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Jun 18, 2007 01:13 AM

Favorite egg recipes?

So what's everyone's favorite egg recipe? not like a recipe that merely uses a bunch of eggs but something where the egg is the main protein of the dish, where it's the star. I'd love to learn about other egg recipes.

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  1. There's a dish here in Thailand called 'yum khai daw'. It's a yum (spicy salad) made with fried eggs. You fry the eggs on really really high heat in oil, slice them into quarters and then top with fresh lime juice, fish sauce, chilies, garlic & cilantro. It's fantastic. I am going to put up a recipe on my site soon... It's one of my favorite Thai dishes.

      1. I love a really well-made frittata...

        1. I love frisee aux lardons - with a poached egg on top.

          1. Shrmp Egg Foo Yung is the favorite, but also love vegetable Foo Yung too.
            Quiche, and then there's baked egg with tomato & herbs

            8 Replies
            1. re: chef chicklet

              I never made Egg Foo Yung successfully at home. Do you have a recipe you like?

              1. re: chicgail

                I do, I love egg foo yung with anything in it but shrimp is my favorite.
                Laced with shrimp and crunchy vegetables and topped with a simple savory sauce.
                1/4 lb of snow pea or green beans - ends/strings removed/sliced into thin diagonal slices
                2 cloves garlic- minced
                1/4 lb raw small shrimp shelled and coarsely chopped
                1 carrot- shredded
                2 scallions chopped fine
                1 cup bean sprouts-washed and dried - hold aside
                foo yung recipe
                6 eggs
                1 1/2 tsp salt
                1/2 tsp white pepper
                Cut the beans or snow peas on the diagonal1/8 inch slant- set aside
                Heat the wok on high heat - When hot add 2T veg oil/ add the garlic and onion
                Add the shrimp and stir fry all veggies reduce to med heat only about 2 minutes
                don't overcook the shrimp or the veggies
                Remove from the wok
                In a seperate sauce pan, 1 cup chicken broth 1 to 2 T soy (depends on the soy sauce) make a slurry with 2teaspoons of cornstarch and 2 T water add to the chicken broth, stir and bring to a boil, once thickened, set aside
                In a bowl beat the eggs with salt and pepper adding the sprouts.
                In a wide frying pan - add T oil, heat up and using a 1/4 portiion pour the egg/sprout mix slowly forming a patty shaping it with a spatula - if it starts to spread, push it in and it will form a small little pancake. Usual I can get 3 or 5 in the pan (12 in)
                Flip it when its set, and cook for another minute, keep making and placing on a warm plate. Serve with the sauce. YUM! Good for breakfast too!
                I've also used a metal ring to form these too, but using the spatula to coax it works well too.

                1. re: chef chicklet

                  Thanks, chef chicklet. I'm looking forward to trying it.

                  1. re: chicgail

                    Ha ha! Right after I typed the recipe for you I sent my DH out for the shrimp!

                  2. re: chef chicklet

                    Maybe I'm missing something here, but what do you do with the veggies/shrimp? Do they go into the egg mixture, or are the plopped on top of the egg cakes and under the gravy?

                    In the egg foo yungs in yesteryear's Chinatown, everything was mixed into the egg batter, and there was just a simple brown gravy poured over the pancakes.

                    1. re: Sharuf

                      No I see that I left a step out. After you stir fry the veggies first and I do place them on the egg and sprout. /The Foo Yung I make is not thick, so you risk double cooking the veggies if in there. The only thing I usually put into the egg batter is the fresh sprouts all else is quick stir fried first.
                      After the patty is formed and cooked where it can be flipped than I do, a few seconds on the other side seals it nicely, keeping altogether.
                      The chicken broth/soy mixed with cornstarch is thinner than a gravy..but you can make it thicker if you want it that way. Hope that helps!

                2. re: chef chicklet

                  Ah.... but there's nothing like *Lobstah* Egg Foo Yung!

                  1. re: Gio

                    oh thanks, now I have got to try that now too!