Best Egg Foo Yung
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 Egglands Best Grade A Large Eggs3 T vegetable oil (divided)1 can (or 12 oz fresh) bean sprouts1/2 c chopped green onions12 oz skinless boneless chicken breast, diced1 6-oz. can sliced mushroomsSoy sauce, 3T (divided)1-1/2 c Chicken broth1/4 t white pepper1 T cornstarch1 T water
Dice chicken, saute in 1 T vegetable oil until done. Drain on paper towels; set aside, allow to cool slightly.
Break eggs into bowl; scramble. Add chicken, green onion, canned mushrooms, bean sprouts, and 1 T soy sauce and combine to blend.
Heat remaining 2 T oil in saute pan until a drop of water dances on it. Add egg mixture, one ladleful at a time, in a pile on the edge of the pan. Once you put a ladleful in the pan, use a spatula to push up the edges of the egg so it doesn't spread out on the pan; push it up and over the edges of the pile until egg is firm enough to hold in its shape. Then add another ladleful and repeat. Once a pile has been slightly browned on the bottom, carefully flip it (towards the side of the pan), maintaining a rounded shape to hold all ingredients in. (This can be a bit tricky and sometimes messy but don't worry about it; the end result is always good!) Cook at medium-high temp until browned on both sides and egg is cooked through the middle (this will vary depending on your pan, stove, etc.).
As foo yungs are completed, put them on a paper-towel covered plate and add more paper towels on top. Once a layer is done, add another paper towel on top and continue layering them. They will stay warm and the paper towels will absorb excess oil.
SAUCE: Heat chicken broth to boiling; add 2 T soy sauce and the white pepper. Mix cornstarch with cold water until dissolved; add to boiling sauce mixture and stir quickly until thickened. Use as gravy to pour over the egg foo yung!
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SANSIMEONGIRL.
Break eggs into bowl; scramble. Add chicken, green onion, canned mushrooms, bean sprouts, and 1 T soy sauce and combine to blend.
Heat remaining 2 T oil in saute pan until a drop of water dances on it. Add egg mixture, one ladleful at a time, in a pile on the edge of the pan. Once you put a ladleful in the pan, use a spatula to push up the edges of the egg so it doesn't spread out on the pan; push it up and over the edges of the pile until egg is firm enough to hold in its shape. Then add another ladleful and repeat. Once a pile has been slightly browned on the bottom, carefully flip it (towards the side of the pan), maintaining a rounded shape to hold all ingredients in. (This can be a bit tricky and sometimes messy but don't worry about it; the end result is always good!) Cook at medium-high temp until browned on both sides and egg is cooked through the middle (this will vary depending on your pan, stove, etc.).
As foo yungs are completed, put them on a paper-towel covered plate and add more paper towels on top. Once a layer is done, add another paper towel on top and continue layering them. They will stay warm and the paper towels will absorb excess oil.
SAUCE: Heat chicken broth to boiling; add 2 T soy sauce and the white pepper. Mix cornstarch with cold water until dissolved; add to boiling sauce mixture and stir quickly until thickened. Use as gravy to pour over the egg foo yung!
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user SANSIMEONGIRL.
Nutritional Info Amount Per Serving
- Calories: 378.8
- Total Fat: 16.9 g
- Cholesterol: 351.9 mg
- Sodium: 1,370.5 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 2.2 g
- Protein: 36.1 g
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