Egg Foo Young

Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
OIL,SALAD 7-2/3 oz 1 cup
FLOUR,WHEAT,GENERAL PURPOSE 8-7/8 oz 2 cup
CHICKEN BROTH 1 gal
SOY SAUCE 10-1/8 oz 1 cup
MOLASSES 1-1/2 oz 2 tbsp
ONIONS,FRESH,CHOPPED 1-1/3 lbs 3-3/4 cup 1-1/2 lbs
PEPPERS,GREEN,FRESH,CHOPPED 7-7/8 oz 1-1/2 cup 9-5/8 oz
OIL,SALAD 1-7/8 oz 1/4 cup 1/3 tbsp
CHICKEN,COOKED,DICED 4 lbs
BEAN SPROUTS,CANNED,DRAINED 1-7/8 lbs 3 qts 2 cup
PEPPER,BLACK,GROUND 1/8 oz 1/3 tsp
EGGS,WHOLE,FROZEN,BEATEN 6 lbs 2 qts 3-1/4 cup
OIL,SALAD 1 lbs 2 cup

Method

1 Blend salad oil or shortening and flour; stir until smooth.
2 Prepare broth according to package directions. Add flour mixture to broth; mix well. Bring to a boil; reduce heat; simmer 10
minutes or until thickened.
3 Add soy sauce and molasses to sauce; simmer 5 minutes.
4 Saute onions and peppers in salad oil or olive oil until tender.
5 Combine sauteed vegetables, meat, bean sprouts, and pepper; mix well.
6 Add eggs to meat mixture; blend well.
7 Place 1/3 cup mixture on 375 F. well greased griddle; cook about 3 minutes on each side or until well done. CCP: Internal
temperature must reach 165 F. or higher for 15 seconds.
8 Pour 2 tablespoons sauce over each omelet just before serving. CCP: Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
157 cal 4 g 10 g 12 g 134 mg 490 mg 27 mg

Portion

1 Omelet

Yield

100