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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Egg Foo Yung Recipe

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This recipe for Egg Foo Yung is from Kropf-Higgins Family Cookbook, 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:  
2 Eggs
2 Egg whites
½ cup fresh or canned bean spouts, rinsed & drained
½ cup fresh chopped mushrooms
2 Tbsp thinly sliced green onions
2 Tbsp soy sauce divided
1 Tbsp peanut or vegetable oil
1 cup chicken broth
1 Tbsp cornstarch
¼ tsp sugar
trace pepper
Directions:
Directions:
Beat eggs in large bowl Stir in bean spouts, mushrooms, green onion and 1 Tbsp soy sauce. Heat large skillet over medium high heat. Add oil; heat until hot. To form pancake, pour ¼ cup egg mixture into skillet (will run do not crowd) Cook 1 to 2 minutes until bottoms are set, Turn over; cook 1 to 2 minutes more until pancakes are cooked through. Remove and keep warm while cooking rest of pancakes. Blend broth into cornstarch in small bowl until smooth. Stir in sugar and pepper. cook and stir 1 minuet or until sauce boils and thickens. Pour sauce over; serve immediately.
Personal Notes:
Personal Notes:
Amount of pepper varies by taste from ¼ tsp to one or two flects we put in a very small amt. Everyone can always add a little more.

 

 

 

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