Friday, August 24, 2012

Ham Egg Foo Young

I am not really sure of the exact measurements, but this is a rough estimate.

3 eggs
1 egg white
1/2 pound thick diced ham
1 8 ounce can water chestnuts-sliced into bite size pieces
Olive oil-enough to coat the pan
Butter-enough to coat the pan
1 tablespoon cornstarch
1 tablespoon soy sauce-low sodium
1 cup chicken stock-low sodium

I did not add salt because of the ham, soy, and chicken stock. If you decide to add something instead of ham, you will probably want to add a little salt

Whip up the eggs, but not frothy. Then add the diced ham and water chestnuts.
Heat a cast iron or nonstick pan with some olive oil and a little butter over medium heat.
A big soup ladle works well when adding the egg to the hot pan. I used one ladle full. You may want more or less. The size of your egg foo young will decide how big or small you want it. Brown the egg foo young on both sides and set aside.
While your egg foo young is cooking, you can combine the cornstarch, soy sauce, and chicken stock in a separate bowl and set aside.
When you are done cooking your egg foo young add the cornstarch mixture to the pan you cooked your egg foo young in. Cook until thick.
Serve your egg foo young with some of the gravy and enjoy.





2 comments:

Hassan Ashraf said...

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Cindy DG said...

Thanks for linking up at our Gluten Free Fridays recipe party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) YAY! Thanks for helping us build a wonderful Gluten Free Community! Its great to connect! See you next Friday! Cindy from vegetarianmamma.com