Egg Foo Young Premium PD Recipe


Egg Foo Young is an American dish resembling an omelet, packed with Asian veggies and swimming in flavorful dark brown gravy, with culinary roots from Shanghai and a Cantonese name. One of my favorite childhood memories was when my mother would take an occasional night off from cooking and Dad would pick up Chinese takeout. Egg Foo Young was my mother’s favorite and was always part of the carry-out order of multiple dishes shared among our family of six. These deep-fried pillow-like patties were filled with sprouts and tiny morsels of BBQ pork, layered in rich brown gravy, and served over hot rice.

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Comments (7)

  1. posted by Robin Fetter on August 19, 2016

    I am pretty sure I made my patties too big but they still turned out great! This was easily the best Asian recipe I have made from the PD site. The “egg” patty reminds me of an indian dish called Pudla, which ironically enough can be made PD! Overall, a winning dish and once you prepped the veggies, the rest of it comes together rather quickly. I will be making this again 🙂

  2. posted by Marie on August 17, 2016

    Great recipe! I couldn’t believe how much the flour mixture resembled egg! I think I may not have flattened the patties enough before baking because the middle was a little doughy and wet but I did get that nice dark crust on the bottom! Another winner Thank you!

  3. posted by Angel on August 16, 2016

    Are pea pods sugar snap peas or unshelled peas?

    • posted by Julie Marie on August 16, 2016

      Pea pods are snow peas in their pod or sugar snap peas in their pod. They are shown in one of the recipe pictures.

  4. posted by Marie on August 16, 2016

    I’m assuming no need to flip the patties half way thru baking or you would have mentioned it?

    • posted by Julie Marie on August 16, 2016

      That is correct. If you flip it you will not get the desired golden brown color on the bottom. I will always include every step in my recipes. I hope you enjoy this one.

      • posted by Marie on August 16, 2016

        Thanks! I’m sure I will. Review will follow once I make it.

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