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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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