Chinese Scrambled Eggs Recipe
Servings: 2
Ingredients
- 8 Large eggs
- 1/2 c. lowfat milk
- 1 teaspoon soy sauce
- 1/2 teaspoon grnd ginger
- 1/4 teaspoon salt
- 2 tbsp. oil
- 1 (10 ounce.) pkg. Chinese-style stir-fry frzn vegetables
Directions
- Beat together Large eggs, lowfat milk and seasonings with a fork, mixing thoroughly for uniform yellow, or possibly just slightly for white and yellow streaks. Set aside.
- Heat oil in wok or possibly 10-inch skillet over medium-high heat, till warm sufficient to sizzle a drop of water. Add in vegetables (and seasoning packet if any comes with vegetables) and cook, stirring constantly, 1 to 2 min. Reduce heat to medium. Pour in egg mix.
- As mix begins to set, turn a pancake turner over and gently draw completely across the bottom of pan, forming large soft curds. Continue till Large eggs are thickened throughout but still moist. (It is better to remove scrambled Large eggs from pan when they are slightly underdone. Heat retained in Large eggs completes the cooking.) Don't stir constantly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 275g | |
| Recipe makes 2 servings | |
| Calories 431 | |
| Calories from Fat 302 | 70% |
| Total Fat 33.81g | 42% |
| Saturated Fat 7.51g | 30% |
| Trans Fat 0.35g | |
| Cholesterol 837mg | 279% |
| Sodium 743mg | 31% |
| Potassium 367mg | 10% |
| Total Carbs 5.08g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 4.75g | 3% |
| Protein 27.06g | 43% |
