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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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    Serves: 4



    Units: US | Metric




    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
    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


      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.

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    • on August 26, 2008


      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!

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    • on July 03, 2008


      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.

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    Read All Reviews (6)


    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
    Total Fat 7.8 g
    Saturated Fat 1.5 g
    Cholesterol 93.0 mg
    Sodium 1297.9 mg
    Total Carbohydrate 6.3 g
    Dietary Fiber 0.4 g
    Sugars 1.3 g
    Protein 5.2 g

    The following items or measurements are not included:

    chicken meat

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