Egg Foo Yung
Egg Foo Yung is a savory Chinese-style omelette loaded with chicken, shrimp, mushrooms, and green onions, perfect for a quick, flavorful meal or brunch option.
Ingredients
Instructions
- Coarsely chop cooked chicken, cooked shrimp, and mushrooms. Mince green onions and celery.
- Beat eggs in a bowl. Add salt and mix well.
- Stir in chopped chicken, shrimp, mushrooms, green onions, celery, and bean sprouts into the beaten eggs.
- Heat 1/2 tablespoon peanut oil in an 8-inch frypan over medium-high heat.
- Reduce heat to medium. Pour 1/4 cup of the egg mixture into the frypan.
- Cook for 1 minute on each side until lightly browned.
- Keep cooked egg patties warm in a 200°F oven.
- Repeat the process with remaining batter, adding more oil as needed.
- Serve hot with Foo Yung Sauce.
Tips & Substitutions
For a lighter version, substitute cooked chicken and shrimp with a variety of vegetables like bell peppers or zucchini. You can also use egg whites instead of whole eggs for a healthier option. If you want more flavor, add a splash of soy sauce or sesame oil to the egg mixture. Ensure your pan is hot before pouring in the mixture for even cooking.
Serving Suggestions
Serve the Egg Foo Yung hot, drizzled with Foo Yung Sauce for added flavor. It pairs beautifully with a side of Crunchy Chinese Salad or steamed rice. For a complete meal, consider serving it alongside Oven Orange Chicken or other Chinese recipes that complement the dish.
Storage & Reheating
To store leftovers, allow the Egg Foo Yung to cool completely, then place them in an airtight container in the refrigerator for up to 3 days. For reheating, warm them in a skillet over low heat until heated through, or microwave for about 30 seconds, ensuring they don’t become rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Egg Foo Yung contains roughly 941 calories, with 9g protein, 37g carbohydrates, and 87g fat. It is an excellent source of vitamin D (131% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 2125mg per serving (92% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make Egg Foo Yung ahead of time?
Yes, you can prepare the egg patties ahead of time and store them in the refrigerator. Reheat them in a skillet or microwave before serving. This is a great way to save time during meal prep.
What can I use instead of shrimp?
If you want to avoid shrimp, you can substitute it with additional chicken, tofu, or any other protein of your choice. This makes the recipe versatile and suitable for different dietary preferences.
Can I freeze Egg Foo Yung?
Yes, Egg Foo Yung can be frozen. Place the cooked patties in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe container for up to 2 months. Reheat from frozen in the oven or skillet.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).