Egg Foo Young

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  • 6 large eggs
  • 1/4 cup coconut flour
  • 1 teaspoons fish sauce
  • 1/2 teaspoon apple cider vinegar
  • 1 cup diced, cooked ham
  • 10 ounces frozen spinach, thawed and squeezed dry
  • 2 scallions, thinly sliced
  • 1 tablespoons minced fresh cilantro
  • 1/2 teaspoon baking soda
  • Freshly ground black pepper
  • 2 tablespoons ghee, for frying


  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 ham, spinach scallions, cilantro and baking soda and season with pepper to taste.
  2. In a large skillet or griddle, heat a tablespoon of ghee over medium heat until shimmering. Scoop a quarter cup of batter onto the skillet and flatten with the back of a spoon until it’s 1/2 inch in height. Let it cook undisturbed for 3 minutes, until golden brown. Using 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 with remaining ingredients. Serve with Paleo Sriracha if you’re feeling spicy.

From Nom Nom Paleo: Food for Humans by Michelle Tam and Henry Fong/Andrews McMeel Publishing, LLC 2013 – Used with Permission.

Keywords: egg foo young