Cantonese-Style Egg Foo Yong
Cantonese-Style Egg Foo Yong features fluffy egg patties loaded with meat, vegetables, and mushrooms, offering savory flavors perfect for a quick, satisfying meal or appetizer.
Ingredients
- 5 large eggs ⓘ
- 1/2 cup shredded cooked meat, poultry or fish
- 1/2 cup slivered celery stalks ⓘ
- 1/2 cup slivered mushrooms ⓘ
- 1 cup bean sprouts or slivered bamboo shoots ⓘ
- 1/4 cup slivered onions ⓘ
- 1 teaspoon salt ⓘ
- 1/4 teaspoon monosodium glutamate (optional)
- pepper to taste ⓘ
- vegetable oil for frying ⓘ
Instructions
- Mix eggs, meat, celery, mushrooms, bamboo shoots, onions, salt, m.s.g., and pepper in a large bowl; do not beat.
- Heat 1/2 cup of vegetable oil in a deep skillet, Dutch oven, or wok over medium heat.
- Spoon one-quarter of the egg mixture into the hot oil carefully.
- Cook until the edges are brown; turn gently.
- Brown on the other side.
- Remove to a plate.
- Repeat with the remaining egg mixture, adding additional oil if needed.
- Serve hot, plain or with sauce.
Tips & Substitutions
For a richer flavor, consider adding some diced bell peppers or green onions to the egg mixture. If you're looking for a vegetarian option, substitute the meat with extra mushrooms or tofu. You can also use different vegetables like carrots or peas for added color and texture. Ensure your oil is hot enough before frying to achieve a crispy exterior.
Serving Suggestions
Serve the Egg Foo Yong hot, either plain or drizzled with soy sauce or your favorite stir-fry sauce. It pairs beautifully with Young Chow's Fried Rice or Vegetable Egg Rolls for a complete meal. You can also serve it alongside a light salad, like a Spicy Oriental Noodle Salad, for a refreshing contrast.
Storage & Reheating
Leftover Egg Foo Yong can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the patties on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Avoid microwaving, as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Cantonese-Style Egg Foo Yong contains roughly 666 calories, with 25g protein, 39g carbohydrates, and 46g fat. It is an excellent source of vitamin D (105% of the Daily Value), protein (51% of the Daily Value), and vitamin C (43% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 952mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make Egg Foo Yong ahead of time?
Yes, you can prepare the egg mixture ahead of time and store it in the refrigerator for up to 24 hours. Just give it a good stir before frying. However, it's best to cook them fresh for the best texture.
What can I use instead of monosodium glutamate (MSG)?
If you're avoiding MSG, you can enhance the flavor with additional salt or a dash of soy sauce. Alternatively, using umami-rich ingredients like dried mushrooms or nutritional yeast can provide a similar depth of flavor.
Can I freeze Egg Foo Yong?
Yes, you can freeze cooked Egg Foo Yong. Place the cooled patties in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They can be reheated directly from frozen, but be sure to cook them thoroughly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).