Egg Foo Yung Recipe

Name: Egg Foo Yung
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 eggs; 2 tablespoons oil; 1/4 cup chopped green onion; 1/4 cup thinly sliced water chestnut; 1 cup fresh bean sprout; 1 teaspoon soy sauce; 1 teaspoon oyster sauce; salt and pepper; EGG FOO YUNG SAUCE; 2 cups beef broth; 1 tablespoon oyster sauce; 2 tablespoons soy sauce; 3 tablespoons cornstarch; oil

Servings: persons

8 eggs
2 tablespoons oil
1/4 cup chopped green onion
1/4 cup thinly sliced water chestnut
1 cup fresh bean sprout
1 teaspoon soy sauce
1 teaspoon oyster sauce
salt and pepper
EGG FOO YUNG SAUCE
2 cups beef broth
1 tablespoon oyster sauce
2 tablespoons soy sauce
3 tablespoons cornstarch
oil

1
Beat eggs.
2
Heat skillet with 2 tablespoons oil.
3
Add green onions, water chestnuts, bean sprouts, soy sauce, oyster sauce, salt and pepper to the eggs.
4
Pour 1 ladle of egg mixture into pan, pushing eggs back into center of egg mixture.
5
Flip over and brown other side.
6
EGG FOO YUNG SAUCE:
7
Meanwhile, make sauce. In another saucepan, cook beef broth, oyster sauce, soy sauce and corn starch together until thickened, stirring occasionally.

413

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 8 eggs, 2 tablespoons oil, 1/4 cup chopped green onion, 1/4 cup thinly sliced water chestnut, and more.

Yes, Egg Foo Yung falls under the Seafood 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.

Egg Foo Yung

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