Egg Foo Yung Techniques

Updated April 17, 2017

Egg foo yung is an egg-based entrée containing Asian-inspired vegetables and sometimes chicken or seafood. Typically found on menus in Chinese restaurants, egg foo yung is reminiscent of an omelette, but while western-style omelettes are folded, egg foo yung more closely resembles an egg and vegetable pancake.

Woks Rule

For best results, a wok should be used for cooking egg foo yung. The bottom of a wok is the perfect size for a large egg foo yung patty, with plenty of room for making smaller ones too.

Sauté Away

One of the secrets to making an egg foo yung recipe work is to sauté vegetable ingredients beforehand. Carrots, onions and bean sprouts are firm when raw, so lightly cooking them in advance will help with making it easier to prepare tasty egg foo yung.

Mix Separately

Another secret to preparing an egg foo yung recipe is to whisk the eggs in a separate bowl before gently mixing them with vegetables.

The Flip

After pouring enough egg mixture into a wok with hot oil to form one large patty or two smaller patties, the mixture should cook until the edges begin to turn brown. The final secret to perfecting egg foo yung is in the "flip" technique of the patties. The curved walls of the wok allow you to slide a spatula underneath egg foo yung, quickly scooping the patty up and flipping it onto the other side to finish cooking.

Vegetable Egg Foo Yung Recipe

There are many variations of egg foo yung to be found. Along with vegetables, there are recipes for egg foo yung that include chicken, shrimp and salmon.

For a basic vegetable egg foo yung, sauté one carrot, one onion, two sliced scallions and 1 cup of bean sprouts in 2 tbsp vegetable oil over medium heat until semitranslucent. Remove from heat and place vegetables in a small bowl. Whisk six eggs in a large bowl, adding salt and pepper to taste and 1 tbsp soy sauce. Add cooked vegetables and 3/4 cup peas to the egg mixture. Heat 2 tbsp vegetable oil in wok and bring to medium-high heat. Pour the egg mix into wok, creating one large patty or two small ones. Cook until edges begin to brown. Flip patties with a spatula and continue cooking for two to three minutes until cooked throughout.

To add a sauce, combine 3/4 cup chicken broth, 3 tsp cornflour, 1 tsp vinegar, 1 tsp soy sauce and 1/4 tsp salt in a small saucepan. Bring the mixture to a boil, whisking the entire time. Reduce heat and simmer. Continue to whisk until slightly thickened. Spoon over egg foo yung.

Cite this Article A tool to create a citation to reference this article Cite this Article

About the Author

Karen Nehama is a former chef and restaurant manager, currently serving as editor of a food review and recipe website. With expertise as a youth adviser, she is also a consultant for a teen advice column.