Egg Foo Yung

Posted on January 30, 2008. Filed under: Asian Recipes, Chicken Recipes, Egg Recipes | Tags: , , , , , |

Serving Size: 4

4 eggs, well beaten

1 tbsp sugar

1 green onion, sliced

1 stalk celery, thinly sliced

1 carrot, finely chopped

1/2 cup bean sprouts, drained

1/2 cup cooked shredded chicken

1/2 tsp vegetable oil

Preheat GT Xpress and spray with no-stick cooking spray. Put eggs and sugar in shaker, mix well and set aside. Pour 1/4 tsp of vegetable oil in each well. Mix the chopped veggies together and put about 1/4 of mixture in each well and close cover and cook for 2 minutes. Open lid and spread 1/4 of cooked chicken over veggies. Top with 1/4 of the egg mixture. Close cover and cook for 6 minutes until egg is set. Remove and cook second batch. Serve with Egg Foo Yung sauce (recipe to follow )

Egg Foo Yung Sauce

1 cube chicken bouillon

3/4 cup hot water

1 tsp sugar

1 tbsp soy sauce

4 tbsp cold water

2 tsp corn starch

Dissolve cube in hot water in a small saucepan. Add sugar and soy sauce, bring to a boil. Mix corn starch with cold water, add to broth mixture, stirring until thickened and then serve over Egg Foo Yung.


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3 Responses to “Egg Foo Yung”

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This was quick, simple and very good. I did add additional onion, celery and carrots. The sauce really sets it off

I tried this recipe and it was wonderful, the sauce is the key!

This was so easy and so delisous! the sauce really sets it off

Where's The Comment Form?


    Maybe you’ll actually use your GT Xpress instead of letting it collect dust for 2 years like I did.


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