Egg Foo Yung Recipe - Food.com (2024)

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1. What is the nutritional content Thanks

   Linda M.

Reviews

1. 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!

   See Also

   Chinese Egg Omelette Recipe - Easy Breakfast - Tickling PalatesEgg Foo Young Recipe - Better than Takeout!Shrimp Egg Foo Yong (Low Carb and Low Fat) Recipe - Chinese.Food.comEgg Foo Young Recipe - Better than Takeout!

   ChrisMc

2. 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.

   Patric

3. 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.

   ctrmom

4. Was good I seperated the egg yoke and in a metal bowl whip the whites to a stiff peak then fold in with yokes and vegetable added a little baking powder .Gravy was a packet of brown gravy

   mont.1970

5. I LOVED the patties! I always (& did use) use FRESH ingredients. I loved being able to add more meat to my liking. Tasted JUST like restaurant quality! It's part of my home made oriental Valentine's Dinner 07 tonight~!I didn't like the sauce, but added oyster sauce in place of the vinegar.. The addition of vinegar was too strong for me; but the oyster sauce added the zing I like.GREAT! Great! GREAT!

   See Also

   Homemade Egg Foo Yung Recipe | Divas On A Dime®

   Amberngriffinco

see 65 more reviews

Tweaks

1. Tried it myself and the eggs were way too liquid, so in the next batch, I beat 2 Tsp. of cornstarch into the eggs before adding the solid ingredients and I got perfect patties.

   Gary S.

2. To get a thicker sauce doubled the cornstarch, and I used Hoisin sauce instead of Soy Sauce and sugar. I use Bok Choy (it's what I had) instead of: cup minced bamboo shoots or 1?8 cup celery or 1?8 cup shredded Chinese cabbage 2 water chestnuts, minced I used peanut oil first time, then sesame seed oil, both good.

   Chris S.

3. We left out the vinegar and the sauce was much better. Maybe a personal taste thing?

   Steve H.

4. Changed the gravy recipe

   Garyatty

5. Fantastic. Easy recipe. I halved the recipe since I'm a family of one. I made the shrimp one. I also threw in an extra egg but realized after that it was not necessary. I had no corn starch so I used Xanthan gum instead. Tastes exactly like the Chinese food I grew up on at my local Chinese food restaurant. Thanks!

   WeatherednBoston

see 3 more tweaks

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