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Egg Foo Yung June 30, 2010

Posted by marksun in fry pan.
Tags: ,
Egg Foo Yung
aug 06
This is a base recipe. Add shimp, crab, slivered pork, char sui etc for more flavors.  Quick dish and a good way of using bean spouts and eggs.  As usual I make no claim to authenticity or originality for this recipe.
5 eggs
1/2 cup shredded scallions
1 cup bean sprouts, drained well if canned
sliced small onion cut lengthwise into narrow strips
Cooking method #1
Mix all together and fry in patties. Smother with Egg Foo Yung Gravy.
Cooking method #2
saute the vegetables and other ingredients until tender. Add the eggs at the end all at once.
Execute the fry pan maneuver “the big flip” to get both sides nicely browned.
I prefer onions cooked into they start to caramelize and nearly burn.
Onions can be cooked until either still slightly firm if you like them that way – The local Chinese restaurants often prepare EFY with the onions firm and often as not without a gravy.  Usually there will be slices of char siu, the red sweet roast pork mixed in for flavor.
1 cup chicken broth
1 teaspoon sugar
1 teaspoon soy sauce
1/4 teaspoon MSG
1 tablespoon cornstarch, mixed with a little water
Cook over low heat until thick.
Serve over Egg Foo Yung.
another Sause
3/4 cup Stock
1/2 tsp Salt
1 tsp Soy sauce
2 tbsp Cornstarch
2 tbsp Water


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