Ingredients:

• 4 hard-boiled eggs
• 1 tbsp tea or 2 tea bags.
• 1tbsp. soy sauce
• 1 whole star anise
• 1 tsp. salt

Directions:

1. Craze the shells of the hard-boiled eggs by tapping them gently with a spoon.
2. Put 2 cups of water in a saucepan with the other ingredients and bring to the boil.
3. Put in the eggs and simmer gently for 30 minutes.
4. Remove the shells, cut into quarters and serve hot as a main dish.

Ingredients:

    * 20 quail eggs, hard boiled and shelled
    * 2 tbsp flour
    * 1 carrot, boiled and cut into bite-size pieces
    * 1 small bamboo shoot, boiled and cut into bite-size pieces
    * 1 small onion, boiled and cut into bite size pieces
    * 1 green pepper
    * 2 medium dried Chinese mushrooms, soaked in water and quartered (reserve mushroom water)
    * Oil for deep-frying

Sauce:

    * 3 tbsp ketchup
    * 2 tbsp vinegar
    * 2 tbsp sugar
    * 2 tsp cornstarch
    * ½ cup mushroom water
    * ¼ tsp salt

Directions:

1. Coat eggs with flour and deep-fry in heated oil. Dropping them in the oil one by one, till the color changes to a light brown. Deep-fry the vegetables in the same manner for 2 minutes. Drain on paper towels.
2. Combine ingredients for Sauce.
3. Heat 4 tbsp oil. Add and heat Sauce until thick then add eggs and vegetables. Cook until heated through.

Ingredients:

• 2 eggs
• 5 oz. beef
• 1/2 onion
• 4 cloves shallot
• 2 tomatoes

Seasoning:

• 1/8 tsp salt
• Pinch of pepper
• ¼ tbsp cornstarch
• 2 tsps water

Marinade:

• 1 tsp light soy sauce
• 1 tsp sesame oil
• 1/2 tsp cornstarch
• 1/8 tsp sugar

Directions:

1. Whisk egg and stir in seasoning. Fry to make 3 to 4 egg pancakes.
2. Mince and mix beef with marinade.
3. Dice onion, shallot and tomatoes.
4. Stir fry shallot and onion with 1 tbsp of oil until fragrant. Add minced beef and fry until 70% cooked. Then put in tomatoes. Mix well to form filling.
5. Spread out pancake. Place filling on pancake and roll it up.
6. Dab egg omelet with cornstarch. Fry with 1 tbsp of oil until stiff and dish up. Cut into slices and serve.

Ingredients:

    * 3 oz ground pork
    * 1 tsp wine
    * 1 tbsp soy sauce
    * 2 eggs
    * 1 tsp ginger juice
    * 1 tsp salt
    * 1 cup broth or water
    * 1 tsp sesame oil
    * 1 tsp soy sauce

Directions:

1. Mix ground pork with wine and soy sauce.
2. Beat eggs and add ginger juice, salt, broth (or water), and meat. Mix well and place in a deep dish.
3. Steam for 20 minutes or until eggs are set.\
4. Sprinkle with 1 tsp sesame oil and 1 tsp soy sauce and serve

This is a Northern Chinese recipe

Ingredients:

    * 1 tbsp oil
    * ½ cup ground beef or pork, tightly packed
    * 3 tbsps chopped scallions
    * 2 tsps soy sauce
    * 4 eggs, beaten
    * 1 ½ cups clear broth or water
    * Large pinch of salt

Directions:

1. Heat the oil in a pan, add the meat, scallions and soy sauce and stir-fry for 2 minutes. Mix the eggs with the broth or water and salt.
2. Place the meat mixture in a heatproof serving bowl and pour the egg mixture over the top. Cover and steam for 15 minutes or until the custard is firm. Serve

Ingredients:

• 1 small can crab, cartilage removed and meat flaked. Sprinkle with 1 tsp Chinese rice wine or sherry
• 5 egg whites
• ½ cup milk
• 1 tsp green onion, minced (white part)
• A dash of MSG (optional)
• 1 tbsp cornstarch
• 4 tbsp lard or shortening
• 3 lettuce leaves

Directions:

1. Beat egg whites, gradually adding milk, until stiff. Carefully fold in the crabmeat, onion, salt, MSG and cornstarch.\
2. Preheat wok and lightly spread lard over the hot surface. Remove wok from heat when lard begins to smoke, then pour in mixture quickly. Stir easily, in quick movements, until mixture becomes set. You may replace the wok over low heat for a few minutes if necessary but pay close attention to the heat, being sure the eggs do not brown.

