Egg Foo Yung I

Egg Foo Yung I

15

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

30 m servings 248 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 248 kcal
  • 12%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 15.3g
  • 5%
  • Protein:
  • 17.2 g
  • 34%
  • Cholesterol:
  • 295 mg
  • 98%
  • Sodium:
  • 1292 mg
  • 52%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

15
  1. 17 Ratings

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Most helpful positive review

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 tables...

Most helpful critical review

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....

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....

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 tables...

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 th...

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 ...

Ok, no way! If you make this "for brunch" when you "go camping" you camp in your kitchen! Really, 2 different skillets, and an oven, not to mention separate mixing bowls and beating eggs for 5 m...

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....

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 veggi...

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'...

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 i...