Rachael Ray: Rachael's Daytime Talkshow

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EGG FOO YONG

caren
Posted:
2009-09-25 12:29 PM
Tried posting this a few minutes ago, don't think it "took" (I apologize if it gets posted twice)
I wanted to thank Rachael for making this popular dish!
I absolutely LOVE Egg Foo Yong but haven't ever made it at home. I am so happy to have Rach's recipe for it!
I normally order my Egg Foo Yong without gravy (which drives the Chinese Restaurants nuts), their gravy is too rich and heavy. Rachael's gravy looks so light that I think I will have to try it!!
I hope to be making this soon!
Thanks again Rach, as always I love the show! :)

ldunne
Posted:
2009-09-25 1:05 PM
I loved the recipe for Egg Foo Yong, will definitely be trying it at home. I was just wondering if 'egg beaters' can be used for this recipe?

caren
Posted:
2009-09-25 1:14 PM
Ohhhhhh ldunne what a GREAT IDEA! I bet you could use Egg Beaters!! Great idea!!

ldunne
Posted:
2009-09-25 1:28 PM
Well, I'll try it and post whether it works or not.

plaidkin
Posted:
2009-09-25 3:15 PM
Did anyone notice the “typo” towards the bottom of this recipe? It states “ Bring Thicken 3 minutes or so” and I wonder how the correct text should read. Printed the recipe out for mom to try, and we just noticed the goof.

caren
Posted:
2009-09-25 6:58 PM
Hi Plaid!
No I didn't see it! I just saved the recipe but didn't read it closely. I bet since you said it is near the end of the recipe it probably has to do with the gravy. It probably was supposed to say "thicken"....like til the gravy thickens.

ldunne, can't wait to hear!

dynsty
Posted:
2009-09-27 4:48 PM
OMG....I mean...OMG. This is fabulous. I made this for dinner last night and OMG. The sauce is absolutely fantastic and the flavors blend together perfectly. Went wonderfully well with creamy mashed potatoes. We loved it. The veggies I used were mushrooms, bean sprouts, red peppers, cabbage, slivered baby carrots, water chestnuts, green onions, finely chopped ham, bite sized sea scallps. What an awesome recipe and ohhh so easy. You have to try this for yourself.
YUM-O!!

caren
Posted:
2009-09-27 6:03 PM
OMG Dyn I just ate and you are making me hungry!! I will hopefully try it soon! Thanks so much for posting about how fabulous it is, I can tell by looking at it that it is!

I am making the Sloppy Dawgs Tues night (I was going to make them for football today but had so much left over chicken that I decided to use that). We have the Jewish holiday tomorrow so we won't be eating at home.....I froze part of my chicken but didn't want to make the hotdogs tonight when I have chicken.

I might be able to do the Egg Foo Yong later in the week.....actually you gave me a great idea! I have a "girls night in" this Fri with my neighbor (movies and we are celebrating both of our birthdays coming up)....my husband isn't into Egg Foo Yong....this might be a good dish for me to prepare for us......she lives across the hall in our condo and she is baking cupcakes and I am making the main dish......I am thinking of either making brown rice or Jasmine Rice....thanks for posting cause this might just be the one that I make!

:)

nyzjellybean
Posted:
2009-10-03 6:36 PM
Omg..I just made this for dinner! I wont be buying take out anymore! This is so FABULOUS...It was so good. It came out better than what I buy out. The sauce was so great. I like mine a little thick but not really sticky so I added a little more corn starch. This has joined my list of favorites. I did change some things though. I added shrimp instead of ham. I did green onions instead of scallions. I had to do canned bean sprouts since I couldnt find fresh ones. I did regular soy sauce instead of tamari. I did portabella mushrooms and I left the ginger out of the egg foo young mix and just added it to the sauce. I had no complaints I think it came out amazing.

BTW: Best way to save time is to put it in a food chopper.

--- Edited by nyzjellybean at 2009-10-03 18:38:23 ---

rgalloway
Posted:
2009-10-05 6:25 PM
I grew up eating this dish (by my Japanese Aunt) and never thought about making it at home. OMG! this was so good and will be a regular at my house. I have a 5-year old and a 10-year old and they loved it.

The gravy looked too thin for what I was used to when I saw the show, so I just bought a brown gravy packet and added the Tamari Sauce and ginger to that.....it was exactly what I was used to having. Thanks so much Rach.....love your show!

judes147
Posted:
2009-11-20 10:39 PM
Hi!
I didn't knew egg foo yong before, but I tried Rachael's recipe and my boyfriend and I loved it! We were in a hurry so we didn't make the gravy but even like this it was an excellent meal! All the leftovers of veggies went in it!
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