Egg Foo Yung is a Chinese-American omelette dish that dates back to at least the 1930s. In this version, vegetables and prawns are combined with beaten eggs then fried and shaped into small bites. Served with a thick sauce made with chicken stock and soy sauce.
They can be made in advance: fry and wrap them, and freeze for up to 1 month! Just before serving, reheat them in a warm oven, uncovered, for about 25 minutes.
- 16 Jul 2011
This came out soooo gooood! The mixture came out a bit watery so I added cornstarch like someone suggested and the patties came out denser and firmer. My family raved about them and the leftovers the next day was even better. Thanks so much for this recipe! - 26 Feb 2005 (Review from Allrecipes US | Canada)
I made another egg foo yung recipe but used the sauce from this recipe. Though I can't comment on the egg foo yung, the sauce was terrific--one I will use for many other dishes when I need a delicious gravy or sauce. - 31 Aug 2003 (Review from Allrecipes US | Canada)