Looking for some good recipes for egg drop soup and egg foo yung

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by FrenchToast, Jan 25, 2010.

  1. FrenchToast

    FrenchToast "Draft Apple Ridge" a Bit from Heaven

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    Jan 10, 2010
    UP North WI
    I'm looking for some good recipes for egg drop soup and egg foo yung.
    The egg drop soup recipe is easy to find that just uses chicken broth and eggs but I'd like to get one that tastes like the resturants. It has a more oily type texture if you know what I mean.
    I've got all these eggs now and I'm craving that soup. Plus a real good resturant style egg foo yung would be great too !!!
     
  2. CoopCrazy

    CoopCrazy Brooder Boss

    Mar 3, 2009
    Columbus,IN
    [​IMG] Your making me want chinese...
     
  3. cybercat

    cybercat Chillin' With My Peeps

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    May 22, 2007
    Greeneville, Tn
    Ok I got you covered just let me get threw some more reading here on BYC then I will post them for you.
     
  4. cybercat

    cybercat Chillin' With My Peeps

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    May 22, 2007
    Greeneville, Tn
    Egg Drop Soup

    A. 4 cups soup stock
    B. 1/2 tsp salt
    C. 1/2 tsp sugar
    D. 3 TBLS cornstarch
    E. 1/2 cup water
    F. 1/2 egg
    G. 1 tsp water
    H. 2 scallions sliced

    Preparation:
    1. Beat F use only hald for this recipe. Add G and mix.

    2. Mix B, C set aside

    3 mix D , E set aside

    Cooking:

    1. Bring A to roiling boil

    2. Add b-c mixture and stir well

    3. Add D-E mixture Slowly to thicken the stock

    4. Remove pot from heat and immediately begin to pour in F-G mixture Very slowly, stirring constanly. Serve with garnish of H.

    This is the move complez version. below is the easier verison.

    Simple Egg Drop Soup

    A. 13 3/4 oz of chicken broth

    B 2 TBLS cornstarch mixed with 1/4 cup water

    C. 1 egg

    D. 1 TBLS chopped scallion

    Preperation:

    1. Dilute A with one can of water

    2. beat C

    Cooking:

    1. Bring diluted A to boil

    2. thicken with B

    3. turn off heat, slowly stir in C

    4 garnish with D.


    Enjoy. Next post will be Fu Yong
     
  5. cybercat

    cybercat Chillin' With My Peeps

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    May 22, 2007
    Greeneville, Tn
    Ok for Fu Yong I have 11 versions but I am going to only post the plain one. The other are chicken, pork, golden thread, crab, turkey, shrimp, beef and ham. Some of these are differnt in the way they are done some not. I have 3 differnt crab verisons and 2 each on chicken and pork. One of my crab version is approved diabetic recipe. So if anyone wants any of the other just ask here I will post it.

    Plain Egg Fu Yong

    A. 4 TBLS peanut oil
    B. 2 scallions minced
    C. 6 chinese black mushrooms ( I just use what I can find)
    D. 2 cups bean sprouts
    E. 1/4 cup shredded canned water chestnuts
    F. 6 eggs
    G. 1/2 tsp salt
    H. 1/4 tsp pepper
    I. 2 tsp light soy sauce

    Preparation:

    1. wash and soak C 15 minutes in warm water, drain, and slice into long thin strips (this is for dried mushrooms if you get them)

    2. wash D thoroughly drain

    3. Beat F, mix with G, H, I thoroughly

    Cooking:

    1. heat 1 TBLS A, stir fry B, C about a minute

    2. Add D, E stir contantly 1 to 2 minutes

    3. Add cooked B-E mixture to F-I mixture, emptying frying pan contents

    4. heat remaining A in frying pan. Cook eeg vegetable mixture over medium heat until one side is brown. turn over, press and fry until second side is brown. Serve hot.
    Serve with Oyster Sauce combine 1/4 cup oyster sauce with 1/4 cup water and 1 tsp cornstarch in a saucepan. ccok until thicken then pour over Egg Fu young pancake.


    I have made this in the past it is sooo good.
     

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