Tuesday, January 6, 2009

Green Eggs and Ham

A Taiwanese friend gave me this recipe for Lu Dan, green eggs (if my Chinese is correct), today. I can't wait to try it out.

Eggs (unbroken)
Chicken broth
Star anise (plain anise might work too)

Toss it all in a pot and boil just a couple of minutes. Take eggs out and crack shells around entire egg in a couple of places. Put eggs back in and boil some more. A long time later, take the eggs out and eat them (after peeling, of course) with your favorite rice and fixin's.

Why green eggs? The white will be brown and the yoke will have a slight greenish tint to it and it will taste yummy!

Aren't you excited for Chinese New Year?!?!?!

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