Egg Foo Yung


4 eggs, beaten
1 pound can bean sprouts, drained
1/2 cup cooked chicken
1 sm. onion, chopped
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon soy sauce
2 tablespoons salad oil
Chinese sauce


Combine all ingredients, except oil and Chinese sauce. Drop by spoonfuls into hot oil in skillet; spread bean sprouts gently with tip of spoon to cover egg mixture. Cook until little cakes set and brown on edges. Turn and brown on the other side. Cook additional patties. Place on platter and serve with Chinese Sauce. Makes 10 patties.
Chinese Sauce: Combine 1 1/2 cups chicken broth with 1 teaspoon molasses and 1 teaspoon soy sauce. Blend 2 tablespoons cornstarch and 2 tablespoons cold water; add to chicken broth and cook, stirring constantly, over low heat until mixture comes to a boil. Makes about 1 1/2 cups.


Contrary to popular belief, Egg Foo Yung is based on an authentic Chinese dish. Fu Yung Egg Slices is an elaborate Shanghai recipe made with beaten egg whites and minced ham, possibly named for the lotus flower. A northern Chinese version replaces the ham with minced chicken breast. From these dishes came the Egg Foo Yung many of us remember enjoying in Chinese-American restaurants throughout the 1950’s and 1960’s - a deep-fried pancake filled with eggs, vegetables and meat or seafood. Today, homemade Egg Foo Yung is normally pan-fried instead.


10.0 patties


Wednesday, February 17, 2010 - 9:32pm



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