1 cup peanut oil
3 100 year old eggs
1 salted egg
3 tbsp flour
1/2 tsp sugar
2 tsp wine vinegar
1/2 tsp salt
2 tomatoes
A Recipe for
Fried 100-Year Old Eggs
I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning. |
| John Barrymore |
The belly rules the mind. |
| Spanish Proverb |
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
| Julia Child |
This Recipe for Fried 100-Year Old Eggs is one of thousands in the Recipes-to-go Asian Cookbook.
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
If you enjoy this Fried 100-Year Old Eggs Recipe - you should enjoy the recipe collections you can find on the websites below:
If the headache would only precede the intoxication, alcoholism would be a virtue. |
| Samuel Butler |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollack |
This is a recipe for Fried 100-Year Old Eggs from the recipe cookbook of Recipes-to-go (Asian)
As a child my family's menu consisted of two choices: take it or leave it. |
| Buddy Hackett |
Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table. |
| The Anarchist Cookbook |
Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet. |
| Albert Einstein (1879-1955) |
Eat drink and be merry, for tomorrow they may make it illegal. |
| Anonymous |
The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
| Vince Staten |
Herb Tip |
I. Scrape ashes from B with a knife, wash. Cover B with water,
bring to a boil and cook 3 minutes (so that B is firmed). Drain,
cover with cold water a few seconds. Shell; quarter each B.
II. Break up yolk of C with fork and beat C until fluffy.
III. Mix in D gradually; add E, F, G, mix well.
IV. Dip H in boiling water a few seconds; remove skin and cut H into
slices.
COOKING:
1. Heat A to 375F.
2. Dip each B in C-G until well coated. Deep-fry until all sides are
golden brown.
3. Place in the middle of dish, garnish with H. Serve hot or cold.
From "An Encyclopedia of Chinese Food and Cooking" by Wonona W. and
Irving B. Chang, Helen W. and Austin H. Kutscher. Crown Publishers,
Inc. New York.
NOTE: This is a vast book with many interesting recipes and
variations. It has recipes tailored to folks with ulcers and
diabetics as well as the normal recipes. The format is a bit odd, but
the recipes I've tried have been good.
Posted by Stephen Ceideburg September 7 1990.
Serves: 1
Fried 100-Year Old Eggs Recipe brought to you by Recipes To-Go