Best Egg Foo Yung Sauce Recipes

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EGG FOO YUNG (FOR 2) WITH ORIENTAL SAUCE



Egg Foo Yung (For 2) With Oriental Sauce image

From Alberta Egg Producers website. This tastes a lot like our favorite Chinese restaurant's Egg Foo Yung, so I was thrilled to find out how easy it is to make at home! I usually double the amount of sauce, and I like to add a touch of oyster sauce to the sauce sometimes, too. For a complete Chinese experience, we usually eat this with Recipe #228704.

Provided by Tee Lee

Categories     Breakfast

Time 40m

Yield 3-4 omelets, 2 serving(s)

Number Of Ingredients 10

4 eggs
3 tablespoons water
1 tablespoon soy sauce
1 cup fresh bean sprout
1/2 cup fresh mushrooms, sliced or 1 (8 ounce) can mushrooms, chopped
2 -4 green onions, thinly sliced
cooking spray
2 teaspoons cornstarch
1/2 cup beef broth
1 tablespoon soy sauce

Steps:

  • FOR OMELETS:.
  • In a medium bowl, beat the eggs with water and soy sauce.
  • Stir in bean sprouts, mushrooms and green onions; mix well.
  • Spray an 8-inch non-stick skillet with cooking spray, and heat skillet over medium heat.
  • Pour in approximately one fourth of the egg mixture.
  • As mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath.
  • Cook until bottom is set and beginning to brown, and top is almost set, then slide onto a plate.
  • Flip over (uncooked side down) back into skillet and cook until eggs are done in the middle, about 1-2 minute.
  • Slide onto a serving plate, keeping warm.
  • Repeat procedure to make 2-3 more omelettes, stacking them on serving plate when done.
  • Cut omelets into wedges and serve with warm Oriental Sauce.
  • FOR ORIENTAL SAUCE:.
  • Combine all sauce ingredients in a small pan and heat to a boil, stirring constantly.
  • Boil for 1 minute; serve hot.

Nutrition Facts : Calories 192.4, Fat 9.8, SaturatedFat 3.2, Cholesterol 372, Sodium 1378, Carbohydrate 8.9, Fiber 1.7, Sugar 3.5, Protein 17.5

EGG FOO YUNG WITH MUSHROOM SAUCE



Egg Foo Yung with Mushroom Sauce image

These egg and bean sprout pancakes are cooked in peanut oil, and bathed in mushroom sauce.

Provided by dakota kelly

Categories     Side Dish

Time 30m

Yield 2

Number Of Ingredients 8

1 large green onion
4 eggs, beaten
¾ cup bean sprouts
3 tablespoons soy sauce, divided
2 tablespoons peanut oil, divided
2 cups sliced fresh mushrooms
4 teaspoons cornstarch
1 cup chicken or beef broth

Steps:

  • Thinly slice green onion, and reserve 1 tablespoon of the top for garnish. Stir the remaining onion into the egg along with the bean sprouts and 1 tablespoon of soy sauce.
  • Heat 1 tablespoon of peanut oil in a large nonstick skillet over medium-high heat until hot. For each pancake, drop 1/4 cup of egg mixture into the hot oil. Cook until the bottoms are set, 1 to 2 minutes, then turn over and continue cooking for another 1 to 2 minutes until cooked through. Transfer to a warm serving plate while you make the remaining pancakes.
  • Heat the remaining 1 tablespoon of peanut oil in the skillet and cook the mushrooms with the remaining 2 tablespoons of soy sauce until the mushrooms are soft, about 3 minutes. Dissolve the cornstarch in the broth, stir into the mushrooms, and cook until thickened. To serve, pour the sauce over the egg foo yung pancakes, and sprinkle with the reserved onion.

Nutrition Facts : Calories 328.1 calories, Carbohydrate 13 g, Cholesterol 372 mg, Fat 23.8 g, Fiber 2 g, Protein 18.1 g, SaturatedFat 5.4 g, Sodium 1501.7 mg, Sugar 4.1 g

EGG FOO YUNG WITH CHINESE BROWN SAUCE



Egg Foo Yung With Chinese Brown Sauce image

Make and share this Egg Foo Yung With Chinese Brown Sauce recipe from Food.com.

Provided by Tendoy5

Categories     Asian

Time 35m

Yield 3 serving(s)

Number Of Ingredients 11

1/2 cup chopped ham
1/2 cup chopped onion
8 -12 ounces water chestnuts, drained
8 -12 ounces bamboo shoots, drained
1/4 teaspoon salt
6 eggs
3 -4 tablespoons butter, melted
2 teaspoons cornstarch
1 teaspoon sugar
1/2 cup water
1 1/2 teaspoons soy sauce

Steps:

  • Mix all ingredients for sauce in small pan.
  • Cook, stirring constantly until thickened.
  • Set aside but keep warm.
  • Beat eggs in large bowl.
  • Add all other ingredients.
  • Drop by spoonfuls into hot oil, cook on both sides to brown.
  • Drain well on paper towels.
  • Serve with sauce.

