Beat eggs.
Heat skillet with 2 tablespoons oil.
Add green onions, water chestnuts, bean sprouts, soy sauce, oyster sauce, salt and pepper to the eggs.
Pour 1 ladle of egg mixture into pan, pushing eggs back into center of egg mixture.
Flip over and brown other side.
EGG FOO YUNG SAUCE:
Meanwhile, make sauce. In another saucepan, cook beef broth, oyster sauce, soy sauce and corn starch together until thickened, stirring occasionally.
br>Add 1/3 cup egg mixture and fry as you
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.
ntil top is golden. Divide foo yung among 4 plates and top
pproximately one fourth of the egg mixture.
As mixture sets
inutes.
To make the gravy, heat the broth with the
5 mintues.
FOR THE GRAVY:
Mix the cold water
he remaining onion into the egg along with the bean sprouts
melet is sometimes called Subgum Egg Foo Yung because of its many and
lain or with with Easy Egg Foo Yung Sauce.
EGG FOO YONG:
Beat eggs, stir
Combine all ingredients except sauce, adding eggs last.
Mix well.
Heat 2 tablespoons salad oil in skillet and spoon in 1/3 cup egg mixture to form each cake.
Fry over high heat until puffed and delicately browned, turning once.
Stack several cakes for each serving and pass Egg Foo Yong Sauce.
Makes 6 cakes.
Coarsely chop chicken, shrimp and mushrooms. Mince green onions and celery. Beat eggs. Blend in salt. Stir in chicken, shrimp, mushrooms, onions, celery and bean sprouts. Heat 1/2 tablespoon oil in an 8-inch frypan over medium-high heat. Reduce heat to medium. Pour 1/4 cup egg mixture into frypan. Cook 1 minute on each side (should be lightly browned). Keep warm in a 200\u00b0 oven. Repeat until all batter is used, adding more oil as needed. Serve with Foo Yung Sauce. Makes 4 servings.
nother bowl and pour the egg mixture over the meat.
inute stirring occasionally. As the gravy cools it will thicken so
he gravy and rice. Remove and let the tofu yung rest for
Heat the meat stock in a small pot.
Add salt and soy sauce until desired flavour and colour is achieved.
Mix up the cornstarch thoroughly in the water, add to the meat stock, and stir vigorously and cook until the gravy is thickened.
Serve over egg foo yung or omelettes.
lame.
When the Sausage Foo Yung appears to be ready, you
Combine all ingredients and cook until desired consistency is reached.
uite hot, pour in the egg.
Cook rather like an