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Egg Fu Yung - (egg Foo Yung), Restaurant Style

Submitted by: | Source: Rhonda Parkinson, Guide -- Chinese Food & Grandpaskip

Egg Fu Yung - (Egg Foo Yung), Restaurant Style
2010-05-17 Other
3.5 26

This Egg Fu Yung is deep-fried, the way it was originally served in the 1950's. (the way Grandpaskip learned to make it).

  • Servings: 4 to 5
  • Prep Time: 12 to 15 minutes
  • Cook Time: Saute shrimp & fry Egg Fu Yung 4 minutes each patty
  • Total Time: Approximately 30 minutes


1 cup Homemade or Store Bought Chinese Chicken Broth
1 Tbsp Oyster Sauce
1 Tbsp Soy Sauce
Salt & Pepper To Taste
1 Tbsp Cornstarch Dissolved In 3 To 4 Tablespoons Cold Water
Egg Fu Yung:
¾ Pound
Fresh Shelled, de-veined shrimp
½ Cup
Mung Bean Sprouts
1 Medium
White or Yellow Onion,
Small Dice
Red Bell Pepper,
Cut Bite Size
½ cup Fresh Mushrooms,
Thinly Sliced
Green Onions,
Finely Chopped
Large Eggs,
Lightly Beaten
1 Tablespoon
Chinese Rice Wine or Dry Sherry
Salt & Pepper, to taste
Oil, for stir-frying and deep-frying


1. To prepare the Egg Fu Yung sauce, bring the chicken broth to a boil. Stir in the seasonings, and thicken with the cornstarch and water mixture. Keep warm on low heat while making the Egg Fu Yung.

2. Rinse the shrimp under warm running water. Pat dry and finely chop.

Rinse the mung bean sprouts and drain thoroughly. Peel and dice the onion. Cut the red bell pepper in half, remove the seeds and cut into bite-sized chunks. Wipe the mushrooms clean with a damp cloth and thinly slice. Wash and finely chop the green onions.

3. Heat 2 tablespoons oil in a frying pan. When the oil is hot, add the shrimp. Stir-fry until they turn pink and are cooked. Remove from the pan.

4. In a large bowl, lightly beat the eggs with the salt and pepper. Stir in the rice wine or sherry, cooked shrimp and the vegetables.

5. In the wok, heat 2 1/2 inches oil for deep-frying to 375 degrees Fahrenheit. When the oil is hot, gently ladle 1/4 of the egg mixture into the wok. Deep-fry on one side until browned (about 2 minutes), then ladle a bit of oil over the top so that it firms up. Use a spatula (or 2 spatulas if necessary) to gently turn the omelet over and brown the other side. Remove the omelet with a slotted spoon and drain on paper towels.

6. Serve with the Egg Fu Yung sauce poured over top.

NOTE: Pork or chicken can replace shrimp. Serve with a side of steamed rice and Asian Beer or Rice Wine.


"I made this last night. I LOVE Egg Fu Yung and this was the best Egg Fu Yung I have ever eaten. I followed the directions to a T, made no changes. This is a great recipe.