Egg Foo Yung


Egg Foo Yung

Egg Foo Yung
20 Min

If you've got a hankering for breakfast for dinner, then our Egg Foo Yung is right up your alley. Of course you can make it for dinner, but if you're looking to switch up your ordinary breakfast routine, then this is the dish for you!

What You'll Need

  • 8 eggs
  • 1/2 cup coarsely chopped fresh mushrooms
  • 1/2 pound fresh bean sprouts, coarsely chopped
  • 1/4 pound thick-sliced deli roast pork, coarsely chopped
  • 3 scallions, thinly sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup peanut oil
  • 1 (10-1/2-ounce) can chicken gravy
  • 2 teaspoons soy sauce
  • 1 teaspoon ground ginger

What to Do

  1. In a large bowl, beat eggs; add mushrooms, bean sprouts, pork, scallions, salt, and pepper; mix well.
  2. In a large nonstick skillet over high heat, heat 1 tablespoon oil. Spoon three 1/4-cup measures of egg mixture into skillet to form "pancakes"; cook about 2 minutes, or until golden brown, turning halfway through the cooking. Remove to a serving platter and cover to keep warm. Repeat until all the egg mixture has been cooked, adding more oil to the skillet as needed.
  3. Remove skillet from heat and add gravy, soy sauce, and ginger; mix well. Place over medium heat and cook 1 minute, or until warmed through. Serve gravy over pancakes.


Ask the deli at your supermarket to slice the roast pork into thick slices. Then you can chop them coarsely to get good-sized chunks of pork in your pancakes.

Nutritional InformationShow More

Servings Per Recipe: 3

  • Amount Per Serving % Daily Value *
  • Calories 726
  • Calories from Fat 329
  • Total Fat 37g 56 %
  • Saturated Fat 9.1g 45 %
  • Trans Fat 0.1g 0 %
  • Protein 44g 88 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 523mg 174 %
  • Sodium 1,354mg 56 %
  • Total Carbohydrates 56g 19 %
  • Dietary Fiber 13g 53 %
  • Sugars 6.4g 0 %

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When I was growing up back in the dark ages my mom made egg foo young often It was eggs obviously but mixed in them she put cooked diced onions canned mushrooms and bean sprouts also from a can Our topping was just regular soy sauce out of the LaChoy bottle Now the new Chinese restaurants sell something they have come up with called egg foo young which doesn't much resemble what we used to make Around here in Indiana the restaurant version contains broccoli peas other chunks of veggies and the meat of your choice It is tasty once you get used to all the big chunks of veggies WITHOUT any bean sprouts The gravy they send along with the large patties is a combination of soy sauce and that other sweet thick dark sauce common in Chinese cuisine that I can't think of It's good but plain old soyRead More sauce is what I'm used to

Seems like egg foo yung is not well know Chinese carry out food, but I grew up on it. I didn't know how easy it was to make myself! I used fresh ginger in this recipe. And you have to fry in peanut oil or it loses some Chinese flavor.

I do this quite often. One addition I make is to add a couple of tbsp of flour to the veggies before I add the eggs. I think it keeps them mixed into the egg better so that the eggs stay soft and all the veggies don't end up on the bottom. i also add a splash of soy sauce to the egg mixture.

Thanks! That's a good idea! I wonder if cornstarch would work as well or better. I was watching Guy's Grocery Games and one of the chef contestants used cornstarch to coat something he was going to fry because, supposedly, it is lighter and crispier. I don't know. Never tried it.

I have friends who own a few Chinese restaurants and learned that ALL the fried meats are coated in cornstarch, NOT wheat flour.

I'm so eager to try this. I put off buying them in the restaurant as you only get 4-5 pcs. for 6.49 - 7.49. Thanks for the recipe! I shared it on FB.

always has been a favorite dish for my husband & me. this recipe seems a lot easier than the one I have used. still like the tender eggs and the crisp vegs a real keeper!

Wow, can't wait to try this! This is a totally new way to incorporate Egg Foo Yung for me. Looks delicious! But like bnrudy said, no canned mushrooms - Fresh is best!

would never use a can mushroom use fresh satay mushrooms you can use any type of cooked copped meats

Sounds good! Only I think I'll add my own "twist" to it by omitting the pork & adding more mushrooms & bean sprouts, and perhaps omitting the ginger as well. Not a big fan of ginger in foods. We have a great Chinese Restaurant locally & I get their "Mushroom Egg Foo Yung" & it's to die for!!! If you like that sort of thing. ; ) They do have a similar one to the one shown above or one with different veggies, but I seem to prefer their "mushroom" type. I'm not a vegan or anything like that, I just prefer veggies in this type of thing. Can't wait to try it! Thanks for having it online for folks like me to get ideas from!! Tracy


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