EGG FOO YOUNG
Provided by Geoffrey Zakarian
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Bring the chicken stock and hoisin to a simmer in a small saucepan. Whisk 1 tablespoon water into the cornstarch in a small bowl. Whisk the cornstarch mixture into the sauce, then return to a simmer and cook for 1 minute. Keep warm.
- Mix the pork, cilantro, bean sprouts, carrots, soy sauce, ginger, minced scallions and garlic together in a large bowl using a wooden spoon until well combined. Season with salt and pepper. Add the whisked eggs to the pork mixture and combine.
- Preheat the oven to 200 degrees F.
- Heat a large wok over high heat. Cooking in batches, add 1 tablespoon canola oil and 1 cup of the egg mixture to the wok. Rotate the wok in a circular motion to make a pancake and flip if necessary to cook the center until cooked, about 5 minutes per pancake. Remove to a plate and hold in the warm oven while cooking the remaining egg mixture.
- Garnish with the sesame seeds and sliced scallions and serve with the sauce.
EGG FOO YOUNG RECIPE FOR THE CANTONESE CRISPY OMELETTE
This egg foo young recipe makes the original Cantonese style egg foo young or egg foo yung and egg fu yung in English or fu yong dan or fuyong dan in Cantonese. A deliciously crispy omelette filled with char sui pork, spring onions and bean sprouts, it originated in Southern China in the 18th century during the Ching Dynasty. This egg foo young recipe does not make the Chinese-American egg foo young, a popular Chinese restaurant takeout dish of crispy pancake-like omelettes with brown gravy.
Provided by Terence Carter
Categories Breakfast Brunch Dinner Lunch
Time 45m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 451 kcal, Carbohydrate 9 g, Protein 31 g, Fat 32 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 545 mg, Sodium 317 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 18 g, ServingSize 1 serving
CHINESE - SHRIMP EGG FOO YUNG
I love egg foo yung,this one sounds very tasty. All it takes is a few eggs, crisp vegetables and Asian seasonings to create an elegant dish that is perfect for breakfast or any time of the day. To coax more flavor out of the vegetables, blanch or stir-fry before adding to the egg mixture, even if the recipe doesn't call for it....
Provided by Baby Kato
Categories Other Breakfast
Time 50m
Number Of Ingredients 16
Steps:
- 1. Stir-fry the carrots, bean sprouts, celery, and water chestnuts. Set aside to cool.
- 2. Make the sauce by combining the gravy mix packets, water, oyster sauce and soy sauce. Mix with a wire whisk. Heat on medium high until bubbly, then reduce to warm and let thicken, stirring often.
- 3. Beat the eggs in a large bowl, and mix in the shrimp, stir-fried vegetables, remaining vegetables and fish sauce
- 4. Heat the wok to medium, add blended oil to the wok.
- 5. Using a small ladle, place the ingredients in the center of the wok and flatten the mixture out. Cook until solid and then fold in half. Continue cooking until done, turning over once.
- 6. To serve, add the sauce on top.
EGG FOO YOUNG
This is an easy recipe to make at home. Green onion, celery, bean sprouts and shrimp sauteed in soy sauce and combined with egg.
Provided by sal
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 238.6 calories, Carbohydrate 7.7 g, Cholesterol 461.6 mg, Fat 12.1 g, Fiber 1.3 g, Protein 25.4 g, SaturatedFat 3.3 g, Sodium 1312.7 mg, Sugar 3.9 g
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