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Egg Foo Yung Recipe - Chinese.Food.com

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    Egg Foo Yung
    • Recipe
    • Ratings & Reviews(44)
    • Photos(3)

    Photo by WeatherednBoston

    1/3 Photos of Egg Foo Yung

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    5.0 44

    Rate it! | Read 44 Reviews

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Lorac's Note:

    One of my favorite Chinese dishes. Great for a brunch, lunch or supper. Posted by request.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 6 eggs, lightly beaten
    • 1 cup fresh bean sprout
    • 1/4 cup minced scallion
    • 1/4 cup minced bamboo shoots or 1/4 cup celery or 1/4 cup shredded Chinese cabbage
    • 4 water chestnuts, minced
    • 1/3-1/2 cup slivered cooked ham or 1/3-1/2 cup chicken or 1/3-1/2 cup pork or 1/3-1/2 cup minced shrimp
    • 1 teaspoon soy sauce
    • 2 -3 tablespoons peanut oil (or other cooking oil)

    Foo Yung Sauce

    • 1 cup chicken broth
    • 1 tablespoon soy sauce
    • 2 teaspoons sugar
    • 2 teaspoons vinegar
    • 1 tablespoon cornstarch
    • 2 tablespoons water

    Directions:

    1. 1
      Mix eggs, vegetables, meat and soy.
    2. 2
      Heat 2 tsp oil in a 4-6 inch skillet over moderate heat for 30 seconds.
    3. 3
      Add 1/3 cup egg mixture and fry as you would a pancake until lightly browned on the bottom, turn over and brown flip side.
    4. 4
      Keep warm (but do not stack), while you fry remaining pancakes, adding more oil if needed and stirring egg mixture before adding to pan.
    5. 5
      Foo Yung Sauce: In a pan, heat broth, soy, sugar and vinegar.
    6. 6
      In a bowl, blend cornstarch and water.
    7. 7
      Add to sauce and cook, stirring, until sauce bubbles and thickens.
    8. 8
      Serve with hot Egg Foo Yung.
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    Ratings & Reviews:

    • on June 20, 2002

      55

      This is a great egg foo yung recipe - I've never had much luck getting the patties to stay together, but these shaped up very nicely. I did use one more egg than in the recipe. I used the bean sprouts, which are fast becoming a favorite vegetable. Definately a keeper recipe - thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

    • on April 16, 2003

      55

      This ranks among the best Egg Foo Young I've ever had. I made it with small thawed shrimp which I left whole. I didn't have water chestnuts so I used celery. The water chestnuts would have been great in this dish. The chicken brooth sauce was just delicious! Next time I'm going to make this vegetarian with sauteed mushrooms. I served this dish with rice and stir fry broccoli. I had some problems keeping it in round pattie shapes but think next time I'll use a small rd. frypan instead of my big electric one. Thank you Lorac. My family is still raving.

      people found this review Helpful. Was this review helpful to you? Yes | No

    • on August 22, 2008

      55

      I have never liked Egg Foo Yung from restaurants, but my husband has started making this recipe, and I love it. He doesn't mix the meat and veggies into the eggs, but pours the eggs into the pan and drops the meat/veggie mixture into the top of the "pancake" before he flips it. It is always beautiful and delicious.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (44)

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    Nutritional Facts for Egg Foo Yung

    Serving Size: 1 (224 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 248.2
     
    Calories from Fat 146
    59%
    Total Fat 16.3 g
    25%
    Saturated Fat 4.3 g
    21%
    Cholesterol 289.5 mg
    96%
    Sodium 639.7 mg
    26%
    Total Carbohydrate 9.6 g
    3%
    Dietary Fiber 1.1 g
    4%
    Sugars 4.5 g
    18%
    Protein 15.5 g
    31%
    Detailed Nutrition Values About Nutrition Info

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