Egg Foo Yung Breakfast Recipes

EGG FOO YOUNG

Steps:

• In a skillet over medium heat, heat sesame oil and lightly fry the onions, celery and sprouts. Stir in cornstarch and add shrimp, soy sauce and salt. Stir until well blended. Remove from heat and transfer to a bowl.
• Return the pan to the heat, and add the beaten eggs. Fry the eggs while stirring gently. Return the vegetable and shrimp mixture to the pan while the eggs are still liquid. Finish frying until eggs are fully cooked.

SUPER EASY EGG FOO YUNG

Steps:

• In a large bowl, beat 8 eggs. Add all vegetables and the soy sauce and stir to combine.
• Heat 1 teaspoon sesame oil in a skillet on medium heat and add about half a cup of the egg mixture to the pan (exact amount will vary). Cook each side until golden brown, flipping once or twice.
• Repeat with remaining sesame oil and egg mixture until batch is complete.

EGG FOO YUNG II

Steps:

• Beat eggs in a large bowl. Add the celery, onion, bean sprouts, mushrooms, chicken, beef, pork, salt and pepper. Mix together.
• Heat oil in a medium skillet or wok and brown egg mixture 1/2 cup at a time. When all of the mixture is browned, set aside.
• To Make Sauce: Dissolve the bouillon in the hot water in a small saucepan; add sugar and soy sauce and blend well over medium heat. Add cold water and cornstarch and stir until thick and smooth. Serve with Egg Foo Yung.

EGG FOO YUNG

Steps:

• Mix eggs, vegetables, meat and soy.
• Heat 2 tsp oil in a 4-6 inch skillet over moderate heat for 30 seconds.
• Add 1/3 cup egg mixture and fry as you would a pancake until lightly browned on the bottom, turn over and brown flip side.
• Keep warm (but do not stack), while you fry remaining pancakes, adding more oil if needed and stirring egg mixture before adding to pan.
• Foo Yung Sauce: In a pan, heat broth, soy, sugar and vinegar.
• In a bowl, blend cornstarch and water.
• Add to sauce and cook, stirring, until sauce bubbles and thickens.
• Serve with hot Egg Foo Yung.

EGG FOO YOUNG

Steps:

• Crack 6 eggs into a large bowl.
• Clean barbeque pork into thin slices.
• Blanch the bamboo shoot in hot water for half a minute. Remove and cut it into thin slices.
• Add the barbeque pork, chopped onions, slices of mushrooms, bamboo shoot, bean sprouts, salt, light soy sauce, sesame oil and cornstarch into the whisked eggs. Mix well.
• Heat up some vegetable oil in the wok. When it starts to become smoky. Remove the excess oil from the wok. The wok is now coated with a ten layer of hot oil.
• While the wok is still hot, pour the egg mixture into the center. The edge of the egg will immediately bubble and puff up.
• Once the edge is puffed up, reduce the heat to medium or low and like it undisturbed until the bottom is set. You can swirl the egg around in the wok.
• Cook bottom side of the egg pancake until golden brown. Tuen the egg over and cook the other side. When it tun aromatic and golden brown, remove and place it on a chopping board.
• Cut the egg into wedges (much like pizza). Dish out and serve.
• If you prefer to serve it with the sauce, just put all the ingredients in B in a pot, bring it to a boil.

EGG FOO YUNG BREAKFAST

Steps:

• In a large bowl, combine rice, onion, soy sauce, parsley, sugar, salt and ginger; mix well. Stir in eggs and peas. Carefully shape mixture into four patties. In a skillet, melt butter over medium heat. Brown patties on both sides, about 5 minutes total. Meanwhile, in a saucepan, bring water, cornstarch and seasoning packet to a boil. Reduce heat to low; add noodles. Cook and stir for about 5 minutes. Serve over patties.

EGG FOO YOUNG RECIPE FOR THE CANTONESE CRISPY OMELETTE

Steps:

• Marinade the pork mince and leave out at room temperature for 10 minutes.
• Quickly cook the pork mince off in a small amount of vegetable oil until just cooked. Allow to cool.
• While this is cooling, separate the eggs, keeping the whites in a mixing bowl. Whisk the egg whites until foamy.
• Add the whites to the yolks and stir to combine. Stir in the sugar, white pepper, sesame oil and cornstarch slurry.
• Chop the bases (white parts) of the spring onions into 5 cm (2 inch) lengths. Chop the rest of the spring onions finely for garnish.
• Add the pork mince, spring onion pieces and most of the bean sprouts (save some for garnish) to the egg mixture.
• Heat a wok over high heat and add the vegetable oil when it starts to shimmer, add the egg mixture. Leave for 30 seconds and then swirl the wok around to redistribute the uncooked egg.
• At this stage you can fold the eggs into an omelette shape or cut into quarters and flip the pieces. If you do try to flip the whole omelette it will probably fall apart.
• If it's an omelette style you're going for, you can remove the eggs once it reaches the colour you like. If you're cutting up the eggs cook them on the flip side for just a minute.
• Serve with spring onions, bean sprouts, white sesame seeds and with steamed rice. You can add a little soy sauce if you want more of a savoury flavour.

EGG FOO YUNG WITH GRAVY

Steps:

• Gather the ingredients.
• Bring the chicken broth to a boil over medium heat. Stir in the soy sauce, rice wine, sesame oil, and pepper, to taste. Turn up the heat slightly and add the cornstarch dissolved in the water, stirring quickly to thicken.
• Move the saucepan to another burner and keep warm on low heat while preparing the egg foo yung omelet.
• Gather the ingredients.
• In a medium bowl, lightly beat the eggs with pepper, rice wine, and salt. Reserve.
• Heat 1 tablespoon of the oil in a wok or a 9-inch frying pan over medium heat. When the oil is hot, add the onion and sausage. Stir-fry for 2 minutes, then remove from the pan with a slotted spoon and reserve.
• Add 1 more tablespoon of the oil and stir-fry the sliced mushrooms until they're browned. Remove from the pan and reserve.
• Add the cooked sausages, onion, and mushrooms into the egg mixture along with the mung bean sprouts and napa cabbage.
• Add the remaining tablespoon of oil to the pan. When the oil is hot, add the egg mixture. Cook until golden brown on the bottom.
• Carefully turn over and cook the other side until golden brown.
• Serve hot with the warmed sauce poured over the top and sprinkle with green onions, if using. Accompany with steamed rice. Enjoy.

EGG FOO YOUNG

Steps:

• 1. In a large bowl with the beaten eggs add the red pepper, celery, mushrooms, onions, bean sprouts, 1/2 of the scallions and the chicken.
• 2. In a small saucepan over low heat combine chicken broth, soy sauce, brown sugar, Worcestershire sauce and vinegar. In a bowl, blend cornstarch and water. Slowly whisk in sauce pan. Continue stirring until sauce thickens and bubbles.
• 3. Heat nonstick skillet with 1/2 tablespoon of canola oil over medium heat. Add approximately 1/2 cup of the egg mixture and cook until lightly browned on the bottom. Flip and brown the other side. Plate and keep warm. Repeat until all the batter is gone.
• 4. Serve warm with the gravy and sprinkle with the rest of the scallions.