Best Keto Egg Foo Young Recipes

KETO CHICKEN EGG FOO YOUNG

Steps:

• Beat eggs in a large bowl and then stir in remaining ingredients for the omelette.
• Heat 1-2 tablespoons oil in a medium skillet over medium heat. When pan is hot, drop about 1/2 to 2/3 of omelette mixture into pan at a time. Brown each omelette on both sides, about 2-3 minutes each. Remove each cooked omelette to a plate.
• Heat chicken broth, stevia, tamari (or coconut aminos), and xanthan gum in a saucepan over medium high heat until boiling, stirring occasionally. Remove from heat.

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.

CHICKEN EGG FOO YOUNG WITH GRAVY

Steps:

• In a large mixing bowl combine the egg, scallions, cabbage, water chestnuts, chicken and soy sauce.
• Heat 1/2 tablespoon of oil in a 4-6 inch skillet over medium heat and add 1/4 cup of the mixture to the pan. Flatten the top like a pancake.
• Cook the pancake until set and brown. Should take about 3 minutes. Flip and cook the other side for a couple of minutes more.
• Remove from the skillet and set aside on a sheet pan. Place the sheet pan in the oven set to 250F to keep the pancakes warm.
• Continue with the remaining batter, being sure to stir the mixture before adding to the pan. Makes approximately 8 pancakes.
• When all of the pancakes are cooked, add the chicken broth, soy sauce, sweetener, vinegar and xanthan gum to a sauce pan. Whisk to combine and bring to a boil to thicken. Remove from heat.
• Serve the egg foo young pancakes with the sauce.

SHRIMP EGG FOO YOUNG

Steps:

• Beat together the eggs, bean sprouts, green onions, shrimp, and garlic powder in a bowl until well-combined. Heat the oil in a skillet over medium heat, and scoop about 1/2 cup of the egg mixture into the skillet to make a patty. Fry until golden brown, about 4 minutes per side, and repeat with the remaining egg mixture. Set the patties aside.
• Whisk together the chicken broth, cornstarch, sugar, vinegar, and soy sauce in a saucepan over medium-low heat until the sauce simmers and thickens, about 5 minutes. Spoon the sauce over the patties.