Breakfast

Mushroom egg foo young

Name: Mushroom egg foo young
Total time: 20 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 6 Eggs; 4 oz Shiitake mushrooms; 1½ tbsp Avocado oil; 3 oz Bean sprouts; Scallions, three, sliced; Soy sauce, a tablespoon; Fresh ginger, a thumb, grated; White pepper, a good pinch

An omelette cooked as separate patties in deep hot fat rather than one flat sheet, so the edges go lacy and brown — closer to a fritter than to anything else made of eggs.

5gnet carbs

27gfat

19gprotein

340kcal

Per serving20 minServes 2

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Ingredients

For the whole dish · serves 2

Eggs6
Shiitake mushrooms4 oz
Avocado oil1½ tbsp
Bean sprouts3 oz
Scallionsthree, sliced
Soy saucea tablespoon
Fresh gingera thumb, grated
White peppera good pinch

Method

6 steps · 20 minutes

Cook the mushrooms hard and dry first until they squeak, then cool them. Wet filling makes the patties fall apart.
Beat the eggs and stir in the mushrooms, sprouts, scallion, ginger and white pepper.
Get the oil properly hot — deeper than you would use for an omelette, about a quarter inch.
Ladle in two or three patties at a time and leave them completely alone for 90 seconds.
The lacy brown edge is the whole point and it only forms in fat that is hot enough to fry rather than warm enough to set.
Turn once, 45 seconds more, and drain on a rack. Soy sauce at the table rather than in the mixture.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.