Chinese Eggs

The first time I’ve seen a recipe call for scraping an onion.

From a box sold in Canby, Oregon.

Chinese Eggs

1 cup rice
4 hard-cooked eggs
2 slices bacon, chopped and fried crisp
1 Tablespoon chopped green pepper
1 teaspoon scraped onion
2 Tablespoon chili sauce
1 cup grated nippy cheese
1 cup scalding milk
1/2 teaspoon salt
Pepper to taste

Cook rice in boiling, salted water, rinse in cold water and drain. Fill 8 ramekins or custard dishes up.

Cut eggs in half lengthwise; remove yolks and mash. Mix yolks with bacon, green pepper, onion and chili sauce. Fill egg whites with yolk mixture. Place a filled egg half in each rice nest.

Melt cheese in milk, season with salt and pepper and pour over rice and egg. Bake in moderate oven (350 degrees) about 35 minutes. Serve hot. Serves 8.

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