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Healthy Home Economist / Recipes / Seafood / Shellfish Recipes / Egg Foo Yung Recipe: Solution to the Egg Doldrums

Egg Foo Yung Recipe: Solution to the Egg Doldrums

by Sarah Pope / Affiliate Links ✔

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  • Homemade Egg Foo Yung
  • Easy Egg Foo Yung Recipe

egg foo yung recipe, chinese omeletteOn occasion, I must admit that my family gets bored with eggs despite how yummy they taste and the seemingly unlimited ways to prepare them. When the egg doldrums strike at my house, whipping up my trusty egg foo yung recipe is the answer. 

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.

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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
egg foo yung recipe, chinese omelette
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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.

Course Main Course
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Sarah Pope

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

  1. Chop the vegetables except for the bean sprouts. 

  2. Stir fry all the veggies together for a few minutes in ghee or coconut oil to coax out the flavor. 

  3. Beat eggs in a large bowl and then mix in choice of chopped meat, stir fried veggies, and arrowroot powder. 

  4. Fry the mixture as small pancakes in a hot pan coated with coconut oil. 

  5. Serve this egg foo yung recipe with additional soy sauce if desired. 

  6. Cool and refrigerate leftovers.

Sarah, The Healthy Home Economist

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Category: Chicken Recipes, Egg Recipes For Dinner, Egg Recipes For Lunch, Shellfish Recipes
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: the bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her eBooks Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (27)

  1. Mar

    Feb 7, 2017 at 6:16 pm

    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.

    Reply
  2. sadhu vedant muni jain

    Dec 14, 2011 at 2:52 am

    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.

    Reply
  3. D.

    Jul 9, 2011 at 11:24 am

    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? !

    Reply
  4. teresa white

    Jul 9, 2011 at 8:42 am

    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!

    Reply
    • Sarah, TheHealthyHomeEconomist

      Jul 9, 2011 at 9:02 am

      Hi Teresa, here’s a link so you can see a picture of the bottle too:

  5. Lovelyn

    Jul 9, 2011 at 6:23 am

    Great recipe. My family loves it.

    Reply
  6. Paula

    Jul 8, 2011 at 11:53 pm

    is there a way to make this where the eggs are moist? My eggs tasted like and had the texture of sponges. 🙁 Thanks!

    Reply
    • D.

      Jul 9, 2011 at 11:26 am

      Maybe you had the heat too high?

  7. The Nourished Nana via Facebook

    Jul 8, 2011 at 11:25 pm

    Oh! I can sooo use this!!

    Reply
  8. Irena

    Jul 8, 2011 at 7:05 pm

    What brand and where can I get unpasteurized traditionally fermented soy sauce?

    Reply
    • Sarah, TheHealthyHomeEconomist

      Jul 9, 2011 at 9:00 am

      Here you go:

  9. Sue Smith via Facebook

    Jul 8, 2011 at 6:01 pm

    My kids love egg Foo Yung and think it is a gourmet dish 😀

    Reply
  10. Kim Waite-Williams via Facebook

    Jul 8, 2011 at 5:52 pm

    Oh, ok, great! I just started using tamari. I thought there was more of a gravy, but I do have that on hand. Thanks!

    Reply
    • Paula

      Jul 8, 2011 at 11:52 pm

      I was thinking that too – like the one they have in the restaurants.

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Since 2002, Sarah has been a Health and Nutrition Educator dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. Read More

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