Egg Foo Yung

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!

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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.

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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.

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Excellent recipe. I use a Hot Cake Ring to make the traditional thick patties. Stainless band, 4 1/2" diameter, 3/4" wide with handle for lifting away from the pattie. Works great. Makes 3 patties from this recipe.

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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

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Very good recipe. My son hates vegetables, but cooked in this way, he eats it right up. Thanks for posting.

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I thought this was great and you can use you anything you have on hand, I added mushrooms. I didn't have water chestnuts, so I used celery and it was fine. The sauce is very tasty and complements the pancake well.

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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.

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Pancakes were perfect, sauce was disappointing. Everyone here found it too sweet and too vinagery. Egg Foo Yung is my absolute favourite Chinese dish, looks like the search...and or experimentation.....continues.

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Made as written except only had five eggs. Was quick and loved it with shrimp. I cooked 1/2 lb. shrimp and put the rest in the sauce to serve over the patties.

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We didn't really like these. Couldn't stand the smell of the bamboo shoots, the texture of the bean sprouts was off-putting, and I definitely wouldn't use pork if I were you. A lot of work and it just wasn't all that good. It really needed the sauce but this sauce wasn't that tasty.

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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:)

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very good and healthy, easy to make. I didnt use the sauce , used some mushroom gravy , will try the sauce next time, thanks

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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.

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Delicious! To make it even simpler I used a pack of stir fry veg which had most of the ingredients in. Also for a little extra flavour I added a pinch of chinese 5 spice & a teaspoon of oyster sauce to the egg mixture, & for a little more of a sweet & sour to the sauce I added a small tin of pineapple - this wasn't too far off my fave takeaway! :o)

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Thank you for the wonderful recipe. It is healthy, quick and inexpensive! I did a veggie version, wonderful use for the eggs I got on sale!

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I love egg foo yung!! this is a great recipe thank you for a wonderful meal

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Easy, economical, everybody really liked it-What's more to say! Made it just as directed.

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I was going to add something to the rating I'd given this before, and realized I'd not rated it the first time. This is a keeper, it's absolutely delicious, it's easy to make, need I say more? For those of you that like Chinese food but are afraid to try it, grab your apron, your knife, and head straight to your stove! Great job Lorac!

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Oh wow, this was wonderful! I cut the recipe in half, and left out the cabbage because I completely forgot. I used one egg, and made up the difference with eggbeaters, I also added cilantro and a dash of sesame oil to the eggs. It was heavenly. The sauce is perfect, I did add a dash of sesame oil to that too. It thickens up so nicely. Such a keeper, thanks!!!!

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