Daytime Kitchen: Egg Drop Soup, Egg Fu Yung

Simple, fast and easy-- these recipes are sure to make you a HIT in the Kitchen

ROANOKE – Simple, fast and easy-- these tasty recipes from Mary Rapoport of the Virginia Egg Council are sure to make you a HIT in the Kitchen.

Egg Drop Soup
4 cups chicken broth (reserve ¾ cup)
1 ½ T. cornstarch
2 T. fresh chives or green onion, thinly sliced
1/8 teas. ginger
¼ teas. salt (or to taste)
2 eggs & 1 yolk, beaten
· Combine ¾ cup broth with cornstarch - blend well and set aside
· Combine remaining broth, chives or green onion, ginger and salt in a saucepan and heat to boiling. 
· Pour beaten eggs and yolk through tines of a fork into simmering mixture.
· Stir in broth/cornstarch mixture and let thicken over low heat.
· Carrots, cabbage, spinach or celery may be added.

Chinese Egg Foo (Fu) Yung
Similar to a Western Omelet, an Italian Frittata, or a Spanish Tortilla - Egg Foo Yung is the Asian version - blended eggs, engulfing a variety of vegetables, meat, or seafood.  Foo Yung usually has a crunch addition as well - from shredded Napa cabbage or diced water chestnuts.  The only difference between this and an omelet is the shape - these are more like pancakes, and definitely a lunch or dinner item.  For convenience, grab whatever pre-made Asian sauce you have on hand and enjoy!
4 eggs
1 tsp. sesame oil
2 tsp. peanut oil (in a pinch, Canola oil will do) or cooking spray
2 cups total of chopped or thinly sliced veggies:  carrots, celery, green onions, bamboo shoots, water chestnuts, Napa cabbage, bean sprouts - drain canned veggies well 
1/2 cup lean, cooked ham, diced (or cooked shrimp, shredded pork, slivers of beef, or chicken)
Cooking spray

· In medium bowl, beat eggs and sesame oil. Set aside.
· In a non-stick skillet over medium high heat, heat oil enough to sizzle a drop of water.  Add veggies and meat of choice and stir-fry 1 - 2 min., until veggies just soften and are hot.  
· Add veggies and meat to the beaten eggs.
· Evenly coat same pan with cooking spray. Heat to medium high heat until hot enough to sizzle a drop of water.  Spoon about ½ cup of the egg mixture on hot pan, pushing fluid edges towards center to keep the omelet about 5 inches in diameter.  Cook until almost set and lightly brown on bottom (1 ½ - 2 min.) and flip to cook second side, about ½ to 1 minute longer.  Slip patty onto platter (keep warm in 200° oven) while making the remaining patties.
· Wipe pan; re-spray; re-heat; make an additional patty.  Repeat, making four patties.
· Garnish with green onions.  Serve with Asian sauce* of choice and a side of Jasmine rice. 
*In testing we used store bought Sweet Chili Sauce.
Makes 4 servings (1 patty each).