Egg Foo Yung Recipe - Better Nutrition

Egg Foo Yung

To properly cook these Asian pancakes, be sure the griddle or skillet is preheated so they set immediately.
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Egg Foo Yung

This recipe is from our sister publication,

  • Makes 20 pancakesServings


  • 2/3 cup small-curd cottage cheese (about 6 oz.)
  • 6 eggs, beaten
  • 1 cup chopped fresh mung bean sprouts
  • 3/4 cup minced celery
  • 1/4 cup grated Parmesan
  • 2 Tbs. minced scallions, plus more for garnish (optional)
  • 2 Tbs. low-sodium soy sauce
  • Salt and black pepper


1. Mash cottage cheese in medium bowl. Stir in eggs, sprouts, celery, Parmesan, 2 Tbs. scallions, and soy sauce. Season with salt and pepper.

2. Brush griddle or nonstick skillet with oil or spray with nonstick cooking spray, and heat over medium-low heat. When hot, scoop 2 Tbs. batter onto griddle and cook until light brown, 2–3 minutes per side. Repeat with remaining batter. Garnish pancakes with scallions, if using, and serve with soy sauce.

Nutrition Information

  • Calories: 35
  • Carbohydrate Content: 1 g
  • Cholesterol Content: 60 mg
  • Fat Content: 2 g
  • Protein Content: 3 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 125 mg
  • Sugar Content: 1 g
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DinnerMain DishMain Course

Sesame Glazed Beef & Veggie Bowl

Skip the takeout. Coat savory steak, crisp broccoli, and sweet sugar snap peas in a thick and creamy sesame glaze. You can make this dish ahead or store leftovers in an airtight container in the fridge for 3–4 days. For long-term storage, freeze individual portions. Defrost overnight in the refrigerator before reheating.