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Egg Foo Yung


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Rate this recipe 4.5/5 (4 Votes)
Egg Foo Yung 1 Picture


  • 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 tsp. soy sauce
  • oil (for cooking)
  • Foo Yung Sauce*
  • 1 cup chicken broth
  • 1 TB soy sauce
  • 2 tsp. sugar
  • 2 tsp. vinegar
  • 1 TB cornstarch
  • 2 TB water



Step 1

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.

*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.


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