Egg Foo Yung Cooking Tips
- For extra flavor, prepare a sauce: Egg Foo Yung is one of the few Chinese dishes where a sauce is prepared separately and served over it. The Brown Sauce that frequently accompanies Beef with Broccoli works well with this dish.
- Use your imagination when choosing fillings. There are no hard and fast rules about what ingredients go into Egg Foo Yung: Chinese sausage, barbecued pork, shrimp, and even tofu are all popular. For vegetables, mushrooms, onion, and green onion are frequently used. For me, it wouldn’t be egg foo yung without lots of crunchy mung bean sprouts!
- To coax more flavor out of the vegetables, blanch or stir-fry before adding to the egg mixture, even if the recipe doesn't call for it. Make sure blanched vegetables are well drained.
- Lightly beat the eggs, but not enough so that bubbles form.
- Thinly slice the meat and vegetables for more even cooking.
- Do not add the other ingredients to the egg in the pan. Instead, mix them together with the egg before cooking.
- Make sure the pan is hot enough so that the egg mixture cooks properly.
- If making a sauce, prepare it first and keep warm while cooking the Egg Foo Yung.
- Form the eggs into small pancakes or one large pancake.
Egg Foo Yung Recipes
Shrimp Egg Foo Yung - an easy recipe made with fish sauce (you can use soy sauce instead).
Spicy Egg Foo Yung with Shrimp - another easy recipe, made with packaged white sauce, posted on our forum by Kitchenpanhands.
Stir-fried Egg Foo Yung - A hearty dish with Chinese sausage (lop cheong) and vegetables.
Restaurant Style Egg Fu Yung - In this recipe the Egg Fu Yung is deep-fried, giving it a light and airy texture.
Egg Foo Yung – Deep and Pan-fried - The author shows the same recipe cooked two different ways
Egg Foo Yung with Mealworms - Not for the squeamish! from the The Food Insects Newsletter (on page 3)
And finally, forum poster Jo-Ann has a suggestion for a quick and easy egg/rice pancake:
"I mix whatever amount of rice is needed with enough egg to make it the consistency of a pancake. Add some thinly sliced scallions and a little light soy sauce. Fry big spoonfuls of the mixture in some oil, flattening them out as they are placed in the pan. That's it. If the rice is allowed to soak up the egg a bit, then the pancake has less egg runoff.”
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