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

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • 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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    • on April 12, 2007

      I of course agree that this is the best egg fu yung, I was going to post this recipe and am glad that you did. Love, Kasia

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    • on March 04, 2006

      thank you for posting this i love the sauce,it is very close to resturant sauce dee

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    • on October 27, 2005

      I think I would try molds the next time--these were really difficult to keep in shape without them.

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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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