- Preparation time
- 15 mins
- Cooking time
- 15 mins
- Difficulty
- Easy Recipes
- Serves
- 2 people
- Breakfast
- March 20, 2016
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.
PrintEgg Foo Young Recipe
Ingredients
Scale
- 8 eggs, beaten;
- 1 cup bean sprouts;
- 1/4 cup celery, chopped;
- 1/4 cup Chinese cabbage;
- 1/2 cup cooked chicken, roughly chopped;
- 1 tbsp. coconut aminos;
- 1/4 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;
- 1/2 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.
- 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.
- (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.
- Pour the egg mixture into the skillet, ? 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.
