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Egg Foo Yung

(6 Votes)
SERVES
3
COOK TIME
20 Min

If you've got a hankering for breakfast for dinner, then our Egg Foo Yung is right up your alley. Of course you can make it for dinner, but if you're looking to switch up your ordinary breakfast routine, then this is the dish for you!

What You'll Need:
  • 8 eggs
  • 1/2 cup coarsely chopped fresh mushrooms
  • 1/2 pound fresh bean sprouts, coarsely chopped
  • 1/4 pound thick-sliced deli roast pork, coarsely chopped
  • 3 scallions, thinly sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup peanut oil
  • 1 (10-1/2-ounce) can chicken gravy
  • 2 teaspoons soy sauce
  • 1 teaspoon ground ginger
What To Do:
  1. In a large bowl, beat eggs; add mushrooms, bean sprouts, pork, scallions, salt, and pepper; mix well.
     
  2. In a large nonstick skillet over high heat, heat 1 tablespoon oil. Spoon three 1/4-cup measures of egg mixture into skillet to form "pancakes"; cook about 2 minutes, or until golden brown, turning halfway through the cooking. Remove to a serving platter and cover to keep warm. Repeat until all the egg mixture has been cooked, adding more oil to the skillet as needed.
     
  3. Remove skillet from heat and add gravy, soy sauce, and ginger; mix well. Place over medium heat and cook 1 minute, or until warmed through. Serve gravy over pancakes.
Notes

Ask the deli at your supermarket to slice the roast pork into thick slices. Then you can chop them coarsely to get good-sized chunks of pork in your pancakes.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I do this quite often. One addition I make is to add a couple of tbsp of flour to the veggies before I add the eggs. I think it keeps them mixed into the egg better so that the eggs stay soft and all the veggies don't end up on the bottom. i also add a splash of soy sauce to the egg mixture.

I'm so eager to try this. I put off buying them in the restaurant as you only get 4-5 pcs. for 6.49 - 7.49. Thanks for the recipe! I shared it on FB.

always has been a favorite dish for my husband & me. this recipe seems a lot easier than the one I have used. still like the tender eggs and the crisp vegs a real keeper!

Wow, can't wait to try this! This is a totally new way to incorporate Egg Foo Yung for me. Looks delicious! But like bnrudy said, no canned mushrooms - Fresh is best!

would never use a can mushroom use fresh satay mushrooms you can use any type of cooked copped meats

Sounds good! Only I think I'll add my own "twist" to it by omitting the pork & adding more mushrooms & bean sprouts, and perhaps omitting the ginger as well. Not a big fan of ginger in foods. We have a great Chinese Restaurant locally & I get their "Mushroom Egg Foo Yung" & it's to die for!!! If you like that sort of thing. ; ) They do have a similar one to the one shown above or one with different veggies, but I seem to prefer their "mushroom" type. I'm not a vegan or anything like that, I just prefer veggies in this type of thing. Can't wait to try it! Thanks for having it online for folks like me to get ideas from!! Tracy

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