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Egg Foo Young Recipe

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This recipe for Egg Foo Young, by , is from The Ziegler Family Cookbook Project, 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!

Daniel Ziegler


1 cup chicken broth
1 tbsp sherry
1 tbsp cornstarch
2 tbsp soy sauce
3 eggs
1/2 tsp seasoned salt
1 16oz can of chow mein vegetables
1/2 cup scallions
1/2 cup cooked ham or other leftover meat
oil for cooking

1. bring the chicken broth to a boil in a sauce pan, add the sherry
2. combine the cornstarch and soy sauce stir into the broth stirring constantly until thick
keep sauce warm and set aside

1. beat the eggs and add the seasoned salt.
2. drain the can of chow mein vegetables and stir them into the eggs
3. chop the scallions and leftover meat into small pieces and set aside.
3. In a small sauce pan add 2 tablespoons of oil and heat up
4. in the heated pan ladle in a 1/3 cup of the egg mixtures spreading the vegetables forming a patty.
5. cook patties over medium heat until brown on both sides (repeat until all the egg mixture is cooked)
6. Serve the patties with the scallion and meat sprinkled over them and the heated sauce on top.

Personal Notes:
Personal Notes:
recipe courtesy of Howard and Mary Wong




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