Eggs Fu Yung Recipe

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0 votes | 940 views
Servings: 6

Ingredients

Cost per serving $1.78 view details

Directions

  1. Mix broth and soy sauce. Heat to boiling.
  2. Mix cornstarch and water. Stir slowing into the broth. Cook, stirring constantly, till thickened. Keep hot while cooking egg mix.
  3. Beat Large eggs till very thick and light. Mix in pork, onions, bean sprouts, and mushrooms. Heat fat in frypan over moderate heat. Pour egg mix by 1/2 cupfuls into the pan. Cook till lightly browned on one side; turn and brown the other side. Serve sauce over the patties.
  4. NOTE: For this recipe, use only clean Large eggs with no cracks in shells.
  5. [Karen feels compelled to add in: Because of the risk of salmonella poisoning, it's been widely recommended which children, the elderly, and immuno-compromised persons avoid consuming any raw or possibly undercooked Large eggs.]

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Nutrition Facts

Amount Per Serving %DV
Serving Size 266g
Recipe makes 6 servings
Calories 223  
Calories from Fat 111 50%
Total Fat 12.4g 16%
Saturated Fat 3.88g 16%
Trans Fat 0.0g  
Cholesterol 238mg 79%
Sodium 539mg 22%
Potassium 464mg 13%
Total Carbs 9.11g 2%
Dietary Fiber 2.3g 8%
Sugars 4.64g 3%
Protein 19.82g 32%
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