Serves: 5
Beat an egg lightly. (You may, if you wish, add a pinch of salt and 1/2 teaspoon sherry.) Grease a skillet and heat. Add the egg and tip the pan so it spreads thinly and evenly. Cook over low heat until egg sets but is not dry. (Its edge should be slightly browned.) Invert onto a platter. Let cool. Cut into short narrow strips about 1/8-inch wide, 2 inches long.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This _Egg Threads: To prepare recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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