Baked Eggs, Peking Style

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.

• Ready In: 25 mins
• Serves: 2

Ingredients

• 4  ounces fresh shrimp, shelled and deveined
• 5  eggs
• 1⁄2 cup  chicken stock
• 1  teaspoon salt
• 2  tablespoons  peanut oil
• 1  tablespoon sherry wine

Directions

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