Eggs fu-yung
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Eggs fu-yung
  Eggs  
Last updated 6/12/2012 1:01:59 AM. Recipe ID 25399. Report a problem with this recipe.
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      Title: Eggs fu-yung
 Categories: Main dish, Cheese/eggs, Meats
      Yield: 6 Servings
 
MMMMM---------------------------SAUCE--------------------------------
      1 c  Chicken broth
      2 tb Soy sauce
      1 tb Cornstarch
    1/4 c  Water

MMMMM------------------------EGG MIXTURE-----------------------------
      6    Eggs
  1 1/2 c  Pork, cooked, diced
    2/3 c  Onions, small, thinly sliced
     16 oz Canned bean sprouts; drained
      4 oz Canned mushrooms; drained
           -- (stems and pieces)
      2 tb Fat or oil
 
  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
  




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Recipe ID 25399 (Apr 03, 2005)

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