Gold coin eggs

10 Servings

Ingredients

Quantity Ingredient
¼ teaspoon Red pepper flakes
2 Scallions (green & white parts), finely chopped
1 teaspoon Minced fresh ginger
½ teaspoon Sugar
4 teaspoons Rice vinegar
½ cup Hot water
4 teaspoons Light soy sauce
2 teaspoons Oriental sesame oil --------------------
8 larges Eggs, hard-cooked
8 teaspoons Cornstarch
Oil for frying

Directions

SAUCE

Mix together the ingredients for the sauce; set aside. Peel the eggs; slice into ¼ inch slices. Coat with cornstarch. Heat a thin layer of oil in a frying pan. Fry egg slices on both sides until golden. Arrange cooked slices on a serving platter. Add sauce ingredients to the oil in the pan and heat. Pour over eggs; serve immediately. Yield: 10 - 12 servings.

Typed in MMFormat by cjhartlin@... Source: The Martha Stewart Cookbook.

Posted to MM-Recipes Digest V4 #8 by cjhartlin@... on Feb 22, 1999

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