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Egg Foo Yung

  Eggs 6 , slightly beaten
  Diced cooked ham 1⁄2 Cup (8 tbs)
  Green bell pepper 1⁄2 , seeded and diced
  Bean sprouts 1⁄2 Cup (8 tbs)
  Thinly sliced green onion 1 (Including Top)
  Salt 1⁄2 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Vegetable oil 2 Teaspoon

Combine eggs, ham, bell pepper, bean sprouts, onion, salt and pepper in Classic 2-Qt Batter Bowl.
Heat 1 teaspoon of the oil on 11-inch Generation II Square Griddle over medium-high heat.
Pour half the egg mixture onto griddle.
As edge begins to set, lift with spatula and tilt griddle to let uncooked egg flow underneath.
When eggs no longer flow freely, run a spatula around edge, fold in half and slide onto a warm serving plate.
Cover loosely to keep warm.
Heat remaining 1 teaspoon oil and repeat to cook remaining egg mixture.
Serve immediately.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 636 Calories from Fat 359

% Daily Value*

Total Fat 42 g65.3%

Saturated Fat 11.9 g59.3%

Trans Fat 0 g

Cholesterol 1315.8 mg438.6%

Sodium 1794.1 mg74.8%

Total Carbohydrates 10 g3.5%

Dietary Fiber 3 g11.8%

Sugars 6.5 g

Protein 54 g108.8%

Vitamin A 44.7% Vitamin C 121.5%

Calcium 18.7% Iron 42.6%

*Based on a 2000 Calorie diet

Egg Foo Yung Recipe