Ingredients:

    * ½ lb spinach
    * 5 eggs
    * 8 tbsp oil
    * 1 ½ tsp salt
    * Dash of MSG

Directions:

1. Thoroughly wash spinach and cut into 3 sections.
2. Beat eggs lightly, adding ½ tsp salt.
3. Heat 4 tbsp oil and scramble eggs. Remove to a plate.Heat remaining 4 tbsp oil and fry spinach until tender, adding 1 tsp salt.
4. Add scrambled eggs to spinach and mix.

Ingredients:

    * 2 tbsp. oil
    * 12 large Fresh Eggs
    * 1 1/2 lbs. boneless pork, slivered
    * 3 cups Oriental dried black mushrooms, rehydrated and thinly sliced
    * 4 quarts cabbage, thinly sliced
    * 3 cups green onions, shredded
    * 1 cup carrot, grated
    * 3/4 cup Cooking sauce

Sauce:

    * 1 tbsp. garlic, minced
    * 1 tbsp. ginger, minced
    * 1/4 cup soy sauce
    * 1/4 cup dry sherry
    * 3 tbsp. sesame oil
    * 1 tbsp. cornstarch
    * 3/8 tsp. white pepper

Directions:

1. Heat 2 tbsp. oil in large wok or sauté pan.
2. Pour eggs into wok and cook, stirring until softly scrambled. Remove from pan and set aside.
3. Add pork and stir fry until cooked. Remove from pan and add to cooked eggs.
4. Add mushrooms, cabbage, onions and carrot and stir fry until vegetables start to soften.
5. Add cooking sauce, pork and eggs and continue to cook until eggs and pork are reheated through and vegetables are just cooked.
6. DIRECTIONS FOR COOKING SAUCE:(makes 3/4 cup) Combine all ingredients. Stir just before using.
7. ASSEMBLY: Prepare omelet. Place 1 cup filling on one side. Fold over and slide onto serving plate.

Ingredients:

    * 6 eggs
    * 3 tbsp oil, or more
    * 1 tbsp soy sauce
    * ½ tbsp vinegar
    * ½ tbsp sugar
    * 1/8 tsp MSG

Directions:

1. Heat 1 ½ tbsp oil and fry eggs individually, first breaking each into a small bowl. When egg has set, fold over in half-moon shape, seal edge tightly, and remove to a plate. Add oil as needed during frying.
2. Place eggs in pan again, adding soy sauce, vinegar, sugar, and MSG. Bring to a boil, remove from pan, and serve hot.

Ingredients:

 3 eggs
 1 tsp. salt, or to taste
 1/2 tsp. scallions, chopped
 5 tsp. vegetable oil


Chinese Recipe : Egg Pancake

Ingredients:

•  3 eggs
•  1 tsp. salt, or to taste
•  1/2 tsp. scallions, chopped
•  5 tsp. vegetable oil

Directions:

1. Beat the eggs in a bowl and add the scallions and salt, mixing well.
2. Heat the oil in a wok over high heat until the surface ripples. Add the eggs and swirl the pan so the egg over the surface evenly. Turn the heat to low and low and cook until the bottom of the pancake is set and browned, turn and cook until browned on the other side.

Ingredients:

    * ½ lb ham, chopped
    * 1 tbsp chopped onion
    * ¼ tsp salt
    * Dash pepper
    * 3 eggs, beaten lightly
    * 2 tbsp flour, or more
    * 3 slices bread, trimmed and diced
    * 1 cup dry vermicelli cut into ½ inch lengths
    * Oil for deep-frying

Directions:

1. Mix chopped ham, onion, salt, pepper, eggs and diced bread together, adding about 2 tbsp flour, enough to make a thick paste.
2. Using a teaspoon, form mixture into about 30 balls.
3. Roll balls in cut dry vermicelli.
4. Heat oil and deep fry balls until golden brown. The fried vermicelli will curl up to male the balls resemble chestnut burn. Serve hot.