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Egg Foo Yong

Russ Myers


Egg Fu Yung or Foo Yung or however people want to spell it is considered to be a traditional Chinese food. Unfortunately, that’s not true. Like Chop Suey, it was an invention of Chinese immigrants, but in this case Egg Fu Yung was created by a Jewish immigrant who frequented Chinese restaurants in San Francisco.

I haven’t been able to discover his name, but in the process found out that in 1874 the San Francisco Call had an ad boasting Egg Fu Yung as the highlight of the menu. This is the first reference to the dish in history.


★★★★★ 1 vote

3 Servings
10 Min
10 Min
Stove Top


Add to Grocery List

1 c
onions, shredded
1/2 c
water chestnuts
1 c
bean sprouts
1 c
finely chopped bacon

How to Make Egg Foo Yong


  • 1Beat the eggs with the other ingredients, until thick.

    Divide into 6 portions and mold into individual dishes, then fry the molds in hot fat or oil
  • 2When one side is brown, turn over and brown the other

    Serve with gravy or Soyu sauce*
  • 3* Note
    Soyu sauce is stronger than soy sauce

Printable Recipe Card

About Egg Foo Yong

Course/Dish: Other Main Dishes
Main Ingredient: Eggs
Regional Style: Chinese
Other Tags: Quick & Easy, Heirloom

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