| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Eggs, June 1996 i | 8 | Servings | |
INGREDIENTS
| 20 | Whole fresh water chestnuts | |
| Or 2 8-oz cans | ||
| 12 | lg | Eggs |
| 1 1/2 | ts | Salt |
| 3 | tb | Olive oil |
| 3 | Whole scallions — trim, | |
| Peel, cut 1/4" |
INSTRUCTIONS
Use a knife to peel dark skin off fresh water chestnuts. If using canned water chestnuts, rinse and drain. Slice into rounds. Place water chestnuts in a bowl. Add eggs and salt. Mix well with a fork, 1 to 2 minutes. Place a wok on its stand over high heat for 1 minute. Add oil; swirl to coat sides of wok. Heat for 2 minutes. Add egg mixture. Gently move eggs in wok with a spatula, lifting sections of eggs onto sides of wok, until puffed slightly and lightly browned, 2 to 6 minutes. Turn onto a plate. Top with scallions, cut into wedges, and serve. Posted to MC-Recipe Digest V1 #154 Date: Fri, 12 Jul 1996 08:58:13 -0800 From: Kristine <ksimpson@cwo.com> Recipe By : Martha Stewart Living, June 1996
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