oh I do love egg foo yung, and especially for breakfast!
I make it pretty simply, I have not written a "recipe" recently for it, but had one for the egg white foo yung, and my computer crashed and guess who had her recipes on there without backing them up... that would be me.
you're going to need,
eggs - scrambled
any favorite veggie, just make sure they are cut thin so they will cook and still be cruchy.
bean sprouts for me is a must have, snow peas, scallions, carrots very thin-you can grate them, celery, very thin, cabbage etc.garlic and grated giner root, your choice
small pink shrimp favorite - or cooked chicken or pork small slices/shredded
white pepper- add to your taste
toasted sesame seed oil - 1 T for 4 eggs
Scramble the eggs 1 T bit of soy or maggi, white pepper, about a T of sesame oil
You can add your veggies to the eggs, sometimes I drop the shrimp on top.
In a large enough frying where you can get a thin spatula in, 10 in at least add some oil
let it heat up to the point where the eggs when you the scoop in, it will start to set up on the bottom and then start pulling the egg mixture back into the little patty so it forms nicely. .
Once it begins to set up, then flip it give it another 2 mins. Place on a plate in a warm oven, and place foil on top.
make a sauce using chicken broth - canned is ok
add some maggi or soy
Heat up the chicken broth add some white pepper, and maggi or soy (maggi is saltier has a different taste than soy sauce)
Make a cornstarch slurry add to the broth, adjust the thickness and taste
and taste for salt and pepper ( I'll add a drop of sesame seed oil the sauce. I love sesame seed oil, a lot goes a long way for some people so test it yourself.
I once was helping someone I think here on chowhound learn to make a white egg foo young omelet. Seems they couldn't keep it from sticking and falling apart.
These are shots of the white egg foo yung omelettes, the only thing different is that you will add the whole egg, and turn out looking more like a normal yellow egg omelette.
I simply whisk four eggs then combine them with coarsely chopped bean sprouts, some chopped scallions, 2 teaspoons of flour and a pinch of salt. I get a nice hot pool of vegetable oil going on the stove and pop them in to fry.
If there is any secret to egg foo young it's to serve it immediately and not to allow it to cool. I also sometimes prepare a chicken or pork gravy to top them with.
wow i wish!
the other night a made a similar type egg rice sprout pancake that was yummy....
i used day old steamed rice and pan fried it with garlic and ginger then added fresh bean sprouts and green onions sesame seeds and fresh red chilli. Then i added about a tsp each of soy, rice vinegar and red wine vinegar a dash of sesame oil and poured some fluffed eggs over top, and then flipped the whole thing once like a big pancake. it was great, and used lots of eggs.