Egg Foo Young

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 222.3
  • Total Fat: 7.5 g
  • Cholesterol: 447.6 mg
  • Sodium: 541.4 mg
  • Total Carbs: 13.0 g
  • Dietary Fiber: 2.4 g
  • Protein: 26.8 g

View full nutritional breakdown of Egg Foo Young calories by ingredient
Report Inappropriate Recipe

Submitted by:

Introduction

This is a great recipe with a wonderful sauce! It is a household favorite. I have made it with Egg Beaters as well and it comes out just as good. This is a great recipe with a wonderful sauce! It is a household favorite. I have made it with Egg Beaters as well and it comes out just as good.
Number of Servings: 6

Ingredients

    8-10 Large Eggs (or Egg Beaters)
    1 1/2 - 2 lbs. Bean Sprouts
    1 1/2 C. Celery
    1 Yellow Onion, chopped
    1 1/2 lbs. Cooked & Peeled Salad Shrimp
    1 can Orleans Tiny Shrimp
    Wesson Vegetable Oil (for cooking)
    SAUCE:
    Juice from canned shrimp
    1/2 - 1 T. Kikkoman Soy Sauce
    2 t. sugar
    1 T. Corn Starch (mixed in water), to thicken

Directions

Pour oil in a large fry pan to heat (should be enough to pour mixture in and fry on underside approximately 1/4" - 1/2" of oil from bottom of pan).

Open canned shrimp, drain juice in a sauce pan (set aside). Mix canned shrimp, salad shrimp, celery, onions, bean sprouts and eggs (use enough eggs so the ingredients are wet enough to bond together while cooking, should be kind of like an omelette).

Pour a soup ladle full of egg mixture in the hot oil (oil should be hot enough that when you put a drop of egg mixture in, it immediately starts to cook; generally medium heat). When brown around the edges, flip over carefully to avoid splashing oil to brown on other side. Remove cooked egg foo young & put on paper towels to drain excess oil (remove paper towels before adding sauce).

SAUCE:
Mix juice from canned shrimp, soy sauce (to taste), & sugar (to taste) in a sauce pan. Bring to a boil, stirring consistently. Reduce heat to medium & thicken with corn starch/water mixture.

Pour sauce over egg foo young. Enjoy!

Serves 6-8 people

Number of Servings: 6

Recipe submitted by SparkPeople user POOKIEPAM.

Rate This Recipe

 
Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.