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Egg Foo Yung Recipe

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Updated on July 31st, 2025

If you’re looking for a new breakfast idea or a lighter lunch option, this egg foo yung recipe is a great one to try. This savory Chinese-American dish combines eggs with crunchy vegetables and ham for a soft yet textured omelet that’s full of flavor. What really ties everything together is the rich, slightly sweet sauce made from chicken broth, soy sauce, and a touch of vinegar. It’s easy to cook and easy to customize with different proteins or vegetables, so you can make it your own.

Why this recipe works

  • Balanced flavor and texture: The eggs stay fluffy while the bean sprouts and water chestnuts add a gentle crunch in each bite.

  • Savory and satisfying: The soy sauce and ham bring saltiness and depth, which pair well with the mild eggs.

  • Quick to prepare: Each omelet cooks up fast in a pan, making this dish perfect for busy mornings or a last-minute meal.

  • Homemade sauce adds something special: The thick, slightly tangy sauce clings to the egg patties and gives the whole dish a warm, comforting finish.

Serving suggestions

  • Serve over steamed white rice: The egg patties and sauce go perfectly with plain rice to soak up all the flavor.

  • Top with extra green onions or sesame seeds: A sprinkle of freshness or a bit of crunch makes every plate feel more complete.

  • Pair with sautéed greens or stir-fried vegetables: These balance the richness of the eggs and round out the meal.

  • Use leftovers for an easy lunch: Reheat gently and serve with a spoonful of sauce for a fast, filling midday bite.

Print

Egg Foo Yung Recipe

If you’re looking for a new breakfast idea or a lighter lunch option, egg foo yung is a great one to try.

  • Author: Bobby
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 6 eggs
  • 1 cup fresh bean sprouts
  • 1/4 cup green onion (minced)
  • 1/4 cup bamboo shoots (minced)
  • 4 water chestnuts (minced)
  • 1/4 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

Instructions

  1. In a bowl mix together eggs, vegetables,  ham and soy sauce.
  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.
  3. To make foo yung sauce – Add chicken broth, soy sauce, vinegar and sugar to a saucepan. 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.

Nutrition

  • Serving Size:
  • Calories: 261
  • Sugar: 7.9 g
  • Sodium: 501.7 mg
  • Fat: 11.8 g
  • Carbohydrates: 25 g
  • Protein: 15 g
  • Cholesterol: 288.2 mg

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