|Source: Pixabay & Fotojet|
The other night I decided I wanted to fix Egg Foo Young for my dinner, as I had some leftover ham to put in it. I almost always order Egg Foo Young at a Chinese restaurant, as it is my favorite. Since one doesn't often 'eat out', I sometimes fix restaurant favorites at home.
I have made Egg Foo Young often over the years, but, while good, it just never tasted the same as my favorite at a Chinese restaurant or Chinese Take-out. And I never knew why. So I decided to look online for a new recipe to see if I could duplicate my favorite. Much to my surprise, I discovered that I have been 'cooking' my version incorrectly. I would beat the eggs and add the ingredients (vegetables, and sometimes meat or seafood) and cook it all at once like an omelet. Aha ~ THAT was my mistake. I discovered you cook individual helpings like a pancake!
When I did a Google search for a new Egg Foo Young recipe, I accidentally came across a recipe blog called Dinner, then Dessert, and I am SO glad I did. The author is a trained professional cook who worked as a Private Chef for 10 years, and all the recipes on her site are her own. Not only are her recipes delicious, but her presentation is attractive and easy to follow and her writing is delightful. Her name is Sabrina Snyder.
Meet Sabrina Snyder
|Sabrina Snyder, Professional Chef|
Author of Dinner, then Dessert
She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches, before going to culinary school and becoming a full time personal chef and private chef.
As a personal chef Sabrina would cook a family's entire week of dinners one day a week, including all grocery shopping, cooking and cleaning up, and leave them with instructions on reheating each meal.
As a private chef, she cooked for private parties in family homes in the evenings.
Sabrina enjoyed this lifestyle for 10 years, until her life and kids became her priority and she stepped away from other people's kitchens to stay in her own kitchen.
In 2015, Dinner, then Dessert became an online recipe website where Sabrina began posting recipes she had shared with clients over the years.
In addition, she still has private chef clients she cooks for. Sabrina treasures her distinction of being a trained professional chef.
Sabrina's Egg Foo Young Recipe
|Sabrina Snyder's Egg Foo Young Recipe|
Sabrina's Photo from Dinner, then Dessert
Egg Foo Young is a Chinese egg omelet dish made with vegetables with an easy gravy topping. I share her recipe here:
Course: Main Dish
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
½ onion, chopped
½ cut carrots (chopped and steamed)
¼ cup green peas
½ cut green bell pepper, chopped
¼ cup bean sprouts, cut in half
½ cup mushrooms
1 tablespoon light soy sauce
3 tablespoons sesame oil, divided
- Add the eggs, onion, mushrooms, bell pepper, bean sprouts and soy sauce together in a bowl and whisk to combine.
- In a large skillet, heat 1 teaspoon sesame oil at a time for each pancake you cook on medium heat.
- Add about 1/3 cup of mixture per pancake and cook for 3-4 minutes on the first side and 1-2 minutes on the second side.
Egg Foo Young Gravy
1 cup chicken stock
2 tablespoons light soy sauce
1 tablespoon dry sherry
1 tablespoon cornstarch
Add everything to a small sauce pan and whisk well before the liquid heats up. Cook and whisk until thickened.
Recipe Notes from Sabrina about this Egg Foo Young Dish:
Egg Foo Young is sort of the classic leftovers meal made into a restaurant favorite. At our local Chinese restaurant the classic egg version of the dish comes out with a different assortment of ingredients mixed in almost every time we go.
I’ve asked our favorite waiter (who puts up with our circus of a family) why the fillings change and he explained to me that Egg Foo Young is a leftovers recipe and that when they have more or less of certain vegetables they just adjust the filling to what they have.
My Recipe Notes:
|Cooking my version of Egg Foo Young|
from Sabrina's Dinner, then Dessert site
Photos by Wednesday Elf, using a Fotojet collage
Following what Sabrina learned about this Egg Foo Young recipe filling being adjusted, I made my recent version using only fresh mushrooms, diced onions and ham diced up from a leftover ham slice. I briefly sauteed the ham, onions and mushrooms in butter prior to adding them to the egg mixture.
I used only 3 eggs and cooked my pancakes one at a time in a small pan, as I was only making enough for myself. I chose NOT to make the gravy, as I like my Egg Foo Young plain.
I then served the Egg Foo Young pancakes on rice. The image below is of my result. YUM!
|My Egg Foo Young Dinner|
PS: In addition to learning the proper way to COOK this dish as pancakes, I think the other secret to getting homemade Egg Foo Young to taste more like a Chinese restaurant version is using sesame oil to cook it in.
Site Review Summary
Having now discovered this delightful online recipe website by Sabrina Snyder, I will be visiting Dinner, then Dessert frequently to try out several of her other delicious-looking recipes from her Main Dish, Desserts, Appetizers and Slow Cooker lists. Her 'Easy Chicken Parmesan' recipe is already calling my name!
Dinner, then Dessert Recipe Website
For more Chinese Takeout dishes to fix at home, check out this cookbook:
(c) Dinner, then Dessert Website Review by Wednesday Elf, written on 2/15/2020
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