Title: Basic pan-fried egg foo yung
 Categories: Eggs
      Yield: 8 Servings
 
      6    Eggs
    3/4 ts Salt
      1 c  Cooked meat or seafood
  1 1/2 c  Vegetables
      2 tb Oil
 
  1. Beat eggs; then season with salt.
  
  2. Shred or dice meat and vegetables (see "Combinations for Egg Foo
  Yung"). Mix well with eggs.
  
  3. Heat oil. Spoon 2 to 3 tablespoons of egg mixture into pan to make
  one small omelet. (Fry each omelet separately.) Turn it over when
  bottom is done and brown lightly on the other side. Remove omelet and
  keep warm.
  
  4. Repeat process, adding more oil as needed. Serve omelets either
  plain, or with "Egg Foo Yung Sauce #1/#2" (see recipes). VARIATIONS:
  In step 1, add to the beaten eggs any or all of the following:
  
   a. 1 or 2 scallion stalks, minced
  
   b. 2 teaspoons soy sauce
  
   c. 1 teaspoon sherry
  
   d. 1/4 teaspoon garlic powder
  
   e. dash of pepper
  
  From , ISBN 0-517-65870-4.