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Super Easy Egg Foo Yung


Put that phone down! This super easy egg foo yung recipe is just as good, if not better than most Chinese take out or deliveries. Recipe is easily doubled or tripled to feed the troops. Enjoy!

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Rate this recipe 4.5/5 (22 Votes)


  • 8 eggs
  • 1 cup onion, chopped
  • 1 cup bean sprouts
  • 1/2 cup celery, chopped
  • 1/2 cup mushrooms, chopped
  • 1/4 cup green onion, diced
  • 1 tablespoon soy sauce
  • 8 teaspoons sesame oil, divided
  • 2 cubes chicken bouillon
  • 1 1/2 cups hot water
  • 1 1/2 teaspoons white sugar
  • 2 tablespoons soy sauce
  • 6 tablespoons cold water


Servings 8
Preparation time 5mins
Cooking time 20mins
Adapted from


Step 1

In a large bowl, beat 8 eggs. Add all vegetables and the soy sauce and stir to combine.

Heat 1 teaspoon sesame oil in a skillet on medium heat and add about half a cup of the egg mixture to the pan (exact amount will vary). Cook each side until golden brown, flipping once or twice.

Repeat with remaining sesame oil and egg mixture until batch is complete.


Dissolve the bouillon in the hot water in a small saucepan; add sugar and soy sauce and blend well over medium heat. Add cold water and cornstarch and stir until thick and smooth. Serve with Egg Foo Yung.

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