Egg Foo Yung

Egg Foo Yung

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  • 4
  • 2 c
    bean sprouts, in bite size pieces
  • 1/4 small
    white onion, chopped
  • 1
    green onion, chopped
  • 2 Tbsp
  • 1/4 tsp
  • 1/4 c
    vegetable oil

  • 2 Tbsp
    vegetable oil
  • 2 Tbsp
  • 1 c
    chicken broth
  • 1 Tbsp
    oyster sauce
  • 1 tsp
    dry sherry
  • 1/4 tsp
  • 1/4 tsp
    white pepper

How to Make Egg Foo Yung


  1. Combine eggs, sprouts, onions, flour and salt thoroughly.
  2. Heat wok or heavy skillet over moderate heat until hot; add 2 tablespoons oil and heat.
  3. Ladle mixture into 4 mounds in wok.
  4. Using a spatula, gently flatten the mounds.
  5. Cook until the underside is brown, turn over, add the remaining 2 tablespoons oil and continue cooking for 6 to 7 minutes; remove and drain.
  6. Lightly score the top of each patty with an "X" and arrange on serving platter; pour gravy over all and serve.
  7. To make gravy: Mix oil and flour in a pre-heated skillet and cook over medium heat to make a roux.
  8. Gradually stir in broth along with remaining gravy ingredients, cooking until a gravy consistency is reached.
  9. To vary the gravy, add diced cooked chicken, pork or shrimp to it.

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