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Egg Foo Yung II
SUBMITTED BY:
DEBA611
PHOTO BY:
Becky
"Leftover chicken, beef and pork can all be sauteed with mushrooms, sprouts, onion and of course eggs! The accompanying sauce is simple and flavorful."
RECIPE RATING:
Read Reviews
(54)
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PREP TIME
5 Min
COOK TIME
25 Min
READY IN
30 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
8 eggs, beaten
1 cup thinly sliced celery
1 cup finely chopped onion
1 cup bean sprouts
1/2 cup diced fresh mushrooms
1/3 cup chopped cooked chicken breast
1/3 cup cooked and crumbled ground beef
1/3 cup chopped cooked pork
1 teaspoon salt
1/4 teaspoon ground black pepper
FOO YUNG SAUCE
2 cubes chicken bouillon
1 1/2 cups hot water
1 1/2 teaspoons white sugar
2 tablespoons soy sauce
6 tablespoons cold water
1 1/2 tablespoons cornstarch
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DIRECTIONS
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.
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REVIEWS
Reviewed on Jun. 30, 2003 by AIDANKWSF
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AIDANKWSF
Jun. 30, 2003
i was surprised at how much this tasted like a chinese joint's egg foo yung.... very tasty. it might take a couple of tries before getting the timing down for turning over each batch. but even if they are a little messy, the taste is still there.
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10 users found this review helpful
i was surprised at how much this tasted like a chinese joint's egg foo yung.... very tasty. ...
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Reviewed on Dec. 27, 2004 by ISORTGAMMM
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ISORTGAMMM
Dec. 27, 2004
I am so glad I found this recipe. The egg foo yung came out exactly like they do at my local place. I added some powdered ginger, I think it gave the recipe some added mppphhh:.) I also used canned bean sprouts. You can make this recipe using canned or fresh ingredients, or a combo of the two. The first time I made this I made them vegetarian because I lacked some of the other ingredients. All the times they have tasted great. The great thing about this recipe is that you can expand on it and make it your own. I have tried shrimp, chicken, and beef egg foo yung. When I placed the batter in the pan, the ingredients beside the egg did stay just in the middle. It wasn't a problem though. I just spread the ingredients. Whether you choose to use the amount of called for ingredients or just veggie, etc., the amount of spices, etc. can stay the same. The sauce was good. It was simple. Same as the egg foo yung, it can be expanded on. Using fresh chicken stock, etc.
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9 users found this review helpful
I am so glad I found this recipe. The egg foo yung came out exactly like they do at my local...
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Reviewed on Aug. 21, 2003 by MSMOZRT
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MSMOZRT
Aug. 21, 2003
This was quick and easy. I used a bag of frozen wok vegetables and cut my time in half. The sauce recipe could be cut in half if you're not big on soy sauce! A great taste overall.
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8 users found this review helpful
This was quick and easy. I used a bag of frozen wok vegetables and cut my time in half. The...
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Reviewed on Jan. 31, 2006 by
Becky
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Becky
Jan. 31, 2006
Fabulous! We loved it. Was quick, easy and delicious. I didn't have any leftover meat, so I bought some "wafer-thin" (1/4 inch) boneless center cut pork chops. Marinated them for a little while in soy sauce, then seared them with a bit of oil. Took only minutes to cook. Chopped them up and proceeded with the egg foo yung recipe. I used an omelet pan with just a splash of oil, cooking one serving at a time. Cooked til golden brown, turned, browned the other side, and then kept them warm on in the oven while I cooked the rest. The patties cook very quickly so it didn't take long. The sauce is simple and perfect for this dish. Was a bit thin, so I added a little more cornstarch to thicken. Sprinkle a bit of chopped green onion on top for garnish. I served this dish with steamed rice, store-bought spring rolls, and Chinese Cabbage Salad II (recipe on this website). A wonderful, satisfying and healthy meal!
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6 users found this review helpful
Fabulous! We loved it. Was quick, easy and delicious. I didn't have any leftover meat, so I...
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Reviewed on Jan. 1, 2004 by Natalie
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Natalie
Jan. 1, 2004
I thought that this recipe was delicious. I didn't use all of the meat because it seemed to be so much. So I used the pork and chicken and omitted the ground meat. Maybe next time I will try the ground meat. I recommend trying to cut your pork and chicken in smaller pieces when preparing. This helps keep the egg from falling apart when it comes time to flip. The sauce was delicious, too! Thanks for the recipe.
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6 users found this review helpful
I thought that this recipe was delicious. I didn't use all of the meat because it seemed to...
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Reviewed on Aug. 21, 2003 by sarafusa
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sarafusa
Aug. 21, 2003
Very good! I thought the gravy went along with it well. Instead of chopping up so many vegetables, I just used a can of La Choy Chop Suey vegetables.
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6 users found this review helpful
Very good! I thought the gravy went along with it well. Instead of chopping up so many...
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Reviewed on Feb. 6, 2007 by
DKSmith
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DKSmith
Feb. 6, 2007
Delicious and very quick to make. I only subbed out the celery for some diced green pepper (no celery on hand). The sauce seemed a bit thin, so I added a bit more cornstarch to thicken. Other than that, it was a great recipe.
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5 users found this review helpful
Delicious and very quick to make. I only subbed out the celery for some diced green pepper (no...
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Reviewed on Feb. 21, 2005 by MOMMALY
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MOMMALY
Feb. 21, 2005
I thought this was delicious. It's my boyfriend's favorite chinese meal and he thought it was better than anything he's had at a restaurant. I pretty much made it as the recipe indicated. I was free and easy with quantities and it didn't seem to matter. I did use beef boullion cubes instead of chicken. As far as the egg spreading, I did add corn starch as someone suggested, but I still doubt that's a big deal. Just keep an eye on the patties until they set and sort of scrape the egg that separates into the patty and you're good to go. I made mine in an electric fry pan and put the lid on while they set. One thing: I would increase the amount of the sauce by half again as much. Other than that, absolutely delicious. Also, suggest rice as a side.
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5 users found this review helpful
I thought this was delicious. It's my boyfriend's favorite chinese meal and he thought it was...
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Reviewed on Nov. 10, 2006 by CHRISTINASNELL
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CHRISTINASNELL
Nov. 10, 2006
I did what the other lady did and added la choy veggies, this was easy and fast!
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4 users found this review helpful
I did what the other lady did and added la choy veggies, this was easy and fast!
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Reviewed on Mar. 10, 2005 by
LINDA MCLEAN
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LINDA MCLEAN
Mar. 10, 2005
I love egg foo yung so I was very anxious to try out this recipe. I was actually surprised how well they turned out. I did add sherry and soy sauce to the egg mixture. The recipe didn't state how much oil was needed, so I poured about an inch into my wok. They browned up beautifully and looked very authentic. Every chinese restaurant I've eaten in has always served theirs with a rich brown gravy which is what I used in lieu of the recipe sauce. Hubby and kids were very happy with this terrific dish. Thanks Debbie!
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