1/3 c Chicken, diced boned
1/4 c Ham, diced
1 Duck gizzard
1/4 c Shrimp, small shelled
1/4 c Black mushrooms, diced
1/4 c Bamboo shoots
2 tb Green peas
2 tb Oil
1/2 tb Wine
1/2 ts Salt
8 Eggs
2 tb Flour
1/4 ts Salt
1/4 ts MSG (optional)
6 tb Oil
Cut the softened black mushrooms, cooked ham, duck, gizzard, chicken
meat, shrimp and bamboo shoots into dices. Stir fry all the diced
ingredients with 2 tablespoons of oil and season with 1/2 teaspoon of
salt and 1/2 teaspoon of wine. Then add the green peas. Mix well.
Remove and place in a bowl.
Beat the egg whites with an egg-beater or chopsticks until very
stiff. Add the flour, salt, MSG and egg yolks. Mix well.
Heat the pan very hot. Put 6 tablespoons of oil in pan and then pour
in the egg paste. Fry over low heat until almost stiff. Sprinkle the
fried stuffing over the egg pie. Fry again until golden. Turn over and
fry the other side for about 2 minutes.
Remove and cut the egg pie into small pieces of any shape for eating
convenience. Garnish with some lettuce leaves and serve. Pei Mei's
Chinese Cook Book Volume II by Fu. Pei Mei Printed by Chiu-Yu Printing
Co, Ltd(1974)
