If you’re a lover of omelets, you’ve got to try this Paleo-friendly version of egg foo young, a Chinese-American classic that crosses an omelet with a pancake for an interesting variation on the classic theme.
As the name implies, egg foo young is primarily made of eggs and not flour, but it's cooked like a pancake until golden brown on both sides and then served with a savory sauce instead of sweet syrup.
Bean sprouts and cabbage add a crunchy texture to the final result, and a little bit of cooked chicken gives you some extra protein and flavor. This recipe also makes heavy use of coconut aminos, a Paleo-friendly substitute for soy sauce (you can find them at health-food stores, in the ethnic aisle of the grocery, or online).
This would be a great way to make a fun and exciting dinner that also doesn’t take a lot of time and energy.
Maybe serve it with some baked Japanese sweet potatoes (the purple ones with the white insides) and a fresh salad (also a way to use the rest of the bean sprouts, so they don’t go bad in the fridge). Kids will love it, and even grown-ups appreciate breakfast for dinner every now and again!
Egg Foo Young Recipe
SERVES: 4 PREP: 15 min COOK: 30 min
Ingredients
- 8 eggs, beaten;
- 1 cup bean sprouts;
- ¼ cup celery, chopped;
- ¼ cup Napa cabbage;
- ½ cup cooked chicken, roughly chopped;
- 1 tbsp. coconut aminos;
- ¼ cup scallions;
- Coconut oil;
Ingredients for the egg foo young sauce
- 1 cup chicken stock;
- 1 tbsp. coconut aminos;
- 2 tsp. apple cider vinegar;
- 2 tsp. raw honey;
- ½ tbsp. tapioca starch; (optional)
- Sea salt and freshly ground black pepper;
Preparation
- In a large bowl, combine the eggs, bean sprouts, celery, cabbage, scallions, coconut aminos, and chicken.
- Give everything a good stir until well blended.
- Pour all the ingredients for the sauce into a saucepan, season to taste, and cook over medium heat for 5 to 6 minutes.
- (Optional) In a bowl, combine some water with the tapioca starch and pour in with the sauce, constantly stirring, until the sauce thickens to your preference.
- Heat some coconut oil in a skillet over medium-high heat.
- Pour the egg mixture into the skillet, â…“ cup at a time, and fry as you would with a pancake, until brown on both sides.
- Repeat the process until all of the mixture is used.
- Drizzle the sauce over egg foo young, garnish with more scallions, if desired, and serve.
📖 Recipe
Egg Foo Young Recipe
Ingredients
- 8 eggs beaten;
- 1 cup bean sprouts;
- ¼ cup celery chopped;
- ¼ cup Napa cabbage
- ½ cup cooked chicken roughly chopped
- 1 tbsp. coconut aminos
- ¼ cup scallions
- Coconut oil
- 1 cup chicken stock
- 1 tbsp. coconut aminos
- 2 tsp. apple cider vinegar
- 2 tsp. raw honey
- ½ tbsp. tapioca starch optional
- Sea salt and freshly ground black pepper
Instructions
- In a large bowl, combine the eggs, bean sprouts, celery, cabbage, scallions, coconut aminos, and chicken.8 eggs, 1 cup bean sprouts;, ¼ cup celery, ¼ cup Napa cabbage, 1 tbsp. coconut aminos, ¼ cup scallions, ½ cup cooked chicken
- Give everything a good stir until well blended.
- Pour all the ingredients for the sauce in a saucepan, season to taste, and cook over a medium heat for 5 to 6 minutes.1 cup chicken stock, 1 tbsp. coconut aminos, 2 tsp. apple cider vinegar, 2 tsp. raw honey, ½ tbsp. tapioca starch, Sea salt and freshly ground black pepper
- (Optional) In a bowl, combine some water with the tapioca starch and pour in with the sauce, stirring constantly, until the sauce thickens to your preference.
- Heat some coconut oil in a skillet over a medium-high heat.Coconut oil
- Pour the egg mixture into the skillet, â…“ cup at a time, and fry as you would with a pancake, until brown on both sides.
- Repeat the process until all the mixture is used.
- Drizzle the sauce over egg foo young, garnish with more scallions, if desired, and serve.
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