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Homemade Egg Foo Yung
Also called a Chinese omelette, egg foo yung is easy to make and mouth wateringly delicious when prepared with quality ingredients. It is an authentic Chinese dish originating in Shanghai.
American Chinese cuisine has modified it somewhat so that it is now basically known as an omelette with stir fry ingredients and meat served with a brown sauce or gravy.
The good news is that egg foo yung doesn’t really taste like an omelette when served with a quality brown sauce. Thus, it is a great way to mix things up when egg boredom sets in.
While eggs cooked every which way are typical breakfast fare, this egg foo yung recipe is best served as the main course for dinner.
The key is to make sure the brown sauce is the highest quality possible. I make the effort to source traditionally brewed soy sauce which adds enzymes and life to the rest of the meal which is entirely cooked. If you are allergic to soy, you can use coconut aminos instead.
I hope you enjoy this delicious yet simple Chinese inspired meal!
Love Asian fare? Try these recipes too:
- Shrimp fried rice with green beans. This video how-to shows you how to make it.
- Panang beef
- Indian chicken curry
- Teriyaki chicken
- Healthy ramen soup recipe
Easy Egg Foo Yung Recipe
This easy and classic recipe for egg foo yung is sure to get your family out of the egg doldrums. Fast to make too. Ten minutes prep, ten minutes cook time.
Ingredients
- 4 eggs beaten, preferably pastured
- 1 Tbl arrowroot flour
- 2 Tbl coconut oil or ghee
- 1/2 cup mung bean sprouts preferably organic
- 1/4 cup green onions chopped
- 1/4 cup green peppers chopped, preferably organic
- 1/4 cup mushrooms chopped
- 1/4 cup shrimp or pastured chicken cooked and chopped
- 2 Tbl soy sauce or coconut aminos
Instructions
Chop the vegetables except for the bean sprouts.
Stir fry all the veggies together for a few minutes in ghee or coconut oil to coax out the flavor.
Beat eggs in a large bowl and then mix in choice of chopped meat, stir fried veggies, and arrowroot powder.
Fry the mixture as small pancakes in a hot pan coated with coconut oil.
Serve this egg foo yung recipe with additional soy sauce if desired.
Cool and refrigerate leftovers.
Sarah, The Healthy Home Economist
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I’ll have to try that sometime! Thanks for the recipe 🙂 I LOVE eggs too, probably eat on average 3 per day. But, I have to say, from time to time I get sick of them too, but still want to eat them because they’re so healthy, so this sounds great!
I was thinking that I should track down a recipe for egg foo young. Thanks!
When I eat egg foo yung, I don’t feel like I’m eating eggs. The brown sauce makes a huge difference to the experience I think.
Egg Foo Yung: Solution to the Egg Doldrums – The Healthy Home Economist http://t.co/34n1kL2
Hi Sarah,
Arrowroot is not GAPS legal. Do you think a TBS of coconut or almond flour would work?
Thanks!
Hi Victoria, when I was on GAPS I never did find a legal thickener that worked except for powdered gelatin. I would probably use that.
Sounds delicious, but I don’t know how to make the sauce!
Thanks for the recipe. Really like your blog!!
In Brasil, it’s common to always have rice & beans ready to eat in the fridge; one of our favorite quick meals is to heat them up with some scrambled eggs and add a little olive oil. Love eggs!
Thanks! Sounds easy & delicious!
You write “serve with additional tamari, etc.” but I don’t see where there is any added to the dish itself while cooking. At what point do you add it?
I am looking forward to cooking up some of these for lunch one day when my kids are getting bored with our usual choices. Thanks for the recipe!
Hi Lindsay, I just meant use more that the 2 TBL served on the side. Tamari soy sauce is not used in the cooking of the egg foo yung.
Hi Kim, just use traditionally brewed tamari soy sauce. You don’t have to make it. I get a good brand that is unpasteurized even at the healthfood store.
Oh, ok, great! I just started using tamari. I thought there was more of a gravy, but I do have that on hand. Thanks!
I was thinking that too – like the one they have in the restaurants.
My kids love egg Foo Yung and think it is a gourmet dish 😀
What brand and where can I get unpasteurized traditionally fermented soy sauce?
Here you go:
Oh! I can sooo use this!!
is there a way to make this where the eggs are moist? My eggs tasted like and had the texture of sponges. 🙁 Thanks!
Maybe you had the heat too high?
Great recipe. My family loves it.
Sarah,
I buy San J brand of tamari but it doesn’t say unpasturized. Do you mind telling us the brand that is traditionally and unpasturized? Thanks for all your hard research and work you do for your family and actually “ours”. I trust completely everything you recommend so that is why I like details when you tell what you use. You are an inspiration to many families out there. I don’t know if you realize that. Now, if I could only get thin eating this way. I’m trying but have realized that I must give up the breads and sweets even if they are the healthier “oversion. Then I see you raw fudge recipe “highlighted” on this page. Oh Well!
Hi Teresa, here’s a link so you can see a picture of the bottle too:
As a change to traditional chicken noodle soup, my family likes it when I make my regular homemade noodles cut quite small, and then just before we eat the soup I take one whole egg and one egg yolk, beat it up in a bowl and stir it (with a fork) into the simmering chicken soup. It comes out sorta like the egg drop soup you see in Oriental restaurants (I forgot what they call theirs). Great way to use eggs and it’s easier to mix the egg into the soup if the other noodles are small. Or you could just leave the regular noodles out all together. I suppose you could also do the egg drop thing with just chicken broth – might be something to consider when people are ill and don’t have much appetite but need the fortification of real, healthy foods.
Also, when I separate eggs, I am not fancy about it. I hold my hand over the sink (or a bowl if I want to save the white) and pour the egg out of the shell into my palm and slightly open my fingers to let the white run through, but keep the yolk. Then I plop the yolk into a bowl. Who the heck needs a bunch of fancy equipment? !
i know that eggs are good and tasty foods for you. i know and say EAT MORE EGGS AND INVITES THE DISEASES OF HEART, KIDNEY, CANCER AND SKIN DISEASES. it is the best sources of many incurable diseases.many scientists have proved that eggs are harmful for health.you are advising and inviting to eat eggs. i have many proofs on this matter. kindly advise those things which are useful for us.it is not worthy to accept poison knowingly.i oppose your kind advise.please expose the harmful parts of eggs . it is not useful for us.
Don’t beat eggs with beater. Use a fork and beat only till whites and yolks are well blended. Sponginess is caused by air beaten into eggs.