Egg Foo Yung Recipe

Name: Egg Foo Yung
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon soya sauce; 1 tablespoon cider vinegar; 1 teaspoon sugar; 1 cup chicken broth; 2 teaspoons cornstarch; 3 tablespoons vegetable oil; 1 garlic clove, peeled and minced; ½ cup green onion, finely chopped; 1 ½ cups bean sprouts; 1 cup chicken (or shrimp) or 1 cup pork, shredded (or shrimp); 4 eggs; ½ teaspoon salt

Servings: persons

1 tablespoon soya sauce
1 tablespoon cider vinegar
1 teaspoon sugar
1 cup chicken broth
2 teaspoons cornstarch
3 tablespoons vegetable oil
1 garlic clove, peeled and minced
½ cup green onion, finely chopped
1 ½ cups bean sprouts
1 cup chicken (or shrimp) or 1 cup pork, shredded (or shrimp)
4 eggs
½ teaspoon salt

1
In a 1 quart saucepan, combine the soy sauce, vinegar, sugar and 3/4 cup of the chicken broth.
2
Bring the mixture to a boil.
3
Mix the cornstarch with the remaining 1/4 cup of broth.
4
Add the mixture to the saucepan and continue to boil, stirring constantly, for 2 minutes.
5
Keep the sauce warm over very low heat.
6
Heat the oil in a heavy 9 or 10 inch skillet over high heat.
7
Add the garlic and green onions, and toss for 30 seconds.
8
Add the bean sprouts and toss for 30 seconds.
9
Add the pork, chicken, or shrimp and toss for 2 minutes.
10
Beat the eggs with the salt, and add to the skillet.
11
Reduce the heat to low.
12
Cook, uncovered for 3 minutes, then cover and cook for 5 more minutes, or until eggs are set.
13
Loosen the bottom of he eggs from the skillet with a spatula and invert onto a serving platter.
14
Heat the reserved sauce to boiling and pour over the eggs.

505

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon soya sauce, 1 tablespoon cider vinegar, 1 teaspoon sugar, 1 cup chicken broth, and more.

Yes, Egg Foo Yung falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Egg Foo Yung

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions