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Fried Eggs Shanghai-Style

Prep Time: Minutes
Cook Time: Minutes
Serves:6 Servings

Nutritional Information

This recipe will introduce you to an inexpensive gourmet treat. Its commonly known as Egg Foo Yong in Chinese food resturants. Flaky crab meat and green onions get mixed inside of golden fried eggs like an omlet. Serve with steamed rice or vegetables.


  • 1/4 lb Crab Meat (or lobster)
  • 6 Egg Whites
  • 1/2 cup Milk
  • 2 Green Onions
  • 5 Leaves Boston Lettuce
  • 1 tsp Sherry
  • 1 pinch Salt
  • 2 tsp Cornstarch
  • 3 tbsp Peanut Oil


  • 1. Flake crab meat into strands, removing any cartilage. Mix with sherry.
  • 2. Wash onions; remove roots and greens; finely mince white part. Wash and pat dry lettuce leaves; arrange on round serving plate.
  • 3. In a mixing bowl, beat egg whites. When eggs begin to stiff- en, slowly add milk. When eggs are stiff, fold in crab, onions, salt and cornstarch. Eggs will tend to break down at this point into a frothy soup.
  • 4. Heat wok to medium hot. Add oil. When oil is heated, add egg mixture, carefully folding and turning while eggs become firm.
  • 5. Remove to serving platter. Serve.

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