Egg Foo Young The Best Recipes

EGG FOO YUNG

Steps:

• Mix eggs, vegetables, meat and soy.
• Heat 2 tsp oil in a 4-6 inch skillet over moderate heat for 30 seconds.
• Add 1/3 cup egg mixture and fry as you would a pancake until lightly browned on the bottom, turn over and brown flip side.
• Keep warm (but do not stack), while you fry remaining pancakes, adding more oil if needed and stirring egg mixture before adding to pan.
• Foo Yung Sauce: In a pan, heat broth, soy, sugar and vinegar.
• In a bowl, blend cornstarch and water.
• Add to sauce and cook, stirring, until sauce bubbles and thickens.
• Serve with hot Egg Foo Yung.

EGG FOO YOUNG (CHINESE OMELETTE)

Steps:

• Mix cornflour and soy sauce. Then add remaining ingredients.
• Pour into a saucepan over medium heat. Bring to simmer, stirring constantly. Simmer for 1 minute until sauce thickens to thin syrup consistency. Remove from stove, set aside.
• MICROWAVE option: Microwave on high for 1 1/2 minutes. Stir very well, microwave for another 1 1/2 minutes until thickened. Mix well again.
• Place pork in a bowl, add remaining ingredients. Use fork to mix through.
• Whisk eggs in a bowl.
• Add beansprouts, green onions, pork or prawns, salt and pepper. If using pork, crumble the raw pork in with fingers (see video). Mix through.
• Heat 1/2 tbsp vegetable oil and drizzle of sesame oil in a non stick skillet over medium heat. Add a bit of garlic and quickly saute (10 seconds) and push into centre of skillet.
• Ladle in 1/4 of batter. Use spatular to push edges in to form a round(ish) shape.
• Cook until the underside is light golden (about 1 1/2 minutes) then flip and cook the other side for 1 minute. The raw meat will cook through in this time. Repeat with remaining egg to make 4 omelettes (use 2 pans if you can!).
• Slide omelette onto plate. Pour over sauce. Sprinkle with sesame seeds and green onions, if using.
• Serve with a side of rice and steamed vegetables of choice. Double the sauce if you want enough to pour over the rice and veggies! (Click on Servings to scale recipe up).

EGG FOO YUNG II

Steps:

• Beat eggs in a large bowl. Add the celery, onion, bean sprouts, mushrooms, chicken, beef, pork, salt and pepper. Mix together.
• Heat oil in a medium skillet or wok and brown egg mixture 1/2 cup at a time. When all of the mixture is browned, set aside.
• To Make Sauce: Dissolve the bouillon in the hot water in a small saucepan; add sugar and soy sauce and blend well over medium heat. Add cold water and cornstarch and stir until thick and smooth. Serve with Egg Foo Yung.

SUPER EASY EGG FOO YUNG

Steps:

• In a large bowl, beat 8 eggs. Add all vegetables and the soy sauce and stir to combine.
• Heat 1 teaspoon sesame oil in a skillet on medium heat and add about half a cup of the egg mixture to the pan (exact amount will vary). Cook each side until golden brown, flipping once or twice.
• Repeat with remaining sesame oil and egg mixture until batch is complete.

EGG FOO YOUNG

Steps:

• Bring the chicken stock and hoisin to a simmer in a small saucepan. Whisk 1 tablespoon water into the cornstarch in a small bowl. Whisk the cornstarch mixture into the sauce, then return to a simmer and cook for 1 minute. Keep warm.
• Mix the pork, cilantro, bean sprouts, carrots, soy sauce, ginger, minced scallions and garlic together in a large bowl using a wooden spoon until well combined. Season with salt and pepper. Add the whisked eggs to the pork mixture and combine.
• Preheat the oven to 200 degrees F.
• Heat a large wok over high heat. Cooking in batches, add 1 tablespoon canola oil and 1 cup of the egg mixture to the wok. Rotate the wok in a circular motion to make a pancake and flip if necessary to cook the center until cooked, about 5 minutes per pancake. Remove to a plate and hold in the warm oven while cooking the remaining egg mixture.
• Garnish with the sesame seeds and sliced scallions and serve with the sauce.

EGG FOO YOUNG

Steps:

• Add the eggs, onion, carrots, peas, bell pepper, bean sprouts and soy sauce together in a bowl and whisk to combine.
• In a large skillet heat 1 teaspoon of sesame oil at a time for each pancake you cook on medium heat.
• Add about 1/3 cup of mixture per pancake and cook for 3-4 minutes on the first side and 1-2 minutes on the second side.

