Classic Egg Foo Yong Recipe
It doesn't take a gourmet to judge how appetizing and flavorful Egg Foo Yung using this recipe turns out. The key ingredient in Egg Foo Yung is Eggplant Eggs. This mesmerizing Egg Foo Yung is one of the best contribution from the Asian people to my kitchen. In my view, if one calls oneself a good cook, one must have a personal recipe of Egg Foo Yung, just like I do.
Ingredients
4 eggs
1 1/2 teaspoons salt
1/4 teaspoon pepper
3/4 cup chopped onions
1 cup cooked pork or chicken or shrimp, etc., chopped
1 cup bean sprouts
4 tablespoons chopped scallions
2 tablespoons soy sauce
3/4 cup oil
1 tablespoon cornstarch
1 1/2 cups chicken broth
2 teaspoons molasses or dark corn syrup
Directions
Lightly beat the eggs, salt, and pepper.
Stir in the onions, meat or fish, sprouts, scallions, and 1 tablespoon soy sauce.
Heat the oil in a skillet.
Use a ladle or 14 cup of the mixture and drop into the oil.
Fry until browned on both sides.
Drain.
Mix the cornstarch to a paste with a little broth.
Combine in a saucepan with all the broth, the molasses, and remaining soy sauce.
Cook over low heat, stirring steadily until thickened.
Pour over the omelets and serve.
Stir in the onions, meat or fish, sprouts, scallions, and 1 tablespoon soy sauce.
Heat the oil in a skillet.
Use a ladle or 14 cup of the mixture and drop into the oil.
Fry until browned on both sides.
Drain.
Mix the cornstarch to a paste with a little broth.
Combine in a saucepan with all the broth, the molasses, and remaining soy sauce.
Cook over low heat, stirring steadily until thickened.
Pour over the omelets and serve.
