In this version of egg foo yung, vegetables and prawns are combined with beaten eggs then fried and shaped into small bites. Served with a thick sauce made with chicken stock and soy sauce.
They can be made in advance: fry and wrap them, and freeze for up to 1 month! Just before serving, reheat them in a warm oven, uncovered, for about 25 minutes.
I made this just the other night...i enjoyed it very much...however i think perhaps i should have beaten the eggs a bit more as they didn't really turn out like the omlettes from takeaway (I could see the ingredients too much - and my eggs bit pooled around the bottom of the pan) Also think the soy sauce i used for the omlette sauce was ketcap manis which is maybe why the colour of mine was alot darker...all in all tasty and i will make again...probably satdy night when i have an asian themed dinner party! - 16 Nov 2010
This came out soooo gooood! The mixture came out a bit watery so I added cornflour like someone suggested and the patties came out denser and firmer. My family raved about them and the leftovers the next day was even better. Thanks so much for this recipe! - 29 Sep 2008
This deserevs 10 stars. I grew up in Chicago and this is the way my favourite resturant made egg foo young. I moved to CA and can't find egg foo young like this anywhere. I am so glad you posted this. Now I can have egg foo young no matter where I live. Thank you so much. - 29 Sep 2008