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Egg Foo Yung

Updated: Nov 26, 2019

Cuisine: Chinese

Meal: Brunch, Lunch or Dinner

Style: Vegetarian Main Entrée

Yield: 20 4 (oz) servings

This recipe is best served in batches. One hotel can be prepared a few minutes ahead of service but the rest must be cooked a la minute.


Liquid Eggs 10 cups

Green onions, minced 2 bunches

Fresh bean sprouts 5 cups

Green cabbage, shred 2 cups

Water chestnuts, minced 2 cups

Shitake mushrooms, sautéed 1 lb

Soy sauce 5 tsp

Cooking oil

*Foo Yung Sauce

Chicken stock 5 cups

Soy sauce 5 tb

Sugar 10 tsp

Rice vinegar 10 tsp

Cornstarch 5 tb

Water 10 tb

*Hoisin sauce can be substituted for Foo Yung Sauce if necessary


Mix eggs, vegetables, and soy. Brush flat top grill with oil and turn to medium high. Ladle 4 oz of egg mixture onto the grill and fry as you would a pancake until lightly browned on the bottom. Turn over and brown flip side. Keep warm (but do not stack) while you fry remaining pancakes, adding more oil if needed and stirring egg mixture before adding to pan. Gently fold pancakes in half and arrange in a single shingled layer in hotel pan. Drizzle with foo yung sauce and garnish with fresh green onion.

Foo Yung Sauce

In a pan, heat broth, soy, sugar and vinegar. In a bowl, blend cornstarch and water. Add cornstarch slurry to sauce and cook, stirring, until sauce bubbles and thickens.

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