Egg Foo Yung

Egg Foo Yung (spelled in myriad ways) is a standard American Chinese take-out item served in a lot of variations. Chicken, shrimp, scallop, beef, pork, or combination are regular menu items. Up until about a month ago, I had never tried this dish. While it is one of my mother’s favorite take-out items, I always assumed I wouldn’t like it. I’m not sure if it was the name, the appearance, stubbornness, or a combination of these factors. As fortune would have it one day, leftovers were in my refrigerator and I was short on other options, so I decided to give it a try. Guess what—it’s delicious.

Having tasted this masterpiece, I wanted to see if it could be made at home with fresh ingredients. This iteration of egg foo yung doesn’t include any additional protein, although one could add a chopped, cooked protein to the egg mixture to add substance. I’ve used potato starch as a way to thicken the egg foo yung sauce, but is not mandatory. The sauce will be very watery, but the flavor is there. Even Heather liked this recipe, which was a great surprise. We’ve added it to the list of things she didn’t like until I made it (#humblebrag): Brussels sprouts, French onion soup, and asparagus.

We know you’ll like this paleo-spin on a take-out favorite. Let us know what you think in the comments!

Ingredients
sauce
1 1/2 tsp potato starch
3-4 Tbsp water
1 C homemade chicken broth
2 Tbsp gluten-free tamari
1 tsp toasted sesame oil
1 Tbsp rice wine

the rest of it
6 eggs
1/4 C diced red bell pepper
1/4 C Mung bean sprouts
1/4 C sliced green onion, plus extra for garnish
1/2 C shiitake mushrooms
1/2 C chicken broth
2 cloves garlic, pressed
4 Tbsp coconut oil

Method

Make slurry by mixing potato starch with water in a small bowl.

Put all other sauce ingredients into a small pot. Bring to a simmer over medium heat.

Add slurry. Stir until fully incorporated and sauce is slightly thickened. Remove from heat; set aside.

Whisk eggs in a medium bowl. Stir in the remaining ingredients.

Warm coconut oil in an 8-10 inch skillet over medium-high heat.

Cook egg mixture in 3-4 batches, for 2-3 minutes per side.

Garnish with green onion slices and serve with sauce.

Egg Foo Yung Recipe [paleo, primal, gluten-free]

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Egg Foo Yung

  • Servings: 4-6
  • Time: 35 minutes
  • Difficulty: easy
  • Print

Ingredients
sauce
1 1/2 tsp potato starch
3-4 Tbsp water
1 C homemade chicken broth
2 Tbsp gluten-free tamari
1 tsp toasted sesame oil
1 Tbsp rice wine

the rest of it
6 eggs
1/4 C diced red bell pepper
1/4 C Mung bean sprouts
1/4 C sliced green onion, plus extra for garnish
1/2 C shiitake mushrooms
1/2 C chicken broth
2 cloves garlic, pressed
4 Tbsp coconut oil

Method

  1. Make slurry by mixing potato starch with water in a small bowl.
  2. Put all other sauce ingredients into a small pot. Bring to a simmer over medium heat.
  3. Add slurry. Stir until fully incorporated and sauce is slightly thickened. Remove from heat; set aside.
  4. Whisk eggs in a medium bowl. Stir in the remaining ingredients.
  5. Warm coconut oil in an 8-10 inch skillet over medium-high heat.
  6. Cook egg mixture in 3-4 batches, for 2-3 minutes per side.
  7. Garnish with green onion slices and serve with sauce.

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