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  Recipe Home » Main Course » Eggs Fu-Yung
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  Eggs Fu-Yung
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 236
Ingredients:

MMMMMSAUCE

1 cup Chicken broth
2 tbsp Soy sauce
1 tbsp Cornstarch
1/4 cup Water

MMMMMEGG 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
Instructions:
Mix broth and soy sauce. Heat to boiling.

Mix cornstarch and water. Stir slowing into the broth. Cook, stirring
constantly, until thickened. Keep warm while cooking egg mixture.

Beat eggs until very thick and light. Fold in pork, onions, bean
sprouts, and mushrooms. Heat fat in frypan over moderate heat. Pour
egg mixture by 1/2 cupfuls into the pan. Cook until lightly browned
on one side; turn and brown the other side. Serve sauce over the
patties.

NOTE: For this recipe, use only clean eggs with no cracks in shells.

[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

Source: FOOD -- by U.S. Department of Agriculture Typed for you by
Karen Mintzias
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