EGG FOO YONG

Steps:

• Heat 1 tablespoon vegetable oil in a skillet over high heat. Add the mushrooms and 1/2 teaspoon sugar and saute until golden, 3 minutes. Add the broth and 2 teaspoons soy sauce. Mix the cornstarch with 1/4 cup water; stir into the skillet and boil until thickened, 2 minutes.
• Heat 1 tablespoon vegetable oil in another skillet over high heat. Add the onion and the remaining 1 teaspoon sugar and cook until tender, 4 minutes. Add the bacon and cook 2 minutes. Add the peas, half of the scallions and the remaining 1 1/2 teaspoons soy sauce; cook 1 more minute. Transfer to a bowl and combine with the beaten eggs.
• Wipe out the skillet. Return to high heat and add 1/4 inch of vegetable oil. Add one-fourth of the egg mixture; spoon some of the hot oil on top and cook until puffy, 1 to 2 minutes. Flip and cook 1 minute, then drain on paper towels. Repeat to make 3 more omelets. Add the sesame oil to the mushroom gravy and pour over the omelets. Garnish with the remaining scallions.

SHRIMP EGG FOO YOUNG ?

Steps:

• Cut the shrimp into bite sized pieces and then marinate with a small pinch of salt and pepper. You can also add some favorite spices.Slice the mushrooms very thin. Cut bean sprouts into 1-2 inch sections.Beat the eggs and add sliced mushroom, bean sprouts, chopped green onion, five spice powder, salt and shrimp to the mixture.In a small bowl, mix all the gravy ingredients (chicken stock, soy sauce, sesame oil and corn starch) and simmer for 5 minutes over low heat.Heat around 3 tablespoons of oil in a small frying pan and then pour in 1/3 of the veggies and shrimp mixture and fry for 4-5 minutes over medium heat. Turn over and fry the other side for 2-3 minutes and then transfer out. Repeat with the rest of the omelette mixture.Serve itself or over rice with the homemade gravy. It also tastes good with cooked vegetables like cabbage, carrots, broccoli, cauliflower and many other. Experiment!

EGG FOO YONG WITH SAUCE

Steps:

• In a small saucepan, combine the cornstarch, sugar and ginger. Stir in broth until smooth. Add soy sauce and sherry or apple juice. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Remove from the heat; set aside., In a bowl, combine egg substitute and onions; let stand for 10 minutes. Add bean sprouts, water chestnuts, mushrooms, salt and Chinese five spice; mix well. , In a nonstick skillet, heat the oil. Drop batter by 1/4 cupfuls into oil. Cook until golden brown, about 2 to 2-1/2 minutes on each side. Serve with sauce.

EGG FOO YOUNG

Steps:

• Place eggs into a medium bowl and beat till combined.
• Add mushrooms, bean sprouts, and soy sauce to the eggs. Set aside.
• In a non-stick skillet, add a tbsp of sesame oil and heat over medium heat. Add the carrots, onions, and bell peppers. Cook, while stirring every so often, till vegetables are tender.
• Remove veggies from heat and allow them to cool for a few minutes. Add to the egg mixture and stir.
• Add a little oil (1/4-1/2 tsp) to a medium skillet over medium heat. When skillet has warmed start to make the omelettes.
• Use 1/3 cup portions of the egg mixture. Allow it to cook 2-3 minutes, flip, and allow it to cook an additional 1-2 minutes. Transfer to a plate. Repeat this process to use all of the egg mixture.
• Serve over rice with gravy.

EGG FOO YUNG WITH GRAVY

Steps:

• Gather the ingredients.
• Bring the chicken broth to a boil over medium heat. Stir in the soy sauce, rice wine, sesame oil, and pepper, to taste. Turn up the heat slightly and add the cornstarch dissolved in the water, stirring quickly to thicken.
• Move the saucepan to another burner and keep warm on low heat while preparing the egg foo yung omelet.
• Gather the ingredients.
• In a medium bowl, lightly beat the eggs with pepper, rice wine, and salt. Reserve.
• Heat 1 tablespoon of the oil in a wok or a 9-inch frying pan over medium heat. When the oil is hot, add the onion and sausage. Stir-fry for 2 minutes, then remove from the pan with a slotted spoon and reserve.
• Add 1 more tablespoon of the oil and stir-fry the sliced mushrooms until they're browned. Remove from the pan and reserve.
• Add the cooked sausages, onion, and mushrooms into the egg mixture along with the mung bean sprouts and napa cabbage.
• Add the remaining tablespoon of oil to the pan. When the oil is hot, add the egg mixture. Cook until golden brown on the bottom.
• Carefully turn over and cook the other side until golden brown.
• Serve hot with the warmed sauce poured over the top and sprinkle with green onions, if using. Accompany with steamed rice. Enjoy.

PORK EGG FOO YUNG

Steps:

• In large saute pan, heat sesame oil over high heat. Add onions. After a few minutes, add pork strips and mushrooms. (Can add other vegetables if so inclined.) In bowl, whisk eggs with salt and pepper. When vegetables and pork have been cooked through, add egg mixture to pan. Turn heat down to med-low. Cook like an omelette - lifting edges of egg, but not scrambling, and flipping once to ensure even browning on both sides. Once egg is poured, also make sure that pork and vegetables are evenly distributed throughout the pan.
• To make sauce:
• Heat broth in a small saucepan over medium heat. Add sugar and soy sauce; mix well. In seperate dish, combine cold water and cornstarch until cornstarch dissolves. Stir into the broth mixture until thick and smooth.
• Cut egg mixture, and serve over rice topped with sauce.