Best 5 Keto Egg Foo Young Recipes

KETO CHICKEN EGG FOO YOUNG

Steps:

• Combine all of the ingredients for the egg foo young together in a large mixing bowl, and whisk to combine well.
• Heat a few inches of oil in a deep sided skillet over medium high heat on the stove.
• Drop ⅓ cup of the mixture at a time into the heated oil, and cook for 2-4 minutes on each side until done to your liking. Drain on a paper towel lined rack to cool.
• Add the chicken broth, rice wine vinegar and soy sauce to a saucepan over medium heat on the stove until heated through.
• Sprinkle the xanthan gum onto the mixture a little at a time, and whisk to combine. Continue to cook until the mixture has thickened and then let cool.
• Serve the egg foo young topped with gravy with additional green onions for garnish if desired.

KETO EGG FOO YOUNG

Steps:

• Heat 2 teaspoons oil in a large skillet over medium-high heat. Saute ginger, green onions, celery, bean sprouts, mushrooms, green pepper, ham and salt until vegetables are tender.
• In a large bowl combine beaten eggs and vegetable mixture.
• Heat 1 teaspoon oil in a medium skillet over medium heat. Pour in egg mixture to form a small omelet. Cook until golden brown on each side. Repeat with remaining egg mixture.

KETO EGG FOO YOUNG

Steps:

• Cut up vegetables and set aside in large mixing bowl.
• Whisk eggs and add to vegetables. Stir until well mixed.
• Prepare gravy: In a fry pan, saute mushrooms in butter. Then add the other gravy ingredients (except xanthun gum). Stir up and add xanthun gum slowly (gradually, while stirring). Simmer and stir occasionally until gravy thickens (may add more xanthun gum to thicken).
• While gravy is simmering, cook egg and vegetable mixture in a large fry pan by scooping a large spoonful into pan, like you're making pancakes. Cook until bottom is browned and top isn't runny, then flip to brown other side.
• Serve egg foo young topped with the gravy mixture and enjoy!

EGG FOO YOUNG

Steps:

• In a skillet over medium heat, heat sesame oil and lightly fry the onions, celery and sprouts. Stir in cornstarch and add shrimp, soy sauce and salt. Stir until well blended. Remove from heat and transfer to a bowl.
• Return the pan to the heat, and add the beaten eggs. Fry the eggs while stirring gently. Return the vegetable and shrimp mixture to the pan while the eggs are still liquid. Finish frying until eggs are fully cooked.

LOW-CARB LOW-CAL EGG FOO YUNG

Steps:

• Heat oil in skillet.
• Mix eggs and vegetables.
• Pour about 1/4 cup mixture in pan as to make a small 3" omelet; fry till golden brown. Make as many as needed or can save some mixture for later.
• Cover with sauce and can garnish with chives or chopped green onion.
• ***For Sauce.
• Mix the cornstarch,soy sauce,and broth well and heat till thick on stove or cook in microwave for about 2-3 minutes, stirring every minute.