Ingredients with Measurements:
- 6 large eggs
- 1/2 cup fresh spinach, chopped
- 1/4 cup green onions, chopped
- 1/4 cup bean sprouts
- 1/4 cup cooked shrimp, chopped
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
Special Equipment Needed:
- Non-stick skillet
- Mixing bowl
- Whisk
Step-by-Step Instructions:
1. In a mixing bowl, whisk together the eggs, soy sauce, cornstarch, salt, and black pepper until well combined.
2. Add the chopped spinach, green onions, bean sprouts, and cooked shrimp to the egg mixture and stir until evenly distributed.
3. Heat the vegetable oil in a non-stick skillet over medium-high heat.
4. Using a 1/4 cup measuring cup, scoop the egg mixture into the skillet and cook for 2-3 minutes on each side, or until golden brown and cooked through.
5. Repeat with the remaining egg mixture until all of the egg foo yung patties are cooked.
6. Serve hot with additional soy sauce or hot sauce, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 10-15 minutes
Temperature:
Medium-high heat
Serving size:
Makes 6 egg foo yung patties
Nutritional information:
Calories per serving: 120
Fat: 9g
Protein: 8g
Carbohydrates: 2g
Fiber: 1g
Sugar: 0g
Substitutions for ingredients:
- Fresh spinach can be substituted with frozen spinach, thawed and drained.
- Green onions can be substituted with regular onions or shallots.
- Bean sprouts can be substituted with shredded carrots or cabbage.
- Cooked shrimp can be substituted with cooked chicken or tofu.
Variations:
- Add diced mushrooms or bell peppers to the egg mixture for added flavor and texture.
- Use different types of protein, such as ground pork or beef, instead of shrimp.
- Top the egg foo yung patties with a homemade gravy or sauce for added flavor.
Tips and Tricks:
- Make sure to whisk the egg mixture well to ensure that all of the ingredients are evenly distributed.
- Use a non-stick skillet to prevent the egg foo yung patties from sticking to the pan.
- Serve the egg foo yung patties immediately to prevent them from becoming soggy.
Storage Instructions:
Leftover egg foo yung patties can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the egg foo yung patties in a non-stick skillet over medium heat and cook for 2-3 minutes on each side, or until heated through.
Presentation Ideas:
Serve the egg foo yung patties on a bed of rice or noodles for a complete meal.
Garnishes:
Garnish with additional chopped green onions or cilantro for added flavor and color.
Pairings:
Pair with a side of stir-fried vegetables or a simple cucumber salad.
Suggested Side Dishes:
- Steamed rice
- Stir-fried vegetables
- Cucumber salad
Troubleshooting Advice:
- If the egg foo yung patties are sticking to the pan, add more oil to the skillet before cooking the remaining patties.
- If the egg mixture is too thin, add more cornstarch to thicken it up.
Food Safety Advice:
- Make sure to cook the egg foo yung patties until they are fully cooked through to prevent any foodborne illnesses.
- Store leftover egg foo yung patties in the refrigerator within 2 hours of cooking.
Food History:
Egg foo yung is a Chinese-American dish that originated in the United States in the early 1900s.
Flavor Profiles:
Savory, umami, slightly salty
Serving Suggestions:
Serve hot with additional soy sauce or hot sauce, if desired.
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Region: Chinese