Best Egg Foo Yung

    30 min

    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.

    221 people made this

    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 in English (165)


    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


    Fabulous! We loved it. Was quick, easy and delicious. I didn't have any leftover meat, so I bought some "wafer-thin" (1/4 inch) boneless center cut pork chops. Marinated them for a little while in soy sauce, then seared them with a bit of oil. Took only minutes to cook. Chopped them up and proceeded with the egg foo yung recipe. I used an omelet pan with just a splash of oil, cooking one serving at a time. Cooked til golden brown, turned, browned the other side, and then kept them warm on in the oven while I cooked the rest. The patties cook very quickly so it didn't take long. The sauce is simple and perfect for this dish. Was a bit thin, so I added a little more cornstarch to thicken. Sprinkle a bit of chopped green onion on top for garnish. I served this dish with steamed rice, store-bought spring rolls, and Chinese Cabbage Salad II (recipe on this website). A wonderful, satisfying and healthy meal!  -  31 Jan 2006  (Review from Allrecipes US | Canada)


    I am so glad I found this recipe. The egg foo yung came out exactly like they do at my local place. I added some powdered ginger, I think it gave the recipe some added mppphhh:.) I also used canned bean sprouts. You can make this recipe using canned or fresh ingredients, or a combo of the two. The first time I made this I made them vegetarian because I lacked some of the other ingredients. All the times they have tasted great. The great thing about this recipe is that you can expand on it and make it your own. I have tried shrimp, chicken, and beef egg foo yung. When I placed the batter in the pan, the ingredients beside the egg did stay just in the middle. It wasn't a problem though. I just spread the ingredients. Whether you choose to use the amount of called for ingredients or just veggie, etc., the amount of spices, etc. can stay the same. The sauce was good. It was simple. Same as the egg foo yung, it can be expanded on. Using fresh chicken stock, etc.  -  27 Dec 2004  (Review from Allrecipes US | Canada)