I hope you all really enjoy egg recipes, because the girls have all started laying and we are awash in the lovely little orbs.  Going out to the nest boxes each morning is pretty thrilling, and while I am sure that thrill will pass we are sure having fun with it right now.   Check out some of their fine work:

Lovely Eggs from our Hens

We are enjoying the chickens so much that I have been wondering why we waited so long to get them.  They are definitely pets, and they run up to greet us whenever we head out into the yard.  Lightning is our only hybrid and she is the smallest of our little flock, but she has been laying an egg a day like a champ.  She also likes to fly up on the patio furniture.  Bad Chicken.


They are endlessly entertaining, so the eggs are just a great bonus. Everyone should have chickens!

Egg Foo Young (also spelled Yung or Yong) is a really simple way to turn a surplus of eggs into a nice meal, and it has the advantage of being a great way to use up excess vegetables or leftover protein.  The basic recipe can be adapted with whatever you have on hand, so use this as a general guideline and add or subtract to your own taste.  The standard American restaurant version of this dish is a fried egg pancake that either has meat and vegetables mixed in or served on top of the egg.  The sauce is a brown sauce that is relatively mild in flavor.  For this version I mix the vegetables and the seafood right into the beaten egg.  Note that I don’t usually garnish the dish with extra shrimp, but because this is a fairly homely food I did so to make it more visually appealing for the photos.

Shrimp Egg Foo Young

Shrimp Egg Foo Young
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 cup chicken stock
  • 2 teaspoons toasted sesame oil
  • 1/4 teaspoon ground white pepper
  • 2 tablespoons dry sherry (optional)
  • 1 tablespoon arrowroot
  • 6 large eggs
  • 1/4 teaspoon ground white pepper
  • 1 clove garlic, finely minced
  • 1 tablespoon coconut aminos (or salt, to taste)
  • 2 cups finely chopped, assorted vegetables, such as carrot, celery, and mushrooms
  • 4 green onions, trimmed and chopped
  • 2 cups chopped, cooked shrimp
  • avocado or coconut oil, to fry the egg pancakes
  1. To make the sauce, pour the chicken stock into a small saucepan. Whisk in the toasted sesame oil, 1/4 teaspoon ground white pepper, dry sherry, and arrowroot powder. Heat the mixture over medium-high heat, stirring occasionally, until it has thickened. Remove from heat and set aside.
  2. In a medium mixing bowl whisk together the eggs, white pepper, garlic, and coconut aminos. Stir in the chopped vegetables, half of the green onions, and the shrimp.
  3. Place enough avocado oil in a skillet to completely coat the pan. Heat over medium-high heat. When the oil is hot, spoon in a third of a cup of the egg mixture and let it brown well on one side. Flip carefully and brown the other side. Remove the cooked pancake to a plate and repeat until you have cooked all of the pancakes.
  4. To serve, place two of the pancakes on a plate and spoon on some of the sauce. Garnish with reserved green onions and serve.

Shrimp Egg Foo Young

Chop the vegetables pretty fine so they will cook up tender-crisp when the egg is cooked through.  This is one of my favorite egg dishes because it is so versatile, and it is really easy to make at home.

More egg recipes coming soon!  Here’s one last gratuitous chicken pic.  This is the girls hanging out in the greenhouse, or what we now refer to as the “chicken spa.”

Cute Chickens

Thanks for reading,


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  1. I know I already said this on FB, but I’ll say it again, I love egg foo young! This was the first dish that I ordered off of a Chinese restaurant menu way back when that I actually liked. I really like your addition of the shrimp on the top. OK, now I won’t rest until I have some. Great dish.

    1. Thank you, Karen! It is one of my “litmus test” dishes when I visit a new Chinese restaurant.

  2. I’ve never made egg foo young before, this is definitely something delicious that i need to try. Thanks for the idea!

    1. Thalia, it’s really easy! Hope you like the recipe.

  3. Hi Angela! Love love egg foo young and am super excited to see/try out this recipe. Do you happen to know the nutritional information for it? Thanks so much!!

    1. Kristen, both the calories and the carbs will vary according to the types of vegetables you add in, but if you stick with lower-carb vegetables like mushrooms and onions this will be pretty low in carbs and calories.

  4. Thanks for the dish ideal.making it right now.
    Will try more of your recipes.thank you.
    PS. How are the chickens doing.

    1. David, hope you like the recipe–and the chickens are doing well!

  5. […] Detailed recipe and credit – seasonalandsavory.com […]

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