“SPECIAL BREADED BOILED EGG WITH SWEET AND SOUR SAUCE”

Yield : 5 servings
Preparation Time : 10 minutes
Total Time : 35-40 minutes

Ingredients :
5 pcs. Whole Fresh Eggs For the Sauce :
100 grams. Bread Crumbs 4 tablespoons brown sugar

¼ cup flour 2 1/2 tablespoons tomato ketchup

2 pcs egg (for breading) 1/3 cup rice vinegar or white vinegar
1 tbsp. salt 1/2 teaspoon soy sauce
1 tbsp. pepper 2 teaspoon cornstarch dissolved in 5 teaspoons of water

Procedure :
Get the eggs and boiled it for 5 minutes, after, peel the egg shell and set aside
Prepare the breadcrumbs, egg and flour in a separate bowls for breading. Arrange the breading
ingredients left to right.
 Bowl 1: flour
 Bowl 2: egg
 Bowl 3: breadcrumbs
 Place the prepared boiled egg at the far left, next to the bowl with the flour.
Turn the boiled eggs around in the flour to coat both sides. Pick up the eggs and gently drop it
into the egg bowl.
Pick up the boiled eggs out of the beaten eggs, give it a wiggle to get rid of any excess egg, and
drop it into the bread crumbs.
Turn the eggs around in the bread crumbs, pressing the crumbs gently into the eggs to stick.
In a large skillet, heat the oil until shimmering. Add the boiled eggs, two at a time (or more,
depending on the size of your skillet) and fry until deep golden brown and cooked through. This
should take about 3 minutes per side, flipping as needed.
Set aside.
For the Sauce :
 Combine the sugar, ketchup, vinegar, and soy sauce in a bowl.
 Mix the combined ingredients using a balloon whisk or fork.
 Heat a saucepan then pour-in the sugar-ketchup-vinegar-soy sauce mixture. Stir once in a
while and bring to a boil.
 Pour-in the cornstarch diluted in water then continue stirring until the texture becomes
thick.
 Turn of the heat and transfer the sweet and sour sauce to a sauce bowl then serve.

RHONA ERICHA A. MISAL

BTLED HE 3A DAY