Egg Foo Yung I Recipe - Allrecipes.com
Egg Foo Yung I Recipe
  • READY IN 30 mins

Egg Foo Yung I

Recipe by  

"This is a simple recipe that we use for brunch when camping."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Heat 1 tablespoon oil in a large skillet over medium heat. Saute bell pepper and onion until tender, then stir in shrimp, bean sprouts, water chestnuts and 1 tablespoon soy sauce. Heat through, then remove skillet from heat and set aside.
  2. Heat 1 tablespoon oil in a second large skillet. In a medium bowl, beat eggs until thick and lemon colored, about 5 minutes. Stir in vegetable mixture, then pour mixture into heated skillet, forming patties about 5 inches in diameter. Fry until browned, then turn and fry on other side until browned. Drain, place on an oven-safe platter and keep warm in oven until read to serve.
  3. To Make Hot Soy Sauce: In a small bowl combine the cornstarch, water, bouillon and 2 tablespoons soy sauce and beat together. Serve with warm patties.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 15 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 08, 2003

My husband loves Egg Foo Young and this was a big hit. I did add some sliced celery and minced garlic to the vegetable mix and also added onion powder to the sauce mix. I also added a 3rd tablespoon of cornstarch to thicken the sauce a bit more. I'll be making this again.

 
Most Helpful Critical Review
Jan 03, 2005

I am sorry to say that this recipe was not good at all. This did not happen to me but if you think about this intuitively – what happens if you add warm vegetables to eggs? Yes, they scramble. With all the items this recipe calls for you to add it was nearly impossible to have patties properly form. Those that did form did not taste anything at all like what you may receive at an Chinese recipe. Some suggestions would be to lower the amount to stuff you are trying to stuff into these patties or increase the number of eggs. Pan-frying only works in a sub-par way. If one has ever seen how this dish is made in a restaurant, they do not use a pan, rather a wok with a good bit of oil. It would not hurt also to mix in a little seasoning of some/any sort. A little ginger root, some garlic and salt and pepper would not hurt at all. The sauce accompaniment was not good. With all the cornstarch it tasted just like that. Cornstarch. We will keep looking for a better recipe. This one will unfortunately not get a second chance.

 

17 Ratings

Jan 20, 2004

This has always been one of my favourite chinese food dishes when ordering in. This recipe was just as good as anything I've tasted by the "pros". One note is that the directions for making the sauce seemed odd to me, because they didn't indicate to heat the sauce. I made it in a saucepan and added a tablespoon of oyster sauce for added thickness and flavour. It turned out great. (Bring it to a boil and then simmer to make it thicken) YUM!!!!

 
Nov 08, 2003

This was really tasty. I made a few seasoning changes. To the egg foo yung batter, I add garlic and some red pepper flakes. To the sauce, I added a dash of honey and some more garlic. Very good dinner. I will make this again.

 
Sep 24, 2005

I thouroughly enjoyed this recipe, I omitted the bell pepper and added celery and also some green onions and kept everything the same. I also drained the veggies before I added them to the eggs. The sauce was tasty and lite.

 
Jan 08, 2004

Thanks Arliss! I took the advice of other reviewers and added celery and garlic and a little minced ginger. I have been searching for this for a long time. Can also use crabmeat or just veggies and low sodium soysauce. Great!

 
Nov 08, 2003

Um, more like Egg Foo YUM!! Very good, easy to make and a big hit with everyone. My husband loves Egg Foo Yung, and gets it pretty much every time we have Chinese, he says this is the best he's said. Wonderful!

 
Sep 02, 2012

This 'foo yung' recipe is a good place to start, but even slightly creative cooks can make it so much better. Vary the veggies and use more of them. Add cooked meats or chopped raw sea foods if to your taste - whatever is available. The real Secret to a world-class 'foo yun' is the SAUCE. Skip the water and use a robust stock as the base. Flavor it with toasted sesame oil, garlic, a little five-spice and yes especially a pinch or two of MSG. I've given only three stars here because this recipe is only the starting point and basic method. The enhancements are unlimited. If you make a more interesting sauce, the end product can easily become a Five-Star dish in a flash. Be creative and just use up some leftovers! Short of over-cooking the 'foo yung' patties, it is difficult to screw it up and cooks of any skill level should be able to make this with ease.

 

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Nutrition

  • Calories
  • 248 kcal
  • 12%
  • Carbohydrates
  • 15.3 g
  • 5%
  • Cholesterol
  • 327 mg
  • 109%
  • Fat
  • 13.5 g
  • 21%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 17.2 g
  • 34%
  • Sodium
  • 1292 mg
  • 52%

* Percent Daily Values are based on a 2,000 calorie diet.

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