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.
Ingredients
2 medium-size dried mushrooms
1/4 pound boneless lean pork, finely chopped or ground
1/2 teaspoon sugar
1 teaspoon soy sauce
1 1/2 teaspoons dry sherry
1/4 teaspoon each salt and minced fresh ginger
4 eggs
1/4 teaspoon salt
About 3 tablespoons salad oil
Stir-fried Chinese cabbage
Directions
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.
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.
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