Egg Foo Yong Canapes Recipe
Egg Foo Yong Canapes brings back memories from my childhood my first cooking experiences. This brilliant Egg Foo Yong Canapes recipe is simply a savior when you have to serve elegant finger food at your parties! Try it for yourself!
Ingredients
6 eggs, beaten
2 T chives, minced
1 green pepper, minced
1/2 c celery, chopped
1 T tamari
2 c mung bean sprouts, chopped
1/2 c mushrooms, chopped peanut oil
Directions
Beat eggs, then stir in other ingredients except peanut oil.
Using two six-compartment muffin tins, fill bottom of each compartment with one-fourth inch of oil.
Divide the mixture between these 12 compartments.
Bake in a 400° oven for about 10 minutes, or until gold brown.
Run a knife around edges of each compartment and gently lift out the individual egg foo yong, setting on a paper towel to absorb excess oil.
Using two six-compartment muffin tins, fill bottom of each compartment with one-fourth inch of oil.
Divide the mixture between these 12 compartments.
Bake in a 400° oven for about 10 minutes, or until gold brown.
Run a knife around edges of each compartment and gently lift out the individual egg foo yong, setting on a paper towel to absorb excess oil.
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