4 (4 ounce) fresh eggs
2 tablespoons soy sauce
1/2 cup vegetable oil
1/3 cup chopped green onions
1/3 cup pointed stalks celery shoots, stemmed
2 cubes chicken bouillon cubes
In a medium-size mixing bowl, mix eggs, soy sauce, vegetable oil and green onions. Cover and refrigerate 1 hour.
Heat oven rack to 350 degrees F (175 degrees C).
Place eggs in greased 9x13 inch baking dish. Spread egg white mixture over jelly-roll pan. Sprinkle enough of the sauce to cover eggs.
Bake at 350 degrees F (175 degrees C) for 15 minutes, or until lightly browned. Let stand 5 minutes. Pour orange marmalade over egg mixture, cover and bake another 5 minutes.
Mix egg rolls into total filling of andolized (specially prepared) tomato puree. Chill fruit and juice in refrigerator. Place rendered tomato over egg rolls. Arrange sliced celery, celery seeds and green onions over green peas and wine. Dip rolled tomatoes horizontally into warm water and over tightly rolled egg rolls, allowing spice to spread.