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Suggest a better description1. Follow steps 1 and 2 of "Basic Pan-Fried Egg Foo Yung". (You may, if you wish, not beat the eggs first but stir them in with the meat and vegetables until well mixed.) 2. Heat oil until it foams (it should be about 2-1/2 inches deep). Carefully drop egg mixture into oil with a ladle, tipping the ladle to release the omelets. (For a 3-inch omelet, allow 1/2 cup of egg mixture; for a smaller one, 1/4 cup.) 3. Let omelet rise to the top (this will take about 2 minutes). Baste with hot oil to brown. Then flip omelet over, using a spoon and spatula, or 2 spoons, and baste to brown the other side. Lift out with a slotted spoon and drain on paper toweling. Keep warm. 4. Repeat process until egg mixture is used up. Serve omelets either plain, sprinkled lightly with soy sauce, or with "Egg Foo Yung Sauce #1/#2"). VARIATIONS: See the variations for "Basic Pan-fried Egg Foo Yung". From
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Serving Size: 1 Serving (230g) | ||
Recipe Makes: 8 | ||
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Calories: 297 | ||
Calories from Fat: 170 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.9g | 25 % | |
Saturated Fat 5.9g | 29 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 793.1mg | 244 % | |
Sodium 282.6mg | 10 % | |
Potassium 349.7mg | 9 % | |
Total Carbohydrate 7.6g | 2 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 5.7g | ||
Protein 25.1g | 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: 297
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