Egg Fu Yung

Egg foo young
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  • Total: 60 mins
  • Prep: 15 mins
  • Cook: 45 mins
  • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)
189 Calories
5g Fat
19g Carbs
18g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories 189
% Daily Value*
Total Fat 5g 7%
Saturated Fat 2g 8%
Cholesterol 249mg 83%
Sodium 742mg 32%
Total Carbohydrate 19g 7%
Dietary Fiber 3g 10%
Protein 18g
Calcium 75mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Egg Fu Yung is a staple in Chinese take-out restaurants. This Egg Fu Yung Recipe has been reprinted with permission from Madame Wong's Long-life Chinese Cookbook and is very different because it is deep-fried and therefore has a very light, delicate texture. Shredded roast pork, beef, chicken or turkey can be substituted for shrimp. 


  • 1/2 pound fresh shrimp (shelled, deveined, cut into small pieces)
  • 1 teaspoon salt
  • 1 teaspoon cornstarch
  • 2 teaspoons sherry
  • 5 eggs
  • 1 teaspoon light soy sauce
  • 4 tablespoons oil
  • 1/2 onion (chopped) 
  • 1 scallion (chopped)
  • 4 Water chestnuts (chopped)
  • 1/4 cup fresh mushrooms (sliced)
  • 1 cup bean sprouts
  • 2 to 4 cups oil for deep-frying
  • For the Sauce:
  • 1 cup chicken stock or broth
  • 2 tablespoons light soy sauce
  • 1 tablespoon cornstarch (dissolved in 1 tablespoon water )
  • Pepper (to taste)

Steps to Make It

  1. Gather the ingredients.

  2. Dry the shrimp. Add 1/2 teaspoon of salt, cornstarch, and 1 teaspoon of sherry. Mix well. 

  3. Beat eggs in a large bowl. Add soy sauce, 1/2 teaspoon salt, and 1 teaspoon sherry. Set aside.

  4. Heat 2 tablespoons of oil in wok. Stir-fry onion, scallion, and water chestnuts for 1 minute.

  5. Add mushrooms. Stir-fry 30 seconds. Remove. 

  6. Heat 2 tablespoons oil in the wok. Stir-fry shrimp and bean sprouts 1 minute, or until shrimp turn pink. Let cool.

  7. Add all ingredients to the egg mixture.

  8. To Make Sauce: Bring stock to boil. Add soy sauce. Thicken with dissolved cornstarch. Season with pepper to taste. Set aside.​

  9. Heat oil to 400 F in the wok. Test by adding a piece of scallion (it should turn brown quickly). Gentle ladle 1/4 of egg mixture into the wok. Deep-fry 1 minute until golden brown. Fold over with a spatula and fry the other side for 1 minute. Remove to a platter and keep warm. Continue to deep-fry egg mixture, 1/4 at a time. Serve with sauce.

  10. Enjoy!

Recipe Variations

Shredded roast pork, beef, chicken or turkey can be substituted for shrimp.