Reviewed: Mar. 22, 2013

My husband and I loved this recipe! I added starch to the mixture as suggested by others and used egg whites in place of the eggs. I will be making this dish again and again. Great job!!!

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Reviewer:

Mz.Bree

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Reviewed: Feb. 9, 2013

I think this recipe is good when you have alot of bean sprouts. Alot of other recipes call for half the bean sprouts of this one but add other veggies. I liked the egg pancakes. What I didn't care for was the sauce. It was too vinegary and not sweet and salty enough to satiate the desire for egg foo yung I have made in the past. In the future, I will make your egg pancakes but use another sauce.

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Reviewer:

cheesemaker

Cooking Level: Expert

Home Town: Binghamton, New York, USA

Living In: Watkins Glen, New York, USA

Reviewed: Oct. 20, 2012

loved this recipe, and the tip with the cornstarch is so helpful. the only thing i changed, i don't care for the canned shrimp, so, at my fave store, you can purchase lovely fresh shrimp, any amount you require, be it 1 or 100. i used 1 fairly large prawn, and it really made it much tastier.

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Reviewer:

FOXOLITA

Reviewed: Jun. 22, 2012

I tried this recipe impulsively for my husband because he loves the dish from the restaurant. It turned out really good. I did use fresh mushrooms, celery, green onion and white onion as the veggies. Not a huge beansprout fan. I also did not have the ingriedients to make the sauce so I substituted a chicken gravy package and added 3 tblspoons of soy sauce to it. Could hardly taste the difference. Will definitely cook again. I reccommend about 3 min per side though. They turned out a little darker on 4 min.

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Reviewer:

lachristian2

Reviewed: Jun. 17, 2012

I was a very good recipe, cooking the shrimp with ground ginger and powdered garlic in butter and used the same pan to make the gravy also used included rice to the dish. ALSOME!!!!!

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Reviewer:

maria

Cooking Level: Expert

Home Town: Southfield, Michigan, USA

Reviewed: May 20, 2012

Tasted better than some of shrimp egg foo young from Chinese restaurants. Thumbs up from my Thai aunt.

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Reviewer:

Bonnie

Reviewed: Aug. 30, 2011

Yum! I used fresh mushrooms, no shrimp. Excellent basic recipe. Thanks for sharing!

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Reviewer:

cairnsIII

Reviewed: May 20, 2011

Very good recipe, but you do NOT need the extra salt in the gravy. The sodium from the chicken broth and the soy sauce is quite sufficient.

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Reviewer:

S.M.V.

Cooking Level: Expert

Home Town: Lockbourne, Ohio, USA

Reviewed: Feb. 5, 2011

The egg patties were really good, but I thought the sauce tasted odd. I might have put too much pepper in, though. I'll try this again sometime. Edited Later: I tried this again a couple times, and it came out much better. A substitution NOT to make: vegetable broth for the chicken broth. This is one of the few instances where they are not interchangeable (it tastes awful).

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