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
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Balanced flavor and texture: The eggs stay fluffy while the bean sprouts and water chestnuts add a gentle crunch in each bite.
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Savory and satisfying: The soy sauce and ham bring saltiness and depth, which pair well with the mild eggs.
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Quick to prepare: Each omelet cooks up fast in a pan, making this dish perfect for busy mornings or a last-minute meal.
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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
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Serve over steamed white rice: The egg patties and sauce go perfectly with plain rice to soak up all the flavor.
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Top with extra green onions or sesame seeds: A sprinkle of freshness or a bit of crunch makes every plate feel more complete.
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Pair with sautéed greens or stir-fried vegetables: These balance the richness of the eggs and round out the meal.
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Use leftovers for an easy lunch: Reheat gently and serve with a spoonful of sauce for a fast, filling midday bite.
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.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 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
- In a bowl mix together eggs, vegetables, ham and soy sauce.
- 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.
- 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
