Serves: 8
Total Calories: 262

1/2 cup dried shark's fin
2 stalks scallion
2 slices ginger root
1 cup Stock, Chicken or favorite stock
2 tablespoons sherry
1/2 teaspoon salt
dash pepper
2 tablespoons oils
6 eggs
1/2 teaspoon salt
3 to 4 tablespoons oils

1. Soak shark's fin. Cut scallions in 1-inch sections. Slice ginger root.

2. Combine stock, sherry, salt and pepper.

3. Heat oil. Add scallions and ginger root stir-fry a few times. Add shark's fin and stock-sherry mixture. Heat quickly then simmer, covered, 5 minutes over medium-low heat. Drain, discarding liquid, scallions and ginger root.

4. Beat eggs, then season with remaining salt. Stir in shark's fin.

5. Heat remaining oil. Add egg mixture and stir in quickly a few times, but do not scramble. Cook until eggs begin to set, shaking or tilting the pan gently to distribute eggs over its surface and insure even cooking. (The uncooked part will roll around and under the cooked part.). When the bottom begins to set, slowly fold omelet over with a spatula. Let it brown lightly while keeping the inside still soft and semi-liquid. Serve at once.

VARIATION:
* Omit steps 2 and 3. Place the shark's fin in a saucepan with water to cover. Add 1 scallion stalk, sliced 1 slice fresh ginger root, crushed and 2 tablespoons sherry. Bring to a boil then simmer 15 minutes. Rinse and drain then add fins to the beaten eggs, along with the salt, 1 tablespoon sherry, a dash of pepper, and 1 slice fresh ginger root and 1 scallion, both minced. Cook egg mixture as in step 5.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutritional Facts:

Serves: 8
Total Calories: 262
Calories from Fat: 119

More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
*Egg Dishes
Basic Deep-Fried Egg Foo Yung
Basic Egg Pudding
Basic Omelet
Basic Omelet with Variations
Basic Pan-Fried Egg Foo Yung
Basic Pan-Fried or Deep-Fried Egg Foo Yung: Combinations
Basic Steamed Eggs
Basic Steamed Eggs: Ingredients
Basic Stirred Eggs
Basic Stirred Eggs with Variations
Basic Stuffed Omelets
Chicken Soufflé
Coin Purse Eggs
Crabmeat Soufflé I
Crabmeat Soufflé II
Deep-Fried Coated Eggs
Deep-Fried Eggs And Vegetables
Egg Pouch Omelets
Egg Pouch Omelets: Filling
Egg Pudding With Dried Scallops
Fish Soufflé
Fried Eggs With Soy Sauce
Ham Egg Foo Yung
Hard-Boiled Salt Eggs
Iron Pot Eggs
Oyster Omelet
Oyster Pancakes
Pork And Shrimp Egg Foo Yung
Roast Pork Egg Foo Yung
Shark's Fin Omelet I
Shark's Fin Omelet II
Shrimp And Bean Sprout Soufflé
Shrimp Pancakes
Shrimp Soufflé
Soy Duck Eggs
Soy Eggs
Steamed Eggs And Fish Fillets
Steamed Eggs And Stir-Fried Pork
Steamed Eggs With Clams in their Shells
Steamed Eggs With Whole Lobster
Steamed Gold-and-Silver Eggs
Steamed Omelet Rolls
Steamed Preserved Eggs
Steamed Three-Kinds-of-Eggs
Stirred Eggs And Fish
Stirred Eggs And Pork I
Stirred Eggs And Pork II
Stirred Eggs And Pork III
Stirred Eggs With Pork And Shrimp
Stirred Eggs With Pork And Vermicelli
Stuffed Eggs: Hard-Boiled, Steamed and Deep-Fried
Stuffed Omelet: Pork Filling
Stuffed Omelet: Shrimp Filling
Sweet-and-Pungent Preserved Eggs
Tea Eggs
Vegetable Soufflé