Reviewed: May 7, 2008

I love this recipe. I have been searching for it ever since my brother's mother in law made it. The only thing I had to change was the kind of meat. My fiancee doesn't eat pork so I used veal. It's such a simple yet wonderful dish. I make it a lot for a midday meal.

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Alessandra

Cooking Level: Expert

Living In: Guelph, Ontario, Canada

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Reviewed: Oct. 14, 2007

Quite tasty, with no changes to the recipe. My local market only carries salty eggs already hard-cooked, so the variations using uncooked salty eggs aren't feasable, but the cooked white chopped up nicely in a food processor. I used a largish stoneware cereal bowl to cook it in, because my usual cooking bowls would have been too deep and narrow for cooking well. Next time, I'll try an egg fu yung gravy on the side.

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Danno

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Sep. 9, 2007

My husband actualy made this one, I've been baking all day and he wanted to do somthing nice, and I must say it was very nice. Everyone loved it and the kids asked for it in there lunches for school as well! We will definitly be making this again.

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FREGA

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Reviewed: May 6, 2007

It was ok. This didn't go well with broccoli...

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TheCambodianCook

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Pensacola, Florida, USA

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Reviewed: Mar. 9, 2007

Love this recipe! I used a non cooked salt egg and a regular egg to mix with the pork. Besides that I didn't change a thing. Next time I might add chestnuts since I've seen it before in this kind of recipe. Props to you for sharing!!

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WENDYL6425

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Reviewed: Dec. 13, 2006

Great-tasting! The best-tasting way I have found to fix salted eggs yet. :) My Cantonese employer said this tastes just like her mom's recipe. Thank you for a great recipe!

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annabananaruth

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Reviewed: Sep. 21, 2006

Nice, clear instructions. I agree with the other person, definately use 2 eggs, and just use them raw. I soaked and finely chopped some 4-5 chinese dried mushrooms to add to the mix and they were great - gave it a bit more "crunch". I think a small amount of black fungus could also do the trick - just soak them in cold water for a few minutes then finely chop and add to the mix.

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Moss

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Reviewed: Aug. 22, 2006

very good!! I can't believe I found a recipe for this. My mother's recipe was "a dash of this, a dash of that". I never figured it out. This tastes almost as good as mom's was. Only thing different was I used 2 salted eggs (my mom's homemade) and stirred it raw into the pork, instead of hard boiling first. I'll be making this again.

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Cooking Level: Intermediate

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Reviewed: Jul. 1, 2006

Mashing a hard boiled egg finely is rather hard, so I think it is easier to just mix the raw white of the salted egg together with the rest of the ingredients, and then make a little well on top of the patty and put the salted yolk in and steam them together. Very simple to make, and very delicious too. Thank you for posting.

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