How To Make Egg Foo Yung
Want to know how to make egg foo yung for your next meal? Get applause from children and adults by making your own Egg Foo Yung. Egg Foo Yung is great for breakfast, lunch, dinner or even a snack! Egg Foo Yung is essentially a Chinese omelet, but a messy one with a brown sauce placed on top. The best part about Egg Foo Yung is that you can add any vegetables or meat that you have available. In this recipe there is a variety of meat, but if you are using just one type, adjust the amounts to equal 1 ½ cups. Follow the same rule if subbing vegetables. This recipe for Egg Foo Yung makes 8 servings.
To make Egg Foo Yung you will need the following items:
- 13 eggs
- 1 1/2 cups celery
- 1 1/2 cups onion, chopped
- 1-1/2 cups bean sprouts
- 3/4 cup diced fresh mushrooms
- 1/2 cup cooked chicken breast, shredded
- 1/2 cup cooked ground beef
- 1/2 cup cooked pork, shredded
- 1-1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- Vegetable oil
- 3-1/4 cubes chicken bouillon
- 2 1/3 cups water
- 2-1/2 teaspoons sugar
- 3 ½ tablespoons soy sauce
- 1/2 cup cold water
- 2 ½ tablespoons cornstarch
- A frying pan or a wok
- Mix the egg and vegetables being used for the Egg Foo Yung. To start making the Egg Foo Yung beat eggs in a big bowl. Add the celery, onion, bean sprouts, and mushrooms.
- Fold in the meats being used for the Egg Foo Yung. Stir in chicken, beef, pork, salt and pepper.
- Cook the Egg Foo Yung mixture. Heat a light amount of oil in a frying pan or wok and brown egg mixture 1/2 cup at a time. When all of the mixture is browned, set aside.
- Make the Egg Foo Yung sauce. Break up the bouillon by stirring it in the hot water in a small saucepan; include sugar and soy sauce and mix over medium heat. Add cold water and cornstarch and stir until sauce has thickened and bouillon has evaporated. Serve on top or on the side of the Egg Foo Yung.