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This recipe for CHINESE EGGS FOO YOUNG, by , is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gail Hagen
Added: Tuesday, August 4, 2009


2 tsp soy sauce
1 c. corn starch
1 tsp sugar
1 tsp vinegar
3/4 tsp salt
1/2 c. cold water

Egg Mixture:
1 c. canned drained bean sprouts
2/3 c. onion, chopped fine
1 c. chicken, chopped fine (may use pork or shrimp_
6 eggs, beaten
1/2 T. crisco

About 50 minutes before supper, make sauce: Combine first 4 ingredients into saucepan. Add water and cook until thickened.

Egg mixture:

Combine sprouts, onions and meat. Then add beaten eggs. Melt fat in skillet, fry as for pancakes, 1/4 cup at a time. Fold over in half. Keep hot until all is cooked. Arrange on hot platter and cover with heated sauce. Serve with chow mein noodles and fluffy rice.

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