Egg Foo Young
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
A recipe for Chinese Egg Foo Young adapted from Nom Nom Paleo: Food For Humans by Michelle Tam and Henry Fong/Andrews McMeel Publishing, LLC 2013.
  • 6 eggs
  • ¼ cup coconut flour
  • 1 teaspoon fish sauce
  • 1 tablespoon minced cilantro
  • ½ teaspoon apple cider vinegar
  • ¼ teaspoon baking soda
  • ¾ cup diced ham
  • ¼ cup diced prosciutto (if you can't find prosciutto you can simply use a full cup of ham and skip the prosciutto)
  • 5 ounces fresh spinach finely chopped
  • 2 large green onions sliced thinly
  • freshly ground black pepper to taste
  • ghee for frying
  • optional things for serving: Paleo Chili Garlic Sauce, Paleo Sriracha
  1. In a large bowl, whisk together the eggs, coconut flour, fish sauce, and apple cider vinegar until smooth and lump-free. Stir in the prosciutto, ham, spinach, green onions, cilantro, and baking soda, and season with pepper to taste.
  2. In a large cast iron pan or skillet, heat enough ghee to coat the bottom of the pan over medium heat until shimmering. Scoop a quarter cup of the bater into the pan, and flatten it with the back of a spoon until it's about ½ inch thick. Cook undisturbed for 3 minutes, until golden brown. With a spatula, carefully flip over the egg foo young and fry for another 2 to 3 minutes or until cooked through.
  3. Transfer the patty to a wire rack and repeat step 2 until all of the pancakes are cooked, being careful not to overcrowd the pan.
  4. Serve immediately by itself or with any topping you like.
Recipe by Slim Palate at