Egg Foo Yong Food

EGG FOO YOUNG

Steps:

• Preheat a griddle over medium heat and brush it with some oil.
• Whisk the eggs in a large mixing bowl. Stir in the chicken, mushrooms, bean sprouts, bok choy, carrots, scallions, bell pepper, grated ginger and garlic. Season with salt and pepper.
• Using a large spoon, drop about 1/2 cup of the mixture onto the griddle for each "pancake". Cook until golden, 2 to 3 minutes per side.
• Meanwhile, mix the cornstarch with a splash of chicken stock to dissolve. Combine the remaining stock, the cornstarch mixture, tamari, hot sauce and sliced ginger in a small saucepan. Boil until thick enough to coat the back of a spoon, about 3 minutes. Discard the sliced ginger.
• Put 2 pancakes on each plate and top with the gravy.

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 YONG

Steps:

• Heat 1 tablespoon vegetable oil in a skillet over high heat. Add the mushrooms and 1/2 teaspoon sugar and saute until golden, 3 minutes. Add the broth and 2 teaspoons soy sauce. Mix the cornstarch with 1/4 cup water; stir into the skillet and boil until thickened, 2 minutes.
• Heat 1 tablespoon vegetable oil in another skillet over high heat. Add the onion and the remaining 1 teaspoon sugar and cook until tender, 4 minutes. Add the bacon and cook 2 minutes. Add the peas, half of the scallions and the remaining 1 1/2 teaspoons soy sauce; cook 1 more minute. Transfer to a bowl and combine with the beaten eggs.
• Wipe out the skillet. Return to high heat and add 1/4 inch of vegetable oil. Add one-fourth of the egg mixture; spoon some of the hot oil on top and cook until puffy, 1 to 2 minutes. Flip and cook 1 minute, then drain on paper towels. Repeat to make 3 more omelets. Add the sesame oil to the mushroom gravy and pour over the omelets. Garnish with the remaining scallions.

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 YOUNG (CHINESE OMELETTE)

Steps:

• Mix cornflour and soy sauce. Then add remaining ingredients.
• Pour into a saucepan over medium heat. Bring to simmer, stirring constantly. Simmer for 1 minute until sauce thickens to thin syrup consistency. Remove from stove, set aside.
• MICROWAVE option: Microwave on high for 1 1/2 minutes. Stir very well, microwave for another 1 1/2 minutes until thickened. Mix well again.
• Place pork in a bowl, add remaining ingredients. Use fork to mix through.
• Whisk eggs in a bowl.
• Add beansprouts, green onions, pork or prawns, salt and pepper. If using pork, crumble the raw pork in with fingers (see video). Mix through.
• Heat 1/2 tbsp vegetable oil and drizzle of sesame oil in a non stick skillet over medium heat. Add a bit of garlic and quickly saute (10 seconds) and push into centre of skillet.
• Ladle in 1/4 of batter. Use spatular to push edges in to form a round(ish) shape.
• Cook until the underside is light golden (about 1 1/2 minutes) then flip and cook the other side for 1 minute. The raw meat will cook through in this time. Repeat with remaining egg to make 4 omelettes (use 2 pans if you can!).
• Slide omelette onto plate. Pour over sauce. Sprinkle with sesame seeds and green onions, if using.
• Serve with a side of rice and steamed vegetables of choice. Double the sauce if you want enough to pour over the rice and veggies! (Click on Servings to scale recipe up).

EGG FOO YOUNG

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

Steps:

• Crack the eggs into a bowl, beat with a fork. Add the rest of the ingredients into the egg mixture, stir to combine well. Make sure the oyster sauce is fully dissolved in the egg mixture.
• Heat up a wok or a pan on high heat. Add the oil. When the oil is fully heated, ladle the egg mixture into the pan. Make sure that you keep the diameter of the omelet to about 4-5 inches wide. Use a pair of chopsticks to transfer the beansprouts and other ingredients to the middle of the omelet. The omelet should be thicker in the center. Let the omelet set, for about 3 minutes before flipping it over. Fry the omelet until both sides are golden brown and nicely puffed up. Repeat the same and use the remaining egg mixture to make a total of 3 omelets. Serve immediately with steamed rice.