Nutrition Facts : Calories 367.8, Fat 21.8, SaturatedFat 10.5, Cholesterol 453.5, Sodium 598.5, Carbohydrate 28.7, Fiber 4.3, Sugar 9.3, Protein 16.3

EASY EGG FOO YUNG SAUCE



Easy Egg Foo Yung Sauce image

Make and share this Easy Egg Foo Yung Sauce recipe from Food.com.

Provided by Starman5

Categories     Sauces

Time 13m

Yield 8 1/4 cup servings, 8 serving(s)

Number Of Ingredients 6

2 cups chicken broth
2 tablespoons soy sauce
5 teaspoons sugar
1 tablespoon vinegar
2 tablespoons cornstarch
4 tablespoons water

Steps:

  • Heat chicken broth in a small pan.
  • Mix cornstarch and water in a small bowl.
  • Add soy sauce, sugar, and vinegar to the bowl and mix.
  • Add bowl contents to pan and bring to a boil, then simmer until thickened.

Nutrition Facts : Calories 30.4, Fat 0.3, SaturatedFat 0.1, Sodium 442.5, Carbohydrate 4.9, Fiber 0.1, Sugar 2.9, Protein 1.7

EGG FOO YUNG SAUCE 1



Egg Foo Yung Sauce 1 image

This recipe comes from 'The Thousand Recipe Chinese Cookbook' by Gloria Bley Miller at the request of a Zaar member.

Provided by Caryn

Categories     Sauces

Time 10m

Yield 8-10 serving(s)

Number Of Ingredients 5

3/4 cup stock
1/2 teaspoon salt
1 teaspoon soy sauce
2 teaspoons cornstarch
2 tablespoons water

Steps:

  • Heat stock; then stir in salt and soy sauce.
  • Meanwhile blend cornstarch and cold water to a paste.
  • Then stir in to thicken.
  • Spoon sauce over each omelet; or serve hot in a side dish as a dip.
  • VARIATIONS--------.
  • In step 1, add to the stock 1/4 teaspoon sugar, a dash of pepper, and either 1 Tablespoon peanut oil or a few drops of sesame oil.
  • Or add 1 Tablespoon oyster sauce (omit the salt).
  • Or add 1 Tablespoon catsup and/or 2 teaspoons sherry (increase soy sauce to 1 Tablespoon).
  • Omit soy sauce in step 1, and add it instead to step 2, increasing it to 1 Tablespoon and blending it with the cornstarch.
  • Also blend in 1 teaspoon molasses or dark corn syrup.
  • Omit the water.

BROWN SAUCE FOR EGG FOO YUNG



Brown Sauce for Egg Foo Yung image

Make and share this Brown Sauce for Egg Foo Yung recipe from Food.com.

Provided by Cecily Parsley

Categories     Sauces

Time 10m

Yield 1 serving(s)

Number Of Ingredients 8

2 tablespoons cornstarch
2 teaspoons rice vinegar
2 teaspoons brown sugar
2 tablespoons soy sauce
1 teaspoon oyster sauce
1 cup beef broth
1/8 teaspoon ginger
dried chili pepper flakes

Steps:

  • In a small saucepan, blend starch, ginger, soy, vinegar and sugar. Slowly stir in beef broth and oyster sauce. Stir over a low heat until thickened and transparent. Stir in chili flakes. Serve hot.

Nutrition Facts : Calories 148.4, Fat 0.9, Cholesterol 0.8, Sodium 3499.1, Carbohydrate 29.4, Fiber 0.6, Sugar 9.5, Protein 6.2

EGG FOO YUNG (FOR 2) WITH ORIENTAL SAUCE



Egg Foo Yung (For 2) With Oriental Sauce image

How to make Egg Foo Yung (For 2) With Oriental Sauce

Provided by @MakeItYours

Number Of Ingredients 10

4 eggs
3 tablespoons water
1 tablespoon soy sauce
1 cup fresh bean sprout
1/2 cup mushrooms, chopped
2 -4 green onions, thinly sliced
cooking spray
2 teaspoons cornstarch
1/2 cup beef broth
1 tablespoon soy sauce

Steps:

  • FOR OMELETS:.
  • In a medium bowl, beat the eggs with water and soy sauce.
  • Stir in bean sprouts, mushrooms and green onions; mix well.
  • Spray an 8-inch non-stick skillet with cooking spray, and heat skillet over medium heat.
  • Pour in approximately one fourth of the egg mixture.
  • As mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath.
  • Cook until bottom is set and beginning to brown, and top is almost set, then slide onto a plate.
  • Flip over (uncooked side down) back into skillet and cook until eggs are done in the middle, about 1-2 minute.
  • Slide onto a serving plate, keeping warm.
  • Repeat procedure to make 2-3 more omelettes, stacking them on serving plate when done.
  • Cut omelets into wedges and serve with warm Oriental Sauce.
  • FOR ORIENTAL SAUCE:.
  • Combine all sauce ingredients in a small pan and heat to a boil, stirring constantly.
  • Boil for 1 minute; serve hot.

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