Egg Foo Yong(Paper)
Egg Foo Yong offers crispy, savory cakes with tender chicken, bean sprouts, and vegetables, perfect for a quick, flavorful meal that appeals to all ages.
Ingredients
Instructions
- Brown the chopped chicken lightly in butter.
- Add bean sprouts, chopped onion, chopped celery, and chopped green pepper or parsley.
- Cover and cook until the onion is transparent. Cool slightly.
- Spoon the cooked chicken mixture into the beaten eggs, straining to remove excess liquid.
- Add salt and mix thoroughly.
- Pour about 1/2 cup of the mixture into hot fat about 1/2-inch deep.
- Flatten each cake to a 1/2-inch thickness and cook until nicely browned on both sides, turning once.
- Drain and serve while hot with sauce.
Tips & Substitutions
For a lighter version, you can substitute the chicken with tofu or shrimp. If you don't have bean sprouts, try using shredded cabbage or bok choy. Make sure to use a non-stick pan for easier flipping and browning. Adjust the salt to your taste, especially if using pre-seasoned chicken or broth. For added flavor, consider incorporating some sesame oil or soy sauce into the mixture.
Serving Suggestions
Egg Foo Yong is delicious served with a drizzle of soy sauce or your favorite stir-fry sauce. It pairs beautifully with rice, making it a great side dish for Chicken recipes like Orange Chicken And Rice Skillet. You can also serve it alongside a fresh salad or steamed vegetables for a complete meal. For a more substantial dish, serve with fried rice or noodles.
Storage & Reheating
Leftover Egg Foo Yong can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through. You can also reheat them in a skillet over medium heat for a crispier texture. Avoid microwaving as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Egg Foo Yong(Paper) contains roughly 410 calories, with 2g protein, 19g carbohydrates, and 37g fat.
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 chicken mixture ahead of time and keep it in the refrigerator for up to 24 hours. Just make sure to mix it with the eggs right before cooking to ensure the best texture and flavor. You can also cook them in advance and reheat as needed.
What can I use instead of chicken in this recipe?
You can easily substitute chicken with cooked shrimp, diced tofu, or even vegetables for a vegetarian option. These alternatives will still provide great flavor and texture. If using tofu, make sure to press it to remove excess moisture before chopping.
How do I prevent Egg Foo Yong from getting soggy?
To prevent sogginess, ensure that you drain any excess liquid from the chicken mixture before adding it to the eggs. Use a hot frying fat and cook them in batches to avoid overcrowding the pan, which can trap steam and moisture.
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).