EGG FOO YOUNG

Steps:

• Place eggs into a medium bowl and beat till combined.
• Add mushrooms, bean sprouts, and soy sauce to the eggs. Set aside.
• In a non-stick skillet, add a tbsp of sesame oil and heat over medium heat. Add the carrots, onions, and bell peppers. Cook, while stirring every so often, till vegetables are tender.
• Remove veggies from heat and allow them to cool for a few minutes. Add to the egg mixture and stir.
• Add a little oil (1/4-1/2 tsp) to a medium skillet over medium heat. When skillet has warmed start to make the omelettes.
• Use 1/3 cup portions of the egg mixture. Allow it to cook 2-3 minutes, flip, and allow it to cook an additional 1-2 minutes. Transfer to a plate. Repeat this process to use all of the egg mixture.
• Serve over rice with gravy.

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

Steps:

• Beat eggs.
• Heat skillet with 2 tablespoons oil.
• Add green onions, water chestnuts, bean sprouts, soy sauce, oyster sauce, salt and pepper to the eggs.
• Pour 1 ladle of egg mixture into pan, pushing eggs back into center of egg mixture.
• Flip over and brown other side.
• EGG FOO YUNG SAUCE:.
• Meanwhile, make sauce. In another saucepan, cook beef broth, oyster sauce, soy sauce and corn starch together until thickened, stirring occasionally.

EGG FOO YOUNG

Steps:

• Prepare char siu shreds, mushroom and bean sprouts and green onion.
• Crack the eggs in a large bowl and then whisk; add a small pinch of salt and all the side ingredients. Combine well.
• Combine chicken broth, light soy sauce, cornstarch and sesame oil well and set aside.
• Load the serving plate with steamed rice.
• Heat up oil in a pan and pour the mixture in. Use pancake turner to shape the mixture into a small cake around 12cm in diameter (Tips shown in the video). Fry for around 3 minutes over medium fire and then turn over to fry the other side until golden brown. Transfer to serving plate.

EGG FOO YONG WITH SAUCE

Steps:

• In a small saucepan, combine the cornstarch, sugar and ginger. Stir in broth until smooth. Add soy sauce and sherry or apple juice. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Remove from the heat; set aside., In a bowl, combine egg substitute and onions; let stand for 10 minutes. Add bean sprouts, water chestnuts, mushrooms, salt and Chinese five spice; mix well. , In a nonstick skillet, heat the oil. Drop batter by 1/4 cupfuls into oil. Cook until golden brown, about 2 to 2-1/2 minutes on each side. Serve with sauce.

EGG FOO YOUNG

Steps:

• Add the eggs, onion, carrots, peas, bell pepper, bean sprouts and soy sauce together in a bowl and whisk to combine.
• In a large skillet heat 1 teaspoon of sesame oil at a time for each pancake you cook on medium heat.
• Add about 1/3 cup of mixture per pancake and cook for 3-4 minutes on the first side and 1-2 minutes on the second side.

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.

CHICKEN EGG FOO YOUNG

Steps:

• To make the sauce bring the chicken broth, hoisin sauce, soy sauce, white pepper and sesame oil to a boil.
• Mix the cornstarch with cold water and whisk into broth, stirring quickly until it thickens. Keep warm on low heat while making the egg foo young.
• Rinse the mung bean sprouts and drain thoroughly. Set aside.
• Beat the eggs with the mirin (or water). Stir in ½ cup (125 mL) of the green onions, ½ cup (125 mL) of the sweet red pepper, sliced mushrooms and bean sprouts. Save ¼ cup (60 mL) of the red pepper and green onion to garnish when serving.
• Heat a teaspoon (5 mL) of oil over medium-high heat in an 8 inch (20 cm) non-stick pan. When the pan is hot, pour in one third of the egg mixture - about a cup and a bit (300 mL). Sprinkle with ¼ cup (60 mL) diced cooked chicken. As the mixture sets at the edges, lift with spatula to allow uncooked egg to flow underneath. Cook until the bottom is set and golden. The top will be almost set at this point. Slide onto a plate. Invert and add back to pan and cook another minute. Slide onto warm plate. Repeat procedure using more oil to make three more omelettes, stacking them on plate as you go.
• To serve, cut into four wedges and serve with the warm egg foo young sauce. Garnish with the rest of the red pepper and green onion.

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:

• 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.