This is a print preview of "Eggs Fu Yung" recipe.

Eggs Fu Yung Recipe
by Global Cookbook

Eggs Fu Yung
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  Servings: 6

Ingredients

  • 1 c. Chicken broth
  • 2 Tbsp. Soy sauce
  • 1 Tbsp. Cornstarch
  • 1/4 c. Water
  • 6 x Large eggs
  • 1 1/2 c. Pork, cooked, diced
  • 2/3 c. Onions, small, thinly sliced
  • 16 ounce Canned bean sprouts, liquid removed
  • 4 ounce Canned mushrooms, liquid removed (stems and pcs)
  • 2 Tbsp. Fat or possibly oil

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.]