Egg Foo Yong
Discover the ultimate homemade Egg Foo Yong with this easy and flavorful recipe! This Chinese-American classic features fluffy golden egg pancakes loaded with fresh bean sprouts, scallions, vibrant grated carrots, and optional protein like shrimp or chicken, all tied together with a touch of soy sauce and sesame oil. Perfectly pan-fried until golden and served with a rich, savory gravy made from chicken stock, oyster sauce, and a silky cornstarch slurry, this dish strikes a delightful balance between comfort food and restaurant-style elegance. Ready in just 35 minutes, Egg Foo Yong is perfect for a quick weeknight dinner or a crowd-pleasing weekend meal. Serve it alongside steamed rice and watch it become your family's new favorite! Keywords: Egg Foo Yong recipe, Chinese-American egg dish, easy dinner ideas, savory egg pancakes, homemade gravy.
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Recipe Information
Ingredients
- 6 large eggs
- 1 cup bean sprouts
- 2 stalks scallions (green onions), finely chopped
- 0.5 cup carrot, grated
- 0.75 cup cooked shrimp or chicken, chopped (optional)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 4 tablespoons vegetable oil (for frying)
- 1.5 cups chicken stock
- 2 tablespoons cornstarch
- 2 tablespoons water (for slurry)
- 1 tablespoon oyster sauce
- 0.25 teaspoon white pepper (optional)
Instructions
In a large bowl, whisk together the eggs, soy sauce, and sesame oil until fully combined.
Stir in the bean sprouts, scallions, grated carrot, and cooked shrimp or chicken (if using). Mix well to evenly distribute the ingredients.
Heat 1 tablespoon of vegetable oil in a non-stick skillet or wok over medium-high heat.
Once hot, ladle about 1/3 cup of the egg mixture into the pan. Spread slightly with the back of the ladle to form a small pancake-like shape.
Cook for 2-3 minutes, or until the bottom is golden brown and set. Flip carefully and cook the other side for another 2 minutes.
Transfer the cooked Egg Foo Yong to a plate lined with paper towels to drain any excess oil. Repeat with the remaining egg mixture, adding more oil as needed.
To make the gravy, heat 1.5 cups of chicken stock in a small saucepan over medium heat. Stir in the oyster sauce and white pepper (if using).
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Slowly pour this into the simmering chicken stock, whisking constantly.
Cook for 2-3 minutes, or until the gravy has thickened to your desired consistency. Remove from heat.
Serve the Egg Foo Yong warm, drizzled with the savory gravy. Enjoy with steamed rice or as-is!
Nutrition Facts
Calories |
1498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.4 g | 133% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 1494 mg | 498% | |
| Sodium | 2118 mg | 92% | |
| Total Carbohydrate | 40.8 g | 15% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 13.0 g | ||
| Protein | 105.1 g | 210% | |
| Vitamin D | 14.1 mcg | 70% | |
| Calcium | 349 mg | 27% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1541 mg | 33% | |
*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.
