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Egg Fu Yung Recipe
|Bean sprouts||2 Cup (32 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Eggs||6 , beaten|
|Onion||2 Tablespoon, grated|
|Green onions||1 Cup (16 tbs), thinly sliced|
|Ground pepper||To Taste|
|Shrimp||1 Cup (16 tbs), peeled|
|Soy sauce||1 Tablespoon|
Calories 111 Calories from Fat 49
% Daily Value*
Total Fat 5 g8.3%
Saturated Fat 1.6 g8.2%
Trans Fat 0 g
Cholesterol 244 mg
Sodium 312 mg13%
Total Carbohydrates 4 g1.4%
Dietary Fiber 1.2 g4.7%
Sugars 2.3 g
Protein 12 g24.3%
Vitamin A 15.3% Vitamin C 18%
Calcium 5.3% Iron 11.6%
*Based on a 2000 Calorie diet
.1.Boil water and cook bean sprouts in it for 3 minutes.
2.Once done, strain.
3.Mix bean sprouts, eggs, greated onion, green onions, salt, pepper, shrimp or pork.
4.Take a small frying pan and heat a teaspoon of oil in it.
5.Put 1/3 cup of egg mixture in the frypan and cook to form a pancake.
6.Turn the pancake and cook from other side also.
7.Once doe, place the cooked mixture on a serving dish.
8.Use up the egg mixture by repeating the process.
9.Serve egg yu fung with dips of choice.