Egg Foo Yong

Name: Egg Foo Yong
Ingredients: 6 slices bacon, chopped fine; 1 large onion, sliced; 1 c. celery, chopped; 6 eggs; 1 tsp. salt; 1 c. canned bean sprouts, drained; 1 Tbsp. chopped parsley; 1 c. chopped, cooked ham; 4 scallions, sliced; 3 Tbsp. bouillon; 4 to 6 Tbsp. cooking oil

11 ingredients

10 steps

Ingredients

6 slices bacon, chopped fine
1 large onion, sliced
1 c. celery, chopped
6 eggs
1 tsp. salt
1 c. canned bean sprouts, drained
1 Tbsp. chopped parsley
1 c. chopped, cooked ham
4 scallions, sliced
3 Tbsp. bouillon
4 to 6 Tbsp. cooking oil

Directions

1

Cook bacon until crisp.
2

Add onion and cook 2 minutes.
3

Drain off excess fat and add celery.
4

Cool.
5

Beat eggs and salt slightly.
6

Add bacon, bean sprouts, parsley, ham, scallions and bouillon and stir well.
7

Heat oil in skillet hot, but not smoking. Drop in big spoonfuls of egg mixture about 3 inches across. Shape into round cakes before egg sets.
8

Cook until lightly browned.
9

Turn and brown underside.
10

Lift onto paper towel, then serve piping hot.