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    You are in: Home / Recipes / Judy's Egg Foo Yong Recipe
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    Judy's Egg Foo Yong

    Average Rating:

    22 Total Reviews

    Showing 21-22 of 22

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    • on June 29, 2005

      This is an exceptional recipe and the instructions are dead on. I chose to use medium shrimp instead of turkey or ham and it was just delightful- just threw them in the mix whole (and raw) and it worked beautifully. I also left the mushrooms sliced as they were, rather than chopping. As the poster mentions in her instructions, the key is to have a 50/50 ratio of egg to other stuff, as well as having the oil at the right temperature. The only change I made was to add just a bit of sesame oil(1/4 tsp) to the egg mixture for subtle flavoring. Can't rave enough. This recipe puts our local Chinese restaurants to shame. Thank you Jude for sharing the recipe.

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    • on January 10, 2005

      Oh My Gosh , This is the VERY BEST Egg Fu Young that we have ever had. DH kept saying this is SO Good. This is my first time I've made Egg Fu young. The recipe is VERY EASY and the insturctions are VERY GOOD. I made it like the recipe said, used ham for the meat, I found that I did not have water chestnuts , but had bambo shouts so used them instead, worked good. I used (Better than Bouillon) chicken base instead of a bouillion cube in the sauce. Other than that everything was as stated in recipe. But, I only used six LARGE eggs. The mixture was like you said and I had no problem with frying them. I fried all so I'm freezing the rest and looking forward to another great meal. Thank you SOOooo very much Judy for posting your recipe.

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    Nutritional Facts for Judy's Egg Foo Yong

    Serving Size: 1 (443 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 319.0
    Calories from Fat 114
    Total Fat 12.6 g
    Saturated Fat 4.0 g
    Cholesterol 412.0 mg
    Sodium 686.3 mg
    Total Carbohydrate 18.5 g
    Dietary Fiber 4.1 g
    Sugars 7.4 g
    Protein 33.9 g


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