Egg Fu Yung
Yesterday at the office we celebrated The Egg. With Brunch. We called it our Good Friday Eggstravaganza. I’m sure you’re picking up on the fact that we love to cook and bake and eat together, it’s how we Share the Love. All while working hard to meet a sales goal. It’s a delicate balance but one we manage quite well.
We had homemade egg drop soup, hash browns & eggs, homemade Easter Pop Tarts in the shape of eggs (and bunnies), and chocolate eggs.
We had heavenly Cinnamon roll cake, deviled eggs, Eggo waffles with syrup, marshmallow eggs, and Pork Egg Fu Yung.
It was a wonderful assortment intended to be brunch that spanned most of the day. We even had an egg toss and egg/spoon races to work off the Eggstravaganza. And yes, on this last day of the month, we met our sales goal!!
I made Egg Fu Yung at the request of a co-worker who, as it turns out, has the same obsession with this dish…previously reserved for Chinese Restaurant dining. We have agreed…we will never order it in a restaurant again. It is so easy to make at home without the added MSG and deep fried ugh. Not that deep fried ugh doesn’t have it’s place, but I can assure you we felt none of the typical Chinese Food hangover that comes from eating way too much sodium and…ugh.
- 1 cup chicken or vegetable broth
- 1 Tbl. lite soy sauce
- 1 Tbl. oyster sauce
- 1 tsp. sesame oil
- ½ tsp. sugar
- ½ tsp. rice wine vinegar
- 1-2 Tbl. corn starch
- 6 eggs, beaten
- 1 Tbl. flour
- 1 tsp. lite soy sauce
- 1 tsp. sesame oil
- 1 cup bean sprouts
- 1 cup diced cooked ham or shrimp, optional
- ½ cup scallions, thinly sliced
- 4 oz. mushrooms, chopped
- 8 water chestnuts, chopped
- freshly cracked pepper
- 3-4 Tbl. canola oil for frying
- sliced scallions for garnish
- In a small saucepan over medium heat bring all ingredients, except corn starch, to a boil then reduce the heat to low. Spoon 1 Tbl. corn starch into a small fine mesh sifter. Whisk broth while dusting in corn starch, stirring constantly until well blended. Return gravy to a boil, check for desired thickness, add additional corn starch for thicker gravy. Remove gravy from heat and reserve.
- In a medium bowl, sift flour into beaten eggs while whisking briskly. Whisk in soy sauce and sesame oil, then add in bean sprouts, diced ham, scallions, and black pepper.
- Heat a skillet over medium-high heat, add 1 Tbl. canola oil then ¼th of the mushrooms and water chestnuts, saute for 2-3 minutes. Ladle in about ½ cup of egg mixture, gently fry for 2-3 minutes per side until golden brown. Replenish oil between batches and adjust heat as needed.
- Serve with brown gravy and sliced scallions.
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