Sweet And Pungent Sauce For Eggs Recipes

SWEET AND SOUR SAUCE II

Steps:

• In a medium saucepan over medium heat, mix together water, distilled white vinegar, white sugar, tomato paste, pineapple tidbits and cornstarch. Cook, stirring occasionally, 15 minutes, or until mixture reaches desired color and consistency.

SWEET-AND-PUNGENT SAUCE FOR EGGS

Steps:

• 1. Combine all ingredients in a saucepan. Cook, stirring, over medium heat to blend. 2. Pour sauce over fried eggs and serve. VARIATION: * Omit the soy sauce. Add instead 1 tablespoon oil, 1/2 teaspoon salt and 1 scallion stalk, minced.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

SWEET POTATO AND EGG SKILLET

Steps:

• In a large cast-iron or other heavy skillet, heat the butter over low heat. Add sweet potatoes, garlic, 1/4 teaspoon salt and thyme; cook, covered, until potatoes are almost tender, 4-5 minutes, stirring occasionally. Stir in spinach just until wilted, 2-3 minutes., With the back of a spoon, make 4 wells in potato mixture. Break an egg into each well. Sprinkle eggs with pepper and remaining salt. Cook, covered, on medium-low until egg whites are completely set and yolks begin to thicken but are not hard, 5-7 minutes.

SWEET-AND-PUNGENT BEEF BALLS

Steps:

• BEEF BALLS: In a large bowl, combine ground beef with minced onion.
• Add egg, bread crumbs, salt, and pepper.
• Blend well but do not overhandle meat.
• Form into walnut-size balls.
• Heat stock to boiling.
• Add beef balls a few at a time (to keep temperature of stock from dropping to rapidly) and simmer, covered, until done, about 30 minutes.
• SWEET-N-PUNGENT SAUCE.
• Bring stock to a boil.
• Add sugar, stirring, and cook another minute to dissolve.
• Add vinegar; cook 1 minute more.
• Meanwhile blend cornstarch, soy sauce, and water to a paste.
• Then stir in to thicken.
• Pour sauce over cooked beef balls.
• Variations: For the sugar use brown sugar or honey.
• For the vinegar, use cider vinegar.
• For the soy sauce, use heavy soy sauce.

SWEET-AND-PUNGENT PRESERVED EGGS

Steps:

• 1. Prepare a sweet-and-pungent sauce (search for "Category: Sweet-and-Pungent Sauces"). Keep warm in its saucepan. 2. Clean and shell preserved eggs (see HOW-TO, _Eggs, Preserved: To shell). Cut each in 4 slices. 3. Heat oil. Gently pan-fry egg sections 1 minute to heat. Then sprinkle lightly with the salt. 4. Add eggs to sweet-and-pungent sauce. Cook, stirring gently, to blend flavors (1 to 2 minutes) then serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

SWEET PICKLED EGGS

Steps:

• Cover eggs with water in a large pot. Cover with lid. Bring to a boil over medium-high heat. Boil gently for 10 minutes. Drain. Run cold water over eggs until they are cold. Shell eggs.
• Prepare the brine in a sauce pan by combining the vinegar, water, sugar and salt. Stir over medium heat until sugar is dissolved.
• Layer the eggs (whole) and onion rings in a sterilized 2 quart jar to within 1 inch of the top.
• Add pickling spice to brine. Swirl bag around for 30 seconds. Remove bag. Pour brine over eggs to fill jar with 1/4 inch from top. Seal with a sterilized lid. Store in the refrigerator for 1 to 2 weeks before serving. Serve chilled.