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    You are in: Home / Community Forums / Recipe Requests - General / REAL (Copy Cat) Recipe for Egg Foo Yung and Greasy Gravy!
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    REAL (Copy Cat) Recipe for Egg Foo Yung and Greasy Gravy!

    Chef Jeeem
    Wed Apr 13, 2011 5:13 pm
    Newbie "Fry Cook" Poster
    Hi everyone,

    I am looking for an original recipe used in Chinese restaurants for Egg Foo Yung and that delicious greasy gravy you get with it.

    Specifically, if I can...I'd like to hear from a Chinese Chef who has worked in a Chinese restaurant and can share the secret to delicious Egg Foo Yung.

    I've previously made the egg pancakes with bean sprouts, spring onions, shrimp, etc. and it turned out okay but I couldn't get that gravy right. So, if you REALLY know a tried-and-true recipe for a great copy cat Egg Foo Yung and gravy, by all means cough it up!

    Chef Jeeem
    Wed Apr 13, 2011 5:38 pm
    Forum Host
    Egg Foo Yung is not really a traditional Chinese dish, and I am sure there are as many recipes as there are cooks. You might find this article interesting, I took a cooking class many years ago taught by a Chinese chef, and if I can find my stash of recipes, I'll post what we were taught in that class, but it may not replicate the taste that you are seeking.
    Wed Apr 13, 2011 5:43 pm
    Forum Host
    Hi, Jeeem.

    Welcome to the forums.

    Click on Egg Foo Yung for a very highly rated recipe. If you give it a try, recipe reviews are very much appreciated. icon_smile.gif

    I'd like to invite you to also post this in the Asian forum. Click on COMMUNITY at the top of the page to get to it and the rest of the more than 50 forums available for your enjoyment.
    Wed Apr 13, 2011 5:55 pm Groupie
    Greasy? All I've ever used is water, cornstarch and soy sauce, no fat.
    adopt a greyhound
    Thu Apr 14, 2011 12:22 pm Groupie
    I'm not a chef but found this one online.


    8 eggs, beaten
    1 cup thinly sliced celery
    1 cup finely chopped onion
    1 cup bean sprouts
    1/2 cup diced fresh mushrooms
    1/3 cup chopped cooked chicken breast
    1/3 cup cooked and crumbled ground beef
    1/3 cup chopped cooked pork
    1 teaspoon salt
    1/4 teaspoon ground black pepper
    2 cubes chicken bouillon
    1 1/2 cups hot water
    1 1/2 teaspoons white sugar
    2 tablespoons soy sauce
    6 tablespoons cold water
    1 1/2 tablespoons cornstarch

    Beat eggs in a large bowl. Add the celery, onion, bean sprouts, mushrooms, chicken, beef, pork, salt and pepper. Mix together.
    Heat oil in a medium skillet or wok and brown egg mixture 1/2 cup at a time. When all of the mixture is browned, set aside.
    To Make Sauce: Dissolve the bouillon in the hot water in a small saucepan; add sugar and soy sauce and blend well over medium heat. Add cold water and cornstarch and stir until thick and smooth. Serve with Egg Foo Yung.
    adopt a greyhound
    Thu Apr 14, 2011 12:46 pm Groupie
    Found this one too.

    Egg Foo Yung
    from Madame Wong's Long Life Chinese Cookbook

    1/2 pound fresh shrimp, shelled, deveined, cut into small pieces
    1 teaspoon salt
    1 teaspoon cornstarch
    2 teaspoons sherry
    5 eggs
    1 teaspoon light soy sauce
    4 tablespoons oil
    1/2 onion, chopped
    1 scallion, chopped
    4 water chestnuts, chopped
    1/4 cup fresh mushrooms, sliced
    1 cup bean sprouts
    2 to 4 cups oil for deep-frying
    1 cup chicken stock or broth
    2 tablespoons light soy sauce
    1 tablespoon cornstarch, dissolved in 1 tablespoon water
    Pepper to taste

    Dry shrimp. Add 1/2 teaspoon of salt, cornstarch, and 1 teaspoon of sherry. Mix well.

    Beat eggs in large bowl. Add soy sauce, 1/2 teaspoon salt, and 1 teaspoon sherry. Set aside.

    Heat 2 tablespoons of oil in wok. Stir-fry onion, scallion, and water chestnuts 1 minute.
    Add mushrooms. Stir-fry 30 seconds. Remove.

    Heat 2 tablespoons oil in wok. Stir-fry shrimp and bean sprouts 1 minute, or until shrimp turn pink. Let cool.

    Add all ingredients to egg mixture.

    To make Sauce: Bring stock to boil. Add soy sauce. Thicken with dissolved cornstarch. Season with pepper to taste. Set aside.

