Egg Fu Young (Peony Flower Eggs)

“My recipe for Egg Fu Young.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. WHISK the SAUCE ingredients well in a medium bowl.
  2. POUR into a medium saucepan.
  3. BRING sauce to full boil until sauce thickens; REDUCE heat to low; STIR as needed before serving.
  4. BEAT eggs; ADD remaining egg mixture ingredients; COMBINE well.
  5. ADD 1 tablespoon oil to 8-inch saucepan or omelet pan over medium heat.
  6. POUR enough egg to cover bottom and swirl it around to coat sides; COOK 2 minutes.
  7. CAREFULLY flip eggs over; COOK one additional minute.
  8. REPEAT process with remaining egg mixture, refreshing egg mixture before cooking each batch to insure uniformity, and replenishing oil).
  9. POUR a moderate amount of warm sauce to cover.
  10. SERVE and ENJOY!

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