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Egg Yolk Sauce For White Cut Chicken

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  Egg yolks 2
  Water 1⁄4 Cup (4 tbs)
  Oil 2 Tablespoon
  Cornstarch 2 Teaspoon
  Water 3⁄4 Cup (12 tbs)
  Salt 1⁄2 Teaspoon

1. Beat egg yolks and water lightly together.
2. Heat oil. Stir in cornstarch until smooth. Then add remaining water and salt and heat, stirring, until mixture is smooth and bubbling.
3. Gradually pour in beaten eggs, adding them in a thin stream and stirring constantly. Cook, stirring, over low heat until sauce is smooth and creamy. Pour over chicken and vegetables

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 398 Calories from Fat 337

% Daily Value*

Total Fat 38 g58.4%

Saturated Fat 6.8 g33.8%

Trans Fat 0 g

Cholesterol 370.2 mg123.4%

Sodium 984.3 mg41%

Total Carbohydrates 10 g3.4%

Dietary Fiber 0.09 g0.36%

Sugars 0.2 g

Protein 5 g9.6%

Vitamin A 8.7% Vitamin C

Calcium 3.9% Iron 4.9%

*Based on a 2000 Calorie diet

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Egg Yolk Sauce For White Cut Chicken Recipe