Egg Foo Young
Ingredients
A note about gluten: When a gluten-free broth is used, this recipe is gluten free.
8
eggs, beaten
½ tsp.
kosher salt
¼ tsp.
freshly ground Kowalski's Black Peppercorns
1 cup
diced Kowalski's Signature Rotisserie Chicken (from the Deli Department), optional
½ cup
chopped fresh bean sprouts
½ cup
chopped mushrooms (any variety)
½ cup
chopped yellow onion
¼ cup
finely diced red bell pepper
¼ cup
thinly sliced celery
4
green onions, thinly sliced on the diagonal, divided
1 ¼ cups
gluten-free chicken broth
3 tbsp.
low-sodium gluten-free tamari
1 tbsp.
rice vinegar
2 tsp.
brown sugar
1 tsp.
sesame oil
2 tbsp.
cornstarch, whisked with 3 tbsp. cold water
3 tbsp.
canola oil, divided
Directions
- Preheat oven to approx. 170°.
- In a mixing large bowl, mix eggs with salt and black pepper.
- Mix in chicken, sprouts, mushrooms, onion, bell pepper, celery and approx. ½ of the green onions. Set aside.
- In a small saucepan, combine broth, tamari, vinegar, brown sugar and sesame oil over low heat.
- Rewhisk cornstarch and water mixture to ensure it’s well blended; slowly pour into the saucepan while whisking. Cook and stir until sauce thickens and bubbles (1-2 min.); keep warm while you cook egg patties.
- In a small nonstick skillet, heat 1-2 tsp. canola oil over medium heat. Add approx. ½ cup egg mixture; cook until lightly browned on the bottom and set on the edges (about 2 min). Flip and cook until patty is fully set (1-2 min. more). Move to a sheet pan in the warm oven to keep hot until all patties are cooked. Repeat with remaining egg mixture.
- Serve warm egg patties drizzled with gravy and sprinkled with remaining green onions.
Tasty Tip:
- Use two skillets at once to cook the patties in half the time.
