Egg Foo Yung

Egg Foo Yung is a delightful fusion of flavor and texture, combining fluffy egg pancakes with a medley of crisp vegetables and optional savory protein, all drizzled with a luscious homemade sauce. This classic Chinese-inspired dish comes together quickly with ingredients like fresh bean sprouts, green onions, and shredded carrots, making it both nutritious and satisfying. The golden pancakes are cooked to perfection in a skillet, while an umami-rich sauce featuring chicken broth, oyster sauce, and a touch of sesame oil provides the ultimate finishing touch. Ideal for a weeknight dinner or an elegant brunch, Egg Foo Yung is versatile, easy to prepare, and bursting with restaurant-quality flavor. Pair this dish with steamed rice or serve as-is for a low-carb option! Perfect for lovers of quick, flavorful Asian recipes.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 6 large eggs
• 1 cup bean sprouts
• 3 stalks green onions
• 0.5 cup, shredded carrot
• 0.75 cup cooked chicken, shrimp, or pork (optional)
• 1 tablespoon soy sauce
• 0.5 teaspoon sesame oil
• 2 tablespoons vegetable oil
• 1.5 teaspoons cornstarch
• 1.5 cups chicken broth
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 0.5 teaspoon salt
• 0.25 teaspoon pepper

Directions

Step 1

In a large mixing bowl, crack the eggs and beat them lightly.

Step 2

Add the bean sprouts, chopped green onions, shredded carrot, and your choice of cooked protein (if using) to the bowl. Mix well.

Step 3

Stir in soy sauce, sesame oil, salt, and pepper to season. Set the mixture aside.

Step 4

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat.

Step 5

Spoon a ladleful of the egg and vegetable mixture into the skillet to form a small pancake (around 4-5 inches in diameter).

Step 6

Cook for 2-3 minutes on one side until golden brown, then flip and cook for another 1-2 minutes. Remove the cooked Egg Foo Yung and place it on a plate lined with paper towels. Repeat with the remaining mixture, adding more vegetable oil as needed.

Step 7

To make the sauce, combine chicken broth, oyster sauce, sugar, and cornstarch in a small saucepan. Stir well to dissolve the cornstarch.

Step 8

Place the saucepan over medium heat and cook, stirring constantly, until the sauce thickens and coats the back of a spoon.

Step 9

To serve, drizzle the sauce over the Egg Foo Yung pancakes or serve it on the side for dipping.

Nutrition Facts

Serving size	755.9 grams (755.9g)

Amount per serving	% Daily Value*
Calories	1137

Total Fat 68.80g	88%
Saturated Fat 16.00g	80%
Polyunsaturated Fat 19.80g
Cholesterol 1275mg	425%
Sodium 2803mg	122%
Total Carbohydrate 25.80g	9%
Dietary Fiber 4.60g	16%
Total Sugars 12.00g
Protein 101.40g	203%

Vitamin D 255IU	1277%
Calcium 267mg	21%
Iron 10mg	53%
Potassium 1347mg	29%

*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: 54.9%

Protein: 36.0%

Carbs: 9.1%