Braised Pigeon Eggs Recipe
These Braised Pigeon Eggs taste incredible ! Try out this egg, bamboo shoots and mushroom dish as a side course with rice or noodles and tell me if you like it ! Your suggestions for these Braised Pegion Eggs are welcome !
Ingredients
4 pigeon eggs
1 bamboo shoot, sliced
2 mushrooms, sliced
1/2 cup water
1/4 cup flour
1 cup oil
Sauce:
2 tablespoons soy sauce
1/2 teaspoon sugar
1 tablespoon sherry
1 teaspoon cornstarch
Directions
Boil the eggs for 5 minutes, remove from the pan and run them under cold water.
When cold, shell them.
Boil the bamboo shoot and mushrooms in water for 5 minutes; remove and set aside.
Soak cooked eggs in the sauce mixture for a few minutes and then roll in the flour.
Heat a pan with the oil and when it is very hot fry the eggs until they are brown, then remove and drain.
Pour away the oil except for 3 tablespoons of it and reheat the pan.
Add bamboo shoots, mushrooms and sauce mixture and heat.
Add the eggs and simmer for 10 seconds.
Serve very hot in a shallow dish.
When cold, shell them.
Boil the bamboo shoot and mushrooms in water for 5 minutes; remove and set aside.
Soak cooked eggs in the sauce mixture for a few minutes and then roll in the flour.
Heat a pan with the oil and when it is very hot fry the eggs until they are brown, then remove and drain.
Pour away the oil except for 3 tablespoons of it and reheat the pan.
Add bamboo shoots, mushrooms and sauce mixture and heat.
Add the eggs and simmer for 10 seconds.
Serve very hot in a shallow dish.
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