Eggs three ways
Ingredients
- 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
Method
- 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.
- Wash bean sprouts and pluck off tails if desired.
- 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.
- Pour egg over bean sprouts and lightly stir-fry to scramble mixture. Remove from wok when egg is cooked. Transfer to a serving dish.
- Roll quail eggs in beaten egg, then roll in breadcrumbs.
- Heat oil over moderate heat. Lower coated quail eggs into oil and fry for about 3 minutes or until eggs are golden brown.
- With a slotted spoon, carefully transfer eggs to a serving dish. Serve immediately with other 2 dishes.
