Homemade Egg Foo Young

Ted and I are a fan of most any type of Asian food, and egg foo young is a favorite of mine for sure.  This recipe was as good as any take out but with a whole lot less calories.  I made egg drop soup with it and we had a veggie egg roll too!   Wonderful meal!!

Serves 4


  • 4 Eggland’s Best eggs, beaten
  • ½ pound cooked shrimp, chopped
  • ½ cup onion, chopped
  • ½ cup mushrooms, chopped
  • 1 cup bean sprouts (fresh or canned)
  • 2 tablespoons soy sauce
  • 1 teaspoon cornstarch
  • green onion, chopped (for garnish)
  • Beef gravy (I used jarred)
  • Vegetable oil
  1. In a large skillet, saute onions, mushrooms and bean sprouts in vegetable oil. Add shrimp.
  2. Stir in cornstarch and soy sauce.
  3. Add mixture to bowl with 4 beaten Eggland’s Best eggs. Stir gently. The ratio should equal more veggies than eggs and should not be too runny. If it is, add additional sauteed veggies or protein.
  4. In a clean skillet, add enough vegetable oil to cover bottom of the pan. Add ¼ Egg Foo Young mixture to pan, formed into a pancake shape. Fry Egg Foo Young until the bottom is firm enough to flip.
  5. Cook other side until egg is firm. Place on a paper towel to absorb oil until ready to serve.
  6. Top with gravy and green onions. Serve with a side of soy sauce

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