Try this Fried Eggs Shanghai-Style recipe, or contribute your own.
Suggest a better descriptionThis recipe will introduce you to an inexpensive gourmet treat. Preparation: Flake crab meat into strands, removing any cartilage. Mix with sherry. Wash onions; remove roots and greens; finely mince white part. Wash and pat dry lettuce leaves; arrange on round serving plate. In a mixing bowl, beat egg whites. When eggs begin to stiff- en, slowly add milk. When eggs are stiff, fold in crab, onions, salt and cornstarch. Eggs will tend to break down at this point into a frothy soup. Stir-frying: Heat wok to medium hot. Add oil. When oil is heated, add egg mixture, carefully folding and turning while eggs become firm. Remove to serving platter. Serve.
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Serving Size: 1 Serving (257g) | ||
Recipe Makes: 6 | ||
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Calories: 182 | ||
Calories from Fat: 67 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.5g | 10 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 15mg | 5 % | |
Sodium 387.7mg | 13 % | |
Potassium 462.3mg | 12 % | |
Total Carbohydrate 3.3g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 2.6g | ||
Protein 25.5g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 182
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