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| Home -> [Asian, Cheese & Eggs, Chinese, Eggs, Entrees, Ethnic, Meats] -> [Eggs fu-yung Recipe] |
Eggs fu-yung
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Asian, Cheese & Eggs, Chinese, Eggs, Entrees, Ethnic, Meats |
Rating: |
0 |
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Ingredients:
| | SAUCE | | 1
| cup | Chicken broth | | 2
| tbsp | Soy sauce | | 1
| tbsp | Cornstarch | | 1/4
| cup | Water | | | EGG MIXTURE | | 6
| | Eggs | | 1 1/2
| cup | Pork, cooked, diced | | 2/3
| cup | Onions, small, thinly sliced | | 16
| oz | Canned bean sprouts, drained | | 4
| oz | Canned mushrooms, drained | | | -- (stems and pieces) | | 2
| tbsp | Fat or oil |
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Procedures:
| 1 | Mix broth and soy sauce. | | 2 | Heat to boiling. | | 3 | Mix cornstarch and water. | | 4 | Stir slowing into the broth. | | 5 | Cook, stirring constantly, until thickened. | | 6 | Keep warm while cooking egg mixture. | | 7 | Beat eggs until very thick and light. | | 8 | Fold in pork, onions, bean sprouts, and mushrooms. | | 9 | Heat fat in frypan over moderate heat. | | 10 | Pour egg mixture by ?cupfuls into the pan. | | 11 | Cook until lightly browned on one side; turn and brown the other side. | | 12 | Serve sauce over the patties. | | 13 | Note: for this recipe, use only clean eggs with no cracks in shells. | | 14 | [karen feels compelled to add: because of the risk of salmonella poisoning, it"s been widely recommended that children, the elderly, and immuno-compromised persons avoid consuming any raw or undercooked eggs.] calories per serving (2 patties): about 220 |
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