Egg Foo Yung
At a Glance
- Prep
- 30 minutes
- Cook
- 30 minutes
- Total
- 1 hour
- Servings
- 4 serving(s)
Categories
- Main Course
- Cantonese
- Pan-fried
Allergens
- Eggs
- Soy
- Shellfish
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Make and share this Egg Foo Yung recipe from Food.com.
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Equipment
Skillet, saucepan, mixing bowl
Ingredients
- 8 eggs
- 2 tablespoons oil
- 1/4 cup chopped green onion
- 1/4 cup thinly sliced water chestnut
- 1 cup fresh bean sprout
- 1 teaspoon soy sauce
- 1 teaspoon oyster sauce
- salt and pepper
- 2 cups beef broth
- 1 tablespoon oyster sauce
- 2 tablespoons soy sauce
- 3 tablespoons cornstarch
- oil
Instructions
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.
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