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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-

TBSP Kitchens
September 1, 2017

Ingredients

8
eggs
1
cup chopped onion
1
cup bean sprouts
1/2
cup chopped celery
1/2
cup chopped mushrooms
1/4
cup diced green onion
1
tablespoon soy sauce
8
teaspoons sesame oil, divided

Steps

Hide Images
  • 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
0
*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.

© 2017 ®/TM General Mills All Rights Reserved

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