Sherry And Egg Recipes

Steps:

• Prepare a heat-proof container of water with a sous vide cooker. Set temperature to 150 degrees F (66 degrees C).
• Fill a bowl with enough ice water to cover eggs.
• Fill a saucepan with water and bring to a boil. Add eggs to the boiling water and cook until whites are set, exactly 5 minutes. Move the eggs to the ice bath for at least 1 minute to stop the cooking.
• Place eggs into the sous vide water bath; set timer for 40 minutes. Serve immediately or refrigerate and reheat for a few minutes in the sous vide or a bowl of hot water.

Steps:

• Crack the shell and put the unbroken whole egg in a cocktail glass; fill with sherry - 2 to 3 ounces according to the size of the egg.

Steps:

• Brown pork with sesame oil, when no longer pink, add ginger and garlic.
• Add veggies, soy sauce, sherry, and oyster sauce. Cook until sprouts are translucent or kind of see through. Set aside to cool.
• When cool put 2 Tb filling on 1 egg roll wrapper. Add water to beaten egg, this is for brushing the edge of the wrapper so it will stick/stay closed.
• Face wrapper with corner facing you, so that it looks like a diamond. Fold corner over filling, tuck in sides and roll up. Brush the top of the wrapper, the one with folded corner up, with egg mixture so will stay closed. Should only take one swipe.
• Heat deep fryer with oil. You can try a skillet with about 1-2 cups of oil. Fry at once, or put in Ziplock bags and freeze, these are actually better to fry frozen, as they retain their filling better.
• Fry until golden brown, about 2-3 minute Careful, they burn easily!

Steps:

• Melt butter in a large skillet over medium high heat. Saute bell pepper and mushrooms until tender, then stir in broth and flour and cook, stirring, until thickened. Add chicken, heat through and remove from heat.
• In a small bowl combine sour cream, egg yolks, pimento, sherry, salt and pepper and mix together. Add this mixture to chicken mixture in skillet and heat thoroughly, stirring. Serve hot.

Steps:

• Bring stock, soy sauce, Sherry, ginger, and garlic to a boil in a 2-quart heavy saucepan. Remove ginger and garlic with a slotted spoon and discard. Stir in noodles and simmer, uncovered, until tender, about 4 minutes. Stirring soup in a circular motion, add eggs in a slow, steady stream. Simmer, undisturbed, until strands of egg are cooked, about 1 minute. Remove from heat and stir in scallions (to taste) and sesame oil. Season with salt.