Instructions: 1. Place eggs in cold water to cover. Bring to a boil, then simmer gently 12 to 15 minutes. Shell, but leave eggs whole.

2. Meanwhile mince pork and scallion stalks; then combine with cornstarch, sherry, soy sauce and salt, blending well.

3. Coat each egg with about 3 tablespoons of the pork mixture, using a knife to spread mixture as evenly as possible.

4. Heat oil. Gently lower in coated eggs and deep-fry, basting with hot oil, until golden. Drain on paper toweling.

5. Cut eggs in half lengthwise. Serve on a bed of lettuce strips.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.