Egg Foo Yung

By Gail Foley

I expect my first experience with Egg Foo Yung was in Junior High when I learned to make the gravy. I have made this dish so many ways. I am not a fan of fried foods, but once in awhile is OK. See my motto – All things in moderation, including moderation.

The traditional vegetable is bean sprouts. That would be mung bean sprouts. When I learned to grow sprouts, this was the dish to use them up. Then I learned to sprout alfalfa. There is nothing better than fresh home grown alfalfa sprouts. Again, when you have excess, make Egg Foo Yung! Since then I have used finely shredded cabbage and added slim strips of julienned carrot and onion. Now I have excess broccoli slaw. I always watch for it to be marked down at Kroger. The vegetable possibilities are many. Just slice them very thin and stringy.

This was the first time I tried tuna. Usually, I use leftover bits of shredded chicken, beef or pork. The 4 oz bags of frozen salad shrimp work very well. If sliced small enough, surimi (imitation crab meat) is very good, too.

Yield: 5 to 6 cakes

Serves: 3 to 4

5 large Eggs

10 oz Broccoli Slaw Mix

½ medium Onion (4 inch), peeled and julienned

1 (5 ½ oz) can solid white Albacore Tuna, drained and flaked

¼ to ½ cup peanut oil

1 recipe Egg Foo Yung Gravy

If you haven’t done it yet, make gravy now and hold it in a warm place. (Top of stove or in warmed oven.)

Set large skillet over high heat. Remove from heat and lightly coat with canola oil spray. Return to very low heat while preparing ingredients.

Set oven to warm. Line a baking sheet with a double layer of paper towel and set in oven.

Break eggs into large mixing bowl, (at least 4 quart) and beat well.

Add rest of ingredients and toss with large spoon to mix well.

Pour oil into skillet about an 1/8 inch deep and heat until a drop of mix sizzles instantly.

Using your large spoon, toss mix and pick up a big scoopful. Immediately and gently, set it in the skillet. Mash it down a bit with the spoon. Be sure to stand far back to avoid any grease splatters.

Cook it for a minute or two, until you can see the bottom edge turning brown. Then gently turn it over, again standing far back to avoid any grease splatters. Cook for another minute or so.

Then lift it out of the oil, tilting slightly and leaning against the side of the pan to drain off excess oil. Set it on your prepared tray in the oven. Repeat until all mix is used.

Serve with rice and top with gravy. Bet you can’t eat just one J.