Chinese Eggs
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
tablespoon |
butter |
|
4 |
whole |
eggs |
|
1/4 |
pound |
ham-- minced |
|
1 |
small |
garlic clove |
|
1/4 |
small |
onion -- minced |
|
1/4 |
cup |
low sodium cheddar cheese -- shredded |
|
1/2 |
teaspoon |
light soy sauce |
|
1/2 |
teaspoon |
hoisin sauce |
|
1/2 |
teaspoon |
plum sauce |
|
1/2 |
teaspoon |
five-spice powder |
|
1 |
tablespoon |
evaporated skim milk |
|
1/4 |
teaspoon |
mustard powder |
| In small bowl mix eggs, garlic, onion, soy sauce, hoisin sauce, plum sauce, five spice powder, milk and mustard powder. Melt butter in frying pan over medium heat. Add ham and warm through. Add egg mixture to ham and scramble until desired doneness. Sprinkle with cheese and heat until melted. Makes 2 servings. NOTES : The hoisin and soy sauce give the eggs a light tan color. |
| Per Serving (excluding unknown items): 424 Calories; 32g Fat (69.2% calories from fat); 26g Protein; 6g Carbohydrate; trace Dietary Fiber; 494mg Cholesterol; 995mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates. |