Recipe - Basic Deep-Fried Egg Foo Yung

6 Eggs
1 teaspoon Salt
1 cup Cooked meat or seafood
1 One half cup Vegetables
Oil for deepfrying

1. Follow steps 1 and 2 of "Basic PanFried Egg Foo Yung". (You may, if you
wish, not beat the eggs first but stir them in with the meat and vegetables
until well mixed.)

2. Heat oil until it foams (it should be about 2One half inches deep).
Carefully drop egg mixture into oil with a ladle, tipping the ladle to
release the omelets. (For a 3inch omelet, allow One half cup of egg mixture;
for a smaller one, One fourth cup.)

3. Let omelet rise to the top (this will take about 2 minutes). Baste with
hot oil to brown. Then flip omelet over, using a spoon and spatula, or 2
spoons, and baste to brown the other side. Lift out with a slotted spoon
and drain on paper toweling. Keep warm.

4. Repeat process until egg mixture is used up. Serve omelets either plain,
sprinkled lightly with soy sauce, or with "Egg Foo Yung Sauce #1/#2").
VARIATIONS: See the variations for "Basic Panfried Egg Foo Yung".

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.