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    You are in: Home / Recipes / Easy Egg Foo Yung Recipe
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    Easy Egg Foo Yung

    Total Time:

    Prep Time:

    Cook Time:

    13 mins

    3 mins

    10 mins

    Lorraine of AZ's Note:

    I think you'll agree this recipe couldn't be simpler, and it is tasty. I got the recipe from a diet cookbook way back when, but don't remember which one.

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    Units: US | Metric

    Foo Yung

    • 4 eggs, beaten (can substitute 1 cup egg substitute)
    • 1 (16 ounce) can Chinese vegetables, drained (use low sodium variety)


    1. 1
      Mix cornstarch with about 1/4 cup of the broth. Bring remaining broth to a boil over high heat. Stir the cornstarch mixture and the soy sauce into the boiling liquid and continue boiling until sauce thickens. Remove from heat and keep warm.
    2. 2
      Preheat oven broiler. Break eggs into a bowl and lightly whip.
    3. 3
      Pour eggs into a greased 10-inch oven-proof skillet set over medium heat. Spread drained vegetables over eggs and continue cooking until eggs begin to set. Place pan under broiler until top is golden. Divide foo yung among 4 plates and top each serving with sauce.

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    Nutritional Facts for Easy Egg Foo Yung

    Serving Size: 1 (52 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 79.5
    Calories from Fat 42
    Total Fat 4.7 g
    Saturated Fat 1.5 g
    Cholesterol 186.0 mg
    Sodium 113.0 mg
    Total Carbohydrate 2.2 g
    Dietary Fiber 0.0 g
    Sugars 0.2 g
    Protein 6.3 g

    The following items or measurements are not included:

    vegetable broth

    Chinese vegetables

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