Recipe by Kimber
"These delicious patties can be done ahead: fry and wrap them, and freeze for up to 1 month! Just before serving, reheat them in a 375 degree oven, uncovered, for about 25 minutes."
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fresh bean sprouts, rinsed and drained
cooked small shrimp
1 (4.5 ounce) can
green onions, chopped
1 1/2 cups
ground white pepper, to taste
This came out soooo gooood! The mixture came out a bit watery so I added cornstarch like someone suggested and the patties came out denser and firmer. My family raved about them and the leftovers the next day was even better. Thanks so much for this recipe!
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.
I made another egg foo yung recipe but used the sauce from this recipe. Though I can't comment on the egg foo yung, the sauce was terrific--one I will use for many other dishes when I need a delicious gravy or sauce.
Simply DELICIOUS! The sauce is wonderfully flavorful and the soy sauce is not over powering the flavors as some sauces do. I left out the extra salt as I don't like super salty foods but it is still plenty salty because of the Soy Sauce and what is added to canned broth. YUMMY!!
These were good, they make a healthly lunch or dinner. I added a little cornstarch to the eggs as another reviewer suggested, but they still ran a little. I also added a lot of extra soy sauce to the gravy because I like it that way. I'll definitely make this again.
This deserevs 10 stars. I grew up in Chicago and this is the way my favorite resturant made egg foo young. I moved to CA and can't find egg foo young like this anywhere. I am so glad you posted this. Now I can have egg foo young no matter where I live. Thank you so much.
I 'm going to rate this one actually a 3.75 :-) I think it does need some more tweaking but is a good start. I added in some more veggies and garlic and a bit of cornstarch to the egg mixture. I also used egg beaters from a carton rather than whole eggs. The eggs still do spread out to fill the whole pan, but if you wait for them to cook a little, you can smoosh/ fold the eggs into piles and make nice looking egg foo yung patties.
The sauce needs a lot of seasoning help IMHO. I added some garlic and a dash of honey and liked it much better that way.
I made this recipe, upon my husbands request. Our family of 5 loved it! I omitted the bean sprouts(didn't have any)and the salt from both the eggs and sauce. I used ham rather than shrimp, only because I'm prego and can't have 'em. If mamma can't have 'em, nobody can have 'em!! I did add just a bit more soy sauce to gravy, as well as a bit more cornstarch. I used olive oil rather than vegetable oil. Served over rice and had the perfect meal! I'll certainly be making again. Thanks for sharing!
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp Egg Foo Yung
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 209
** Calories from Fat: 124
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