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1. Heat oil almost to smoking. 2. Break 1 egg gently onto a flat plate, then slide into the center of the pan. Cook over medium-high heat so that the bottom browns quickly while the yolk remains soft and semi-liquid. (Cook the eggs only 1 at a time.) 3. Sprinkle each egg with 1 teaspoon soy sauce and a dash of pepper. Then carefully turn it over with a spatula and cook 1/2 minute more. Remove and keep warm. Repeat until all eggs are done, adding more oil as needed. Serve on a bed of lettuce strips. VARIATIONS: 1. For the soy sauce, substitute oyster sauce. 2. Omit the soy sauce in step 3. Then, when all the eggs are cooked, heat 1 tablespoon peanut oil to smoking and mix with 1 tablespoon soy sauce. Sprinkle mixture over eggs. 3. Instead of turning the eggs over in step 3, fry them sunny-side up 1/2 minute more. Serve topped with a sweet-and-pungent sauce (see recipes). From
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|Serving Size: 1 Serving (472g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 398 (65%)|
|Amt Per Serving||% DV|
|Total Fat 44.2g||59 %|
|Saturated Fat 12.1g||61 %|
|Monounsaturated Fat 18.6g|
|Polyunsanturated Fat 7.1g|
|Cholesterol 1586.2mg||488 %|
|Sodium 550.2mg||19 %|
|Potassium 677.4mg||18 %|
|Total Carbohydrate 5.4g||2 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 4.2g|
|Protein 48.4g||69 %|
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Calories per serving: 610
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