Egg Foo Yong

I am SO into everything Well Fed right now. Mel Jouwlan is amazing. I’ve tried things I never would even think of making…this recipe is one of them! If that doesn’t get you to go to her site, I’m not sure what will!

This recipe is a direct – didn’t change a thing. It is AMAZING – and easy enough to do on a weeknight if you have the ingredients. I used wide-mouth mason jar lids to make the cakes. Shaped perfectly.


Egg Foo Yong1 Egg Foo Yong2


Egg Foo Yong:

  • 8 large eggs
  • 8 ounces cooked chicken thighs, diced (in a pinch, use rotisserie chicken from the grocery store)
  • 4 cups steam-sautéed cabbage, minced
  • 8 scallions, green and white parts, thinly sliced
  • 4 teaspoon coconut aminos
  • 2 teaspoon Chinese five-spice powder
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoon sesame oil
  • 3 teaspoons coconut oil
  • additional scallion tops, for garnish

Spicy Sauce:

  • 2 tablespoons Olive Oil Mayo
  • 1 teaspoon coconut aminos
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon rice vinegar
  • 1/2 clove garlic, minced (about 1/2 teaspoon)
  • 1/4 teaspoon crushed red pepper flakes
  • pinch cayenne pepper


Preheat the oven to 300 F.  Cover a large baking sheet with parchment paper or aluminum foil.

In a large bowl, beat the eggs with a whisk or fork, then add the diced chicken, cabbage, scallions, coconut aminos, five-spice powder, cayenne, and sesame oil. Blend well.

Heat a large skillet over medium-high heat, about 3 minutes. Add coconut oil and allow it to melt. Place pancake rings in the skillet, and pour 1/4 cup batter into each ring. Cook 5 minutes, remove the rings, and flip the patties to brown the other side. Cook about 5 minutes, then remove to the baking sheet and place in the oven to keep them hot while you make the rest of the patties.

To make the Spicy Secret Sauce, place all the ingredients in a small bowl and use a fork to mix until blended.

To serve egg foo yong, stack the patties on a plate top with a dollop of Spicy Secret Sauce, and sprinkle with sliced scallion tops.


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