Szechuan Cloud Eggs with Mapo Tofu Mince

Ingredients

• 4 Eggs
• 200 g Ground Pork
• 100 g Silken Tofu
• 1 tbsp Doubanjiang
• 1 tsp Szechuan Peppercorns
• 0.25 tsp Cream of Tartar

Instructions

1. 1

   Separate eggs, keeping yolks intact in their shells.

2. 2

   Whisk whites with cream of tartar to stiff peaks.

3. 3

   Spoon whites onto a baking sheet in 4 mounds; create a well in the center of each.

4. 4

   Bake at 450°F for 3 minutes.

5. 5

   While baking, fry pork with doubanjiang and crushed peppercorns; fold in diced tofu.

6. 6

   Place a yolk into each egg white well and bake for another 3 minutes.

7. 7

   Serve the 'clouds' topped with the spicy Mapo pork mixture.