Egg Foo Yong


I do love egg foo yong, otherwise known as…egg foo young or egg fooyung or egg fu yung or egg furong.  I have absolutely no idea which is correct, I just know I love it.

I’m not sure what variation, if any, they serve in China. Egg foo yong might very well be just a part of American Chinese cuisine, one we’ve tweaked to our taste buds here in the states.

If you’ve never had it, it’s basically a Chinese-style omelet and it’s so easy to make.  It’s a wonderful dinner item.  Serve with some fried rice on the side or sautéed bok choy. 

This will easily fit into your dinner rotation and will be requested again and again, I promise!

Heat 1 Tablespoon vegetable oil over medium-high heat.  Add the mushrooms and 1/2 teaspoon sugar and sauté until golden, 3 minutes.  Add the broth and 2 teaspoons soy sauce.  Mix the cornstarch with 1/4 cup cold water; stir (a few drops at a time while stirring quickly to prevent clumping) into the skillet and boil until thickened, about 1-2 minutes.

Heat 1 Tablespoon vegetable oil in another skillet over medium-high heat.  Add the onion and the remaining 1 teaspoon sugar and cook until tender, 4 minutes.  Add the bacon and cook 2 minutes.  Add the peas, half of the scallions and the remaining 1-1/2 teaspoons soy sauce; cook one more minute.  Let cool a few minutes and transfer to bowl to combine with beaten eggs.

Wipe out the skillet.  Return to medium-high heat and add 1/4 inch of vegetable oil.  Add one-fourth of the egg mixture; spoon some of the hot oil on top and cook until puffy, 1-2 minutes.  Flip and cook 1 minute, then drain on paper towels.  Repeat to make 3 more omelets. 

Add the sesame oil (if desired) to the mushroom gravy and pour over the omelets.  Garnish with the remaining scallions.

Egg Foo Yong
Adapted from Food Network

2 Tablespoons vegetable oil, plus more for frying
6 ounces white mushrooms, trimmed and sliced
1-1/2 teaspoons sugar, divided
1 cup low sodium chicken broth
3-1/2 teaspoons low-sodium soy sauce, divided
1 Tablespoon cornstarch
1/2 medium onion, thinly sliced
6 ounces Canadian bacon, diced
1/2 cup frozen peas, thawed
1 bunch of scallions, thinly sliced
6 large eggs, beaten
1 teaspoon toasted sesame oil, optional

Heat 1 Tablespoon vegetable oil over medium-high heat.  Add the mushrooms and 1/2 teaspoon sugar and sauté until golden, 3 minutes.  Add the broth and 2 teaspoons soy sauce.  Mix the cornstarch with 1/4 cup cold water; stir (a few drops at a time while stirring quickly to prevent clumping) into the skillet and boil until thickened, about 1-2 minutes.

Heat 1 Tablespoon vegetable oil in another skillet over medium-high heat.  Add the onion and the remaining 1 teaspoon sugar and cook until tender, 4 minutes.  Add the bacon and cook 2 minutes.  Add the peas, half of the scallions and the remaining 1-1/2 teaspoons soy sauce; cook one more minute.  Let cool a few minutes and transfer to bowl to combine with beaten eggs.

Wipe out the skillet.  Return to medium-high heat and add 1/4 inch of vegetable oil.  Add one-fourth of the egg mixture; spoon some of the hot oil on top and cook until puffy, 1-2 minutes.  Flip and cook 1 minute, then drain on paper towels.  Repeat to make 3 more omelets.  Add the sesame oil (if desired) to the mushroom gravy and pour over the omelets.  Garnish with the remaining scallions.

One Year Ago: Cherry-Pineapple Cinnamon Crunch Cake

Post a Comment

46 Comments

  1. I’ve never made Egg Fu Yung, nor ordered it. Why???? I have no idea. Looks delicious

    Reply
  2. Tammy 2

    I could eat this everyday!!

    Reply
  3. Yum!! Looks delicious–my parents both loved egg foo yung but I never did when I was a kid. Not sure why not, because what could be bad about this??

    Also, yay for a Weight Watcher-friendly recipe 😉 I’ve been quiet lately around here because I’m trying to lose weight, but this looks to be a definite fit with my goals. Thanks, Cathy!

    Reply
  4. dawn 4

    you know my hubby always called it ‘egg foo yuck’. always hard to find a decent egg foo yong around here. so I make my own. and yours is just perfect.

    Reply
  5. Lisa Sipple 5

    This is awesome, I’m making it for Chinese NEW YEAR, it’s settled!!

    Reply
  6. Sounds like a must try!

    Reply
  7. June 7

    Looks delicious – I’ve never had it but that’s about to change.

    Reply
  8. I have never had that in my whole life Cathy! It looks amazing…

    Reply
  9. Yumu Yum Yum!

    Reply
  10. dawn 10

    This is one of favorite take out dishes, I never thought of making it at home, how cool is that.

    Reply
  11. Pam 11

    I’ve never had egg fu young before but after seeing this recipe, I want it!

    By the way, you are welcome to come over for coffee and cookies anytime.

    Reply
  12. Debbi 12

    How funny! I made this tonight and was just about to blog it! The recipes have some differences, I like the idea of adding frozen peas. Your pictures are SO much better than mine though. I’ll be posting my recipe next week probably.

    Reply
  13. Sook 13

    Wow that is a beautiful dish! I’ve heard about Egg Foo Yong before but never tried it. Looks delicious.

    Reply
  14. pam 14

    That looks so good, especially with those mushrooms.

