1/3 Photos of Baked Eggs, Peking Style
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.
My Private Note
Units: US | Metric
- 1Wash shrimp thoroughly. Drain. Dry them on a paper towel then chop fine.
- 2Beat eggs. Add stock, shrimp, salt, oil and sherry. Mix thoroughly.
- 3Pour mixture into a greased casserole dish.
- 4Bake in a 400° oven 15 minutes. Serve immediately before it falls.
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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