well

1 cup of filling (your choice, such as roast pork, shrimp, shredded chicken etc.)

2 cups bean sprouts, either fresh or drained can

2 scallions, chopped, including the green ends

1 medium-size onion, shredded

1-teaspoon sugar

1/8-teaspoon ground pepper

teaspoon salt

2 tablespoons soy sauce

cup chicken stock, broth or water

Vegetable oil

Make a sauce (at end of recipe)

Preheat oven to 200degrees Fahrenheit. Line a platter with paper towel.

Mix all the ingredients except the vegetable oil together in a mixing bowl.

Heat a frying pan hot and dry. Put in vegetable oil to a depth of about inch. Keep oil at this level by adding more as needed. Bring oil temperature to medium. (If a sliver of onion is dropped into the oil, it will sizzle and float.) Stir up the omelet mixture each time before you take a scoopful of it out, in order to have the proper ratio of liquid and solid ingredients in each omelet.

With a ladle or soup scoop, take a scoop of the egg mixture and gently put it into the frying pan. When the first omelet has stiffened, gently move it over to make room for the nest. The number of omelets you can make at once depends on the size of your frying pan. When one side of the omelet has turned golden brown, turn over gently with pancake turner to fry the other side. When done, transfer from the frying pan onto paper- lined platter. The towels will absorb the excess oil. Put platter into warm oven until all omelets can be served together. Serve with sauce.

Sauce

11/2 cups chicken stock

1-tablespoon cornstarch

2 tablespoons dark soy sauce

teaspoon salt

1/8-teaspoon ground pepper

Mix all the ingredients together in a saucepan. Bring to a boil slowly while stirring. When the sauce has thickened, turn heat to very low to keep warm till ready. Serves 2.

Eggs are a miraculous food and kind to your budget. Eggs are inexpensive, have a long refrigerator shelf life, and are easy to prepare. Eggs possess great nutritional value, and wonderful taste.

http:// www.nutritionand eggs.co.uk/eggs nutrition/nutrition2.html

http:// www.aeb.org/food/eggs-health.h tml

Haas, Robert. Eat Smart Think Smart, 1994, Harper Collins, New York, NY

Meggs, William Joel, M.D., Ph.D., Svec, Carol, 2004, McGraw-Hill, New York, NY

Schwartz, Arthur, What To Cook, 1992, Harper Collins, New York, NY

Lee, Jim, Jim Lee's Chinese Cookbook, 1968,Harper and Row, New York, NY

Learn more about this author, Anthony Stemke.
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