Egg Foo Yung

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

This recipe is from our sister publication, CuisineatHome.com.

Makes 20 pancakes


  • 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.