Basic Deep Fried Egg Foo Yung Recipe

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   ["1.", "Follow steps 1 and 2 of ""Basic Pan-Fried Egg Foo Yung"".", "(You may, if you wish, not beat the Large eggs first but stir them in with the meat and vegetables till well mixed.)", "2.", "Heat oil till it foams (it should be about 2-1/2 inches deep).", "Carefully drop egg mix into oil with a ladle, tipping the ladle to release the omelets.", "(For a 3-inch omelet, allow 1/2 c. of egg mix; for a smaller one, 1/4 c..)", "3.", "Let omelet rise to the top (this will take about 2 min).", "Baste with warm oil to brown.", "Then flip omelet over, using a spoon and spatula, or possibly 2 spoons, and baste to brown the other side.", "Lift out with a slotted spoon and drain on paper toweling.", "Keep hot.", "4.", "Repeat process till egg mix is used up.", "Serve omelets either plain, sprinkled lightly with soy sauce, or possibly with ""Egg Foo Yung Sauce #1/#2"").", "VARIATIONS: See the variations for ""Basic Pan-fried Egg Foo Yung""."]

* Per serving · 4 servings · Values may vary.

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