|Indian Cooking (Kitchen Library)|
|by Naomi Good|
Designed for both the amateur and the more experienced cook, this book is one of a range of paperbacks which form a complete cookery library.
Tip: Try fu yung for more results.
1 - 10 of 13 for egg fu yung
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Prepare 1 package ... Cool. Beat 6 eggs. With 1 ... drained, 1/4 cup sliced green onion. Drop mixture by 1/2 cupful onto greased griddle. Brown each side.
Beat eggs until foamy. Add ... like an omelet. Turn over and fry for about 30 seconds until eggs are set. Remove to plate and serve with Egg Fu Yung Sauce.
Bring the chicken broth to a boil in a small saucepan. Disperse cornstarch in water, then stir in the mixture into the hot broth. Season to taste ...
Beat eggs until the consistency ... bring to boil. Thicken with 1 tablespoon cornstarch paste. (1 tablespoon cold water mixed with 1 tablespoon cornstarch.)
1. Beat eggs until the consistency ... tablespoons oil down side of pan and add #1 egg mixture. Fry on both sides until golden, remove to plate and serve.
Prepare 1 package ... cool. Beat 6 eggs with 1 tablespoon ... mixture by 1/2 cup fulls onto greased skillet. Brown on each side. Serve with soy sauce on top.
Prepare 1 package ... cool. Beat 6 eggs with 1 tablespoon ... thick. Serve over Egg Fu Yung. Serves 4. Recipe can be increased as many times as required.
Prepare 1 package ... cool. Beat 6 eggs with 1 tablespoon ... tablespoons soy sauce and 2 cups water; cook until thick. Serve over Egg Fu Yung. Serves 4.
Heat oil in ... add to beaten eggs. Mix thoroughly. ... thickened and clear, stirring constantly. Serve this with plain white rice and cucumbers in rice vinegar.
Cook 1 package ... COOL. Beat 6 eggs with 1 tablespoon ... 1/2 cup into greased hot skillet and brown on each side. Cover with sauce. Cook until thickened.
Result Page: 1
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