Egg Crescents Recipe

Egg Crescents has a fine taste. Egg Crescents gets it taste from pork cooked in eggs and mushroom, flavored with sherry. Egg Crescents is inspired by many food joints across the world.




 Dried mushrooms2 Medium
 Boneless lean pork1⁄4 Pound, finely chopped or ground
 Sugar1⁄2 Teaspoon
 Soy sauce1 Teaspoon
 Dry sherry1 1⁄2 Teaspoon
 Fresh minced ginger1⁄4 Teaspoon
 Salt1⁄4 Teaspoon
 Salad oil3 Tablespoon
 Chinese cabbage1 , stir fried

Nutrition Facts

Serving size: Complete recipe

Calories 987 Calories from Fat 647

% Daily Value*

Total Fat 73 g112%

Saturated Fat 10.6 g53.2%

Trans Fat 0.8 g

Cholesterol 923 mg

Sodium 1705.3 mg71.1%

Total Carbohydrates 29 g9.7%

Dietary Fiber 9.3 g37.2%

Sugars 14.2 g

Protein 62 g124%

Vitamin A 770.3% Vitamin C 632.2%

Calcium 99.7% Iron 65.3%

*Based on a 2000 Calorie diet


Cover mushrooms with warm water, let stand for 30 minutes, then drain.
Cut off and discard stems; squeeze mushrooms dry and finely chop.
Mix together mushrooms, pork, sugar, soy, sherry, the 1/4 teaspoon salt, and ginger.
Beat eggs with the other 1/4 tea spoon salt.
Heat a wide frying pan over medium heat.
When pan is hot, add 2 tablespoons of the oil.
When oil is hot, ladle 2 tablespoons of beaten egg into pan in a circular motion so it forms a 3-inch circle.
Place 2 tea spoons pork filling in center of egg When egg sets on the bottom but is still liquid on top, fold circle in half with a spatula and turn over; press crescent together gently to seal.
Push to side of pan and make a second circle.
Continue cooking and turning first crescent for about 4 minutes or until filling is no longer pink (cut to test).
Remove to a warm platter and keep hot.
Repeat, adding more oil as needed, until all crescents have been cooked.
Serve as appetizers or arrange on a bed of stir-fried Chinese cabbage and serve as a main dish.