Basic Deep Fried Egg Foo Yung Recipe
I am sure you will not have a better recipe to compare with this Basic Deep Fried Egg Foo Yung recipe? Eggplant Eggs is one of the few ingredients I like to include in my daily cooking and this is my comfort recipe that I usually prepare using it. This yummy yummy Basic Deep Fried Egg Foo Yung recipe is a gift of the Chinese cuisine. I am very excited to know your opinion about this Basic Deep Fried Egg Foo Yung. Send me a message about it.
Ingredients
6 eggs
1 teaspoon salt
1 cup cooked meat or seafood
1 1/2 cups vegetables
Oil for deep frying
Directions
1. Follow steps 1 and 2 above. (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.
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.
