Serves: 6
Total Calories: 92

6 eggs
1/2 teaspoon salt
dash pepper
2 to 3 tablespoons oils

1. Beat eggs then season with salt and pepper.

2. Heat oil very hot. Add eggs stir in quickly a few times, but do not scramble.

3. Cook until eggs begin to set, shaking or tilting the pan gently to distribute eggs over its surface and insure even cooking. (The uncooked part will roll around and under the cooked part.) Cook 1 minute more and serve.

NOTE: When the bottom is lightly browned, the omelet may be loosened with a spatula, inverted onto a platter, then slid carefully back into the pan and cooked 1/2 minute more on the other side.

VARIATIONS:
* Add any of the following ingredients and cook as directed:

with Bean Curd I
Add to the heated oil 2 cakes bean curd (dried well first with paper toweling), mashed. Stir-fry only to heat through. Then add eggs and cook as in steps 2 and 3.

with Bean Curd II
Add to the heated oil 2 cakes bean curd, cut in 1-inch cubes. Gently shake pan to heat them through. Then add 1/4 cup water, heat quickly and cook, covered, 2 to 3 minutes over medium heat. Remove bean curd and drain. Heat 2 more tablespoons oil. Add eggs and cook as in step 2 until bottom browns lightly then invert omelet. Top with bean curd, cook 1 minute more and garnish with Chinese parsley or minced smoked ham.

with Bean Sprouts I
In step 1, add to the beaten eggs 1 cup bean sprouts, blanched, and 1 tablespoon soy sauce. In step 2, pour only half the egg mixture into the pan and sprinkle with 1/2 cup smoked ham, minced. Then carefully pour remaining egg mixture over the top as a separate layer. Finish cooking as in steps 2 and 3, inverting the omelet to brown lightly on both sides.

with Bean Sprouts II
Add to the heated oil 2 cups bean sprouts, blanched 1/4 cup onion, minced 1/4 cup green pepper, minced, the salt and pepper. Stir-fry 1 to 2 minutes then add eggs and cook as in steps 2 and 3. Garnish with minced scallions.

with Ham
In step 1, add 1/2 teaspoon oil to beaten eggs. Cook as in steps 2 and 3, inverting omelet to brown lightly on both sides. Top with 1/4 cup smoked ham, slivered and a few sprigs of Chinese parsley, minced.

with Lobster
Add to the heated oil 2 scallion stalks, minced, and stir-fry until translucent. Add 1 cup lobster meat, diced stir-fry only to heat through. Then add eggs and cook as in steps 2 and 3.

with Pork I
Add to the heated oil 1 small onion, minced, and stir-fry until translucent. Then add 1/4 to 1/2 pound lean pork (either minced or ground) stir-fry until it loses its pinkness and begins to brown. Add eggs and cook as in steps 2 and 3. During the last minute of cooking you may also add 1 tomato, peeled and cubed.

with Pork II
Add to the heated oil 1/4 to 1/2 pound lean pork, shredded, and stir-fry until it loses its pinkness. Then add 1 cup Chinese chives, cut in 3-inch lengths stir-fry 1 minute more and remove. Stir pork and chives into beaten eggs. Heat 1 more tablespoon oil then add egg-pork mixture and cook as in steps 2 and 3.

with Roast Pork
Add to the heated oil 1/4 cup roast pork, 1/2 cup bamboo shoots, 1/2 cup dried onion, 1/4 cup snow peas and 2 dried black mushrooms (soaked), all sliced thin stir-fry 2 to 3 minutes. Then add eggs and cook as in steps 2 and 3. (This dish is called Precious Flower Egg.)

with Scallops
In step 1, add to the beaten eggs 1 teaspoon soy sauce and 2 scallion stalks, minced. In step 2 add to the heated oil 3/4 cup onions, chopped, and stir-fry until translucent. Add 1/2 pound scallops (cut in quarters if large left whole if small) and stir-fry over medium heat to brown lightly. Then add eggs and cook as in steps 2 and 3.

with Shrimp I
Add to the heated oil 2 slices fresh ginger root, minced, and stir-fry a few times. Add 1/2 pound shrimp, shelled and deveined stir-fry until pink. Then sprinkle with 1 tablespoon sherry. Add eggs and cook as in steps 2 and 3.

with Shrimp II
Add to the heated oil 1/2 pound shrimp, shelled and deveined, then dredged in a mixture of 1 teaspoon cornstarch, 1 teaspoon soy sauce, 1 teaspoon sherry and 2 slices fresh ginger root, minced. Stir-fry shrimp until they turn pink then add eggs and cook as in steps 2 and 3.

with Vegetables
Add to the heated oil 1 onion, minced, and stir-fry until translucent. Then add 1 green pepper and 3 celery stalks, both diced, and 4 fresh mushrooms, sliced stir-fry until vegetables begin to soften (2 to 3 minutes). Then drain and add to beaten eggs. Heat 1 more tablespoon oil and cook egg-vegetable mixture as in steps 2 and 3. Cut omelet in 2-inch cubes and serve.

Nutritional Facts:

Serves: 6
Total Calories: 92
Calories from Fat: 72

More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
*Egg Dishes
Basic Deep-Fried Egg Foo Yung
Basic Egg Pudding
Basic Omelet
Basic Omelet with Variations
Basic Pan-Fried Egg Foo Yung
Basic Pan-Fried or Deep-Fried Egg Foo Yung: Combinations
Basic Steamed Eggs
Basic Steamed Eggs: Ingredients
Basic Stirred Eggs
Basic Stirred Eggs with Variations
Basic Stuffed Omelets
Chicken Soufflé
Coin Purse Eggs
Crabmeat Soufflé I
Crabmeat Soufflé II
Deep-Fried Coated Eggs
Deep-Fried Eggs And Vegetables
Egg Pouch Omelets
Egg Pouch Omelets: Filling
Egg Pudding With Dried Scallops
Fish Soufflé
Fried Eggs With Soy Sauce
Ham Egg Foo Yung
Hard-Boiled Salt Eggs
Iron Pot Eggs
Oyster Omelet
Oyster Pancakes
Pork And Shrimp Egg Foo Yung
Roast Pork Egg Foo Yung
Shark's Fin Omelet I
Shark's Fin Omelet II
Shrimp And Bean Sprout Soufflé
Shrimp Pancakes
Shrimp Soufflé
Soy Duck Eggs
Soy Eggs
Steamed Eggs And Fish Fillets
Steamed Eggs And Stir-Fried Pork
Steamed Eggs With Clams in their Shells
Steamed Eggs With Whole Lobster
Steamed Gold-and-Silver Eggs
Steamed Omelet Rolls
Steamed Preserved Eggs
Steamed Three-Kinds-of-Eggs
Stirred Eggs And Fish
Stirred Eggs And Pork I
Stirred Eggs And Pork II
Stirred Eggs And Pork III
Stirred Eggs With Pork And Shrimp
Stirred Eggs With Pork And Vermicelli
Stuffed Eggs: Hard-Boiled, Steamed and Deep-Fried
Stuffed Omelet: Pork Filling
Stuffed Omelet: Shrimp Filling
Sweet-and-Pungent Preserved Eggs
Tea Eggs
Vegetable Soufflé