Serves: 8
Total Calories: 51

water to cover
6 eggs
3/4 pound lean pork
1 tablespoon cornstarch
3 tablespoons water
1 tablespoon sherry
1 teaspoon ginger juice
oil for deep-frying
1 cup steaming liquids
2 tablespoons soy sauce
1/2 teaspoon salt
1 teaspoon sugar
1 tablespoon cornstarch

1. Place eggs in cold water to cover. Bring to a boil, then simmer gently 12 to 15 minutes.

2. Meanwhile mince or grind pork. Blend cornstarch and cold water to a paste then add to pork along with sherry and ginger juice, mixing well. Divide mixture into 12 parts. Form each into a ball, then flatten into a thick patty.

3. Cool eggs thoroughly under cold running water then shell. Cut each egg in half lengthwise. Then cut a small slice from the back of each half so that it will lie flat when turned yolk side up.

4. Arrange eggs yolk-side up on a shallow heatproof dish top each with a meat patty. Steam for 10 minutes (see HOW-TO, _Steaming). Drain eggs, reserving the liquids.

5. Heat oil. Carefully lower in stuffed eggs, meat-side up. Deep-fry, basting with hot oil, until golden. Drain on paper toweling.

6. Meanwhile in a saucepan blend steaming liquids, soy sauce, salt, sugar, and remaining cornstarch. Bring to a boil, stirring to thicken. Then pour sauce over eggs and serve at once.

VARIATION:
* For the pork, substitute beef.

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

Nutritional Facts:

Serves: 8
Total Calories: 51
Calories from Fat: 20

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