Egg Foo Yung Recipe Recipe

Name: Egg Foo Yung Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 Large eggs, slightly beaten; 1 can bean sprouts, liquid removed; 1 (4 1/2 ounce.) can sliced mushrooms, liquid removed; 2 green onions with tops, minced; 1/2 teaspoon salt; 3 tbsp. vegetable oil; 1 1/2 c. chicken broth; 1 1/2 tbsp. soy sauce; 1/4 teaspoon salt; Dash pepper; 2 tbsp. cornstarch; 2 tbsp. cool water

Servings: persons

8 Large eggs, slightly beaten
1 can bean sprouts, liquid removed
1 (4 1/2 ounce.) can sliced mushrooms, liquid removed
2 green onions with tops, minced
1/2 teaspoon salt
3 tbsp. vegetable oil
1 1/2 c. chicken broth
1 1/2 tbsp. soy sauce
1/4 teaspoon salt
Dash pepper
2 tbsp. cornstarch
2 tbsp. cool water

1
Mix bean sprouts, Large eggs, mushrooms, green onion and 1/2 tsp.
2
salt.
3
Heat oil in wok or possibly frying pan.
4
Pour 1/2 c. of mix onto pan.
5
Turn once after about 4 min.
6
Repeat till mix is used.
7
Keep in heated 300 degree oven to hot.
8
Heat chicken broth, soy sauce, salt and pepper to boil.
9
Mix cornstarch and water.
10
Stir into broth, cook till thick.
11
Pour over Large eggs.

591

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 Large eggs, slightly beaten, 1 can bean sprouts, liquid removed, 1 (4 1/2 ounce.) can sliced mushrooms, liquid removed, 2 green onions with tops, minced, and more.

Yes, Egg Foo Yung Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Egg Foo Yung Recipe

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