Egg Foo Yung

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Asian Recipe
Difficulty: Medium

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  • 4 - egg
  • 3 tbsp - water
  • 15 ml - soy sauce
  • 250 ml - bean sprouts
  • 125 ml - sliced fresh mushrooms
  • 2 - green onions, thinly sliced
  • Cooking spray
  • Warm oriental sauce

How to Make Egg Foo Yung

  • Beat eggs with water and soy sauce. Stir in bean sprouts, mushrooms and green onions; mix well.
  • Spray an 8-inch (20 cm) non-stick skillet with cooking spray.
  • Heat skillet over medium heat.
  • Pour in one third of egg mixture.
  • As mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath.
  • Cook until bottom is set and top is almost set.
  • Slide onto a plate. Invert back into skillet and cook completely for about 1 minute.
  • Slide on to a warm plate.
  • Repeat procedure to make 2 more omelettes, stacking them.
  • Cut into wedges and serve with warm oriental sauce.
  • Oriental Sauce: Heat together 2 tsp (10 ml) cornstarch, 1/2 cup (125 ml) beef broth and 1 tbsp (15 ml) soy sauce, stirring constantly; boil for 1 minute.