Egg Foo Yung

Prep Time
Cook Time
Ready In

Recipe: #13734

August 10, 2014

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

Original is 4 servings


  • 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 by Step Method

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.


No special items needed.

3 Reviews


This was just excellent! The flavors were spot on, for both the sauce and the pancakes. My first one was a little messy, what with trying to push the eggs towards the center immediately after pouring into the sizzling pan. But I got the hang of it by the second try. These made a great side for Mapo Tofu, and we'll be having them again! Thanks for sharing - it's a keeper!


review by:
(25 Aug 2022)


This is the first time (that I can recall) ever making my own egg foo yung. It was a success and pretty easy! We especially loved the gravy. Thank you!


review by:
(15 Aug 2022)


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)

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