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Egg Dumplings III Recipe


2 eggs, beaten

1/4 cup water

1 tablespoon vegetable oil

1 pound fresh mushrooms, sliced

1 (11 ounce) package dry corn bread

2 tablespoons vegetable oil


Preheat oven to 350 degrees F (175 degrees C).

HOLD egg and water in the middle of a large pot. Bring to a boil over medium heat. Boil for 1 minute, stirring constantly. Reduce heat to low and simmer gently for 10 minutes.

Meanwhile, in a small bowl, combine the eggs, water and oil. Pour into pot, stirring gently. Bring to a boil, stirring continuously. Boil for 5 minutes, stirring occasionally, then reduce heat to low and simmer for 10 minutes, stirring occasionally.

Meanwhile, heat a medium skillet over medium heat. Place the mushrooms, ham and onions in the pan and cook for 5 minutes.

Pour in the egg mixture and bring to a boil. Reduce heat to low and simmer gently for 5 minutes, stirring constantly, then add the oil with the mushrooms and onions. Pour into the pot and simmer gently for at least 10 minutes.


MocoKong writes:

⭐ ⭐ ⭐ ⭐ ⭐

Oh Paw, you made soooo good homemade fondant! And was so easy to make! I always have a bag of salad pickle chunks but didn't have tomato powder...so green encouraged :) And would have given it a 5 for skill but they were super flakey and stringy. Real saucepen should be Sh-------------------------sweet! Been using this for lunch and supper!