    Reply
  15. Donna 15

    What a beautiful last photo.. I have never tried to make this. Yours looks better than any I have ever seen at a rrestaurant!!

    Reply
  16. Bob 16

    I’ve never actually had that. I need to, clearly.

    Reply
  17. Mary 17

    You’ve got me so spoiled that I don’t know what I’d do if you created a recipe or dish that was a dud. This looks fantastic. I hope those guys of yours make you Valentine’s Day special. Blessings…Mary

    Reply
  18. Liz C. 18

    OMG! I absolutely adore Egg Foo Yong, but haven’t had it in forever since we seldom go out to eat when in town. I’m so excited to try this and it looks so mouthwatering that I need to go in search of snack now. Yum! You are so great for thinking of this just when I was beginning to get bored with all the old stand-bys…

    Reply
  19. deeba 19

    You make everything ‘food’ look like an absolute work or art Cathy! This is just beautiful!

    Reply
  20. Barbara 20

    I’ve only tried a very simple egg foo yung recipe at home- one given to me by a Chinese friend back in the Air Force days.
    And there is a restaurant in Ft.Lauderdale that makes a super one, with a lovely gravy.

    But this one takes the prize, Cathy! Don’t you love it when you have most of the ingredients in your pantry ready to go? Such a lovely supper dish.

    Reply
  21. Debbie 21

    This is one of my favorite Chinese dishes and I had never thought of making it myself! Thanks for the recipe!

    Reply
  22. Evelyn 22

    Again, YUM! Your blog is the best thing out there!

    Reply
  23. This is so simple and sounds delish. It could be dinner tonight!

    Reply
  24. Trisha 24

    This looks perfect for a snowy night! I think I will be trying this soon.

    Reply
  25. This is a dish that almost seems to be forgotten. I just love it, and remember it from childhood. I’m not chinese, but we used to the chinese restaurant all the time.

    Reply
  26. Lena in VT 26

    We made this for lunch today and it was WONDERFUL. Vey tasty with the bacon and I loved the peas. It was beautiful too and the sauce perfect.

    Reply
  27. I love this dish and haven’t had it in ages. Tried it in a local restaurant and didn’t like it. I can’t wait to try your recipe. Oh man, I can almost taste it already.

    Reply
  28. Hi, I just discovered your blog. What beautiful pictures and interesting recipes! Just wanted to say hi. I just entered the blogging world myself but I am still a work in progress:)

    Reply
  29. Leslie 29

    Would you by chance know how to make the thick greyish brown gravy that normally comes with this?

    Reply
  30. This is perfect for Chinese New Year tomorrow:D

    Reply
  31. grace 31

    well, i had no idea what was involved in making egg foo yong. in fact, the only time i’ve ever heard of it was in a crossword puzzle clue. looks like something i’d really enjoy–thanks for the education!

    Reply
  32. Mary 32

    This looks terrific, Cathy. It’s my kind of meal. They do, by the way, serve omelets in China. I love the bacon you’ve added to your version. Happy VD! Blessings…Mary

    Reply
  33. Noble Pig 33

    I have absolutely no idea but I’m sure there’s a recipe out there some where.

    Reply
  34. Oh, how wonderful! I’ve never had Egg Foo Yong before, but I must make this. If I use gluten-free soy sauce I’m good to go. Hubby will love the mushroom factor. :-)

    Thanks, Cathy! Happy Valentine’s Day!

    Shirley

    Reply
  35. Corine 35

    Hi Cathy,

    The egg foo yong u presented here does look very yummylicious!!! And I like them topped with mushroom. 😉

    Reply
  36. lo 36

    Egg foo yung is always a favorite of ours when we do take-out — but it’s so much better when you make it at home! Great call topping everything off with the mushrooms. That’s my kinda foo-yung!

    Reply
  37. WOW… that is soo beautiful

    Reply
  38. Amanda 38

    I made Thai Garlic Chicken for dinner tonight, I love Chinese food :) I’ve never actually had Egg Foo Yung, it looks great though.

    Glad to see you are on twitter now. I’ve added you (I’m @amandascookin) and also became a fan on your facebook page. I’m going to add your site to my blog roll, it’ll be easier for me to keep up with your posts 😉

    Reply
  39. Mmmm…one of my favorites!

    Reply
  40. I laughed when I saw this. I was reading my Food Network mag the other day and saw a recipe for Egg Foo Young. I said the title and Dude was all “I haven’t had that probably since the service” so I folded the page over-he said, “No, easier to just go out for it”. Then I really looked at it and seen that it was like an omlette. I never knew……

    Reply
  41. I love egg foo yong too and so does my husband. The first time I tried it, I remember saying, “They know how to make an egg not taste like an egg.”

    Reply
  42. LilSis 42

    I’ve never made Egg Foo Young before but it’s one of my mother in law’s favorites so I’m bookmarking this now in hopes to make it for her one day. Thanks!

    Reply
  43. Laura 43

    You don’t know it, but you posted this for me.

    Reply
  44. I opine that to receive the loans from creditors you should have a good reason. Nevertheless, one time I’ve received a collateral loan, because I wanted to buy a building.

    Reply
  45. Larry Sarni 45

    This is very different than the egg fu yung I had growing up. It was eggs and bean sprouts covered in a thick brown sauce. I’ve tried recreating it with out much success. the brown sauce maybe oyster sauce. this looks delicious

    Reply
  46. Ruth Miyagawa 46

    Even better with bean sprouts and shrimp instead of Canadian bacon!

    Reply

Leave a Comment

Your email address will not be published. Required fields are marked *

 Notify me of followup comments via e-mail.

You can click here to Subscribe without commenting