    Heat oil to 400 degrees in wok. Test by adding a piece of scallion (it should turn brown quickly). Gentle ladle 1/4 of egg mixture into wok. Deep-fry 1 minute until golden brown. Fold over with spatula and fry the other side 1 minute. Remove to platter and keep warm. Continue to deep-fry egg mixture, 1/4 at a time. Serve with sauce.
    Chef Jeeem
    Fri Apr 15, 2011 1:03 am
    Newbie "Fry Cook" Poster

    Yes, I'm aware Egg Foo Yung is not traditional....I live in Asia. I just like it and would like to recreate it.

    My first wife Terry worked in a Chinese restaurant in Hartford and always said to me, "If you want to make this stuff at home, find a Chinese restaurant cook and ask them for the recipe." She had a Joy of Cooking, cookbook stuffed with pieces of paper with recipes jotted down on them from her job and would often make Chinese take-out food at home. It was delicious and interesting the various little "tricks" she showed me.

    But, I've never had a recipe for Egg Foo Yung that I liked...they just never came out right...that's why I asked for a Chinese cook if there was one out there.

    Chef Jeeem
    Fri Apr 15, 2011 1:15 am
    Newbie "Fry Cook" Poster
    Hi Adopt,

    Thank you...I'll certainly try these. I'm pretty patient, so I'll take down all of them and slowly go through each recipe until I get it right. I worked on a recipe for a Jimmy Dean's Copy Cat sausage for almost six months before I tweaked the taste just how I wanted it...I'll be posting that one later.

    Darned if I can find Cornstarch here in Southern Thailand! We used to have a store called Top's Market that was located in the basement of Central Department store in Hat Yai, but last year we had a terrific flood and it wiped out the store...some of the employees say the whole store was filled to the ceiling with water. So now it's closed permanently. That was the best store to go to for imported items and guess what? They had cornstarch. Ha!

    I've been using tapioca flour to thicken things as it seems to work a bit better than regular flour but naturally the taste isn't the same.

    Chef Jeeem
    Chef Jeeem
    Thu Apr 21, 2011 12:44 pm
    Newbie "Fry Cook" Poster
    Zeldaz wrote:
    Greasy? All I've ever used is water, cornstarch and soy sauce, no fat.

    When I was living in the states, near Bristol, New Hampshire, I frequented a Chinese restaurant that was local. I usually called for takeout, but occasionally ate in and their gravy, which came with their egg foo yung, was definitely greasy.

    I'm no health nut, that's for darn sure...and I love comfort foods that are fried and greasy. When I brought home take out from that restaurant, the leftover gravy was always congealed the next morning but heated up wonderfully. I'd often order a huge bag of stuff, all different kinds and eat a bit of each...stretching the leftovers out over days sometimes.

    I suppose I'm spoiled from eating in the states. Here in Thailand I don't eat out much really, as I really don't like Thai food and the Western restaurants in Hat Yai are incredibly expensive by Thai standards. Also, I don't live anywhere near other foreigners, as most of them prefer living in the bigger cities and locales where they are nearer to pubs, girly joints, malls, super stores and other foreigners. I prefer living way out in the country.

    Fried chicken here is very, very different than stateside. The Muslims have the best recipes, but practically every village has a different one. Also, being a third-world country, we don't have the myriad of laws and other obstacles here, so one city block will often have four or five restaurants (sit in and open air) and maybe twelve to fourteen kiosks out on the curb. You don't have to go far here to get food...that's for sure and many villagers opt to sell food in the evening. Banks, convenience stores, hardware stores, etc., become make-shift restaurants at night after closing hours. Kiosks are set up, portable tables and chairs are sat out and Xmas lights are strung out.

    It's a very festive atmosphere here at night with all the food stands and all the locals.

    -Chef Jeeem-
    Thu Apr 21, 2011 1:14 pm
    Forum Host
    Sounds like a blast, Jeem! icon_lol.gif

    Click on Egg Foo Yung for a TNT recipe.
    Thu Apr 04, 2013 3:05 pm
    Newbie "Fry Cook" Poster
    Chef Jaheem,

    I know exactly the gravy you are describing, but unfortunately all of the recipes I search are not anything close to it. Did you ever find out a recipe that was close to it? I would love to know. Thanks so much!
    Sat Apr 13, 2013 3:43 pm Groupie
    I wish someone would come up with this recipe too. None of these posted so far are anything like what I get with egg foo young at any restaurant on long island. Like the poster said it's sort of greasy, though not quite the word I'd use. And while it may be thickened with cornstarch I doubt it has very much if soy sauce in it, and definitely no bullion. Bullion and soy sauce both have very strong distinct tastes and are rather salty. Egg foo young gravy here is tan to brown, but kind of creamy colored as apposed to a clear brown. The flavor is a bit complex. Depending on the restaurant it can sometimes have a mild anise flavor to it maybe Chinese star anise or five spice powder?. definitely not salty, the anise hinted ones are very slightly sweet rather than salty too.
    pinky kookie
    Sat Apr 13, 2013 4:42 pm Groupie

