Egg Foo Yung

"One of my favorite Chinese dishes. Great for a brunch, lunch or supper. Posted by request."
photo by alenafoodphoto photo by alenafoodphoto
photo by alenafoodphoto
photo by alenafoodphoto photo by alenafoodphoto
photo by Nicole C. photo by Nicole C.
photo by WeatherednBoston photo by WeatherednBoston
photo by Susan V. photo by Susan V.
Ready In:




  • Mix eggs, vegetables, meat and soy.
  • Heat 2 tsp oil in a 4-6 inch skillet over moderate heat for 30 seconds.
  • 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.
  • Keep warm (but do not stack), while you fry remaining pancakes, adding more oil if needed and stirring egg mixture before adding to pan.
  • Foo Yung Sauce: In a pan, heat broth, soy, sugar and vinegar.
  • In a bowl, blend cornstarch and water.
  • Add to sauce and cook, stirring, until sauce bubbles and thickens.
  • Serve with hot Egg Foo Yung.

Questions & Replies

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  1. Linda M.
    What is the nutritional content Thanks


  1. ChrisMc
    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!
  2. Patric
    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.
  3. ctrmom
    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.
  4. mont.1970
    Was good I seperated the egg yoke and in a metal bowl whip the whites to a stiff peak then fold in with yokes and vegetable added a little baking powder .Gravy was a packet of brown gravy
  5. Amberngriffinco
    I LOVED the patties! I always (& did use) use FRESH ingredients. I loved being able to add more meat to my liking. Tasted JUST like restaurant quality! It's part of my home made oriental Valentine's Dinner 07 tonight~! I didn't like the sauce, but added oyster sauce in place of the vinegar.. The addition of vinegar was too strong for me; but the oyster sauce added the zing I like. GREAT! Great! GREAT!


  1. Gary S.
    Tried it myself and the eggs were way too liquid, so in the next batch, I beat 2 Tsp. of cornstarch into the eggs before adding the solid ingredients and I got perfect patties.
  2. Chris S.
    To get a thicker sauce doubled the cornstarch, and I used Hoisin sauce instead of Soy Sauce and sugar. I use Bok Choy (it's what I had) instead of: cup minced bamboo shoots or 1?8 cup celery or 1?8 cup shredded Chinese cabbage 2 water chestnuts, minced I used peanut oil first time, then sesame seed oil, both good.
  3. Steve H.
    We left out the vinegar and the sauce was much better. Maybe a personal taste thing?
  4. Garyatty
    Changed the gravy recipe
  5. WeatherednBoston
    Fantastic. Easy recipe. I halved the recipe since I'm a family of one. I made the shrimp one. I also threw in an extra egg but realized after that it was not necessary. I had no corn starch so I used Xanthan gum instead. Tastes exactly like the Chinese food I grew up on at my local Chinese food restaurant. Thanks!


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