While tasting a tomato at the farmer’s market this week something caught my eye that was just beautiful. It was a blue shelled extra large egg. I turned to the stall with these magnificent eggs and bought a dozen. Fresh farm eggs. They were just as beautiful inside with an almost orange yolk, glistening in my bowl. I almost didn’t want to beat them. But it was time to develope some new recipes. Here is an old favorite, revisited.
Egg Fu Yung
by Penny Rich
Makes 6-8 patties – serves 4
1/2 cup cooked and chopped shrimp*
1/2 cup bamboo shoots, chopped
1/2 cup onions, chopped
2 shiitake mushrooms, chopped
1 stalk celery, chopped
1 cup bean sprouts
3 farm fresh eggs
Pinch of salt
2-3 tablespoon canola oil
2-3 scallions, chopped for garnish
Gravy
1 1/4 cup vegetable or chicken broth
2 tablespoons cornstarch
1 tablespoon Mirin
1 tablespoon soy sauce
Beat eggs and mix in chopped ingredients and bean sprouts. Heat oil in a non-stick frying pan and ladle mixture into pan to form small patties. Fry about 2 minutes, turn over and fry 3 more minutes. Serve with hot gravy and garnish with scallions.
To make gravy, add ingredients to a small saucepan and bring to a full boil, stirring constantly.
*Left over chicken, pork or tofu can be substituted for the shrimp
