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Chinese Eggs

eggs in Chinese recipes

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eggs in Chinese recipes

tralala | Mar 24, 2003 02:22 PM

Hello, still trying to get around eggs for allergy reasons, in recipes that use egg whites as part of the marinade, or for holding together fillings for dim sum. These recipes also use cornstarch: can I get around the egg by, say, doubling the cornstarch? Or can I just eliminate them altogether?

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