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
Sarah Pope has been a Health and Nutrition Educator since 2002. Her work 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.
Her work has been covered by major media including USA Today, ABC, NBC, and many others.
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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.
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.
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? !
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:
Great recipe. My family loves it.