Total Time
Prep 30 mins
Cook 20 mins

One of my favorite Chinese dishes. Great for a brunch, lunch or supper. Posted by request.

Ingredients Nutrition


  1. Mix eggs, vegetables, meat and soy.
  2. Heat 2 tsp oil in a 4-6 inch skillet over moderate heat for 30 seconds.
  3. Add 1/3 cup egg mixture and fry as you would a pancake until lightly browned on the bottom, turn over and brown flip side.
  4. Keep warm (but do not stack), while you fry remaining pancakes, adding more oil if needed and stirring egg mixture before adding to pan.
  5. Foo Yung Sauce: In a pan, heat broth, soy, sugar and vinegar.
  6. In a bowl, blend cornstarch and water.
  7. Add to sauce and cook, stirring, until sauce bubbles and thickens.
  8. Serve with hot Egg Foo Yung.


Most Helpful

This is a great egg foo yung recipe - I've never had much luck getting the patties to stay together, but these shaped up very nicely. I did use one more egg than in the recipe. I used the bean sprouts, which are fast becoming a favorite vegetable. Definately a keeper recipe - thanks!

ChrisMc June 20, 2002

This ranks among the best Egg Foo Young I've ever had. I made it with small thawed shrimp which I left whole. I didn't have water chestnuts so I used celery. The water chestnuts would have been great in this dish. The chicken brooth sauce was just delicious! Next time I'm going to make this vegetarian with sauteed mushrooms. I served this dish with rice and stir fry broccoli. I had some problems keeping it in round pattie shapes but think next time I'll use a small rd. frypan instead of my big electric one. Thank you Lorac. My family is still raving.

Patric April 16, 2003

I have never liked Egg Foo Yung from restaurants, but my husband has started making this recipe, and I love it. He doesn't mix the meat and veggies into the eggs, but pours the eggs into the pan and drops the meat/veggie mixture into the top of the "pancake" before he flips it. It is always beautiful and delicious.

ctrmom August 22, 2008

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