Ingredients
-
-
2
-
1/4
-
2
-
4
-
1
-
-
8
-
12
-
1
-
-
-
-
-
Directions
Egg Fu Young (Peony Flower Eggs), My recipe for Egg Fu Young., Serve over Steamed Rice., I skipped the sesame oil and chili-garlic sauce (sambala) I don’t normally use therm so did not have on hand although will try them sometime. In the Sauce, used: 1 teaspoon or so, of Plum Vinegar 1 teaspoon or so, of Nuoc cham.
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Steps
|
1
Done
|
Whisk the Sauce Ingredients Well in a Medium Bowl. |
|
2
Done
|
Pour Into a Medium Saucepan. |
|
3
Done
|
Bring Sauce to Full Boil Until Sauce Thickens; Reduce Heat to Low; Stir as Needed Before Serving. |
|
4
Done
|
Beat Eggs; Add Remaining Egg Mixture Ingredients; Combine Well. |
|
5
Done
|
Add 1 Tablespoon Oil to 8-Inch Saucepan or Omelet Pan Over Medium Heat. |
|
6
Done
|
Pour Enough Egg to Cover Bottom and Swirl It Around to Coat Sides; Cook 2 Minutes. |
|
7
Done
|
Carefully Flip Eggs Over; Cook One Additional Minute. |
|
8
Done
|
Repeat Process With Remaining Egg Mixture, Refreshing Egg Mixture Before Cooking Each Batch to Insure Uniformity, and Replenishing Oil). |
|
9
Done
|
Pour a Moderate Amount of Warm Sauce to Cover. |
|
10
Done
|
Serve and Enjoy! |
