"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Colorful Stir Fry Egg Recipe

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This recipe for Colorful Stir Fry Egg, by , is from The Light Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



Egg 5 pcs
Preserved Duck Egg 1 pc
Salty Duck Egg 1 pc
Tomato 2 pcs
Chopped Parsley 2 stalks
Salt 1/2 tbsp
Light Soy Sauce 1 tbsp
Oil 2 tbsp

1) Remove dirt of salty duck eggs, steam with shell until cook, remove shell
2) Chop the cooked salty egg into small dices, both white and yolk
3) Remove dirt of preserved duck egg and shell, chop into small dices
4) Clean tomato, remove all seeds, chop into small dices
5) Heat wok with 2 tbsp of oil, stir fry tomato dices for 2 minutes
6) Dish up tomato with sauce, add 2 tbsp of cornflour and stir well
7) Remove shell and whisk egg, add seasoning, all dices and tomato, whisk
8) Heat wok with 3 tbsp of oil, pour in whisked and mixed egg
9) Stir fry until cooked, dish up and serve




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