Baked Eggs, Peking Style Recipe #379366
This is a Chinese egg dish from Madame Wong's "Long-Life Chinese Cookbook" from 1977. Cannot be prepared in advance or frozen.
by kellychris
25 min | 10 min prep
SERVES 4 -6 , 1 casserole
- 4 ounces fresh shrimp, peeled and deveined
- 5 eggs
- 1/2 cup chicken stock
- 1 teaspoon salt
- 2 tablespoons oil
- 1 tablespoon sherry wine
- Wash shrimp thoroughly. Drain.Dry on paper towel.
- Chop fine.
- Beat eggs. Add stock, shrimp,oil, and sherry. Mix thoroughly.
- Pour mixture into a greased casserole dish.
- Bake at 400 degrees for 15 minutes.
- Serve immediately as it will fall.
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5 stars