Egg Fu Young (Peony Flower Eggs)

Recipe by The Spice Guru
READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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