OTHER EGG RECIPES YOU WILL LOVE!
Pickled Eggs
Deviled Eggs
Quiche Lorraine
Egg Salad
Spinach Quiche
Biscuits and Gravy Casserole
INGREDIENTS
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- 8 large eggs lightly beaten
- 1/2 red bell pepper finely chopped
- 1 stalk celery sliced thin
- 1/2 cup mushrooms finely chopped
- 1/2 onion finely chopped
- 1/2 cup chopped fresh bean sprouts
- 4 green onions chopped (green & white parts)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 1 cup cooked chicken finely diced (I use rotisserie chicken)
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- 1 1/4 cups chicken broth
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons brown sugar
- 1 teaspoon sesame oil
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- 3 tablespoons canola oil
INSTRUCTIONS
- In a large bowl with the beaten eggs, add the red pepper, celery, mushrooms, onions, bean sprouts, half the green onions, and the chicken.
- In a small saucepan over low heat, combine chicken broth, soy sauce, rice vinegar, brown sugar, and sesame oil. In a bowl, blend cornstarch and water. Slowly whisk the cornstarch slurry into the saucepan. Continue stirring until the sauce thickens and bubbles.
- Heat a nonstick skillet with 1/2 tablespoon of canola oil over medium heat. Add approximately 1/2 cup of the egg mixture and cook until lightly browned on the bottom. Flip and brown the other side. Plate and keep warm. Repeat until all the batter is gone.
- Serve warm with the gravy and sprinkle with the rest of the green onions.
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