New Easy Egg Foo Young 5fix Recipes

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EGG FOO YOUNG



Egg Foo Young image

This is an easy recipe to make at home. Green onion, celery, bean sprouts and shrimp sauteed in soy sauce and combined with egg.

Provided by sal

Categories     World Cuisine Recipes     Asian     Chinese

Time 30m

Yield 4

Number Of Ingredients 10

1 teaspoon sesame oil
1 cup chopped onion
¼ cup chopped green onion
½ cup chopped celery
1 cup bean sprouts
¼ teaspoon cornstarch
½ pound shrimp, peeled, deveined and roughly chopped
2 tablespoons soy sauce
1 teaspoon salt
8 eggs, well beaten

Steps:

  • In a skillet over medium heat, heat sesame oil and lightly fry the onions, celery and sprouts. Stir in cornstarch and add shrimp, soy sauce and salt. Stir until well blended. Remove from heat and transfer to a bowl.
  • Return the pan to the heat, and add the beaten eggs. Fry the eggs while stirring gently. Return the vegetable and shrimp mixture to the pan while the eggs are still liquid. Finish frying until eggs are fully cooked.

Nutrition Facts : Calories 238.6 calories, Carbohydrate 7.7 g, Cholesterol 461.6 mg, Fat 12.1 g, Fiber 1.3 g, Protein 25.4 g, SaturatedFat 3.3 g, Sodium 1312.7 mg, Sugar 3.9 g

EGG FOO YOUNG



Egg Foo Young image

Provided by Geoffrey Zakarian

Time 40m

Yield 4 servings

Number Of Ingredients 15

1 cup chicken stock
2 tablespoons hoisin sauce
2 teaspoons cornstarch
6 ounces ground pork, cooked
1 cup fresh cilantro, chopped
1 cup bean sprouts
1/2 cup julienned carrot
1 tablespoon soy sauce
1 teaspoon grated fresh ginger
3 scallions, minced, plus 3 scallions, sliced on the bias
1 garlic clove, grated
Kosher salt and freshly ground black pepper
8 large eggs, lightly beaten
1/4 cup canola oil
1 teaspoon white sesame seeds

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.

SUPER EASY EGG FOO YUNG



Super Easy Egg Foo Yung image

Egg foo yung, or egg foo young, is a popular item found on Chinese-American restaurant menus everywhere. A fluffy Chinese-style omelet, this flavorful dish is made with eggs, vegetables, and often includes meat. While it may seem complex, this simple recipe shows you how to make egg foo young from your own kitchen with just a handful of ingredients and a skillet. Serve it as an appetizer, side dish or even as a main entrée along with a bowl of white rice and enjoy!

Provided by TBSP Kitchens

Categories     Entree

Time 20m

Yield 8

Number Of Ingredients 8

8 eggs
1 cup chopped onion
1 cup bean sprouts
1/2 cup chopped celery
1/2 cup chopped mushrooms
1/4 cup diced green onion
1 tablespoon soy sauce
8 teaspoons sesame oil, divided

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.

Nutrition Facts : Calories 140, Carbohydrate 4 g, Cholesterol 185 mg, Fat 1, Fiber 0 g, Protein 8 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 2 g, TransFat 0 g

EGG FOO YOUNG



Egg Foo Young image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 16

EVOO, for brushing
12 eggs
4 ounces thinly sliced deli chicken, turkey, ham or roast beef, finely chopped
4 ounces shiitake mushrooms, stemmed and thinly sliced
1 cup fresh bean sprouts
1 cup shredded baby bok choy
1/2 cup shredded carrots
1 bunch scallions, thinly sliced on an angle
1/4 red bell pepper, very thinly sliced
One 1-inch piece fresh ginger, peeled and grated, plus 2 thin slices
1 large clove garlic, grated or made into a paste
Salt and freshly ground pepper
1 tablespoon cornstarch
1 cup chicken stock
1/4 cup tamari (aged soy sauce)
1 teaspoon hot sauce

Steps:

  • Preheat a griddle over medium heat and brush it with some oil.
  • Whisk the eggs in a large mixing bowl. Stir in the chicken, mushrooms, bean sprouts, bok choy, carrots, scallions, bell pepper, grated ginger and garlic. Season with salt and pepper.
  • Using a large spoon, drop about 1/2 cup of the mixture onto the griddle for each "pancake". Cook until golden, 2 to 3 minutes per side.
  • Meanwhile, mix the cornstarch with a splash of chicken stock to dissolve. Combine the remaining stock, the cornstarch mixture, tamari, hot sauce and sliced ginger in a small saucepan. Boil until thick enough to coat the back of a spoon, about 3 minutes. Discard the sliced ginger.
  • Put 2 pancakes on each plate and top with the gravy.

EGG FOO YUNG II



Egg Foo Yung II image

Leftover chicken, beef and pork can all be sauteed with mushrooms, sprouts, onion and of course eggs! The accompanying sauce is simple and flavorful.

Provided by DEBA611

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 5

Number Of Ingredients 16

8 eggs, beaten
1 cup thinly sliced celery
1 cup finely chopped onion
1 cup bean sprouts
½ cup diced fresh mushrooms
⅓ cup chopped cooked chicken breast
⅓ cup cooked and crumbled ground beef
⅓ cup chopped cooked pork
1 teaspoon salt
¼ teaspoon ground black pepper
2 cubes chicken bouillon
1 ½ cups hot water
1 ½ teaspoons white sugar
2 tablespoons soy sauce
6 tablespoons cold water
1 ½ tablespoons cornstarch

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.

