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This recipe for EGG FOO YUNG, by , is from The Braun Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marie Braun


2 Whole Eggs
2 Egg Whites
1/2 Cup Bean Sprouts (fresh or canned)
1/2 Cup Chopped Mushrooms (fresh or canned)
2 TBLS Thinly Sliced Green Onions
1 TBLS Soy Sauce
1 TBLS Vegetable Oil

Cooked rice

1 Cup Chicken Broth
1 TBLS Cornstarch
1/4 tsp Sugar
1/8 tsp Black Pepper
Brown Gravy Sauce For Color

1. Beat eggs with egg whites in a large bowl.
2. Stir in bean sprouts, mushrooms, onions & soy sauce.
3. Heat large non stick skillet over medium high heat & add oil until hot.
4. Pour 1/4 cup of mixture onto skillet. (Mixture will run-do not crowd skillet).
5. Cook 1-2 minutes until bottom of pancake is set.
6. Turn pancake over.
7. Cook additional 1-2 minutes until cooked through.
8. Remove & keep warm
9. Repeat with remaining mixture.

1. Blend broth into cornstarch in small bowl until smooth.
2. Stir into saucepan.
3. Stir in sugar & pepper.
4. Cook & stir 1 minute or until sauce boils & thickens.
5. Add Brown Gravy Sauce for color
6.Pour sauce over warm pancakes & serve immediately.
6. Serve with cooked rice on the side.

Personal Notes:
Personal Notes:
May add diced chicken, beef, shrimp or whatever meat desired.




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