Judys Egg Foo Yong
This is a recipe I developed from an idea that I found in a goofy Working Womans Cookbook that my Mom gave me after my first daughter was born in 1981. I found it to be a lifesaver because we were so low on cash and I could use cheap ingredients and leftover meat. Ive changed the original recipe so much that Im not going to even give it credit, as far as naming the book. Ive used just about any type of meat in this that you can imagine. I even used leftover Christmas goose one year Our favorites though are turkey and ham, but chicken is great in this as well. Do this by feel, you dont want it to be too eggy or the patties will spread too much in the pan. The sauce is really easy to double as the ingredients are all in onesone cup of broth to one tablespoon of soy sauce to one tablespoon of cornstarch to one tablespoon of water. The original recipe called for lots of canned ingredients but I use fresh when I have the time and inclination. When I do use the fresh, I parboil the bean sprouts and saute the mushrooms a bit, but dont use any oil. I suggest doubling the sauce recipe and serving this with whatever type of rice you like. Ive tried doing this in a non-stick skillet with spray on oil but it just doesnt work, the patties fall apart. This freezes really well and Im adding my tips for that. My kids have been after me to post this recipe, they must think Im going to die soon, or something.
This is a recipe I developed from an idea that I found in a goofy Working Womans Cookbook that my Mom gave me after my first daughter was born in 1981. I found it to be a lifesaver because we were so low on cash and I could use cheap ingredients and leftover meat. Ive changed the original recipe so much that Im not going to even give it credit, as far as naming the book. Ive used just about any type of meat in this that you can imagine. I even used leftover Christmas goose one year Our favorites though are turkey and ham, but chicken is great in this as well. Do this by feel, you dont want it to be too eggy or the patties will spread too much in the pan. The sauce is really easy to double as the ingredients are all in onesone cup of broth to one tablespoon of soy sauce to one tablespoon of cornstarch to one tablespoon of water. The original recipe called for lots of canned ingredients but I use fresh when I have the time and inclination. When I do use the fresh, I parboil the bean sprouts and saute the mushrooms a bit, but dont use any oil. I suggest doubling the sauce recipe and serving this with whatever type of rice you like. Ive tried doing this in a non-stick skillet with spray on oil but it just doesnt work, the patties fall apart. This freezes really well and Im adding my tips for that. My kids have been after me to post this recipe, they must think Im going to die soon, or something.
- 1 cup water
- 8 eggs
- 1 tablespoon soy sauce
- 1 can mushrooms
- cooked rice
- 1 chicken bouillon cube
- 1 tablespoon cold water
- 1 can bean sprouts
- 1 can sliced water chestnuts
- 4 green onions including green parts, chopped
- 1 1/2 cups leftover cooked turkey or 1 1/2 cups ham or 1 1/ chopped
- peanut oil for sauteing
- 1 tablespoon cornstarch mixed with
- Carbohydrate 47.6642135552588 g
- Cholesterol 9.917 mg
- Fat 2.60727935509456 g
- Fiber 3.75688063757248 g
- Protein 12.2368959709385 g
- Saturated Fat 1.43928353229134 g
- Serving Size 1 1 serving(s) (508g)
- Sodium 286.312334687005 mg
- Sugar 43.9073329176863 g
- Trans Fat 0.221719613022095 g
- Calories 255 calories
Step-by-step
- Drain the canned veggies REALLY well; I remove the lids and then press, with the lids, down into the cans, in the sink to get as much liquid out as possible; slice the sliced water chestnuts into thin strips (sounds silly but this is how I do it); chop up the mushrooms into 1/4-inch pieces.
- Combine the bean sprouts, mushrooms, water chestnuts, green onions and whatever meat youve chosen in a mixing bowl; make a well in the center and crack the eggs in there, then break up and scramble the eggs; then just mix the whole dang thing like heck, you should have a nice, eggy mixture where the eggs and other ingredients are about equal in proportion; too much egg and your patties will run, too little egg and the patties wont hold together.
- Heat about a 1/4 cup of oil until hot but not smoking in a good, solid, frying pan; working in batches, add the egg mixture in about 1/4 cup amounts with a large spoon, patting them into circles and scooping the runny side egg mixture into the patties as you work; mix the egg mixture before adding to the pan as the solid ingredients tend to fall to the bottom of your mixing bowl.
