Real Recipes From Real Home Cooks ®

egg foo young - the best!!!

(2 ratings)
Recipe by
Colleen Sowa
La Crosse, WI

I make this for Chinese New Year, sporting events, pot lucks, and other events. These are the best Egg Foo Young!!! They are easy to make and taste so good. The kids love them too! I developed this recipe when I was a teenager living out in the country near a tiny village... and missing the convienience of the Chinese food just a few blocks away when we lived in Chicago. Everyone raves about my version of Egg Foo Young!

(2 ratings)
yield serving(s)
prep time 1 Hr
cook time 40 Min

Ingredients For egg foo young - the best!!!

  • 1/2 lb
    each: chicken breast and pork steak (cooked, cooled and chopped small)
  • 12 lg
    eggs (beaten)
  • 2 can
    (16 ounce) mixed chinese vegetables (drain liquid into sauce pot)
  • 1 can
    (16 ounce) bean sprouts (drain liquid into sauce pot)
  • 1 lg
    onion (minced fine)
  • 1/2 tsp
  • 1 tsp
    ground black pepper
  • 4 Tbsp
    soy sauce
  • 3 Tbsp
    peanut oil (more if needed)
  • liquid from the twree cans of vegetables
  • 4 c
    chicken broth (can use bouillon)
  • 1/2 tsp
    ground black pepper
  • 1 Tbsp
    dark corn syrup
  • 3 Tbsp
    soy sauce
  • 1 tsp
    ground ginger
  • 1/2 c
    cold water
  • 5 Tbsp
    corn starch

How To Make egg foo young - the best!!!

  • 1
    Mix all sauce ingredients together and bring to a boil.
  • 2
    Add thickener ingredients together and stir until well mixed to avoid lumps. Stir this mixture into the boiling sauce mixture. Stir until grave/sauce is thickened. Set aside.
  • 3
    Add all egg batter ingredients together and mix well. Place some peanut oil in large skillet. Drop batter by large spoonfuls into hot oil in different areas of the skillet to form patties or pancake shapes. Cook until browned a bit and eggs are set. Turn and repeat process. Set aside in pan of sauce as you finish making the rest.
  • 4
    Use more oil as needed. *** I sometimes make a couple of cheap gravy mixes together according to directions (chicken, beef, turkey, pork... doesn't matter), and add this to my sauce.... it is good either way.