BAKED EGGS, PEKING STYLE

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Baked Eggs, Peking Style image

This is an easy baked egg dish that is great for a lunch or snack. From my beat-up copy of Madame Wong's Long-Life Chinese Cookbook.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 6

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

Steps:

  • Wash shrimp thoroughly. Drain. Dry them on a paper towel then chop fine.
  • Beat eggs. Add stock, shrimp, salt, oil and sherry. Mix thoroughly.
  • Pour mixture into a greased casserole dish.
  • Bake in a 400° oven 15 minutes. Serve immediately before it falls.

Nutrition Facts : Calories 415.9, Fat 27.6, SaturatedFat 6.5, Cholesterol 616.7, Sodium 1509.3, Carbohydrate 4.6, Sugar 2.2, Protein 28.8

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