- check the bottoms of the patties and turn them over and cook until they become a nice, golden brown; put them on a serving platter to keep warm in the oven, they keep warm very well for quite a while without losing quality.
- Repeat the above step with remaining egg mixture, adding extra oil as needed to the frying pan; the magic formula here is a good, hot, frying pan with enough oil to seal the egg mixture so it doesnt run too much.
- Sauce: Combine water, chicken bouillon cube and soy sauce in a pot and bring to a boil; combine cornstarch and water and then stir that mixture into the boiling broth/soy sauce mixture until thickened (I suggest doubling this, we always consume the sauce).
- Serve the patties over steamed rice, with the sauce.
- Freezing tips: This stuff freezes really well; wrap patties in enough foil to fit a baking sheet then stick the package in a plastic freezer bag and when youre ready to use them, just unwrap the package, reusing the foil, place on a baking sheet and heat at about 350degreesF for about 15-20 minutes; make your rice and sauce while the patties are reheating and you have dinner in 30 minutes!
Judy's Egg Foo Yong: A Culinary Time Capsule
This recipe isn't just a dish; it's a story. A story from my life as a young mother navigating the chaotic yet rewarding early years of parenthood, back in 1981. Money was tight, time was scarcer, and yet, the need to nourish my family remained constant. It was during this period that I stumbled upon the inspiration for what would become my signature dish: Judy's Egg Foo Yong.
I found the original idea tucked away within a slightly absurd "Working Woman's Cookbook" my mom gifted me. It was a lifeline, a recipe that allowed me to transform inexpensive, often leftover ingredients into a hearty and delicious meal. The original recipe relied heavily on canned goods, a convenient but not always ideal choice. Over the years, I’ve adapted and tweaked the recipe, making it my own. I've used practically every type of meat imaginable – leftover Christmas goose, turkey, ham, even chicken – the possibilities are endless! What’s remained constant is the simplicity and the delicious, satisfying result.
The beauty of this recipe lies in its flexibility. The sauce is simple, easily doubled to accommodate larger appetites, and the main dish itself can be made with whatever meat is on hand. This is the kind of recipe that embraces improvisation, reflecting my own journey as a mother and a homemaker constantly juggling priorities. The egg-to-ingredient ratio is key. Too much egg, and the patties become thin and prone to falling apart. Too little egg, and they lack cohesion. It’s a matter of feel, of understanding the balance. I even learned to work this magic in a regular frying pan; no need for fancy non-stick surfaces or cooking sprays here, trust me! The heat from the pan is key to successfully sealing the patties.
I've experimented with fresh ingredients over the years, opting for parboiled bean sprouts and briefly sautéed mushrooms when I have the time. However, the canned versions remain perfectly acceptable and undeniably convenient. This recipe, much like my life as a mom, has always been about working smart and efficiently. I've included a few tips for freezing the patties, ensuring a ready-made meal is always within reach.
More than just a recipe, this dish is a testament to resourcefulness, adaptability, and the unwavering love of a mother for her family. It's a recipe I continue to make, a culinary heirloom passed down to my children and a celebration of those early years when every meal was a small victory. My children, bless their hearts, have been nagging me to share this recipe online, almost as if they think I'm about to disappear. Maybe they’re right, or maybe it's just that this Egg Foo Yong is simply too good to keep to myself any longer.
The Secret to the Perfect Egg Foo Yong Patties:
The patties themselves are a beautiful balancing act between eggs and the other ingredients. It's all about finding the right ratio. If you find your patties are too eggy and tend to spread out thin, then you've used too much egg. If they're difficult to form and crumble easily, you haven't used enough. It’s a recipe made by feel and honed by experience, which, after all these years, means it’s made with love.
Tips and Tricks for Success:
- Don't skimp on draining the canned vegetables: Excess liquid will make your patties watery. Take the time to properly drain them. I use the lids of the cans to firmly press out the excess liquid.
- A hot pan is crucial: High heat helps to quickly sear the patties and prevents them from spreading. This sealing action keeps the eggs from running all over the pan.
- Work in batches: Don't overcrowd your pan. This will lower the temperature and lead to soggy patties.
- Double the sauce: You'll likely want extra sauce! Believe me, it's worth it.
- Freezing for future meals: This recipe freezes wonderfully. Just wrap the cooked patties tightly in foil and then place in a freezer bag. To reheat, simply bake at 350°F (175°C) for 15-20 minutes. A quick and easy weeknight dinner.
