Text 4600, 84 rader
Skriven 2006-08-20 10:03:15 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: EGGS  60820
===================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> fried balut is good to eat.
 
 GJ> but how do you deal with the white?
 JW> 
 JW> I dunno. How do *you* deal with it?

I broke the egg into a saucer and carefully picked out the fetus with
attached, unconsumed yolk, allowing most of the white to drain off.
Then, after frying one side to firm up the yolk and body, flipped it
and poured the white over, so it covered the feathers.  Allow the yolk
to harden around the edges and flip again to firm the white over the
feathers, and serve.  Best sprinkled with salt and pepper and eaten
with knife and fork, accompanied by a slice of buttered toast.  On
that occasion I only had one balut left to cook, but that was OK, as
no-one else in the family felt all that hungry.
 
 JW> Have fun with your new invention. Start a cult franchise fast food
 JW> chain!
 
 GJ> As you have suggested it, I will allow you to take on the YellowKnife
 GJ> franchise at a special low price.

 JW> I have severe doubts as to the viability of that scheme!

I can't see why?  I think it would be a winner.  It would go well as
an appetiser for a main dish of fermented seal blubber.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: (AFA) Stir-Fried Eggs With Tomatoes (Jidan Chao Xihongshi
 Categories: Chinese
      Yield: 4 Servings
 
      6    Eggs, beaten
      2 ts Sesame oil
      1 ts Salt
      1 lb Fresh ripe tomatoes
      6    Whole scallions
  1 1/2 tb Peanut oil
    1/2 ts Salt
 
  "Whoever travels to the remoter parts of China is guaranteed some
  surprises. I experienced one in Yunnan province when I visited the
  tiny village of Yi Liang Gou Jie, a place that even my friends who
  live in the province had never been to.  A colorful place, it teems
  with activity and yet looks like something out of the 16th century.
  Everywhere our party went (photographer, his assistant, the driver,
  and me) crowds would surround us, peering at us as if we were some
  alien beings. This, of course, we were, with our Western garb,
  high-tech equipment, and strange language. Whenever we smiled, they
  would break out into congenial laughter.
  
  After some hours of walking around the town, we were famished.  We
  stumbled upon a rustic tea house/restaurant.  Quite unpretentious, it
  had no sign or nameplate, but someone's goat was tethered in front.
  We ordered the specialty of the house, Yunnan duck, several seasonal
  vegetable dishes, and this delectable stir-fry of eggs and tomatoes.
  It was quite a repast for the middle of nowhere at the no-name cafe.
  The delicate flavor of the fresh eggs was nicely balanced by the
  sweet acidity of the ripe tomatoes."
  
  In a medium-sized bowl, combine the eggs with the sesame oil and salt
  and reserve.
  
  Cut the tomatoes into quarters and then into eighths.  With the side
  of a cleaver or knife, crush the scallions and then finely shred them.
  
  Heat a wok until it is hot.  Add the oil, salt, and scallions and
  stir-fry for 30 seconds.  Then add the tomatoes and eggs and continue
  to cook stirring continually untl eggs are set, about 5 minutes.
  
  Quickly place on a platter and serve at once.
  
  From Hom, Ken.  The Taste of China.
 
MMMMM
 

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