Classic Egg Foo Yong recipe (egg foo young)

www. Egg Foo Yong .com

Recipes for Egg Foo Young
Recipes for Egg Foo Yung
Recipes for Egg Foo Yong

different spelling, same thing
(in Chinese, it’s known as 芙蓉蛋)

Originally from China, this Chinese dish is a classic, easy to cook item. You don’t even need a wok! Any non-stick pan will do.

egg foo yong

Easy to cook

Great for a quick bite, or a midnight snack. It takes no more than 20 minutes to cook. Use pre-minced ingredients to save even more time.


Great for leftovers
Egg Foo Yong is a great way to use leftover ham, sausages, roast chicken or roast turkey. Just slice them into small pieces and add them to any of the Egg Foo Yong recipes on this page. Beef doesn’t work so well though, so you’ll want to avoid using left-over hamburgers.

Asian food ingredients
Picture above: Green onions. They are also known as spring onions, scallions or shallots.
bean sprouts
Picture above: Bean Sprouts. Available at most Asian grocers.

What’s so special about a wok?
When used on a high flame, woks concentrate the heat delivered to the food ingredients at the base of the wok. This allows flavors to be fused together quickly, before ingredients become dry or wilted from overcooking. Wok cooking typically uses very high heat and very short cooking times (less than 2 minutes is common).

Picture credits: The Egg Foo Yong picture is licensed under Creative Commons Attribution ShareAlike 2.0 License (cc-by-sa-2.0) This image was originally posted to Flickr by s0m3f00l here. The green onion picture is from the Wikimedia Commons.

National Chicken Council
U.S. Poultry & Egg Association

Egg Nutrition Center

Classic Egg Foo Yong recipe (egg foo young)


1 cup bean sprouts
1 medium onion, minced
1 clove garlic, minced
2 green onions, thinly sliced
1/4 cup chopped cooked ham (or any other cooked meat; such as chopped sausages or shredded roast chicken)

1 tablespoon cornstarch
1 tablespoon soy sauce
1/2 teaspoon salt
1/2 teaspoon pepper, white

6 eggs, beaten
2 tablespoons oil, vegetable (canola or any other light-tasting oil)

Sauce Ingredients

2 tablespoons soy sauce
1 tablespoon Hua Tiao Chinese wine (or dry sherry)
1 tablespoon cornstarch

Cooking Directions

(Part A) Stir Fry the main ingredients
1. Rinse bean sprouts in cold water.
2. Heat oil in a pan (or a wok if you have one) and add scallions, onion & sprouts. Stir fry using medium-high heat for about 45 seconds, or until vegetables are tender.
3. Add garlic and stir fry for another 15 seconds (don’t burn the garlic).
4. Add cornstarch, soy sauce, cooked ham, salt & pepper. Mix well.
5. Remove to a dish & allow to cool.

(Part B) Cook the eggs in batches to get a layering effect
6. In a pan, heat 2 tbsp oil & ladle in 1/3 of the eggs.
7. Add 1/3 of the stir-fried ingredients (from step 5)
8. Fry til golden on both sides.
9. Add another 1/3 of the eggs and 1/3 ot the stir fried ingredients (from step 5)
10. Fry til golden on both sides.
11. Add the last remaining 1/3 of the eggs and 1/3 ot the stir fried ingredients (from step 5)
12. Fry til golden on both sides.

(Part C) Make the Sauce
13. To make the sauce: combine sauce ingredients in small pan, bring to boil.
14. Simmer gently til thickened.

Serves: 3-4

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