Egg Foo Yong (Crab Omelet)

Name: Egg Foo Yong (Crab Omelet)
Ingredients: 1c. crabmeat, flaked; 6 eggs, beaten; 1 Tbsp. Soy sauce; 1 tsp. salt; 1/2 tsp. pepper; 1 Tbsp. cornstarch; bean sprouts or bamboo shoots as may be

From Personal recipes, 1960

Presented as published in 1960. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

475Calories

39 gProtein

12 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories475 kcal

Protein39 g

Carbohydrates12 g

Fiber0.5 g

Sugars1.2 g

Total Fat29 g

Saturated Fat9.4 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.8 g

Omega-30.1 g

Cholesterol1116 mg

Sodium3645 mg

Potassium500 mg

Calcium180 mg

Iron5.7 mg

Magnesium50 mg

Phosphorus624 mg

Zinc4 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D6 mcg

Vitamin C0 mg

Vitamin A480 mcg

Vitamin E3.2 mg

Vitamin K2.8 mcg

Vitamin B60.5 mg

Vitamin B122.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.4 mg

Niacin (B3)0.6 mg

Folate143 mcg

Choline885 mg

Caffeine0 mg

Water241 g

As published

This recipe was extracted from Personal recipes (1960) by Iona McConkie, page 7. The excerpt below is the record exactly as published.

EGG FOO YONG (Crab Omelet) Pe Maxine Funk 1c. crabmeat, flaked 6 eggs, beaten (or other canned meat) 1 Tbsp. Soy sauce I.c. onion, shredded — 1 tsp. salt lc. celery, shredded 1/2 tsp. pepper diagonal : 1 Tbsp. cornstarch bean sprouts or bamboo shoots | as may be

Cook this with the app: pantry check, scaling, and the assistant.