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Super Easy Egg Foo Yung

Prep 5 min
Total 20 min
Servings 8

No need to get Chinese takeout with this easy homemade Egg Foo Young recipe. This recipe yields about eight pancakes, and it's easy to double or triple the batch if needed. MORE+ LESS-

By TBSP Kitchens

September 1, 2017

Ingredients

eggs

cup chopped onion

cup bean sprouts

1/2

cup chopped celery

1/2

cup chopped mushrooms

1/4

cup diced green onion

tablespoon soy sauce

teaspoons sesame oil, divided

Steps

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1

In a large bowl, beat 8 eggs. Add all vegetables and the soy sauce and stir to combine.
2

Heat 1 teaspoon sesame oil in a skillet on medium heat and add about half a cup of the egg mixture to the pan (exact amount will vary). Cook each side until golden brown, flipping once or twice.
3

Repeat with remaining sesame oil and egg mixture until batch is complete.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 140
Calories from Fat: 90

% Daily Value

Total Fat: 10g; 16%
Saturated Fat 2 1/2g 12% Trans Fat 0g
Cholesterol: 185mg; 62%
Sodium: 180mg; 7%
Potassium: 180mg; 5%
Total Carbohydrate: 4g; 1%
Dietary Fiber 0g 0% Sugars 2g
Protein: 8g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 4%; 4%
Calcium: 4%; 4%
Iron: 6%; 6%

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

What is Egg Foo Young? A staple of Chinese restaurants in America, the best way to describe this classic Asian dish is somewhere between an omelet and a savory pancake. This meatless version is a great starter recipe; on restaurant menus you’ll also find versions with chicken, pork, beef, shrimp or other meats. If you’re eating these as a meal, you can top with brown gravy or another sauce, and for an appetizer, serve the sauce on the side for dipping.