    Not sure if you have seen these similar recipes, but here they are for you to check them out and see if one of them is the one you want:

    EGG FOO YUNG RECIPE - made with lard -
    Serves 6.
    1 cup chicken stock, preferably homemade
    2 tablespoons tamari
    1 tablespoon arrowroot powder
    2 tablespoons water
    2 teaspoons sesame oil
    2 cups shredded cooked pork - (or use leftover shredded chicken)
    1 cup bean sprouts
    1 cup thinly sliced celery
    1 cup thinly sliced onions
    1 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    1/2 teaspoon garlic powder
    1/4 teaspoon red pepper flakes (optional)
    8 large eggs, beaten
    6 tablespoons lard
    Combine the chicken stock and soy sauce in a small pan and bring to a boil. In a small bowl, whisk together the arrowroot powder and water until dissolved; slowly add to the stock/soy sauce mixture, stirring constantly, until the sauce thickens. Taste; season with salt and pepper if needed. Remove from the heat, cover and keep warm.
    In a large bowl, combine all of the remaining ingredients except the eggs and lard. Melt 1 tablespoon of the lard in a heavy, 10″ skillet (such as well-seasoned cast iron) over medium-high heat; ladle in enough of the beaten eggs to cover the bottom of the pan; add 1/6 of the pork/vegetable mixture. Stir quickly to combine, then ladle a little more of the beaten eggs over top.
    Cook for 2 or 3 minutes, until the eggs set and start to brown, then carefully flip the pancake over and cook on the other side for another minute or two. Remove from the heat and serve immediately with the warm sauce. Repeat for the remaining pancakes.

    Serves: 3-4
    1 cup bean sprouts
    1 medium onion, minced
    1 clove garlic, minced
    2 green onions, thinly sliced
    1/4 cup chopped cooked ham (or any other cooked meat; such as chopped sausages or shredded roast chicken)
    1 tablespoon cornstarch
    1 tablespoon soy sauce
    1/2 teaspoon salt
    1/2 teaspoon pepper, white
    6 eggs, beaten
    2 tablespoons oil, vegetable (canola or any other light-tasting oil)

    2 tablespoons soy sauce
    1 tablespoon Hua Tiao Chinese wine (or dry sherry)
    1 tablespoon cornstarch

    (Part A) Stir Fry the main ingredients:
    1. Rinse bean sprouts in cold water.
    2. Heat oil in a pan (or a wok if you have one) and add scallions, onion & sprouts. Stir fry using medium-high heat for about 45 seconds, or until vegetables are tender.
    3. Add garlic and stir fry for another 15 seconds (don't burn the garlic).
    4. Add cornstarch, soy sauce, cooked ham, salt & pepper. Mix well.
    5. Remove to a dish & allow to cool.

    (Part B) Cook the eggs in batches to get a layering effect:
    6. In a pan, heat 2 tbsp oil & ladle in 1/3 of the eggs.
    7. Add 1/3 of the stir-fried ingredients (from step 5)
    8. Fry til golden on both sides.
    9. Add another 1/3 of the eggs and 1/3 ot the stir fried ingredients (from step 5)
    10. Fry til golden on both sides.
    11. Add the last remaining 1/3 of the eggs and 1/3 ot the stir fried ingredients (from step 5)
    12. Fry til golden on both sides.

    (Part C) Make the Sauce:
    13. To make the sauce: combine sauce ingredients in small pan, bring to boil.
    14. Simmer gently til thickened.

    And this is another good one posted in

    EGG FOO YUNG RECIPE - By Cher Jewhurst - 1 review -
    made with 5 spice powder & cooked Jasmin rice -
    Wed Apr 24, 2013 10:20 pm
    Newbie "Fry Cook" Poster
    Hi Jeeem,
    I very well hear ya when you're talking about the real egg foo young recipe. There's no gravy like the gravy from Long Island, New York chinese restaurants. It's wonderful and I have not found that gravy any other place. It seems like everyone makes their gravy with cornstarch. That does't cut it for me. So did you ever find a recipe?
    Sat Apr 27, 2013 10:21 am Groupie
    1 cup beef broth
    1 1/2 tbsp oyster sauce
    1 teaspoon soya sauce
    3/4 teaspoon white sugar ( or a little less to your taste.)
    1 1/2 tablsespoons cornstarch
    1 teaspoon rice vinegar

    this is the recipe I use which I have gotten long ago from a chinese restaurant in Milwaukee, long ago like I bought my first car, and went on my first girl trip in 1965. Yes a long time, that is the first time I drank green tea also.

    I use this also on top of my almond chicken and my vegies.
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