Best Egg Foo Yung

Best Egg Foo Yung


164 people made this

About this recipe: Create your own Chinese takeaway at home with this easy and delicious recipe. Great for using leftovers. The Egg foo young sauce is simple and flavourful.


Serves: 5 

  • 8 eggs, beaten
  • 2 sticks celery, thinly sliced
  • 2 onions, finely chopped
  • 70g beansprouts
  • 35g diced fresh mushrooms
  • 50g chopped cooked chicken breast
  • 75g cooked and crumbled minced beef
  • 70g chopped cooked pork
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Sauce
  • 2 chicken stock cubes
  • 350ml hot water
  • 1 1/2 teaspoons sugar
  • 2 tablespoons soy sauce
  • 6 tablespoons cold water
  • 1 1/2 tablespoons cornflour

Prep:5min  ›  Cook:25min  ›  Ready in:30min 

  1. Beat eggs in a large bowl. Add the celery, onion, beansprouts, mushrooms, chicken, beef, pork, salt and pepper. Mix together.
  2. Heat oil in a medium frying pan or wok and brown egg mixture, a ladleful at a time. When all of the mixture is browned, set aside.
  3. To Make Sauce: Dissolve the stock cubes in the hot water in a small saucepan; add sugar and soy sauce and blend well over medium heat. Add cold water and cornflour and stir until thick and smooth. Serve with Egg Foo Yung.

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Reviews (1)


I'm a vegetarian, but use this recipe as a base by substituting the meat for Tofu or Quorn, and the chicken stock for vegetable stock. It makes a gorgeous dish which is thoroughly enjoyed by all 9 of my family! - 24 Oct 2011

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