Judy's Egg Foo Yong

Delight your taste buds with Judy's Egg Foo Yong, a quick and savory Chinese-inspired dish that's perfect for weeknight dinners or weekend brunches. This flavorful recipe features fluffy egg pancakes loaded with bean sprouts, green onions, and tender cooked shrimp, creating a beautiful balance of textures and tastes. The dish is elevated with a rich, silky sauce made from chicken stock, oyster sauce, and sesame oil, giving it an authentic, restaurant-quality finish. Ready in just 35 minutes, this easy-to-make recipe is packed with protein and brimming with bold flavors. Serve it as a main course or pair it with your favorite steamed rice or stir-fried veggies for a complete, satisfying meal. Whether you're a fan of classic Chinese cuisine or discovering Egg Foo Yong for the first time, this recipe is sure to become a family favorite!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 6 large eggs
• 2 cups bean sprouts
• 4 stalks green onions
• 1 cup cooked shrimp
• 2 tablespoons soy sauce
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 2 tablespoons vegetable oil
• 1.5 cups chicken stock
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil

Directions

Step 1

In a large mixing bowl, crack the eggs and whisk them until fully combined and frothy.

Step 2

Stir in the bean sprouts, chopped green onions, cooked shrimp, soy sauce, salt, and black pepper. Mix well to combine.

Step 3

In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat.

Step 4

Once the oil is hot, ladle about 1/2 cup of the egg mixture into the skillet, spreading it slightly to form a small pancake.

Step 5

Cook for 2-3 minutes on one side until golden brown, then carefully flip and cook for another 2 minutes on the other side. Remove from the skillet and set aside on a plate.

Step 6

Repeat with the remaining egg mixture, adding more oil as needed and stacking the cooked egg foo yong pancakes on a plate.

Step 7

In a small saucepan, heat the chicken stock over medium heat.

Step 8

In a separate bowl, whisk together the cornstarch and water to create a slurry.

Step 9

Stir the cornstarch slurry into the chicken stock and cook, stirring constantly, until the sauce thickens slightly, about 2-3 minutes.

Step 10

Add oyster sauce and sesame oil to the sauce, stirring to combine. Taste and adjust seasoning as needed.

Step 11

Serve the egg foo yong pancakes warm, drizzled with the savory sauce on top.

Nutrition Facts

Serving size	(1361.6g)

Amount per serving	% Daily Value*
Calories	1251.4

Total Fat 77.2g	0%
Saturated Fat 15.2g	0%
Polyunsaturated Fat 22.8g
Cholesterol 1448.0mg	0%
Sodium 3827.3mg	0%
Total Carbohydrate 37.2g	0%
Dietary Fiber 5.4g	0%
Total Sugars 11.6g
Protein 104.0g	0%

Vitamin D 246IU	0%
Calcium 392.5mg	0%
Iron 13.9mg	0%
Potassium 976.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.2%

Protein: 33.0%

Carbs: 11.8%