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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: FRIED EGGS SHANGHAI-STYLE
 Categories: Chinese, Eggs
      Yield: 6 servings
 
    1/4 lb Crab meat (or lobster)
      6    Egg whites
    1/2 c  Milk
      2    Green onions
      5    Leaves Boston lettuce
      1 ts Sherry
      1 pn Salt
      2 ts Cornstarch
      3 tb Peanut oil
 
  This recipe will introduce you to an inexpensive
  gourmet treat.
  
  Preparation:  Flake crab meat into strands, removing
  any cartilage. Mix with sherry.  Wash onions; remove
  roots and greens; finely mince white part. Wash and
  pat dry lettuce leaves; arrange on round serving
  plate. In a mixing bowl, beat egg whites.  When eggs
  begin to stiff- en, slowly add milk. When eggs are
  stiff, fold in crab, onions, salt and cornstarch. Eggs
  will tend to break down at this point into a frothy
  soup.
  
  Stir-frying:  Heat wok to medium hot.  Add oil.  When
  oil is heated, add egg mixture, carefully folding and
  turning while eggs become firm. Remove to serving
  platter.  Serve.
 
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