The Best Baked Egg Foo Young In The World

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This is the best-baked egg foo young in the world, I promise! This is a recipe that’s been modified over the years by myself and everyone else in the world. I used to fry the scoops of veggies with the egg mixture in a little oil. I absolutely love egg foo young with the gravy that my mom used to make and we would drizzle it over the fried egg patties. These have a little crunch from the onions, water chestnuts, and celery. If I could make them without meat I would like them even more often.

My husband is a meat lover so I do add whatever extra meat that is cooked, canned or leftover from another meal to the mixture. This recipe is basically a quiche, but with a lot more vegetables and chopped water chestnuts that give it a different flair than a regular breakfast quiche. It’s all about the crunch for me. And the gravy, oh my goodness I love the gravy!

This is what it looks like in a 9-inch by 13-inch pan before baking. It is so easy to make and so yummy! The most important vegetables I like to use are water chestnuts, celery, and onions. You then add whatever meat you prefer, or make it vegetarian. You could also substitute OvaEasy eggs for the fresh eggs.

This recipe is great when you have a little meat leftover and some vegetables that need to be used up sooner than expected. These eggs are great for our food storage stash because they are real eggs: OvaEasy Powdered Whole Eggs (3-pack of 4.5 oz. bags) If you have chickens and a chicken coop, you rock because you will have fresh eggs all the time.

baked egg foo young

Baked Egg Foo Young

Baked Egg Foo Young
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Course: Main Course
Cuisine: Chinese
Servings: 6 people
Ingredients
  • Ingredients:
  • 8 fresh eggs
  • 2 cups chopped fresh celery
  • 1 cup chopped fresh onions
  • 4 tablespoons cornstarch
  • 1-2 cups cooked and shredded meat of choice or 1 can 12.5 approx. canned chicken-drained
  • 1-8 ounce drained can of water chestnuts chopped
  • 1-14 ounce bean sprouts drained or equal amount of fresh bean sprouts
Instructions
  1. Instructions for egg mixture instructions:
  2. Preheat oven to 350 degrees. Grease a 9 by 13-inch pan. Combine all the ingredients and mix together. Pour into the greased pan and bake uncovered for about 30-40 minutes until eggs set as desired.
  3. Instructions for gravy/sauce:
  4. 2 cups water
  5. 2 bouillon cubes or 1 tablespoon Better Than Bouillon
  6. 2 tablespoons sugar
  7. 1/4 cup soy sauce or Bragg’s sauce
  8. 4 tablespoons cornstarch.
  9. Place these ingredients in a medium saucepan and whisk until smooth. Bring to a boil while stirring constantly. Serve or ladle warm over the egg foo young

I hope you try making my baked egg foo young recipe soon! Thanks again for being prepared for the unexpected.

Food Storage Ideas

My favorite things:

OvaEasy Powdered Whole Eggs (3-pack of 4.5 oz. bags)

All-Clad 00830 Stainless-Steel Lasagna Pan with 2 Oven Mitts and a Cookbook / Cookware, Silver

6 – 12.5oz Cans Premium Chunk Chicken Breast Packed in Water Kirkland

Set of 3, Sauce Serving Ladle, Stainless Steel, 8 Inch

Goal Zero Torch 250 Flashlight with Integrated Solar Panel

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7 thoughts on “The Best Baked Egg Foo Young In The World

  • August 11, 2016 at 7:30 am
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    Wow, that looks and sounds so yummy! Gee, I just have steak marinating in the fridge and now they don’t sound nearly as good as they did. *G* And I just used the last of my soy sauce in the marinade. I guess I’m going to have to go grocery shopping. I can’t wait to try this!

    Hope you are having a great day! Hugs, Mare

    Reply
    • August 11, 2016 at 3:31 pm
      Permalink

      Hi Mare!!! I wish I had a steak marinating in the fridge right now! LOL! That sounds fabulous! I hope your summer has been a good one! Hugs! Linda

      Reply
      • August 23, 2016 at 8:15 am
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        As you know, I made this Sunday morning, for lunch for my crew Sunday night. Everyone loved it! You had said how good the sauce was, so I doubled the recipe to make sure there would be enough for the rice, too. You were so right! The sauce is great! I just wanted to let you know how much we all enjoyed it. Hugs, Mare

        Reply
  • November 26, 2016 at 7:28 am
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    I am so happy I found your site and have already copied a batch of your recipes to try. This one is one I can’t wait to try and make this way. My husband always avoided trying egg foo yung when we were eating out. That was until he tried to sauce with it and so I learned made a fried version. Tasty…yes. Messy…also yes. So very excited to try it this way. You are a blessing! Thank you!

    Reply
    • November 27, 2016 at 12:12 pm
      Permalink

      HI Violet, I’m so glad you found my site too! It’s family friendly and I love to add my reader’s comments in my posts because we can learn from each other! Happy holidays! Linda

      Reply
  • December 19, 2016 at 5:19 am
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    Ok, so I finally got around to making this! Loooooove it! No frying, super easy and so delicious! I added some cooked shrimp and that sauce is perfect! Definitely a do-over!
    Thanks again and Merry Christmas!

    Reply
    • December 21, 2016 at 7:29 am
      Permalink

      Hi Violet, I’m so glad you tried making the baked egg foo young! That gravy is the best, right?? Oh my gosh, I need to make those tonight! Happy Holidays! Linda

      Reply

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