Prep 25 mins
Cook 15 mins
Ma used to make this for all (7) of us when I was young. She used round eggs molds or a tuna can with both ends cut off to make them perfectly round and to keep the mixture together. These are the measurements she gave me--it makes just and bit--can be easily multiplied.
EGG FOO YONG
- 2 eggs
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 teaspoon sherry wine
- 1 1⁄2 tablespoons oil (divided)
- 1 green onion
- 1⁄2 tablespoon bamboo shoot, minced
- 1⁄2 cup diced chicken meat or 1⁄2 cup shrimp or 1⁄2 cup pork, diced very small
- 1⁄2 cup bean sprouts
- 1⁄4 tablespoon soy sauce
- 3⁄4 cup chicken broth
- 1 teaspoon soy sauce
- 2 teaspoons sherry wine
- 3 teaspoons oyster sauce
- 1⁄4 teaspoon sugar
- 2 teaspoons cornstarch
- 1 1⁄2 teaspoons water
- EGG FOO YONG:.
- Beat eggs, stir in salt, pepper & sherry.
- Heat 1/2 to 3/4 Tbs of oil and stir-fry onion and bamboo shoots for 1.5 minutes, add meat, bean sprouts and soy sauce, stir-fry one minute more.
- Remove from heat and cool.
- When cool stir into egg mixture.
- Heat 1 Tsp oil in pan. Slowly pour in approx 1/4 egg mixture into mold (if not using mold you may have to "help" the mixture stay in patty shape). Cook until set & lightly brown, remove mold, turn and cook until other side is browned. Add more oil as needed.
- Bring all ingredients except water and corn starch to a boil. Dissolve corn starch in water, stir into mixture, bring to a boil until thickened. Serve over Egg Foo Yong.
This is a delicious recipe that is really a good replica of egg foo young that comes from takeout. I cooked up some mushrooms and used that instead of meat. It is pretty difficult though to get the patties to keep their shape. I got a mold, but the mixture just runs under the mold. I might try making one big one and just cutting it into portions next time. The sauce is delicious too. Thanks for sharing this great recipe.
I am in awe of this recipe. I'm having it for dinner tonight. I used Celebrity brand canned corned beef for the meat, which worked very well with the rest of the ingredients; it made the batter very consistent so that I didn't worry about having the right egg-to-otheringredient ratio in each patty. The vegetables all being minced or sliced or naturally small made the patty hold together better. And the mold idea is wonderful - I will never do egg fu yong without it again! I'm keeping the patties warm in the toaster oven at about 175 until they're all done. ...I came across a variation in another recipe, to separate the eggs and beat the egg whites with a bit of cream of tartar in them to stiff peaks, then fold the broken egg yolks back in. This makes a batter that does an even better job of sticking to the ingredients and holding its shape!
This was great! I loved the sauce. I had never tried oyster sauce before (that I knew of anyway), and am very pleased. Now I need to search for recipes with that in it. I left out the bamboo shoots, only by accident, because when I went shopping, I forgot to get them. Next time I will definately put them in because I do like them. And I too like the mold I idea, it worked out great.