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Egg Foo Yong Recipe
|Diced cooked ham/Roast pork / chicken||1 Cup (16 tbs)|
|Drained canned bean sprouts||1 Cup (16 tbs)|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Soy sauce||1 Tablespoon|
|Monosodium glutamate||1⁄2 Teaspoon|
|Salt||1⁄2 Teaspoon (Smaller Amount With Ham)|
|Eggs||6 , beaten|
|Fat/Cooking oil||1 Tablespoon (About 1/4 Cup Or Enough To Form An 1/8 Inch Layer)|
Serving size: Complete recipe
Calories 946 Calories from Fat 404
% Daily Value*
Total Fat 53 g82.1%
Saturated Fat 18.1 g90.3%
Trans Fat 0 g
Cholesterol 1450.9 mg
Sodium 4461.4 mg185.9%
Total Carbohydrates 19 g6.2%
Dietary Fiber 6.2 g24.6%
Sugars 7.7 g
Protein 93 g185.6%
Vitamin A 29.3% Vitamin C 14.8%
Calcium 25% Iron 50.5%
*Based on a 2000 Calorie diet
Stir in the eggs.
Heat the fat in a large heavy skillet.
Drop 1/4-cup portions of the mixture into the hot fat to form patties.
Cook about 5 minutes, or until browned on one side; turn and brown other side.
Lift from skillet with a pancake turner or slotted spoon; drain over fat for a few seconds.
Transfer to a warm heat-resistant platter; keep warm in a 200Â°F oven while cooking remaining patties.
Pour hot sauce over the patties on the platter.
Serve with fluffy cooked rice and additional soy sauce.