Homemade Egg Foo Young Recipe
Try this Homemade Egg Foo Young recipe.
Try this Homemade Egg Foo Young recipe.
- 4 eggs
- 1 teaspoon cornstarch
- 4 eggs, beaten
- 2 tablespoons soy sauce
- 1/2 cup onion chopped
- vegetable oil
- green onion
- 1/2 cup onion
- 1/2 cup mushrooms chopped
- 1 cup bean sprouts
- 1/2 cup mushrooms
- green onion chopped (for garnish)
- 1/2 pound cooked shrimp
- beef gravy
- 1/2 pound cooked shrimp chopped
- 1 cup bean sprouts (fresh or canned)
- beef gravy (i used jarred)
- Carbohydrate 228.082629362719 g
- Cholesterol 999.407530869226 mg
- Fat 163.44304535947 g
- Fiber 4.56175001628471 g
- Protein 181.34172460392 g
- Saturated Fat 96.1309044717482 g
- Serving Size 1 1 Serving (2686g)
- Sodium 3089.67172903706 mg
- Sugar 223.520879346434 g
- Trans Fat 9.23896510077176 g
- Calories 3065 calories
Step-by-step
- In a large skillet, saute onions, mushrooms and bean sprouts in vegetable oil.
- Add shrimp.
- Stir in cornstarch and soy sauce.
- Add mixture to a bowl with 4 beaten eggs. Stir gently.
- The ratio should equal more veggies than eggs and should not be too runny. If it is, add additional sauteed vegetables or protein.
- In a clean skillet, add enough vegetable oil to cover the bottom of the pan.
- Add ½ Egg Foo Young mixture to pan, formed into a pancake shape.
- Fry Egg Foo Young until the bottom is firm enough to flip.
- Cook the other side until egg is firm.
- Place on a paper towel to absorb oil until ready to serve.
- Top with gravy and green onions.
- Serve with a side of soy sauce.
Homemade Egg Foo Young: A Weeknight Delight
As a busy working mom, finding time to cook a delicious and healthy meal can feel like a Herculean task. But trust me, this Homemade Egg Foo Young recipe is a lifesaver! It’s quick, easy, and surprisingly satisfying. Forget takeout; this recipe is so much better, healthier, and more economical. The best part? I can customize it to whatever protein and veggies I have on hand. One night it might be shrimp, another night maybe some leftover chicken or even tofu for a vegetarian option. The possibilities are endless!
The secret to perfect Egg Foo Young lies in the balance of ingredients. You want a nice ratio of vegetables to eggs, creating a fluffy, savory pancake. Too much egg, and it'll be dense and eggy. Too many veggies, and it might fall apart. Getting the right consistency is key, and a little experimentation will help you find your perfect blend. Don't be afraid to adjust the ingredients to your liking. Love mushrooms? Add more! Not a fan of bean sprouts? Leave them out! The beauty of home cooking is the ability to personalize the recipe to your taste preferences.
I often make a double batch of this Egg Foo Young on the weekend. It reheats beautifully, making for a quick and easy lunch or dinner during the busy week. I usually store the leftover portions in airtight containers in the refrigerator. Sometimes, I even freeze some for those particularly hectic days when even the simplest of meals feels impossible. Just pop it in the microwave or pan-fry it for a few minutes, and you're good to go.
This recipe is also incredibly versatile. It can easily be served as a main course, or as part of a larger meal. I often pair it with a side of steamed rice, and a simple green salad. The flavors complement each other perfectly, and it’s a well-rounded and nutritious meal. Other great sides could be noodles, or stir-fried vegetables.
Beyond the convenience and flavor, this Egg Foo Young recipe is also a great way to sneak in some extra vegetables into your family's diet. My kids, usually picky eaters, love this dish. The savory gravy and the crispy edges make it irresistible, even to the most discerning palates. It’s a win-win; a tasty and healthy meal that everyone will enjoy. So, ditch the takeout menus, roll up your sleeves, and get ready for a delicious culinary adventure with my Homemade Egg Foo Young recipe. You won't regret it!
The beautiful thing about this recipe is its adaptability. You can swap the shrimp for chicken, pork, or even tofu, depending on your dietary preferences. You can also experiment with different vegetables, adding things like broccoli, carrots, or bell peppers for added nutrients and flavor. Feel free to get creative and personalize this recipe to reflect your own culinary style and preferences.
Making this Egg Foo Young at home is also a wonderful way to save money. Takeout can be expensive, and often contains higher levels of sodium and fat than home-cooked meals. By making this dish yourself, you have complete control over the ingredients and can ensure that it’s both healthy and delicious. This allows you to be mindful of your family's dietary needs and preferences.
Another great aspect of this recipe is that it’s a fantastic way to use up leftover ingredients. If you have some leftover cooked vegetables or protein, simply incorporate them into the Egg Foo Young mixture. This minimizes food waste and adds a unique twist to the dish every time you make it. It's all about resourcefulness and making the most of what you have available. So, dive into your fridge, gather your ingredients, and let's get cooking!
Beyond the practical aspects, cooking this Egg Foo Young recipe can be a rewarding experience. It’s a simple yet satisfying dish that allows you to connect with your food and your family. The process of creating something delicious from scratch is fulfilling in itself, and it fosters a sense of accomplishment and pride. Plus, sharing a home-cooked meal with loved ones is always a cherished moment.
