Egg Foo Yung

If the French have omelette, the Chinese also have their own popular egg dish, that is foo yung, also spelled as foo young. Egg foo yung, translated as lotus flower, is an authentic Chinese recipe which originated from Shanghai. This food is very popular in Chinese American, British, and Indonesian restaurants.

Egg foo yung uses the whole egg in most cases, producing an omelet, or egg pancake, to which a small amount of various meat and vegetables can be added. You can try this egg foo yung recipe, which isn’t very hard to cook:


– 6 eggs, beaten well
– 1 cup shredded of any cooked meat (beef, crab, roast pork, shrimp, etc.)
– 2 cups (or 1 can) fresh bean sprouts
– 2 scallions, chopped, including the green ends
– 1 shredded medium onion
– 1 teaspoon sugar
– 1/8 teaspoon ground pepper
– 1 teaspoon MSG (optional)
– 2 tablespoons soy sauce
– 1/2 cup chicken stock or water
– Vegetable oil for frying

Gravy (optional):
– 1 1/2 cups chicken stock
– 1 tablespoon cornstarch
– 2 tablespoons soy sauce
– 1 teaspoon MSG (optional)
– 1/8 teaspoon ground pepper
– Pinch of salt


– Make gravy if you wish (optional). Mix all the ingredients together in a saucepan. Bring to a boil slowly with frequent stirring. When gravy has thickened, turn heat to very low to keep it warm until ready to use.
– Preheat oven to 200F.
– Line a platter with several thicknesses of paper towel.
– Mix all ingredients except the vegetable oil together in a mixing bowl.
– Heat a frying pan hot and dry. Put in vegetable oil to a depth of about 1/2 inch. Keep oil at this level by adding more, as some is absorbed in cooking. Bring oil temperature to medium.
– Stir up the omelet mixture each time before you take a scoopful of it out, in order to have the proper ratio of liquid and solid ingredients in each. With a ladle or soup scoop, take a scoop of the egg mixture and gently put into the frying pan.
– When the first omelet has stiffened, gently move it over to make room for the next. The number of omelets you can make at once depends on the size of your frying pan. When one side of the omelet has turned golden brown, turn over gently with pancake turner to fry the other side.
– When done, transfer from frying pan onto paper-lined platter. Keep warm in oven until all the omelets can be served together.
Note: The basic shape doesn’t have to be perfect, egg foo yung can be somewhat rumpled, folded into squares, or almost resemble scrambled eggs. Gravy is optional, however the soy sauce in it is good to add “Chinese flavor” for the egg.

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