Monday, August 29, 2011

Egg Fu Yung

For me, Egg Fu Yung is not really a recipe but more a concoction. It's an asian inspired omelet that is served with a sauce. I use almond sauce and add a little more soy sauce to taste. The sauce is salty which goes well with the eggs and veggies. You can make the omelets in pancake form or like scrambled eggs depending on your mood.

Egg Fu Yung

2 eggs per person
vegetables - bean sprouts, onions, peas, corn, carrots - whatever (canned, fresh or frozen).

Scramble eggs in a bowl. Pour a pancake sized amount into hot oiled skillet. Top with veggies and let cook until partially set. Flip and cook until completely set and browned.
Serve with sauce.

I like sauted onions so I sauted the onions. Mixed six eggs with 1/3 of a can of peas and 1/3 can of corn (drained). When the onions were how I liked them then I poured over the eggs and scrambled the whole thing. The flavor is nearly the same but it's not firm while the pancake method actually makes something that can be eaten by hand.

Almond Sauce
2 tbs. butter
1 cup milk
1 tbs. cornstarch
1/2 tsp. ground ginger
1 tbs. soy sauce
1 tsp. onion powder
Almonds, chopped
Melt butter in sauce pan. Add cornstarch to cold milk. Add to butter with other ingredients except almonds. Heat until thick over medium heat. Top with almonds.

(Omit the almonds if desired for the eggs)

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