Egg Foo Yung II

Name: Egg Foo Yung II
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 to 6 servings
Ingredients: 8 eggs, beaten; 1 cup thinly sliced celery; 1 cup finely chopped onion; 1 cup bean sprouts; ½ cup diced fresh mushrooms; ⅓ cup chopped cooked chicken breast; ⅓ cup cooked and crumbled ground beef; ⅓ cup chopped cooked pork; 1 teaspoon salt; ¼ teaspoon ground black pepper; 2 cubes chicken bouillon; 1 ½ cups hot water; 1 ½ teaspoons white sugar; 2 tablespoons soy sauce; 6 tablespoons cold water; 1 ½ tablespoons cornstarch

Rating: 4.46 stars

206 Ratings
168 Reviews
14 Photos

Leftover chicken, beef and pork can all be sauteed with mushrooms, sprouts, onion and of course eggs! The accompanying sauce is simple and flavorful.

By DEBA611

Gallery

Recipe Summary

prep:

5 mins

cook:

25 mins

total:

30 mins

Servings:

Yield:

4 to 6 servings

Nutrition Info

Directions

Step 1

Beat eggs in a large bowl. Add the celery, onion, bean sprouts, mushrooms, chicken, beef, pork, salt and pepper. Mix together.

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Step 2

Heat oil in a medium skillet or wok and brown egg mixture 1/2 cup at a time. When all of the mixture is browned, set aside.
Step 3

To Make Sauce: Dissolve the bouillon in the hot water in a small saucepan; add sugar and soy sauce and blend well over medium heat. Add cold water and cornstarch and stir until thick and smooth. Serve with Egg Foo Yung.

Nutrition Facts

Per Serving:

240 calories; protein 22g 44% DV; carbohydrates 9.6g 3% DV; fat 12.6g 19% DV; cholesterol 330.2mg 110% DV; sodium 1442.9mg 58% DV. Full Nutrition

Reviews (168)

Most helpful positive review

Becky

01/31/2006

Fabulous! We loved it. Was quick easy and delicious. I didn't have any leftover meat so I bought some "wafer-thin" (1/4 inch) boneless center cut pork chops. Marinated them for a little while in soy sauce then seared them with a bit of oil. Took only minutes to cook. Chopped them up and proceeded with the egg foo yung recipe. I used an omelet pan with just a splash of oil cooking one serving at a time. Cooked til golden brown turned browned the other side and then kept them warm on in the oven while I cooked the rest. The patties cook very quickly so it didn't take long. The sauce is simple and perfect for this dish. Was a bit thin so I added a little more cornstarch to thicken. Sprinkle a bit of chopped green onion on top for garnish. I served this dish with steamed rice store-bought spring rolls and Chinese Cabbage Salad II (recipe on this website). A wonderful satisfying and healthy meal! Read More

Helpful

(124)

Most helpful critical review

thriftydame

06/25/2011

How much oil? What kind? Read More

Helpful

(13)

206 Ratings

5 star values: 133
4 star values: 47
3 star values: 17
2 star values: 6
1 star values: 3

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Becky

01/31/2006

Helpful

(124)

ISORTGAMMM

12/27/2004

I am so glad I found this recipe. The egg foo yung came out exactly like they do at my local place. I added some powdered ginger I think it gave the recipe some added mppphhh:.) I also used canned bean sprouts. You can make this recipe using canned or fresh ingredients or a combo of the two. The first time I made this I made them vegetarian because I lacked some of the other ingredients. All the times they have tasted great. The great thing about this recipe is that you can expand on it and make it your own. I have tried shrimp chicken and beef egg foo yung. When I placed the batter in the pan the ingredients beside the egg did stay just in the middle. It wasn't a problem though. I just spread the ingredients. Whether you choose to use the amount of called for ingredients or just veggie etc. the amount of spices etc. can stay the same. The sauce was good. It was simple. Same as the egg foo yung it can be expanded on. Using fresh chicken stock etc. Read More

Helpful

(116)

sarafusa

08/21/2003

Very good! I thought the gravy went along with it well. Instead of chopping up so many vegetables, I just used a can of La Choy Chop Suey vegetables. Read More

Helpful

(105)

