This is a great egg foo yung recipe - I've never had much luck getting the patties to stay together, but these shaped up very nicely. I did use one more egg than in the recipe. I used the bean sprouts, which are fast becoming a favorite vegetable. Definately a keeper recipe - thanks!
This ranks among the best Egg Foo Young I've ever had. I made it with small thawed shrimp which I left whole. I didn't have water chestnuts so I used celery. The water chestnuts would have been great in this dish. The chicken brooth sauce was just delicious! Next time I'm going to make this vegetarian with sauteed mushrooms. I served this dish with rice and stir fry broccoli. I had some problems keeping it in round pattie shapes but think next time I'll use a small rd. frypan instead of my big electric one. Thank you Lorac. My family is still raving.
I have never liked Egg Foo Yung from restaurants, but my husband has started making this recipe, and I love it. He doesn't mix the meat and veggies into the eggs, but pours the eggs into the pan and drops the meat/veggie mixture into the top of the "pancake" before he flips it. It is always beautiful and delicious.
In my opinion this meal was better than restaurant quality. I followed the recipe exactly, except I used canned bean sprouts and left over diced chicken. The sauce however was simply awful!!! Not your fault Lorac. In my rushing around, I grabbed the baking soda instead of the cornstarch!!! I'm wondering why isn't this sauce thickening???? It tasted sooooo bad and I had no more chicken broth left, so we ate them without a sauce and they were just delicious. I'm looking forward to making them again, with the real sauce!!!! Thanks Lorac for such a nice recipe
I love egg foo yung. I order it from a great chinese place nearby. I always order vegetable efy and they always use the freshest seasonal vegetable. They use asparagus, broccoli, carrot, cabbage, etc. Use what is in season, it is so good. I like it with very little sauce.
Loved it and am adding this to my standard rotation of recipes. Given the listeria scare with bean sprouts (I have to buy mine from a Vietnamese restaurant because no grocery stores will touch them), I saute the vegetables and meat a bit before pouring on and mixing in the egg mixture. Works great and very delicious using ham as the meat. Sauce is very tasty.
Delicious! I used lump crabmeat, bean sprouts, mushrooms, onions, and water chestnuts. Loved it. Sauce is very good also. Would be even better with shrimp.
I cheated with the preparation of the egg foo yung itself - used a different veggie combo - cleaning out the refrigerator - shredded zucchini, green onion, green peas, canned mushrooms, and diced leftover teriyaki chicken. Also sauteed the veggies/chicken to warm them and then just poured the egg and soy over and made one huge "pancake." Cut into pieces and turned individually. The sauce was excellent!
Easy & delicious! I did make some changes though. I left out the bamboo shoot/celery/cabbage, and water chestnuts. Also, left out the sugar and vinegar in the sauce. I made this dish alot growing up, but never wrote down the measurements. Thank you Lorac! Tastes exactly how I remember:)
My 11 year old daughter and I made this recipe and it was not only fun, but it tastes just like carry out. The only draw back is that the sauce was too runny. I couldn't get it nice and thick. We also made the fried rice with shrimp AND pot stickers. Our family loved it. Really does have restaurant quality.