Egg Foo Yung

Prep Time
Cook Time
Ready In

"I think the the best egg foo yung is made with fresh veggies. This is a very nice take on the traditional foo yung. The serving size is dependent on how big you make the omelettes."

Original recipe yields 3 servings


  • Serving Size: 1 (307.6 g)
  • Calories 243.1
  • Total Fat - 12.2 g
  • Saturated Fat - 3.9 g
  • Cholesterol - 439.8 mg
  • Sodium - 1905.9 mg
  • Total Carbohydrate - 9.3 g
  • Dietary Fiber - 1.2 g
  • Sugars - 3.2 g
  • Protein - 23.9 g
  • Calcium - 80.5 mg
  • Iron - 3 mg
  • Vitamin C - 7.7 mg
  • Thiamin - 0.1 mg

Step 1

In a medium bowl, beat the eggs with water and soy sauce.

Step 2

Stir in bean sprouts, mushrooms and green onions; mix well

Step 3

Spray an 8" skillet with cooking spray and heat over medium heat.

Step 4

Pour in approximately one fourth of the egg mixture.

Step 5

As the mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg portion to flow underneath.

Step 6

Cook until bottom is set and beginning to brown, and top is almost set, then slide onto plate.

Step 7

Flip over (uncooked side down) back into skillet and cook until eggs are done in the middle, about 1 - 2 minutes.

Step 8

Slide onto serving plate and keep warm in a low oven while making the rest.

Step 9

Repeat procedure for remaining omelettes.

Step 10

Serve with warm Asian Sauce

Step 11

Combine all sauce ingredients in a small saucepan and heat to a boil, stirring constantly.

Step 12

Boil for 1 minute; serve hot over the omelettes.

Tips & Variations

No special items needed.



Super easy and super good. I agree fresh vegetables make for great taste. Scaled this back for a 'me brunch' looking forward to serving this on family weekends, know they will enjoy it as much as I did!

review by:
(14 Nov 2019)

dienia b

your right it is a very nice take . i love egg foo yung made for billboard tag

review by:
(27 Jan 2015)