I tried out a lot of recipes for Egg Foo Young, but they were too rich for me. So I made a light and simple version.If you cook the egg too much, it won't get puffy and creamy. Keep in mind that the egg will continue cooking in residual heat, so adjust the cooking time.You can use imitation crab sticks or canned tuna instead of crab meat. Adding bamboo shoots will make it even more authentic! Recipe by Keyua

My family's version of this classic dish.You could replace the rice with fried rice, or with rice mixed with garlic powder.Stir-fry the eggs with sesame oil for a boost of aroma. Recipe by Akkorin mama

I don't like vinegar but I like gentle sweet-and-sour flavours.I looked at a lot of recipes and I created my own using just a tablespoon to measure the ingredients. It is easy to remember!If you don't like vinegar or when you think your crab omelet and garlic chive omelets lack something, give this a try.Stir and heat the sauce at the same time!If the sauce thickens too much, add a little water!I pour this sauce on omelets in my lunch box. The rice never becomes soggy and the sauce stays shiny until lunch time.It is tasty after it has cooled.With this sauce you can cut down on seasoning the egg. Recipe by Shijimi24

I love Egg Foo Yung since I was a kid, when my parents would have this Chinese dish every Friday night it seemed from the local restaurant. So I decided to try my hand at making this tasty dish.

I've searched many Egg Foo Yung recipes and combined ingredients and methods to derive this chicken recipe. I LOVE Egg Foo Yung and I think this recipe stacks up against order-out recipes. (1 cup of diced shrimp can be substituted for chicken for a delicious Shrimp Egg Foo Yung.)(Great Value ingredients are the Walmart brand.)Recipe makes about 10-11 patties (5-6 inches each). I fry 1 pattie at a time in a small fry pan but more patties can be fried at a time with a large fry pan. Oil in pan should be about 1/8 in thick.

Fry omelette with prawns, BBQ pork and onions. One of my favourite style of cooking egg, its very delicious and aromatic.

I grow up eating tons of egg foo yo(you)ng because my late father loved it so much. You can use meat, veggies, or even tofu for this dish. We love to eat this with thickened sweet and sour sauce. It brings good memories and laughter of days gone by.Whenever I have plenty of spring onions, I usually make this dish. I am thankful because my family eats pretty much what I cook. They are not picky (okay, maybe on certain items, but we all have our own preferences), luckily! And we all love this dish. I'm quite sure they won't complain if I cook this seven days in a row.This recipe yields about 8-10 egg foo yong (I used 15 cm pan for this).#givingthanks

My dad spent a long time in Vietnam while in the military and absolutely loved the people and their food. When I would be home from school sick he would come home at lunch and make me egg drop soup. I can still see him in his green fatigues standing at the stove. Oh how I miss him. I pour my eggs a little faster because I like the chunks lol

This Kolkata street snack has a special place in the hearts of the Bengalis. You are never sad with a roll in your hand. You want to feel it too?? Try it out now!

It honestly tastes a lot like egg and bacon soup, its really delicious and super easy to make. I give it 5/5 stars for sure.

I thought to make something with soup. Let me try to make noodle instead of dumpling. Then I make a simple egg noodle from scratch with just five ingredients and the power of hand and time.