Best Egg Fu Young Peony Flower Eggs Recipes

Egg Fu Young (Peony Flower Eggs) image

Provided by The Spice Guru

Categories Chinese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

2 cups chicken broth (or one 15 oz can with 1 oz water added)
1/4 cup reduced sodium soy sauce
2 tablespoons arrowroot or 2 tablespoons cornstarch
4 teaspoons sesame oil
1 teaspoon chili-garlic sauce (sambala)
8 beaten eggs
12 ounces fresh bean sprouts (loosely 1 1/2 cups)
1 cup shelled deveined chopped raw shrimp (or two 4 oz cans baby shrimp or 1 cup thawed frozen baby shrimp)
1/2 cup chopped mixed mushrooms
2 teaspoons sesame oil
2 teaspoons arrowroot or 2 teaspoons cornstarch
2 thinly sliced green onions
1/4 teaspoon white pepper
vegetable oil, for cooking

Steps:

WHISK the SAUCE ingredients well in a medium bowl.
POUR into a medium saucepan.
BRING sauce to full boil until sauce thickens; REDUCE heat to low; STIR as needed before serving.
BEAT eggs; ADD remaining egg mixture ingredients; COMBINE well.
ADD 1 tablespoon oil to 8-inch saucepan or omelet pan over medium heat.
POUR enough egg to cover bottom and swirl it around to coat sides; COOK 2 minutes.
CAREFULLY flip eggs over; COOK one additional minute.
REPEAT process with remaining egg mixture, refreshing egg mixture before cooking each batch to insure uniformity, and replenishing oil).
POUR a moderate amount of warm sauce to cover.
SERVE and ENJOY!

Egg Foo Young image

Provided by Geoffrey Zakarian

Time 40m

Yield 4 servings

Number Of Ingredients 15

1 cup chicken stock
2 tablespoons hoisin sauce
2 teaspoons cornstarch
6 ounces ground pork, cooked
1 cup fresh cilantro, chopped
1 cup bean sprouts
1/2 cup julienned carrot
1 tablespoon soy sauce
1 teaspoon grated fresh ginger
3 scallions, minced, plus 3 scallions, sliced on the bias
1 garlic clove, grated
Kosher salt and freshly ground black pepper
8 large eggs, lightly beaten
1/4 cup canola oil
1 teaspoon white sesame seeds

Steps:

Bring the chicken stock and hoisin to a simmer in a small saucepan. Whisk 1 tablespoon water into the cornstarch in a small bowl. Whisk the cornstarch mixture into the sauce, then return to a simmer and cook for 1 minute. Keep warm.
Mix the pork, cilantro, bean sprouts, carrots, soy sauce, ginger, minced scallions and garlic together in a large bowl using a wooden spoon until well combined. Season with salt and pepper. Add the whisked eggs to the pork mixture and combine.
Preheat the oven to 200 degrees F.
Heat a large wok over high heat. Cooking in batches, add 1 tablespoon canola oil and 1 cup of the egg mixture to the wok. Rotate the wok in a circular motion to make a pancake and flip if necessary to cook the center until cooked, about 5 minutes per pancake. Remove to a plate and hold in the warm oven while cooking the remaining egg mixture.
Garnish with the sesame seeds and sliced scallions and serve with the sauce.