This recipe is from Irene Kuo, whose book "The Key to Chinese Cooking", published in 1977 by Knopf, is out of print, but is well worth ordering from Amazon for $1. Of this recipe she says: "The Old-fashioned Egg Fu Yung, as old as the history of Chinese cuisine in the United States, may not be totally authentic, since in China it is never served with a sauce, but it is delicious and extremely easy to make."

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