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Old 02-14-2007, 09:43 AM   #1
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Egg Foo Yung Recipes ???

I love Egg Foo Yung but have never made it before. Any tips, recipes, or ideas?
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Old 02-14-2007, 10:53 AM   #2
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Just start it like an underseasoned stirfry...meat, veggies, a bit of soy and sesame. Cook everything up and then dump in 4 beaten eggs (assuming you're making a skillet-full). Stir constantly till eggs are done. Voila!
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Old 02-14-2007, 09:03 PM   #3
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I do it slightly differently from emel, but I think egg foo young has some regional differences. When I first had it on the west coast I was appalled . I never order it out here, because they don't make it like I'm used to from the east coast and midwest, which is like a thick fried omelet with all the ingredients mixed together inside. That's how I make it.

I mix the meat and veggies together with beaten egg, and fry the omelets one at a time in a wok or small skillet. Cook them until just brown. Use a lot of oil, and as hot as it can be without smoking because you want to make it as much like wok cooking as possible. Peanut oil is best, because it has a very high smoke point.

I use a ladle to measure out the omelets.

As for the gravy, I use chicken broth (no matter what meat I use in the egg foo young), and thicken it with a little corn starch. I don't have any xanthan gum, or any other LC thickener, so on rare occasions, I just use a little corn starch. Obviously, LC thickener would be better.

I've had family members tell me that my egg foo young is better than restaurant version, and that may be a stretch, but I just think it's easier for us to always use the freshest oil, and with this dish, that's half the battle.

Here's another tip: For pork egg foo young: I can never get my pork to get that Chinese pork flavor, you know? So I just ask my local Chinese restaurant for a small order of BBQ pork, and I use that in my pork egg foo young. YUMMY!
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Old 02-15-2007, 03:40 AM   #4
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Thanks for your reply ... It sounds wonderful. What kind of fillings do you use?
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Old 02-15-2007, 04:32 AM   #5
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Definitely onions, a little cabbage, mushrooms, and whatever meat is on hand. It doesn't take a lot of each of the filling, all roughly chopped. You could add a dollop of soy sauce to the egg mix.

I use precooked grilled chicken lately, because I almost always have that in the freezer, and it doesn't have too strong of a flavor to distract from the whole, KWIM? The pork is for rare occasions for me, since it does have sugar. Shrimp is also an easy option, and it doesn't have to be precooked, since it cooks so quickly.

You could also use bean sprouts, pea pods, bok choy, all kinds of traditional Chinese veggies. I just keep it simple.

Hmm, I think I know what lunch will be tomorrow.

ETA I forgot to say that you could add a dollop of soy sauce to the gravy as well.

Last edited by Ntombi; 02-15-2007 at 05:03 AM..
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Old 02-15-2007, 08:39 AM   #6
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Thanks ... I've got to try this.
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Old 02-15-2007, 06:10 PM   #7
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Great idea. I hadn't even thought of making egg foo yung.
That just might be tomorrow nights dinner. Thanks!
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Old 02-16-2007, 09:47 AM   #8
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This is one of my staples in my diet.

I precook pork, shrimp and sometimes a little chicken too. Mix it with bean sprouts and green onions. Beat in a couple eggs (depending on how thick I want my "patties" to be) and ladle it into a frying pan that has a little oil in it. I rarely make it with the gravy since I don't have any of the LC stuff around to do it, Mmmm I know whats for dinner tonight
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Old 02-16-2007, 10:00 AM   #9
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What if im too lazy to make my own-can i just get it take out from the restaurant?
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Old 02-26-2007, 03:30 PM   #10
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I wonder what to ask Chinese restaurants about what goes in their egg foo yung to see if it is low carb? For that matter, I'd like to know more about their beef and broccoli...anyone ever ask the carry out places what they put in thier chinese dishes? What did you find out?
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Old 02-27-2007, 07:01 AM   #11
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Here is a decarbed version from an old cookbook--Jim Lee's Chinese Cookbook. He uses MSG, which I'm sure you could leave out if it affects you.

6 eggs beaten well
1 cup shredded roast pork
2 cups fresh bean spouts
2 scallions, chopped including green ends
1 med onion shredded
1 t splenda
1/8 t ground pepper
1 t MSG
2 T soy sauce
1/2 cup chicken stock or water

Mix all ingredients together. Fry in heated vegetable oil until set and golden. Flip to cook other side. Drain on paper towels. Stir egg mixture up each time you take a scoopful out. Add oil as needed.

Gravy
1 1/2 cups chicken stock
xantham gum to thicken
2 T dark soy sauce
1 t MSG
1/8 t ground pepper

Mix all ingredients. Warm through,

Jim Lee's recipes are really delicious. They taste just like the Chinese restaurants we used to go to.
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Old 02-27-2007, 09:02 AM   #12
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Ntombi

Your post about West Coast egg foo yung made me laugh

Many years ago I was dating a guy from New York. He loved chinese food and when we would go out to eat is was typically chinese. He ALWAYS ordered egg foo yung. EVERY time, he would say to the waiter, "This isn't how they make it in New York". After doing this 10 times or so I'd had it!
We went to another chinese restaurant and when he said, "This isn't how they make it in New York", I said, "THIS ISN'T ....ING NEW YORK!!!!!!!!



Thanks for the funny memory!!

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Old 02-28-2007, 01:10 PM   #13
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That would drive me batty too!

I tried in two Chinese places when I first came out here , then I gave up and started just making my own. Delicious and fast and easy!
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Old 08-02-2013, 11:28 PM   #14
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Bumping, because someone asked about egg foo young tonight. I still make it the same, though now I use an LC thickener for the gravy.
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