Chinese Scrambled Eggs Recipe

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Servings: 2


Cost per serving $1.00 view details
  • 8 Large eggs
  • 1/2 c. lowfat milk
  • 1 teaspoon soy sauce
  • 1/2 teaspoon grnd ginger
  • 1/4 teaspoon salt
  • 2 tbsp. oil
  • 1 (10 ounce.) pkg. Chinese-style stir-fry frzn vegetables


  1. Beat together Large eggs, lowfat milk and seasonings with a fork, mixing thoroughly for uniform yellow, or possibly just slightly for white and yellow streaks. Set aside.
  2. Heat oil in wok or possibly 10-inch skillet over medium-high heat, till warm sufficient to sizzle a drop of water. Add in vegetables (and seasoning packet if any comes with vegetables) and cook, stirring constantly, 1 to 2 min. Reduce heat to medium. Pour in egg mix.
  3. As mix begins to set, turn a pancake turner over and gently draw completely across the bottom of pan, forming large soft curds. Continue till Large eggs are thickened throughout but still moist. (It is better to remove scrambled Large eggs from pan when they are slightly underdone. Heat retained in Large eggs completes the cooking.) Don't stir constantly.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 275g
Recipe makes 2 servings
Calories 431  
Calories from Fat 302 70%
Total Fat 33.81g 42%
Saturated Fat 7.51g 30%
Trans Fat 0.35g  
Cholesterol 837mg 279%
Sodium 743mg 31%
Potassium 367mg 10%
Total Carbs 5.08g 1%
Dietary Fiber 0.1g 0%
Sugars 4.75g 3%
Protein 27.06g 43%
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