Fried Eggs Shanghai-Style Recipe

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Fried Eggs Shanghai-Style Ingredients

1/4 lb crab meat (or lobster)
6 egg whites
1/2 cup milk
2 green onions
5 leaves boston lettuce
1 tsp sherry
1 pinch salt
2 tsp cornstarch
3 tbsp peanut oil

A Recipe for
Fried Eggs Shanghai-Style

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This Recipe for Fried Eggs Shanghai-Style is one of thousands in the Recipes-to-go Asian Cookbook.

Food Tip
Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.

Fried Eggs Shanghai-Style Recipe
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This is a recipe for Fried Eggs Shanghai-Style from the recipe cookbook of Recipes-to-go (Asian)

Food Tip
When you want steak to be cooked rare but dont want to have to cut into to see if it is cooked properly just push on it lightly then push on your cheek and if it feels just like your cheek it is cooked rare

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Fried Eggs Shanghai-Style

Food Tip
If raisins are dried out or sugary, put them in a heat-proof container and cover them with boiling water. Let them stand for approximately 5 minutes, drain and pat dry. This process will plump up the raisins.

Fried Eggs Shanghai-Style Directions

This recipe will introduce you to an inexpensive gourmet treat.

Preparation: Flake crab meat into strands, removing any cartilage.
Mix with sherry. Wash onions; remove roots and greens; finely mince
white part. Wash and pat dry lettuce leaves; arrange on round serving
plate. In a mixing bowl, beat egg whites. When eggs begin to stiff-
en, slowly add milk. When eggs are stiff, fold in crab, onions, salt
and cornstarch. Eggs will tend to break down at this point into a
frothy soup.

Stir-frying: Heat wok to medium hot. Add oil. When oil is heated,
add egg mixture, carefully folding and turning while eggs become
firm. Remove to serving platter. Serve.

Serves: 6

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Fried Eggs Shanghai-Style Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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