Egg Foo Yung Recipe

egg foo yung
Here’s a great breakfast idea for anyone looking for something different – Egg Foo Yung. Egg foo yung is a dish found in Chinese American cuisine. Many of you have probably tried it at the Chinese buffets in the United States. It is basically an omelet or pancake with vegetables mixed into it. Feel free to add in or replace whatever vegetables you like or dislike. If you don’t like ham, shrimp or chicken would go great as well. There are a couple ways to cook this – the first way is to cook it on the bottom and then fold it over like an omelet. The second way is to cook it like a pancake. I used the omelet method myself because I wanted it to a little thicker. What I found great about this recipe is the foo yung sauce, it’s absolutely delicious! The foo yung sauce is just a simple combination of chicken broth, soy sauce, vinegar and sugar. Let me know how it turns out. Enjoy.
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6 eggs
1 cup fresh bean sprouts
¼ cup green onion (minced)
¼ cup bamboo shoots (minced)
4 water chestnuts (minced)
¼ cup slivered ham
1 teaspoon soy sauce
oil (for cooking)
Foo Yung Sauce-
1 cup chicken broth
1 tablespoon soy sauce
2 teaspoons sugar
2 teaspoons vinegar
1 tablespoon cornstarch
2 tablespoons water

Cooking Instructions:
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Step 1: In a bowl mix together eggs, vegetables,  ham and soy sauce.
Step 2: Heat a skillet with a little bit of oil or cooking spray and add 1/3 cup of the egg mixture. Cook either as you would a pancake, once lightly browned on one side flip and brown the other, or fold as you would an omelet. Repeat until the egg mixture is gone.
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Step 3: To make foo yung sauce – Add chicken broth, soy sauce, vinegar and sugar to a sauce pan. Bring sauce to a boil. Meanwhile combine cold water and cornstarch in a small bowl. When the sauce starts boiling, stir in the cornstarch mixture. Cook, stirring until sauce is thickening and bubbling.


14 Responses to “Egg Foo Yung Recipe”

  1. Ivy — September 4, 2008 @ 2:32 am

    Looks and sounds delicious.

  2. Kevin — September 4, 2008 @ 4:26 pm

    I have never had Egg Foo Yung but it looks and sounds good!

  3. Bobby — September 5, 2008 @ 7:27 pm

    Ivy – Thanks.

    Kevin – Thanks, Egg Foo Yung is great.

  4. Singapore Italian Restaurant — September 8, 2008 @ 8:01 pm

    I tried it without the foo yung sauce and it tastes just as good when goes together with rice. – Rif Chia

  5. Anne — June 26, 2009 @ 2:13 pm


    I about died and went to heaven when I made this.
    Wow. The sauce has simple ingredients but, put all together, it’s velvety and so very savory.

  6. Ms.T — January 12, 2011 @ 2:55 pm

    This is a great recipie!!!!! Iim licking my fingers and typing @ the same time. Didnt have all the veggies but used my own variation; celery red onion,fresh garlic minced, sugar snap peas, yellow corn, and black beans. muah delish. thanks!

  7. Ty — October 6, 2012 @ 11:09 am

    Oh my goodness!! This is sooo delicious! It taste even better than what I get at the restaurant. The sauce has such a great flavor. Thank you for a great recipe. I love this site. All of your recipes that I have made so far have been awesome. The pictures are great too!! I look forward to trying more of your recipes. 🙂

  8. Julie Piltz — February 19, 2013 @ 4:36 pm

    VERY good pancakes! I added a little sesame oil & peanut oil to make them fluffy and they were delicious! The sauce though was inedible…… It wasn’t similar in any way to sauce I had made before or had in restaurants. I will continue to make these pancakes but revert to my gravy recipe from my old recipe.

  9. Julie — May 23, 2013 @ 1:11 pm

    Have wanted to make this dish for ages. Used king prawns instead of ham and water chestnuts. Absolutely delicious and will be making regularly. Thanks!

  10. denise — June 11, 2013 @ 5:18 pm

    near perfect – the only thing was i didn’t want to add sugar, thought it would be too sweet-ish.

    five stars otherwise

    p.s. like the idea of sesame oil but hubby did not, different strokes!

  11. Tammy — September 19, 2013 @ 6:48 pm

    SO good! LOL…I did put almost completely different ingredients in the omelette (diced red and green capsicum kept the bamboo and water chestnuts, but added quick sautéed onion and chopped prawns….) added a little less sugar in the sauce but added a couple drops of sesame oil…AWESOME!!!! Will be making again and again!!!!

  12. Gloria R, — July 30, 2015 @ 4:07 pm

    This is one of my favorite dishes. I usually use a beef type gravy on mine. Either way is delicious. Thank you for reminding me how great these are. 🙂

  13. Kristi Rein — November 30, 2015 @ 2:40 pm

    My version uses minced fresh garlic, shredded Chinese cabbage, bean sprouts, snow peas, shrimp, green pepper strips, (& optional: fresh, thinly sliced mushrooms)!! Definitely serve with rice (Basmati or Jasmin)…. & a garnish of fresh thinly sliced green onion or chives…using the same sauce recipe…FANTASTIC!!

  14. Sheila — February 1, 2017 @ 11:52 am

    I order often at Chinese take out will surely try making my own it was always served with brown gravy thank you for the recipe

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