Basic deep-fried egg foo yung
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Basic deep-fried egg foo yung
  Eggs    Basics  
Last updated 6/12/2012 1:07:18 AM. Recipe ID 33209. Report a problem with this recipe.
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      Title: Basic deep-fried egg foo yung
 Categories: Eggs
      Yield: 8 Servings
 
      6    Eggs
      1 ts Salt
      1 c  Cooked meat or seafood
  1 1/2 c  Vegetables
           Oil for deep-frying
 
  1. Follow steps 1 and 2 of "Basic Pan-Fried Egg Foo Yung". (You may,
  if you wish, not beat the eggs first but stir them in with the meat
  and vegetables until well mixed.)
  
  2. Heat oil until it foams (it should be about 2-1/2 inches deep).
  Carefully drop egg mixture into oil with a ladle, tipping the ladle to
  release the omelets. (For a 3-inch omelet, allow 1/2 cup of egg
  mixture; for a smaller one, 1/4 cup.)
  
  3. Let omelet rise to the top (this will take about 2 minutes). Baste
  with hot oil to brown. Then flip omelet over, using a spoon and
  spatula, or 2 spoons, and baste to brown the other side. Lift out
  with a slotted spoon and drain on paper toweling. Keep warm.
  
  4. Repeat process until egg mixture is used up. Serve omelets either
  plain, sprinkled lightly with soy sauce, or with "Egg Foo Yung Sauce
  #1/#2"). VARIATIONS: See the variations for "Basic Pan-fried Egg Foo
  Yung".
  
  From , ISBN 0-517-65870-4.




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Recipe ID 33209 (Apr 03, 2005)

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