Chinese Eggs

[Mama Mangia]

Chinese Eggs


4 tbsp. butter
6 tbsp. flour

Blend and add:
3 cups tomatoes
4 hard boiled eggs, diced
1½ c. boiled rice
4 tbsp. chopped celery
2 tbsp. chopped onion
4 tbsp. chopped green pepper
½ c. pimiento cheese, cut fine


Fry in butter slowly for 15 min. -OR- Pour into buttered dish, bake 25 min. Serves 8.

[CanMan]

Much different (and probably better) than the Chinese Eggs I'm more familiar with, which take a 100 years to make, or longer.

[Mama Mangia]

LOL! I haven't got that long!

[CanMan]

I do have a recipe for a shorter version, but I still say that your recipe is probably far more popular.

Chinese Thousand-year-old Eggs

Called thousand-year eggs, even though the preserving process lasts only 100 days. They also may be purchased individually in Oriental markets.

2 cup Very strong black tea
1/3 cup Salt
2 cup Each ashes of pine wood,
Ashes of charcoal and ashes
From fireplace
1 cup Lime*
12 Fresh duck eggs

1. Combine tea, salt, ashes and lime. Using about 1/2 cup per egg, thickly coat each egg completely with this clay-like mixture.

2. Line a large crock with garden soil and carefully lay coated eggs on top. Cover with more soil and place crock in a cool dark place. Allow to cure for 100 days.

3. Remove coating by scraping eggs and rinse under running water to clean thoroughly.

4. Crack lightly and remove shells. The white of the egg will appear a gray-to-black, translucent Amber color and have a gelatinous texture. The yolk, when sliced, will be a grayish-green color.

To Serve:

1. Cut into wedges and serve with:

2. Sweet pickled scallions or any sweet pickled vegetable and Sauce of 2 tablespoons each vinegar, soy sauce and rice wine and 1 tablespoon minced ginger root.

Servings: 12

Note: *Available in garden stores and nurseries.

Source: From “The Regional Cooking of China” by Margret
Gin and Alfred E. Castle, 101 Productions, San
Francisco, 1975.

[jpshaw]

Dr. Zues (Spelling?) was right. There are green eggs and ham. I will stick with Mamas eggs.