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Easy Egg Foo Yung

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Ingredients

Adjust Servings:
1 tablespoon cornstarch
1 cup vegetable broth or 1 cup beef broth
1/2 teaspoon soy sauce
4 eggs beaten (can substitute 1 cup egg substitute)
1 (16 ounce) can chinese vegetables drained (use low sodium variety)

Nutritional information

79.6
Calories
42g
Calories From Fat
4.8g
Total Fat
1.6 g
Saturated Fat
186mg
Cholesterol
113.1mg
Sodium
2.2g
Carbs
0g
Dietary Fiber
0.2g
Sugars
6.4g
Protein
52g
Serving Size (g)
4
Serving Size

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Easy Egg Foo Yung

Features:
    Cuisine:

    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.

    • 33 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Easy Egg Foo Yung, 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., 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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    Steps

    1
    Done

    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
    Done

    Preheat Oven Broiler. Break Eggs Into a Bowl and Lightly Whip.

    3
    Done

    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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    Alexander Stewart

    Innovative cook blending traditional techniques with modern culinary trends.

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