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There are only a couple of dishes I eat when we dine at a Chinese restaurant and Egg Fu Yong is my number one choice and so is the way it is made. Oh My Gosh, This is absolutely devine and one of the best Egg Fu Yong dishes I have ever ate or made. This is super great & thanks for sharing!! ~Dawna

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Dawna206 November 17, 2008

Very very good...left out the mushrooms,and still tasted great.Thanks for sharing!

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jody #5 November 13, 2008

Unfortunately, this is one recipe I will not make again. It was more like an omelet rather than Egg Foo Yong. Very bland tasting, and somewhat messy to make. I had such high hope for it, but was very disappointed. Sorry...

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MrsOrtiz February 18, 2008

The family loved this, even though I was short 1 egg to start with and dropped another one on the floor in the process, so it did want to fall apart. I used just under a pound of fresh bean sprouts and about half a pound of fresh mushrooms, chopped. I also took your advice to double the sauce and we ate nearly all of it. Thanks also for the excellent directions.

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Donna Matthews February 08, 2008

Excellent recipe Hey Jude! Made them for dinner last night and served them with steamed brown rice and Chinese Lobster Sauce (Weight Watchers). Very easy to prepare. We never use the sauce so I didn't make it - we prefer to use duck sauce when we order them. The recipe yielded approximately 12 patties. Made this just for the two of us so I have plenty left over and will freeze them for another meal.....or two. Thanks for sharing.

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dojemi January 10, 2008

Thank you for an excellent recipe. I used fresh bean sprouts which I rinsed and drained and then microwaved on high for one minute and then drained again. I didn't have water chestnuts on hand and it was fine without them although I'll add them next time for the extra crunch. Frozen chopped shrimp worked great. I used canola oil in a well seasoned iron skillet and the patties browned perfectly. For two light eaters, I made a half recipe of the egg mix and a full recipe of the sauce. Along with some leftover Jasmine rice, we had a nice brunch with enough leftover for a tasty midnight snack. This recipe is a winner!

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SusieKu June 19, 2007

Wonderful Egg Fu Yung. This is the first recipe Ive ever made and this will be the last. SO yummy! I double the sauce and serve with rice. Instead of water chesnuts I use bamboo shoots. Thanks for posting this!

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survivedbrooklyn October 22, 2006

Loved it! I doubled the sauce so we had something to put on our rice. Thanks for a great recipe.

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wildeyeris February 14, 2006

These were wonderful! I used beef for the meat and I used 6 large eggs. I also used better than boulion beef in the sauce as someone else did who used beef as the meat. I followed your intstruction and wouldn't change a thing. I made them with Fried Rice Fried Rice and it was a great dinner. Thanks!!

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HeidiSue October 08, 2005

All I can say is WOW! They were sooo good. I did use leftover steak, so when I made the sauce I subbed beef bouillon for the chicken, but that is the only change I made. I did make the mistake of not reading the directions all the way through tho and ended up with too much oil in the pan, so I had to be careful not to "lose" them in there but it worked out ok. All in all these were really very east to put together, and we will definitely be having these again and again!

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pines506 September 20, 2005
Judy's Egg Foo Yong