egg foo yong

Name: Egg Foo Yong
Prep time: 10 min
Cook time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 10 - eggs; 1 cup(s) onions, shredded; 1/2 cup(s) water chestnuts; 1 cup(s) bean sprouts; 1 cup(s) finely chopped bacon

(1 rating)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

Egg Fu Yung or Foo Yung or however people want to spell it is considered to be a traditional Chinese food. Unfortunately, that’s not true. Like Chop Suey, it was an invention of Chinese immigrants, but in this case Egg Fu Yung was created by a Jewish immigrant who frequented Chinese restaurants in San Francisco. I haven’t been able to discover his name, but in the process found out that in 1874 the San Francisco Call had an ad boasting Egg Fu Yung as the highlight of the menu. This is the first reference to the dish in history.

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(1 rating)

yield 3 Servings

prep time 10 Min

cook time 10 Min

method Stove Top

Ingredients For egg foo yong

10

eggs
1 c

onions, shredded
1/2 c

water chestnuts
1 c

bean sprouts
1 c

finely chopped bacon

How To Make egg foo yong

1
Beat the eggs with the other ingredients, until thick. Divide into 6 portions and mold into individual dishes, then fry the molds in hot fat or oil

2
When one side is brown, turn over and brown the other Serve with gravy or Soyu sauce*
3
* Note Soyu sauce is stronger than soy sauce
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