Sunday, February 19, 2017

Egg Foo Yung

Eggs and I have not always been the best of dining companions. A very fussy eater as a child when it came to anything besides salad, pickles and bread and butter, my mother once infamously made me eat to fried eggs, which were promptly regurgitated. Not a pretty scene.

Fast forward multiple decades and such food abhorrence's feel antiquated, so dutifully I try to overcome them. Egg foo yung was just one of those that sounded like it would make my tummy queasy again. How wrong can a person be!

This turned out to be a fun bunch meal, complete with the fun Asian BBQ dipping sauce I added, completely untraditional but delicious!

Fast, quick and with some veggies secreted inside, try this the next time you are at a loss for an easy and fun brunch meal.

Egg Foo Yung
(serves 3-4)

8 eggs
2 teaspoons soy sauce
1 clove garlic, minced
1 shallot, minced
1 stalk celery, diced
good handful bean sprouts - 1-2 cups?
Olive oil for cooking

Asian BBQ Sauce
2 tablespoons BBQ sauce, you choice
1 tablespoon ketchup
2 teaspoons soy sauce
1 teaspoon rice vinegar

Combine all sauce ingredients and blend well. Set aside to chill.

Beat eggs and add in soy sauce and whisk well. Heat medium sided skillet over medium heat for a few minutes. Add oil and swirl to coat the bottom. Add garlic and shallot and cook for 3-5 minutes until softened. Add celery and cook another 3-4 minutes until it begins to soften as well. Add bean sprouts and cook, stirring, for 2-3 minutes until they begin to turn translucent. Pour in beaten eggs and stir in veggies to distribute evenly.

Turn heat down to low (not simmer) and using a spatula pull back the cooked sides to allow uncooked egg to reach the bottom of pan to cook. You are trying to cook all of the egg enough and thru so that you can flip quarters of it at a time and it stays intact. Cover to allow eggs to cook in the middle, and then when it look like almost all of the liquid eggs are solidifying, gently cut the egg into four quarters, in a cross, and try to turn each quarter to cook on the other side. Remove from pan to plates and serve with sauce.


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