Egg Foo Yong

Discover the ultimate homemade Egg Foo Yong with this easy and flavorful recipe! This Chinese-American classic features fluffy golden egg pancakes loaded with fresh bean sprouts, scallions, vibrant grated carrots, and optional protein like shrimp or chicken, all tied together with a touch of soy sauce and sesame oil. Perfectly pan-fried until golden and served with a rich, savory gravy made from chicken stock, oyster sauce, and a silky cornstarch slurry, this dish strikes a delightful balance between comfort food and restaurant-style elegance. Ready in just 35 minutes, Egg Foo Yong is perfect for a quick weeknight dinner or a crowd-pleasing weekend meal. Serve it alongside steamed rice and watch it become your family's new favorite! Keywords: Egg Foo Yong recipe, Chinese-American egg dish, easy dinner ideas, savory egg pancakes, homemade gravy.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 6 large eggs
• 1 cup bean sprouts
• 2 stalks scallions (green onions), finely chopped
• 0.5 cup carrot, grated
• 0.75 cup cooked shrimp or chicken, chopped (optional)
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 4 tablespoons vegetable oil (for frying)
• 1.5 cups chicken stock
• 2 tablespoons cornstarch
• 2 tablespoons water (for slurry)
• 1 tablespoon oyster sauce
• 0.25 teaspoon white pepper (optional)

Directions

Step 1

In a large bowl, whisk together the eggs, soy sauce, and sesame oil until fully combined.

Step 2

Stir in the bean sprouts, scallions, grated carrot, and cooked shrimp or chicken (if using). Mix well to evenly distribute the ingredients.

Step 3

Heat 1 tablespoon of vegetable oil in a non-stick skillet or wok over medium-high heat.

Step 4

Once hot, ladle about 1/3 cup of the egg mixture into the pan. Spread slightly with the back of the ladle to form a small pancake-like shape.

Step 5

Cook for 2-3 minutes, or until the bottom is golden brown and set. Flip carefully and cook the other side for another 2 minutes.

Step 6

Transfer the cooked Egg Foo Yong to a plate lined with paper towels to drain any excess oil. Repeat with the remaining egg mixture, adding more oil as needed.

Step 7

To make the gravy, heat 1.5 cups of chicken stock in a small saucepan over medium heat. Stir in the oyster sauce and white pepper (if using).

Step 8

In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Slowly pour this into the simmering chicken stock, whisking constantly.

Step 9

Cook for 2-3 minutes, or until the gravy has thickened to your desired consistency. Remove from heat.

Step 10

Serve the Egg Foo Yong warm, drizzled with the savory gravy. Enjoy with steamed rice or as-is!

Nutrition Facts

Serving size	1401.6 grams (1401.6g)

Amount per serving	% Daily Value*
Calories	1499

Total Fat 103.40g	133%
Saturated Fat 19.40g	97%
Polyunsaturated Fat 5.90g
Cholesterol 1494mg	498%
Sodium 2118mg	92%
Total Carbohydrate 40.80g	15%
Dietary Fiber 6.40g	23%
Total Sugars 13.00g
Protein 105.10g	210%

Vitamin D 563IU	2814%
Calcium 349mg	27%
Iron 10mg	56%
Potassium 1541mg	33%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.5%

Protein: 27.8%

Carbs: 10.8%