Total Time
20mins
Prep 10 mins
Cook 10 mins

Tastes like take out!

Ingredients Nutrition

Directions

  1. Beat eggs until very thick and then blend in green onions, water chestnuts, bean sprouts, 1 teaspoon soy sauce, salt and pepper, and meat of choice if desired.
  2. Pour 1 soup ladle full onto an oiled skillet.
  3. Brown on both sides.
  4. Serve with sauce on top.
  5. For sauce, make a paste of the cornstarch and water.
  6. Then stir in beef stock and 2 tablespoons soy sauce.
  7. Cool until clear and thick.

Reviews

Most Helpful

We loved it!!! I fried mine in about 1 1/2 inches of oil and they were great!!! I just used a can of Chinese veggies drained. No salt because the sauce was salty. As each patty was done I put they in the sauce to keep them warm. Thank you so much for the recipe egg foo yong is my favorite can't wait to make it again!!!!

lhatchko April 07, 2009

I am a huge fan of egg foo young! I made shrimp egg foo young and it turned out great. The only thing I would change is the sauce, I just didn't care for the flavor.

loulachien May 19, 2007

Wow this was just want my taste buds wanted. I had to sub other veggies (celery, cabbage, broccoli) but it was GREAT. Very easy. I added a little flour to the batter for more puffiness.

Kimmysue December 11, 2006

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