Nutrition Facts : Calories 239.9 calories, Carbohydrate 9.6 g, Cholesterol 330.2 mg, Fat 12.6 g, Fiber 1.3 g, Protein 22 g, SaturatedFat 4.2 g, Sodium 1442.9 mg, Sugar 4.8 g

EGG FOO YOUNG



Egg Foo Young image

Egg Foo Young - Chinese-style omelet filled with ground pork and various vegetables. This is an authentic egg foo young recipe.

Provided by Rasa Malaysia

Categories     Chinese Recipes

Time 20m

Number Of Ingredients 12

3 large eggs, at room temperature
2 oz. (56 g) bean sprouts
2 oz. (56 g) ground pork
4 medium-sized shrimp, peeled and cut into small pieces
1 scallion, cut into small rings
1/2 teaspoon sesame oil
1 teaspoon Shaoxing wine, optional
1 teaspoon oyster sauce
2 teaspoons soy sauce
1 pinch sugar
3 dashes white pepper
3 tablespoons oil

Steps:

  • Crack the eggs into a bowl, beat with a fork. Add the rest of the ingredients into the egg mixture, stir to combine well. Make sure the oyster sauce is fully dissolved in the egg mixture.
  • Heat up a wok or a pan on high heat. Add the oil. When the oil is fully heated, ladle the egg mixture into the pan. Make sure that you keep the diameter of the omelet to about 4-5 inches wide. Use a pair of chopsticks to transfer the beansprouts and other ingredients to the middle of the omelet. The omelet should be thicker in the center. Let the omelet set, for about 3 minutes before flipping it over. Fry the omelet until both sides are golden brown and nicely puffed up. Repeat the same and use the remaining egg mixture to make a total of 3 omelets. Serve immediately with steamed rice.

Nutrition Facts : Calories 263 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 197 milligrams cholesterol, Fat 23 grams fat, Fiber 1 grams fiber, Protein 11 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 3 people, Sodium 415 milligrams sodium, Sugar 1 grams sugar

SUPER EASY EGG FOO YUNG RECIPE - (4.5/5)



Super Easy Egg Foo Yung Recipe - (4.5/5) image

Provided by á-4084

Number Of Ingredients 14

FOO YUNG SAUCE:
8 eggs
1 cup onion, chopped
1 cup bean sprouts
1/2 cup celery, chopped
1/2 cup mushrooms, chopped
1/4 cup green onion, diced
1 tablespoon soy sauce
8 teaspoons sesame oil, divided
2 cubes chicken bouillon
1 1/2 cups hot water
1 1/2 teaspoons white sugar
2 tablespoons soy sauce
6 tablespoons cold water

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. FOO YUNG 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.

EASY EGGS



Easy Eggs image

Make and share this Easy Eggs recipe from Food.com.

Provided by Miss Diggy

Categories     Breakfast

Time 7m

Yield 2-3 serving(s)

Number Of Ingredients 5

5 eggs
1/4 cup milk
2 ounces cream cheese
salt (to taste)
pepper (to taste)

Steps:

  • Beat eggs and milk together.
  • Add salt and pepper to taste.
  • Cook over medium-high heat with the cream cheese.

Nutrition Facts : Calories 302.2, Fat 23.4, SaturatedFat 10.8, Cholesterol 564.2, Sodium 273.9, Carbohydrate 3.1, Sugar 1, Protein 18.9

EASY PEELING BOILED EGGS



Easy Peeling Boiled Eggs image

Easy to peel is number one when you are boiling eggs. When I was in catering, we boiled about 5000 eggs a year, maybe more. This was our method, and one I use at home today. I have scaled it down for your home kitchen.

Provided by Chef Dee

Categories     Very Low Carbs

Time 8m

Yield 6 eggs

Number Of Ingredients 3

6 eggs
2 -3 cups cold water
2 cups ice

Steps:

  • Place eggs in pot, cover with enough water to rise 2" above the eggs.
  • Place over high heat and bring to a boil, uncovered.
  • Turn to med high heat, hot enough that the water is still boiling.
  • Set the timer for 8 min's.
  • Drain, rinse with cold water, drain again.
  • With the eggs still in the pot, cover with cold water,then add the ice.
  • Let stand for 5 min's before peeling.

Nutrition Facts : Calories 73.5, Fat 5, SaturatedFat 1.6, Cholesterol 211.5, Sodium 73.2, Carbohydrate 0.4, Sugar 0.4, Protein 6.3

EGG FOO YONG WITH SAUCE



Egg Foo Yong with Sauce image

"I'm trying to cut back on meat and have to watch my cholesterol, so I eliminated the meat in this recipe and used egg substitute," explains Rochelle Higgins of Fredericksburg, Virginia. "The patties are easy to make and reheat nicely in the microwave."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

4 teaspoons cornstarch
1 tablespoon sugar
2 teaspoons grated fresh gingerroot
1 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons sherry or apple juice
EGG FOO YONG:
1-1/2 cups egg substitute
1/4 cup chopped green onions
2 cups canned bean sprouts, rinsed and drained
1 can (8 ounces) water chestnuts, drained and chopped
1 can (4 ounces) mushroom stems and pieces, drained
1/4 teaspoon salt
1/8 teaspoon Chinese five spice
2 tablespoons canola oil

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.

Nutrition Facts : Calories 209 calories, Fat 10g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 955mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges

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