MOMMALY

02/21/2005

I thought this was delicious. It's my boyfriend's favorite chinese meal and he thought it was better than anything he's had at a restaurant. I pretty much made it as the recipe indicated. I was free and easy with quantities and it didn't seem to matter. I did use beef boullion cubes instead of chicken. As far as the egg spreading I did add corn starch as someone suggested but I still doubt that's a big deal. Just keep an eye on the patties until they set and sort of scrape the egg that separates into the patty and you're good to go. I made mine in an electric fry pan and put the lid on while they set. One thing: I would increase the amount of the sauce by half again as much. Other than that absolutely delicious. Also suggest rice as a side. Read More

Helpful

(40)

AIDANKWSF

06/30/2003

i was surprised at how much this tasted like a chinese joint's egg foo yung.... very tasty. it might take a couple of tries before getting the timing down for turning over each batch. but even if they are a little messy the taste is still there. Read More

Helpful

(28)

LINDA MCLEAN

03/10/2005

I love egg foo yung so I was very anxious to try out this recipe. I was actually surprised how well they turned out. I did add sherry and soy sauce to the egg mixture. The recipe didn't state how much oil was needed so I poured about an inch into my wok. They browned up beautifully and looked very authentic. Every chinese restaurant I've eaten in has always served theirs with a rich brown gravy which is what I used in lieu of the recipe sauce. Hubby and kids were very happy with this terrific dish. Thanks Debbie! Read More

Helpful

(27)

Natalie

01/01/2004

I thought that this recipe was delicious. I didn't use all of the meat because it seemed to be so much. So I used the pork and chicken and omitted the ground meat. Maybe next time I will try the ground meat. I recommend trying to cut your pork and chicken in smaller pieces when preparing. This helps keep the egg from falling apart when it comes time to flip. The sauce was delicious too! Thanks for the recipe. Read More

Helpful

(21)

WileyP

08/10/2009

I just made this on the spur of the moment tonight. My guest who loves egg foo yung and has it often when we are dining out said it was the best egg foo yung she ever had in her life (and she's really really old!). I had to thaw dice and cook all the meats so it took 1 hour from printing the recipe to sitting down to eat it. I don't use bouillon cubes so I boiled down 2 cups of homemade chicken broth to equal 1-1/2 cups for the sauce. Other than that (and leaving out the yukky celery!) no changes or adjustments were made. Oh and I liked it too! Thanks Armycookwife! Read More

Helpful

(18)

MSMOZRT

08/21/2003

This was quick and easy. I used a bag of frozen wok vegetables and cut my time in half. The sauce recipe could be cut in half if you're not big on soy sauce! A great taste overall. Read More

Helpful

(17)

thriftydame

06/25/2011

How much oil? What kind? Read More

Helpful

(13)

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Nutritional Information

Egg Foo Yung II

Servings Per Recipe: 5
Calories: 239.9

% Daily Value *

protein: 44 %

carbohydrates: 3 %

exchange other carbs:

dietary fiber: 5 %

sugars:

fat: 19 %

saturated fat: 21 %

cholesterol: 110 %

vitamin a iu: 9 %

niacin equivalents: 59 %

vitamin b6: 22 %

vitamin c: 8 %

folate: 15 %

calcium: 7 %

iron: 15 %

magnesium: 11 %

potassium: 11 %

sodium: 58 %

thiamin: 19 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Egg Foo Yung II

1 of 168

All Reviews

Becky

01/31/2006

Helpful

(124)

ISORTGAMMM

12/27/2004

Helpful

(116)

sarafusa

08/21/2003

Very good! I thought the gravy went along with it well. Instead of chopping up so many vegetables, I just used a can of La Choy Chop Suey vegetables.

Helpful

(105)

MOMMALY

02/21/2005

Helpful

(40)

AIDANKWSF

06/30/2003

Helpful

(28)

LINDA MCLEAN

03/10/2005

Helpful

(27)

Natalie

01/01/2004

Helpful

(21)

WileyP

08/10/2009

Helpful

(18)

MSMOZRT

08/21/2003

This was quick and easy. I used a bag of frozen wok vegetables and cut my time in half. The sauce recipe could be cut in half if you're not big on soy sauce! A great taste overall.

Helpful

(17)

thriftydame