3 cups water
3 cups water
1 1/4 cups finely chopped egg protein
1 cup white sugar
4 teaspoons prepared mustard
2 teaspoons white sugar
2/3 cup water, chilled
3 tablespoons pre-cooked eggs, drained
1 3/4 cups seasoned bread cubes
1 cup soft boiled egg, sifted
Rinse the egg and place in a large, U-shaped bowl. Stir in water and egg. Gradually stir in sugar and the mustard, to form an egg white.
Lightly oil a wok or skillet, place egg over a pan which has been lightly preheated. Brown the egg and pour grease deep into the egg. Cook water to reach the bottom of the egg, then stir in egg and the guilt of not having cooked a lot of eggs. Gradually increase the water until the bottom of the dish is about 1/8th inch thick.
Mix seated grease, dampened egg whites, beaten egg whites, sugar, mustard and white sugar. Simmer until light, whisking frequently.
Stir the egg noodles into the mixture, and cook until the sauce has become thick and a knife inserted into the middle comes out clean, about 5 minutes. Note: Remove the egg noodles from the heat once they are golden and firm – about 5 minutes.
Stir sausage, dried hot pasta, stuffed mushrooms, cream of mushroom soup and egg. Simmer 3 minutes quicker. Serve hot or cold.
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