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Egg foo yong

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Ingredients/Components

eggs - 6 item
salt - 1 tsp
cooking oil - 4 6
soy sauce - 2 tsp
chopped parsley - 1 Tbsp
celery, chopped - 1 c
large onion, sliced - 1 item
scallions, sliced - 4 item
chopped, cooked ham - 1 c
bouillon - 3 Tbsp
canned bean sprouts, drained - 1 c
slices bacon, chopped fine - 6 item
Add onion and cook 2 minutes

How to make egg foo yong:

Cook bacon until crisp. Add onion and cook 2 minutes. Drain off excess fat and add celery. Cool. Beat eggs and salt slightly. Add bacon, bean sprouts, parsley, ham, scallions and bouillon and stir well. Heat oil in skillet hot, but not smoking. Drop in big spoonfuls of egg mixture about 3 inches across. Shape into round cakes before egg sets. Cook until lightly browned. Turn and brown underside. Lift onto paper towel, then serve piping hot.Sauce:1 Tbsp. cornstarch3/4 c. bouillon2 tsp. soy sauce Mix together cornstarch, bouillon and soy sauce in small saucepan. Bring to a boil and cook until clear, stirring constantly. Pour over Egg Foo Yong.

Recipe categories: Eggs/dairy, Egg, Beef.

Rating:

3.1

Average rating: 3.1, total votes: 9

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sugar, eggs, sour cream, cornstarch, heavy cream, margarine, softened, cool whip