Title: Gold Coin Eggs
Categories: Ethnic, Cheese/eggs
Yield: 10 Servings

-----------------------------------SAUCE-----------------------------------
1/4 ts Red pepper flakes
2 Scallions (green & white
-parts), finely chopped
1 ts Minced fresh ginger
1/2 ts Sugar
4 ts Rice vinegar
1/2 c Hot water
4 ts Light soy sauce
2 ts Oriental sesame oil
----------------------
8 lg Eggs, hard-cooked
8 ts Cornstarch
Oil for frying

Mix together the ingredients for the sauce; set aside. Peel the eggs; slice
into 1/4 inch slices. Coat with cornstarch. Heat a thin layer of oil in a
frying pan. Fry egg slices on both sides until golden. Arrange cooked
slices on a serving platter. Add sauce ingredients to the oil in the pan
and heat. Pour over eggs; serve immediately. Yield: 10 - 12 servings.
Typed in MMFormat by cjhartlin@msn.com Source: The Martha Stewart Cookbook.

Posted to MM-Recipes Digest V4 #8 by cjhartlin@email.msn.com on Feb 22,
1999