Egg Foo Yung (For 2) With Oriental Sauce

READY IN: 40mins
Recipe by Tee Lee

From Alberta Egg Producers website. This tastes a lot like our favorite Chinese restaurant's Egg Foo Yung, so I was thrilled to find out how easy it is to make at home! I usually double the amount of sauce, and I like to add a touch of oyster sauce to the sauce sometimes, too. For a complete Chinese experience, we usually eat this with Pork (Chicken, or Shrimp) Fried Rice.

Top Review by CassieMo

These were great! I would probably double the sauce. I am not a big mushroom fan so I used water chesnuts instead.. which I would not recommend unless you use a small amount of them, they overwhelmed me. That's what I get for messing with a recipe!
And recipe for two, they weren't kidding! I used low sodium soy and beef broth. So yummy! Might add a tiny bit of sesame oil and garlic next time.

Ingredients Nutrition


  2. In a medium bowl, beat the eggs with water and soy sauce.
  3. Stir in bean sprouts, mushrooms and green onions; mix well.
  4. Spray an 8-inch non-stick skillet with cooking spray, and heat skillet over medium heat.
  5. Pour in approximately one fourth of the egg mixture.
  6. As mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath.
  7. Cook until bottom is set and beginning to brown, and top is almost set, then slide onto a plate.
  8. Flip over (uncooked side down) back into skillet and cook until eggs are done in the middle, about 1-2 minute.
  9. Slide onto a serving plate, keeping warm.
  10. Repeat procedure to make 2-3 more omelettes, stacking them on serving plate when done.
  11. Cut omelets into wedges and serve with warm Oriental Sauce.
  13. Combine all sauce ingredients in a small pan and heat to a boil, stirring constantly.
  14. Boil for 1 minute; serve hot.

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