I know. You are already judging Egg Foo Yung as not the handsomest dinner ever, but I promise it’s worth making. I ate Egg Foo Young a few nights ago after not eating it for over fifteen years and I was so happy that my eating experience equaled the nostalgia. My mom used to make it for us growing up and I started thinking about it when I saw that our local grocery store carried mung bean sprouts and I thought to myself, “I bet my kids would like that.” I tried out my hypothesis and 5 out of 6 loved Wednesday’s meal, that’s a big win in my book. It was easy enough to have the kids help cook and it’s one of those recipes like omelettes, egg tacos, baked potato bars, salad wraps, breakfast casserole or french toast that can be made a million different ways with ingredients on hand for a quick and easy dinner that almost all of the family will love, almost all of the time and I think that’s about a good a we can do on a Wednesday night.
Egg Foo Yung
12 eggs
3/4 cup celery
3/4 cup mushrooms
3/4 cup onion
3/4 cup shredded chicken breast
1 1/2 cups mung bean sprouts
1 tablespoon soy sauce (Gluten-free if you need this GF)
Vegetable oil for pan-frying
Sauce
1 1/2 cups chicken broth
3 tablespoons soy sauce (Use Gluten-free soy sauce if you need this gluten-free)
3 teaspoons sugar
2 tablespoons cornstarch
3 green onions, diced for serving
Make the sauce: Add the chicken broth, soy sauce and sugar in a medium saucepan. Heat over medium high heat and stir occasionally. In a small bowl mix the cornstarch with 2 tablespoons of water until you have a thin paste. When the liquid comes to a boil, add the cornstarch mixture while stirring. Continue to stir until the mixture has thickened. Remove from heat.
Make the Egg Foo Yung: Heat 1 tablespoon of vegetable oil in a large skillet over medium high heat. Add the celery and onion and stir until the onion is softened, about 3 minutes. Add the mushrooms, bean sprouts and chicken breast and continue to stir for three more minutes, or until all the ingredients are heated through. Take the pan off of the heat. Crack 12 eggs into a large bowl and stir until the eggs are all combined, but not until they are frothy. Add the vegetables and chicken to the eggs and stir until the ingredients are combined. Wipe out your skillet and add another teaspoon or so of oil, so that the pan is covered. Turn the heat to medium. Use a 1/3 measuring cup and scoop out some of the egg mixture. Place it in your skillet and fry until the bottom side is golden brown. Flip it over and continue to cook for another minute until the second side is brown. Keep warm in a 200º oven and continue to cook the remaining egg. My skillet was large enough that I could cook two at a time.
Top the Egg Foo Yung with about a tablespoon of sauce and a few green onions. Serves 6 adults.
- Egg Foo Yung
- 12 eggs
- ¾ cup celery
- ¾ cup mushrooms
- ¾ cup onion
- ¾ cup shredded chicken breast
- 1½ cups mung bean sprouts
- 1 tablespoon soy sauce (use gluten-free soy sauce if you need this GF)
- Vegetable oil for pan-frying
- Sauce
- 1½ cups chicken broth
- 3 tablespoons soy sauce (use gluten-free soy sauce if you need this GF)
- 3 teaspoons sugar
- 2 tablespoons cornstarch
- 3 green onions, diced for serving
- Make the sauce: Add the chicken broth, soy sauce and sugar in a medium saucepan. Heat over medium high heat and stir occasionally. In a small bowl mix the cornstarch with 2 tablespoons of water until you have a thin paste. When the liquid comes to a boil, add the cornstarch mixture while stirring. Continue to stir until the mixture has thickened. Remove from heat.
- Make the Egg Foo Yung: Heat 1 tablespoon of vegetable oil in a large skillet over medium high heat. Add the celery and onion and stir until the onion is softened, about 3 minutes. Add the mushrooms, bean sprouts and chicken breast and continue to stir for three more minutes, or until all the ingredients are heated through. Take the pan off of the heat. Crack 12 eggs into a large bowl and stir until the eggs are all combined, but not until they are frothy. Add the vegetables and chicken to the eggs and stir until the ingredients are combined. Wipe out your skillet and add another teaspoon or so of oil, so that the pan is covered. Turn the heat to medium. Use a ⅓ measuring cup and scoop out some of the egg mixture. Place it in your skillet and fry until the bottom side is golden brown. Flip it over and continue to cook for another minute until the second side is brown. Keep warm in a 200º oven and continue to cook the remaining egg. My skillet was large enough that I could cook two at a time.
- Top the Egg Foo Yung with about a tablespoon of sauce and a few green onions. Serves 6 adults.