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Egg Foo Yong

A delicious Chinese omelet, this Egg Foo Yong will become one of your favorite mealtime foods. So easy to make and packed with flavor.


I do love egg foo yong, otherwise known as…egg foo young or egg foo yung 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 is a Chinese dish you are going to love

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Print Recipe

Egg Foo Yong

Recipe from: Cathy Pollak | Serves: 4

Ingredients

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

Directions

  • 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.

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Comments

  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

    • 5 stars
      I live in NY, suffice to say I eat Cantonese style Chinese food on a regular basis and never ever thought even about making this. But…omg I did today for the 1st time and it tasted EXACTLY like the real deal who knew it was so easy?? Thanks for a great recipe!!

      Reply

  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

  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. 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

  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

  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. 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

  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

  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

  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

  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

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