Egg Foo Yung

4
Servings
30m
Prep Time
30m
Cook Time
1h
Ready In


"This is how Mom Pat likes her egg foo yung."

Original recipe yields 4 servings
OK
  • EGG FOO YUNG SAUCE

Nutritional

  • Serving Size: 1 (337.3 g)
  • Calories 282.2
  • Total Fat - 18.2 g
  • Saturated Fat - 4.6 g
  • Cholesterol - 416.9 mg
  • Sodium - 1299 mg
  • Total Carbohydrate - 11.6 g
  • Dietary Fiber - 0.2 g
  • Sugars - 1.2 g
  • Protein - 16.9 g
  • Calcium - 83.3 mg
  • Iron - 2.9 mg
  • Vitamin C - 0.7 mg
  • Thiamin - 0.1 mg

Step 1

Beat eggs.

Step 2

Heat skillet with 2 tablespoons oil.

Step 3

Add green onions, water chestnuts, bean sprouts, soy sauce, oyster sauce, salt and pepper to the eggs.

Step 4

Pour 1 ladle of egg mixture into pan, pushing eggs back into center of egg mixture. Flip over and brown other side.

Step 5

EGG FOO YUNG SAUCE: Meanwhile, make sauce. In another saucepan, cook beef broth, oyster sauce, soy sauce and corn starch together until thickened, stirring occasionally.

Tips & Variations


No special items needed.

Related

KATO BABY

I love egg foo yung and this lovely recipe does not disappoint. I haven't had it in years and was thrilled to find your recipe. It is similar to one that I use to buy from my favorite restaurant. Thanks so much for sharing this treasure that I will make at home from now on. Happily made for What's on the Menu? tag game.

review by:
(6 May 2021)