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

    Ma's Egg Foo Yong. Photo by KJK #5

    1/3 Photos of Ma's Egg Foo Yong

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    25 mins

    15 mins

    KJK #5's Note:

    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.

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    Ingredients:

    Serves: 4

    Yield:

    Patties

    Units: US | Metric

    EGG FOO YONG

    SAUCE

    Directions:

    1. 1
      EGG FOO YONG:.
    2. 2
      Beat eggs, stir in salt, pepper & sherry.
    3. 3
      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.
    4. 4
      Remove from heat and cool.
    5. 5
      When cool stir into egg mixture.
    6. 6
      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.
    7. 7
      SAUCE:.
    8. 8
      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.

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    Ratings & Reviews:

    • on January 18, 2012

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 26, 2008

      45

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 03, 2008

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Ma's Egg Foo Yong

    Serving Size: 1 (143 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 129.5
     
    Calories from Fat 70
    54%
    Total Fat 7.8 g
    12%
    Saturated Fat 1.5 g
    7%
    Cholesterol 93.0 mg
    31%
    Sodium 1297.9 mg
    54%
    Total Carbohydrate 6.3 g
    2%
    Dietary Fiber 0.4 g
    1%
    Sugars 1.3 g
    5%
    Protein 5.2 g
    10%

    The following items or measurements are not included:

    chicken meat

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