Paleo Egg Foo Yong

Egg Foo Yong has a deliciously confused identity. It’s not quite an omelet, almost a pancake, and somewhere beyond a fritter. It has become a 100% American dish, although its culinary roots reach back to Shanghai, and its name – with at least six accepted spellings – is Cantonese. Egg foo yong appeared in the first Chinese cookbook for American cooks in 1912, but reached the pinnacle of its popularity after World War II. The country was wild for Tiki culture and egg foo yong became ubiquitous in “Polynesian” and Chinese restaurants across the U.S. I was introduced to egg foo yong on a date with a very cute boy in high school; I was smitten with both.

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% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 300 F. Cover a large baking sheet with parchment paper or aluminum foil.

Step 2

In a large bowl, beat the eggs with a whisk or fork, then add the diced chicken, cabbage, scallions, coconut aminos, five-spice powder, cayenne, and sesame oil. Blend well.

Step 3

Heat a large skillet over medium-high heat, about 3 minutes. Add coconut oil and allow it to melt. Place pancake rings in the skillet, and pour 1/4 cup batter into each ring. Cook 5 minutes, remove the rings, and flip the patties to brown the other side. Cook about 5 minutes, then remove to the baking sheet and place in the oven to keep them hot while you make the rest of the patties.

Step 4

To make the Spicy Secret Sauce, place all the ingredients in a small bowl and use a fork to mix until blended.

Step 5

To serve egg foo yong, stack the patties on a plate top with a dollop of Spicy Secret Sauce, and sprinkle with sliced scallion tops.