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.
he eggs with the soy sauce and pepper in a medium
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.
ornstarch mixture and the soy sauce into the boiling liquid and
ggs with water and soy sauce.
Stir in bean sprouts
b>egg along with the bean sprouts and 1 tablespoon of soy sauce
he broth with the soy sauce and sugar. Combine the cornstarch
b. of tofu and soy sauce until creamy.
Pour this
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.
melet is sometimes called Subgum Egg Foo Yung because of its many and
tir in salt and soy sauce.
Meanwhile blend cornstarch and
Heat chicken broth in a small pan.
Mix cornstarch and water in a small bowl.
Add soy sauce, sugar, and vinegar to the bowl and mix.
Add bowl contents to pan and bring to a boil, then simmer until thickened.
EGG FOO YONG:
Beat eggs, stir
uite hot, pour in the egg.
Cook rather like an
Whisk eggs, soy sauce, oyster sauce, and sesame oil together in
ggs with 1 TBL soy sauce; stir into vegetable mixture. Spray
n 1/2 cup of egg mixture into pan. Push cooked
hestnuts and 1 tablespoon soy sauce. Heat through, then remove skillet