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    You are in: Home / Recipes / Baked Eggs, Peking Style Recipe
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    Baked Eggs, Peking Style

    Baked Eggs, Peking Style. Photo by Rinshinomori

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Hey Jude's Note:

    This is an easy baked egg dish that is great for a lunch or snack. From my beat-up copy of Madame Wong's Long-Life Chinese Cookbook.

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    Units: US | Metric


    1. 1
      Wash shrimp thoroughly. Drain. Dry them on a paper towel then chop fine.
    2. 2
      Beat eggs. Add stock, shrimp, salt, oil and sherry. Mix thoroughly.
    3. 3
      Pour mixture into a greased casserole dish.
    4. 4
      Bake in a 400° oven 15 minutes. Serve immediately before it falls.

    Ratings & Reviews:

    • on July 08, 2009


      This is delicious and soo easy to make! I can see using other seafood such as chopped scallops with this too or kamaboko. For color, I like to add minced green onion next time. It did not bake completely at 15 minutes and baked for 25 minutes total and it was perfectly baked then. I think this will go really well with ponzu sauce served on the plate along with this recipe. Very, very tasty! Thank you kellychris for posting this recipe. Made for Asian forum's unrated Asian Recipe tag.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Baked Eggs, Peking Style

    Serving Size: 1 (295 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 415.8
    Calories from Fat 248
    Total Fat 27.6 g
    Saturated Fat 6.5 g
    Cholesterol 616.7 mg
    Sodium 1509.3 mg
    Total Carbohydrate 4.6 g
    Dietary Fiber 0.0 g
    Sugars 2.2 g
    Protein 28.7 g

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