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Egg Foo Young
Source: U.S. Department of Defence

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CHEESE AND EGGS No.F 006 00
EGG FOO YOUNG
Yield 100
Portion 1 Omelet
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
157 cal
4g
10 g
12 g
134 mg
490 mg
27 mg
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
10-1/8 oz
1 cup
SOY SAUCE
MOLASSES
1-1/2 oz
2 tbsp
1-1/3 lbs
3-3/4 cup
1-1/2 lbs
ONIONS,FRESH,CHOPPED
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.



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Egg Foo Young

Yield: 100 Portion: 1 Omelet
Calories: 157 cal
Carbohydrates: 4g
Protein: 10 g
Fat: 12 g
Cholesterol: 134 mg
Sodium: 490 mg
Calcium: 27 mg

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.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/cheese_and_eggs/egg_foo_young.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence