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Egg Foo Young

Egg Foo Young

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Fresh veggies and ham are sauteed with ginger, then folded into beaten eggs and cooked up like little omelets. Use bacon or chicken, or any meat you prefer. Serve with soy sauce, if desired.

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 94 kcal
  • 5%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 3.5g
  • 1%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 161 mg
  • 54%
  • Sodium:
  • 404 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. Heat 2 teaspoons oil in a large skillet over medium-high heat. Saute ginger, green onions, celery, bean sprouts, mushrooms, green pepper, ham and salt until vegetables are tender.
  2. In a large bowl combine beaten eggs and vegetable mixture.
  3. Heat 1 teaspoon oil in a medium skillet over medium heat. Pour in egg mixture to form a small omelet. Cook until golden brown on each side. Repeat with remaining egg mixture.
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Reviews

LINDA ZELMS
91
6/9/2003

We added cut up left over pork roast. If you add a tablespoon of cornstarch, the eggs do not spread as much. Very good!

2FEISTY
59
7/27/2003

This was great...just like we had at a restaurant! I thickened a can of chicken stock, garlic, and parsley for gravy. Using a can of Chinese veggies was easier than chopping everything, though. Very tasty!

PrncssLee
28
2/22/2008

I tried this recipe on a whim without any real expectations. I was pleasantly surprised! I revised the vegetables to my liking, but kept everything else the same, made some gravy for on top and YUM! Just like my favorite restaurant.