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Add a photoServings: 8
Ingredients
- 6 x Large eggs
- 1 tsp Salt
- 1 c. Cooked meat or possibly seafood
- 1 1/2 c. Vegetables Oil for deep-frying
Directions
- 1. Follow steps 1 and 2 of "Basic Pan-Fried Egg Foo Yung". (You may, if you wish, not beat the Large eggs first but stir them in with the meat and vegetables till well mixed.)
- 2. Heat oil till it foams (it should be about 2-1/2 inches deep).
- Carefully drop egg mix into oil with a ladle, tipping the ladle to release the omelets. (For a 3-inch omelet, allow 1/2 c. of egg mix; for a smaller one, 1/4 c..)
- 3. Let omelet rise to the top (this will take about 2 min). Baste with warm oil to brown. Then flip omelet over, using a spoon and spatula, or possibly 2 spoons, and baste to brown the other side. Lift out with a slotted spoon and drain on paper toweling. Keep hot.
- 4. Repeat process till egg mix is used up. Serve omelets either plain, sprinkled lightly with soy sauce, or possibly with "Egg Foo Yung Sauce #1/#2").
- VARIATIONS: See the variations for "Basic Pan-fried Egg Foo Yung".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 8 servings | |
| Calories 414 | |
| Calories from Fat 394 | 95% |
| Total Fat 44.55g | 56% |
| Saturated Fat 4.18g | 17% |
| Trans Fat 1.06g | |
| Cholesterol 156mg | 52% |
| Sodium 342mg | 14% |
| Potassium 50mg | 1% |
| Total Carbs 0.28g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.28g | 0% |
| Protein 4.65g | 7% |
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