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[janice shell]

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Eggs Foo Yung as Hors d'Oeuvres

Again that cat-that-swallowed-the-canary look when I was first served Eggs Foo Yung at Carlisle Barracks. And again, just to make life more difficult, it seemed an excellent idea to serve this dish in handy form at a cocktail party. The first attempt smelled up the house with the odor of hot peanut oil. On the second attempt the oil caught fire in the oven, and the first batch was strongly flavored with fire extinguisher. On the proposed third attempt, William rebelled against both smoke and fire. It was then that we learned that the secret of both safety and success is in the scant use of the offending but necessary peanut oil.

5 eggs, beaten
1 medium-sized onion, minced
1 tbsp. soy sauce
1/2 cup finely chopped celery
1/4 tsp. salt
1 can bean sprouts, drained and chopped small
Peanut oil

Combine all ingredients except oil.

Place 1/4 inch of peanut oil in each compartment of a muffin tin. Heat in a 400 degree oven. Place a large spoonful of the egg mixture in each compartment. Cook until golden brown, turning once. Drain on absorbent paper.

Place each cooked egg patty on a toast round cut with a large biscuit cutter. Place on small paper napkin and serve hot.