Egg Fu Young (Peony Flower Eggs)

Total Time
30mins
Prep 10 mins
Cook 20 mins

My recipe for Egg Fu Young.

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!

Reviews

(1)
Most Helpful

I had some bean sprouts I needed to use so I went looking for something like this recipe. WOW it was delicious!! I halved the recipe, and I only had about 1/4 cup of shrimp available so I used it. The sauce is delicious and so are the "patties" most certainly a do-over. Thank you!

Teddy's Mommy February 09, 2010

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