Egg Foo Young

Egg Foo Young

21 Reviews 5 Pics
  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    45 m
Recipe by  INDIT

“Fresh veggies and ham are sauteed with ginger, then folded into beaten eggs and cooked up like little omelets. Use bacon or chicken, or any meat you prefer. Serve with soy sauce, if desired.”

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Adjust Servings

Original recipe yields 8 servings



  1. Heat 2 teaspoons oil in a large skillet over medium-high heat. Saute ginger, green onions, celery, bean sprouts, mushrooms, green pepper, ham and salt until vegetables are tender.
  2. In a large bowl combine beaten eggs and vegetable mixture.
  3. Heat 1 teaspoon oil in a medium skillet over medium heat. Pour in egg mixture to form a small omelet. Cook until golden brown on each side. Repeat with remaining egg mixture.

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Reviews (21)

Rate This Recipe


We added cut up left over pork roast. If you add a tablespoon of cornstarch, the eggs do not spread as much. Very good!



This was great...just like we had at a restaurant! I thickened a can of chicken stock, garlic, and parsley for gravy. Using a can of Chinese veggies was easier than chopping everything, though. Very tasty!



I tried this recipe on a whim without any real expectations. I was pleasantly surprised! I revised the vegetables to my liking, but kept everything else the same, made some gravy for on top and YUM! Just like my favorite restaurant.

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Amount Per Serving (8 total)

  • Calories
  • 94 cal
  • 5%
  • Fat
  • 6.3 g
  • 10%
  • Carbs
  • 3.5 g
  • 1%
  • Protein
  • 6.5 g
  • 13%
  • Cholesterol
  • 161 mg
  • 54%
  • Sodium
  • 404 mg
  • 16%

Based on a 2,000 calorie diet



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Shrimp Egg Foo Young


next recipe:

Egg Foo Yung I