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Classic
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page 55
chopped fine, and fry until brown. Now add the herbs, with a dessert-spoonful of
syou, and finally the beaten eggs. Let the whole cook for five minutes, without
touching, but be careful to keep it from burning. Fold one half over the other,
and slip on the platter. Serve at once, with rice.
CHINESE SCRAMBLED EGGS
One half teaspoon of sweet lard; one onion; five eggs; one teaspoonful of salt;
dash of cayenne pepper or black pepper.
Put half a tablespoonful of lard in frying pan and when it is very hot toss in
one onion, chopped fine, and fry to a golden brown. Break five eggs in a bowl,
beat well, and turn into the pan; then keep stirring until it is done. It should
all be a light golden brown. This is very good with rice.
MUSHROOM OMELETTE
One tablespoonful of lard; one quarter of an onion; one half pound of fresh
mushrooms; one tablespoonful
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