Shrimp Egg Foo Yung

Shrimp Egg Foo Yung

Made  times
Kimber 18

"These delicious patties can be done ahead: fry and wrap them, and freeze for up to 1 month! Just before serving, reheat them in a 375 degree oven, uncovered, for about 25 minutes."
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35 m servings 209 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 7.3g
  • 2%
  • Protein:
  • 14.9 g
  • 30%
  • Cholesterol:
  • 290 mg
  • 97%
  • Sodium:
  • 826 mg
  • 33%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a mixing bowl, combine the bean sprouts, shrimp, eggs, mushrooms, scallions and 1/2 teaspoon of salt. Mix thoroughly.
  2. Heat a deep skillet over high heat until 1 or 2 drops of water bubble when sprinkled in. Add oil and turn heat back to Medium-High. Pour in 1/2 cup of egg mixture into pan. Push cooked egg up over shrimp with a spatula to form a patty. Fry until golden brown, turning once, about 4 minutes.
  3. Repeat with remaining egg mixture. If you need to, add more oil. Keep patties warm.
  4. In a saucepan over medium heat, combine chicken broth, soy sauce, 1/4 teaspoon salt and white pepper to taste. Bring to a boil. Mix cornstarch and water; stir into broth mix. Cook and stir until thickened (about 10 seconds). Pour over patties.


  1. 51 Ratings

Most helpful positive review

This came out soooo gooood! The mixture came out a bit watery so I added cornstarch like someone suggested and the patties came out denser and firmer. My family raved about them and the leftov...

Most helpful critical review

I think this recipe is good when you have alot of bean sprouts. Alot of other recipes call for half the bean sprouts of this one but add other veggies. I liked the egg pancakes. What I didn't...

This came out soooo gooood! The mixture came out a bit watery so I added cornstarch like someone suggested and the patties came out denser and firmer. My family raved about them and the leftov...

I made another egg foo yung recipe but used the sauce from this recipe. Though I can't comment on the egg foo yung, the sauce was terrific--one I will use for many other dishes when I need a de...

Simply DELICIOUS! The sauce is wonderfully flavorful and the soy sauce is not over powering the flavors as some sauces do. I left out the extra salt as I don't like super salty foods but it is s...

This deserevs 10 stars. I grew up in Chicago and this is the way my favorite resturant made egg foo young. I moved to CA and can't find egg foo young like this anywhere. I am so glad you posted ...

These were good, they make a healthly lunch or dinner. I added a little cornstarch to the eggs as another reviewer suggested, but they still ran a little. I also added a lot of extra soy sauce t...

I 'm going to rate this one actually a 3.75 :-) I think it does need some more tweaking but is a good start. I added in some more veggies and garlic and a bit of cornstarch to the egg mixture. I...

I made this recipe, upon my husbands request. Our family of 5 loved it! I omitted the bean sprouts(didn't have any)and the salt from both the eggs and sauce. I used ham rather than shrimp, only ...

The egg patties were really good, but I thought the sauce tasted odd. I might have put too much pepper in, though. I'll try this again sometime. Edited Later: I tried this again a couple tim...

one word - DELICIOUS!!! truly wonderful and the whole family loves em.

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