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

2. Meanwhile mince or grind pork. Blend cornstarch and cold water to a paste; then add to pork along with sherry and ginger juice, mixing well.

Divide mixture into 12 parts. Form each into a ball, then flatten into a thick patty.

3. Cool eggs thoroughly under cold running water; then shell. Cut each egg in half lengthwise. Then cut a small slice from the back of each half so that it will lie flat when turned yolk side up.

4. Arrange eggs yolk-side up on a shallow heatproof dish; top each with a meat patty. Steam for 10 minutes (see "How-to Section"). Drain eggs, reserving the liquids.

5. Heat oil. Carefully lower in stuffed eggs, meat-side up. Deep-fry, basting with hot oil, until golden. Drain on paper toweling.

6. Meanwhile in a saucepan blend steaming liquids, soy sauce, salt, sugar, and remaining cornstarch. Bring to a boil, stirring to thicken. Then pour sauce over eggs and serve at once. VARIATION: For the pork, substitute beef.

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.