Recipe by Karen
"A recipe making egg foo young patties and a delicious sauce to put on top. This is a very special recipe acquired when I worked at a Chinese restaurant to pay for my red '66 VW bug when in high school! The recipe card is tattered and spotted now, but the dish is the best egg foo young I have ever had. Hope you enjoy it too! Substitute cooked chicken or pork for shrimp. To serve, place egg patty over steamed rice and put the sauce on top. "
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fresh bean sprouts
thinly sliced green onions
cooked small shrimp
distilled white vinegar
I worked for a Chinese family in their restaurant while I was a young adult and this comes close to their popular recipe. I used fresh bean sprouts instead of canned, and defrosted salad-size shrimp in a salad spinner to ensure that all excess liquid was gone. I used a vietnamese soup stock (pho) concentrate instead of chicken broth which added additional flavor to the sauce. I love to eat egg foo young for breakfast!
The patties had good flavor, but the sauce, with the addition of vinegar made it sour and ruined it. I ended up using a chicken gravy.
This turned out really good, I was not real crazy about the sauce, so next time will make that different, but the Egg Foo Young it's self was awesome!
My wife and I were pleasantly surprised to find one of our favorite foods in such an easy recipe. For our own taste, we will use less vinegar & sugar in the gravy next time.
Thanks Karen, for sharing this wonderful recipe.
I was so scared and in the end this is one of the easiest recipes I've ever made, the family loved it, very delicious!! I even left out the shrimp. lol
Impressive. Fast, thrifty & delicious. Read reviews & recommend 1/2 vinegar & sugar, double cornstarch, tbsp sesame oil in sauce. Family wanted me to get up & make more b4 the 1st servings were eaten. I expected the cornstarchy, chickeny blah taste of many sauce recipes that my family passes up (including at restaurants) but this was excellent, rich & tasty. We'll never order this at a restaurant again as this version is so delicious, inexpensive to make & fast! Thank you so much.
I had to use shredded cabbage because our store doesn't sell bean sprouts and added a fifth egg after reading the reviews. For the sauce, I had to add an extra tablespoon of soy sauce so it would have more flavor and an extra tablespoon of cornstarch so it would be thicker. These little changes aside, this recipe is GREAT! It turned out so well, my husband and I both LOVED the egg foo young and the sauce. I will definitely make it again! Thanks for submitting the recipe, Karen :)
This recipe is better than my local Chinese takeout. I did use diced chicken, beat 5 eggs instead of 4, added a whole can of drained LaChoy chinese vegetables along with the green onions and garlic powder. I found non-stick mini-skillets (the type to fry one egg) to make the patties perfectly round and all one size. I made the sauce as written the first time and did not like the vinegar addition, so omitted it the second time, used less sugar and it was excellent. Couldn't get a thick consistency with the cornstarch, so added more than written. Making again for dinner tonite. Great recipe !
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp Egg Foo Young
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 227
** Calories from Fat: 110
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