Best Low Carb Low Cal Egg Foo Yung Recipes

LOW-CARB LOW-CAL EGG FOO YUNG

Steps:

• Heat oil in skillet.
• Mix eggs and vegetables.
• Pour about 1/4 cup mixture in pan as to make a small 3" omelet; fry till golden brown. Make as many as needed or can save some mixture for later.
• Cover with sauce and can garnish with chives or chopped green onion.
• ***For Sauce.
• Mix the cornstarch,soy sauce,and broth well and heat till thick on stove or cook in microwave for about 2-3 minutes, stirring every minute.

CHICKEN EGG FOO YOUNG WITH GRAVY

Steps:

• In a large mixing bowl combine the egg, scallions, cabbage, water chestnuts, chicken and soy sauce.
• Heat 1/2 tablespoon of oil in a 4-6 inch skillet over medium heat and add 1/4 cup of the mixture to the pan. Flatten the top like a pancake.
• Cook the pancake until set and brown. Should take about 3 minutes. Flip and cook the other side for a couple of minutes more.
• Remove from the skillet and set aside on a sheet pan. Place the sheet pan in the oven set to 250F to keep the pancakes warm.
• Continue with the remaining batter, being sure to stir the mixture before adding to the pan. Makes approximately 8 pancakes.
• When all of the pancakes are cooked, add the chicken broth, soy sauce, sweetener, vinegar and xanthan gum to a sauce pan. Whisk to combine and bring to a boil to thicken. Remove from heat.
• Serve the egg foo young pancakes with the sauce.

SHRIMP EGG FOO YONG (LOW CARB AND LOW FAT)

Steps:

• Place 2 tablespoons oil in large skillet, and cook onions and cabbage over medium-high heat until tender.
• Remove from heat and drain off excess liquid and set the onions and cabbage to the side.
• Whisk eggs in a bowl and mix in soy sauce, sesame oil, spices, onion and cabbage mixture, and sprouts.
• Using a non-stick pan over medium-high heat, heat the remaining 2 tablespoons of oil.
• Ladle about 4 ounces of the mixture into the hot pan, as you would for pancakes, and sprinkle the shrimp evenly on top of each.
• Cook for about 3 minutes, or until edges begin to brown, and when jiggled, they slide in the pan.
• Flip them over and cook another 2 to 3 minutes until cooked through.
• NOTE: If the Egg Foo Young becomes brown too quickly, finish it by baking in a preheated 350 degree oven for a few minutes.

MOCK EGG FOO YUNG - LOW CARB!

Steps:

• In a large bowl, whisk together the eggs, coconut flour, fish sauce, and apple cider vinegar until smooth.
• Mix in the ham, spinach, scallions, cilantro, mung bean sprouts, bamboo shoots, baking soda, and some freshly ground black pepper.
• Melt a tablespoon of butter in a cast iron skillet over medium heat. Use a large scoop (3-tablespoon size) to plop the batter in the pan, and flatten the pancake to ½-inch thick with the back of a spoon. I can comfortably fit 3 pancakes in my 12-inch skillet at a time - don't overcrowd them!
• Fry without disturbing the patties for 2 minutes before flipping the pancakes over and cooking it on the other side for about 1-2 minutes more. The pancakes are cooked through when the centers bounce back when you press down on them with your finger.
• Repeat until you're out of batter. I like these pancakes plain, but they're also great topped with sriracha.

KETO EGG FOO YOUNG

Steps:

• Heat 2 teaspoons oil in a large skillet over medium-high heat. Saute ginger, green onions, celery, bean sprouts, mushrooms, green pepper, ham and salt until vegetables are tender.
• In a large bowl combine beaten eggs and vegetable mixture.
• Heat 1 teaspoon oil in a medium skillet over medium heat. Pour in egg mixture to form a small omelet. Cook until golden brown on each side. Repeat with remaining egg mixture.