Ma's Egg Foo Yong

"Ma used to make this for all (7) of us when I was young. She used round eggs molds or a tuna can with both ends cut off to make them perfectly round and to keep the mixture together. These are the measurements she gave me--it makes just and bit--can be easily multiplied."
photo by KJK 5 photo by KJK 5
photo by KJK 5
photo by KJK 5 photo by KJK 5
photo by KJK 5 photo by KJK 5
Ready In:
6 Patties





  • Beat eggs, stir in salt, pepper & sherry.
  • Heat 1/2 to 3/4 Tbs of oil and stir-fry onion and bamboo shoots for 1.5 minutes, add meat, bean sprouts and soy sauce, stir-fry one minute more.
  • Remove from heat and cool.
  • When cool stir into egg mixture.
  • Heat 1 Tsp oil in pan. Slowly pour in approx 1/4 egg mixture into mold (if not using mold you may have to "help" the mixture stay in patty shape). Cook until set & lightly brown, remove mold, turn and cook until other side is browned. Add more oil as needed.
  • SAUCE:

  • Bring all ingredients except water and corn starch to a boil. Dissolve corn starch in water, stir into mixture, bring to a boil until thickened. Serve over Egg Foo Yong.

Questions & Replies

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  1. JackieOhNo!
    This is a delicious recipe that is really a good replica of egg foo young that comes from takeout. I cooked up some mushrooms and used that instead of meat. It is pretty difficult though to get the patties to keep their shape. I got a mold, but the mixture just runs under the mold. I might try making one big one and just cutting it into portions next time. The sauce is delicious too. Thanks for sharing this great recipe.
  2. vortexae
    I am in awe of this recipe. I'm having it for dinner tonight. I used Celebrity brand canned corned beef for the meat, which worked very well with the rest of the ingredients; it made the batter very consistent so that I didn't worry about having the right egg-to-otheringredient ratio in each patty. The vegetables all being minced or sliced or naturally small made the patty hold together better. And the mold idea is wonderful - I will never do egg fu yong without it again! I'm keeping the patties warm in the toaster oven at about 175 until they're all done. ...I came across a variation in another recipe, to separate the eggs and beat the egg whites with a bit of cream of tartar in them to stiff peaks, then fold the broken egg yolks back in. This makes a batter that does an even better job of sticking to the ingredients and holding its shape!
  3. Becky in Wisconsin
    This was great! I loved the sauce. I had never tried oyster sauce before (that I knew of anyway), and am very pleased. Now I need to search for recipes with that in it. I left out the bamboo shoots, only by accident, because when I went shopping, I forgot to get them. Next time I will definately put them in because I do like them. And I too like the mold I idea, it worked out great.
  4. Kasia3
    I of course agree that this is the best egg fu yung, I was going to post this recipe and am glad that you did. Love, Kasia
  5. Dienia B.
    thank you for posting this i love the sauce,it is very close to resturant sauce dee


Update 6/10: I like to cook more than bake. I like to do a lot of cooking on weekends making dishes that work well as left-overs for lunches. My favorite things to make are Mexican type dishes (enchiladas), soups and different kinds of chili. I love to hang out and swap recipes with my sister Kathy (Chef #: Kasia#3). She has taught me so much about cooking and is a great joy to be with. I work full time as an office manager for a packaging company. I have no children - I am VERY happy just to be an aunt. Even to all the friends of my neices & nephews have adopted me! I enjoy gardening, cooking (of course), reading, playing on the computer and going on weekend trips in either a hotel or a tent. I love going to summer festivals, my favorite being Summerfest in Milwaukee. I a little bit of a rock music geek I spent way too much time playing with my iPod. This hobby has earned me the right of people calling me at odd hours to name that tune or lyric. My favorite cookbook is the cookbook from my mom's church & my Betty Crocker cookbooks (one old & one new).</p>
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