Click for Cookbook LOGIN
"Wine makes daily living easier, less hurried, with fewer tensions and more tolerance."--Benjamin Franklin

Egg Foo Yung Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Egg Foo Yung is from The Kellner Family Cookbook over a 96 year Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz. bean sprouts
8 eggs slightly beaten
6 sliced mushrooms
2 green onions chopped with tops
½ tsp. salt
3 tbsp. vegetable oil
1½ cups chicken broth
1 tbsp. dark soy sauce
1 tbsp. oyster sauce
dash white pepper
2 tbsp. cornstarch
2 tbsp. water
Directions:
Directions:
Rinse bean sprouts in cold water; drain. Stir bean sprouts, egg, mushrooms, green onion and ½ tsp. salt just to blend.

Heat wok until 1 to 2 drops of water bubble and skitter when sprinkled. Add oil, rotate wok to coat sides with oil. Reduce to medium heat. Pour in ½ cup egg mixture and cook until golden browned.

Place fried egg paddies in 300 º oven to keep warm.

Egg Foo Yung Sauce

Heat chicken broth, soy sauce, oyster sauce,¼ tsp. salt and white pepper to boiling. Mix cornstarch and water to make a paste; Stir in to broth mixture and cook, stirring until thickened, about 10 seconds. Pour over egg patties.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

89W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!