Egg Foo Yung

This quick and easy Chinese omelette lends itself to a number of fillings. Enjoy the more traditional recipe filled with bean sprouts and green onions, or try adding beef, pork, broccoli, mushrooms of even tofu for something a little different.

Prep Time:
10 min
Cook Time:
12 min


  • 2 tsp ( 10 mL ) cornstarch
  • ½ cup ( 125 mL ) salt reduced beef broth
  • 2 tbsp ( 30 mL ) salt reduced soy sauce, divided
  • 4 eggs
  • 3 tbsp ( 45 mL ) water
  • 1 cup ( 250 mL ) bean sprouts
  • ½ cup ( 125 mL ) sliced mushrooms
  • 2 green onions, thinly sliced


  1. Combine cornstarch, beef broth and 1 tbsp (15 mL) soy sauce in small saucepan. Bring to boil, stirring constantly; boil for 1 minute. Remove from heat and keep warm.
  2. Whisk eggs, water and remaining soy sauce in medium bowl. Stir in bean sprouts, mushrooms and green onions; mix well.
  3. Spray 8-inch (20 cm) non-stick skillet with cooking spray. Heat skillet over medium heat.
  4. Pour in one-third of egg mixture. As mixture sets around edge of skillet, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set. Slide omelette onto plate. Invert back into skillet and cook completely for about 1 minute. Keep warm while making two more omelettes.
  5. Cut omelettes into wedges and serve with warm sauce.