Egg Foo Yum, er Yung

I am a huge fan of egg foo yung. I’ve tried dozens of recipes over the years trying to duplicate the thick round patties served in Chinese restaurants. So when I saw yet another version, I knew I had to try it. Sadly, it produces flat as a pancake egg foo yung patties like all the others I’ve prepared – but hey, they are delicious with a molasses-sweetened sauce I’ve never tried before. I save soup chicken just for egg foo yung (and fried rice). Already seasoned and easy to chop up right from the freezer.

I found this recipe in The Complete Book of Oriental Cooking by Myra Waldo (1960), one in a series of ethnic cookbooks I have in my collection.

Egg Foo Yung

4 eggs

1½ teaspoons salt

¼ teaspoon pepper

¾ cup chopped onions

1 cup cooked pork or chicken or shrimp, chopped

1 cup bean sprouts

4 tablespoons chopped scallions

2 tablespoons soy sauce

¾ cup oil

1 tablespoon cornstarch

1 ½ cups chicken broth

2 teaspoons molasses or dark corn syrup

Lightly beat the eggs, salt and pepper. Stir in onions, meat or fish, scallions and 1 tablespoon soy sauce. Heat the oil in a skillet. use a ladle or ¼ cup of the mixture and drop into oil. Fry until browned on both sides. Drain.

Mix the cornstarch to a paste with a little broth. Combine in a saucepan with the broth, molasses and remaining soy sauce. Cook over low heat, stirring steadily until thickened. Pour over egg foo yung.