Friday, March 9, 2012

Egg Foo Yung - Chinese Pancakes

If you have any of those Soy Sauce packets that come with your Chinese Take Out, here is a great way to use them up.  If I order Egg Foo Yung, it usually comes with a brown gravy that I still haven't figured out what could be in it.  Making Egg Foo Yung is a great way to use up your vegetable leftovers too - just mince them so they all cook at the same rate.  You are the only limited to your imagination when choosing fillings.

  • 2/3 cup small curd cottage cheese
  • 6 eggs, beaten
  • 1 cup chopped bean sprouts
  • 3/4 cup minced celery
  • 1/4 cup grated Parmesan
  • 2 Tbsp. minced scallions
  • 2 Tbsp. low-sodium soy sauce
  • Salt and Black Pepper
  • Canola oil for frying
  1. Mash cottage cheese in a bowl.  Stir in eggs, bean sprouts, celery, Parmesan, scallions and soy sauce.  Season with salt and pepper.
  2. Heat a griddle or a non-stick skillet over medium-low; brush with oil.  Scoop 2 Tbsp. batter onto griddle and cook until light brown, 2-3 minutes per side;  repeat with remaining batter.  Garnish pancakes with scallions; serve with soy sauce.
 These could be a savory breakfast, appetizer or midnight snack.
I did find a recipe for the brown gravy, but I have not tried it.
3/4 cup chicken broth
2 Tbsp. Soy Sauce
1 Tbsp. Sherry
1 Tbsp. Cornstarch
~Cuisine at Home Issue No. 92


  1. You are getting fancy with your camera. It looks great! I love egg foo yung. Now I can make it at home. Thanks for sharing.

  2. Thanks Veronica! I've been practicing :o)

  3. Unique and AMAZING! Thanks for sharing with Weekend Potluck!
    ~Tonya from 4 little Fergusons

  4. Hi Patti, what a beautiful display and fab recipe! Can't wait to try these.

  5. Your egg foo yung pancakes look beautiful though I wish your recipe had included the instructions to roll them up around a cleaned stalk of green onion. There are some inexperienced cooks out there. :)


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