean Sprouts with Egg

  • Bean sprouts 150 g
  • Cooking oil 2 tsp Chopped garlic 1/2 tsp Salt    to taste
  • Ground white
  • pepper to taste
  • Egg 1, lightly beaten

Quail Eggs

  • Quail eggs 8, hard-boiled and shelled
  • Egg 1, lightly beaten Dried white
  • breadcrumbs 2 Tbsp
  • Cooking oil 4 Tbsp

These simple dishes make convenient starters or appetisers for a Chinese meal.

Serves 4


  1. Scrape paste off century eggs, then wash eggs well. Shell eggs and cut into wedges. Place on a serving dish together with slices of preserved ginger. Set aside.
  2. Wash bean sprouts and pluck off tails if desired.
  3. Heat oil in a wok and stir-fry garlic until fragrant. Add bean sprouts and lightly stir-fry for 30 seconds. Sprinkle in salt and pepper to taste.
  4. Pour egg over bean sprouts and lightly stir-fry to scramble mixture. Remove from wok when egg is cooked. Transfer to a serving dish.
  5. Roll quail eggs in beaten egg, then roll in breadcrumbs.
  6. Heat oil over moderate heat. Lower coated quail eggs into oil and fry for about 3 minutes or until eggs are golden brown.
  7. With a slotted spoon, carefully transfer eggs to a serving dish. Serve immediately with other 2 dishes.

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