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Egg Foo Young

Egg Foo Young

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 a 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

Servings SERVES: 4Preparation time PREP: 15 min.Cooking time COOK: 30 min.


Protein: 20g / %

Carbs: 10g / %

Fat: 16g / %

Values are per portion. These are for information only & are not meant to be exact calculations.


  • 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;
Egg Foo Young preparation


  1. In a large bowl, combine the eggs, bean sprouts, celery, cabbage, scallions, coconut aminos, and chicken.
  2. Give everything a good stir until well blended.
  3. Pour all the ingredients for the sauce in a saucepan, season to taste, and cook over a medium heat for 5 to 6 minutes.
  4. (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.
  5. Heat some coconut oil in a skillet over a medium-high heat.
  6. Pour the egg mixture into the skillet, ⅓ cup at a time, and fry as you would with a pancake, until brown on both sides.
  7. Repeat the process until all the mixture is used.
  8. Drizzle the sauce over egg foo young, garnish with more scallions, if desired, and serve.