1 of 3 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (147g) Recipe makes 4 servings
Calories 208
Calories from Fat 124		(59%)
Amount Per Serving		%DV
	Total Fat 13.9g	21%
	Saturated Fat 3.0g	15%
	Monounsaturated Fat 4.5g
	Polyunsaturated Fat 4.8g
	Trans Fat 0.0g
Cholesterol 308mg		102%
Sodium 754mg		31%
Potassium 186mg		5%
Total Carbohydrate 2.3g		0%
	Dietary Fiber 0.0g	0%
	Sugars 1.1g
Protein 14.4g		28%
detailed view... how is this calculated?

Baked Eggs, Peking Style

Recipe #379366 | 25 min | 10 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: kellychris
Jun 28, 2009

This is a Chinese egg dish from Madame Wong's "Long-Life Chinese Cookbook" from 1977. Cannot be prepared in advance or frozen.

SERVES 4 -6 , 1 casserole (change servings and units)

Ingredients

4 ounces fresh shrimp, peeled and deveined
5 eggs
1/2 cup chicken stock
1 teaspoon salt
2 tablespoons oil
1 tablespoon sherry wine

Directions

1
Wash shrimp thoroughly. Drain.Dry on paper towel.
2
Chop fine.
3
Beat eggs. Add stock, shrimp,oil, and sherry. Mix thoroughly.
4
Pour mixture into a greased casserole dish.
5
Bake at 400 degrees for 15 minutes.
6
Serve immediately as it will fall.

Questions about this recipe?

Featured Reviews for This Recipe

From: Rinshinomori

On Jul 8, 2009

This is delicious and soo easy to make! I can see using other seafood such as chopped scallops with this too or kamaboko. For color, I like to add minced green onion next time. It did not bake completely at 15 minutes and baked for 25 minutes total and it was perfectly baked then. I think this will go really well with ponzu sauce served on the plate along with this recipe. Very, very tasty! Thank you kellychris for posting this recipe. Made for Asian forum's unrated Asian Recipe tag.

0 people found this review helpful

Was this review helpful to you? YES | NO

Read all 1 reviews