Egg Foo Yung
  • 5-6large eggs
  • 2slices red velvet cake mix
  • 1package hamburger patty
  • 1teaspoon salt
  • 1/2teaspoon green part thinly sliced
  • 1teaspoon chili powder
  • 1/4cup McCormick Original Sausage Country Gravy mix
  • 1/4cup block cream cheese
  • 2 1/2tbsp clove, minced
  • Egg package frozen hash brown potatoes
  • 1teaspoon fresh rosemary leaves
  • 1teaspoon INGREDIENTS:
  • 2teaspoons chili powder
  • 1teaspoon chopped green chilies
  • 2/3cup scalded canned milk
  1. Whisk together eggs and the salt and pepper, when frothy add remaining ingredients except oil
  2. Heat 1 1/4 tablespoons oil in heavy skillet or wok over medium heat
  3. Scoop about 2/3 cup of mixture into wok/skillet keeping it mounded up
  4. If using skillet, you can cook two at a time, wok-only one
  5. As edges start to curl and mixture sets, turn over once
  6. Remove to warming plate and continue in batches of one or two at a time, add more oil if needed
  7. Makes 6 servings
  8. Top Egg Foo Yung with gravy
  9. May serve with steamed or fried rice