EGG FOO YONG
Makes 4 servings
Ingredients:
6 eggs, slightly beaten
1/2 cup chopped onion
1 clove garlic, minced
2 TBS + 1 tsp vegetable oil, divided
1 TBS butter
2 tsp cornstarch
1 tsp sugar
1/2 cup water
1 1/2 TBS soy sauce
1 (5 oz) can sliced water chestnuts, drained
Directions:
Make brown sauce first, and keep warm. To make sauce, melt butter in a pan. Combine cornstarch and sugar and mix into butter. Add water and soy sauce. Stirring constantly, cook until mixture is thick and bubbly. Add water chestnuts.
To make eggs, cook onion and garlic in skillet with 1 tsp oil until tender, but not brown. Pour into beaten eggs and stir to combine. Heat remaining oil in skillet and pour on some egg mixture, turning skillet to coat entire bottom with egg. Run spatula along edges to allow uncooked egg to flow underneath. When egg is cooked, fold one half over, like an omelet, and remove to serving plate. Continue doing the same with each serving, until you have 4 cooked omelets. Top with brown sauce.
VARIATION: You can add 1 cup of cooked meat to the egg mixture before cooking.
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GRANDMA'S EGG GRAVY
(This was an Easter morning tradition when I was growing up! -kf)
Makes 6 servings
Ingredients:
6 boiled eggs
3 cups milk
1 stick butter
3 scant TBS flour
Salt & pepper to taste
Hard boil, cool, peel, and slice eggs. Set aside. Melt butter in a large saucepan. When butter is melted and begins to simmer, sprinkle on flour. Stir until smooth. Add milk and salt and pepper to taste. Continue cooking and stirring until gravy is as thick as you like. Remove from heat. Add eggs and stir together gently. Serve over toast or biscuits.
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SPANISH OMELET
Makes one big omelet
Ingredients:
1 TBS butter or margarine
3 eggs
3 TBS milk or water
2 TBS chopped onion
2 TBS chopped green pepper
1/2 cup shredded sharp cheddar cheese, divided
1/2 cup salsa
Directions:
Whisk eggs together in a bowl with the water or milk until a little fluffy. Add chopped onions and green peppers, and mix well. Melt butter in skillet over medium-high heat. When butter is melted, pour in egg mixture, taking care to scrape out any vegetables that stick to the bowl. Tip skillet from side to side to coat entire skillet with egg. Turn heat down to medium. Allow the egg mixture to cook, undisturbed for about a minute, then flip to cook other side. Quickly, while other side is cooking, place ½ of the cheese in a line down the center of the egg. Fold egg over to cover cheese inside. Immediately remove to a serving plate. Heat salsa in the microwave or in a saucepan, and pour over omelet. Top with remaining cheese.
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HOW TO MAKE PERFECT BOILED EGGS
Place cold eggs in a pan of cool water, just enough to cover the tops of the eggs. Put on stove and bring water to a boil. Turn off heat, leaving pan on the burner, and cover pan with a lid. Allow to sit for ten minutes. After ten minutes, drain off hot water, place pan of eggs in sink and run cold water over them, or you can fill pan with cold water and ice cubes to cool. Cooling eggs quickly as soon as they are cooked helps to prevent them from sticking to the shell when peeled.
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