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!”

“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 withsauteed 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.”

“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.”

“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”

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

“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.”

“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.”

“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.”

“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.”

“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.”

“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:)”

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

“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.”

“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)”

“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!”

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

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

“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!”

“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!!!!”