www. Egg Foo Yong .com

Recipes for Egg Foo Young
Recipes for Egg Foo Yung
Recipes for Egg Foo Yong

different spelling, same thing
(in Chinese, it's known as 芙蓉蛋)

Originally from China, this Chinese dish is a classic, easy to cook item. You don't even need a wok! Any non-stick pan will do.


egg foo yong

Easy to cook

Great for a quick bite, or a midnight snack. It takes no more than 20 minutes to cook. Use pre-minced ingredients to save even more time.


Great for leftovers
Egg Foo Yong is a great way to use leftover ham, sausages, roast chicken or roast turkey. Just slice them into small pieces and add them to any of the Egg Foo Yong recipes on this page. Beef doesn't work so well though, so you'll want to avoid using left-over hamburgers.


Asian food ingredients
Picture above: Green onions. They are also known as spring onions, scallions or shallots.
bean sprouts
Picture above: Bean Sprouts. Available at most Asian grocers.



What's so special about a wok?
When used on a high flame, woks concentrate the heat delivered to the food ingredients at the base of the wok. This allows flavors to be fused together quickly, before ingredients become dry or wilted from overcooking. Wok cooking typically uses very high heat and very short cooking times (less than 2 minutes is common).



Picture credits: The Egg Foo Yong picture is licensed under Creative Commons Attribution ShareAlike 2.0 License (cc-by-sa-2.0) This image was originally posted to Flickr by s0m3f00l here. The green onion picture is from the Wikimedia Commons.

National Chicken Council
U.S. Poultry & Egg Association

Egg Nutrition Center

Shrimp Egg Foo Yong recipe (egg foo young)


4 tablespoons vegetable oil
6 green onions, chopped
2 cups shredded cabbage
1 clove garlic, minced

6 eggs
1 tablespoon soy sauce
1/2 teaspoon salt
1/2 teaspoon pepper, black
1/4 cup sliced bamboo shoots
1/2 cup cooked small salad shrimp, or large dice medium cooked shrimp

Cooking Directions

1. Heat 2 tablespoons of vegetable oil in a pan using medium-high heat..
2. Stir fry green onions, cabbage and garlic until they are tender.
3. Remove from heat, and put aside on a plate.

4. Beat the eggs in a bowl.
5. Add soy sauce, salt and pepper, and bamboo shoots into the egg mixture.
6. Add the green onion-cabbage-garlic from step 3 into the mixture.
7. Add cooked shrimp into the mixture.

8. Heat 2 tablespoons of vegetable oil in a flat pan, using medium-high heat.
9. Pour in some egg mixture to form a small omelet. Cook until light-golden on each side. Add more egg egg mixture and cook until light golden. Then add more mixture again, etc. to get the layering effect. (Do not cook till too brown, because we don't want to dry the shrimp)

For sauce, see Classic Egg Foo Yong recipe.

More Recipes
Classic Egg Foo Yong recipe (egg foo young)
Chicken-mushroom Egg Foo Yong recipe (egg foo young)
Shrimp Egg Foo Yong recipe (egg foo young)



Calories in Egg

1 medium egg, raw: 65 calories (nutrition facts)


Chinese cooking

BBC interview with Kylie Kwong

Buy a wok (The Wok Shop, San Francisco)