Preparation:
HEAT WATER TO A BOIL IN A STOCKPOT, OVER A HIGH FLAME ADD BEEF OR PORK AS USED RETUTN TO THE BOIL, REDUCE HEAT TO A SLOW ROLLING BOIL, AND SIMMER FOR 2 HOURS, UNTIL MEAT FLAKES EASILY INTO STRINGS REMOVE FROM POT AND DRAIN HEAT SHORTENING IN A SKILLET, OVER A MODERATE FLAME ADD ONIONS, HEAT AND STIR FOR 8-10 MINUTES, UNTIL GOLDEN ADD EGGS, SALT, PEPPER, AND DRAINED MEAT HEAT AND STIR UNTIL EGGS ARE WELL COOKED SERVE HOT, OVER HOT COOKED RICE |
