Egg Fung?
by
Marty
Seems like eggs were watery is that why it didn't turn t right?? Should I cut back eggs? Love this meal Help
Suggested Project Book
Love Egg Foo Yung! No do not cut back on eggs, just cook longer so they are not watery. I do on a medium low heat and flip once or twice.
https://www.tablespoon.com/recipes/super-easy-egg-foo-yung/b9441f02-41b8-4daf-9b45-fd2d0816c0a3
Do not cut back on eggs, but consider cutting back on any liquid (milk, water,etc.). Remember that eggs come in different sizes. There is roughly a 3 ounce difference between a dozen of each size of egg: small = 18oz; medium = 21oz; large = 24oz; extra large = 27oz. With small eggs you should use less liquid than for large eggs, as little as 1 tsp per egg. Never use more than 1 Tbsp of liquid for each egg. The same is true of the oil or butter; use the least amount you can.
Too hot a temperature or cooking for too long can also cause water to be released from the egg. I use an electric skillet and set the temperature to 325ºF. Others only set the temperature to 275º or 300º.
All of the above is true for any scrambled egg dish, but I don't think you add any liquid to Egg Fu Yung eggs. Liquid could be coming from the vegetables, so make sure bean sprouts are well drained, and the meat has been pre-cooked.
The vegetables for Egg Fu Yung should be stir-fried, and the meat added at the last just till heated. All ingredients should also be diced so they stir-fry uniformly. Some recipes mix the vegetables with the egg before it goes into the skillet. I prefer to keep them separate, adding 1/3 of the egg mixture to the pan and putting 1/3 of the stir-fry mixture over that. Here is a classic recipe for this dish: http://eggfooyong.com/
Also can take some cornstarch and lightly dust the bean sprouts in a baggie, which will thicken the mix as it cooks.