Egg foo yung from China - The Cookbook (page 529) by Kei Lum Chan and Diora Fong Chan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chawkins on February 22, 2023

    This was okay, used ham instead of char siu. Had trouble flipping even though I only made half a recipe and it was much smaller. I slid it off onto a plate and then tried to flip it from the plate back to the pan, should have used two plates to invert onto another plate and slide it back in the pan.

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