Recipe - Hard-Boiled Salt Eggs

4 Salt eggs (allow 1 per
serving)
Water to cover
1 (up to)
2 tablespoon Peanut oil

1. Wash salt eggs to remove the brine. Then place in a saucepan with cold
water and cook slowly 25 to 30 minutes.

2. Shell eggs and cut each in half or quarters.

3. Heat peanut oil to smoking; then pour over eggs. Serve with rice.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.