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Egg Foo Yung II


"Leftover chicken, beef and pork can all be sauteed with mushrooms, sprouts, onion and of course eggs! The accompanying sauce is simple and flavorful."
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30 m servings 240 cals
Serving size has been adjusted!
Original recipe yields 5 servings (4 to 6 servings)


  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 9.6g
  • 3%
  • Protein:
  • 22 g
  • 44%
  • Cholesterol:
  • 330 mg
  • 110%
  • Sodium:
  • 1443 mg
  • 58%

Based on a 2,000 calorie diet

See full nutrition

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

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  1. Beat eggs in a large bowl. Add the celery, onion, bean sprouts, mushrooms, chicken, beef, pork, salt and pepper. Mix together.
  2. Heat oil in a medium skillet or wok and brown egg mixture 1/2 cup at a time. When all of the mixture is browned, set aside.
  3. To Make Sauce: Dissolve the bouillon in the hot water in a small saucepan; add sugar and soy sauce and blend well over medium heat. Add cold water and cornstarch and stir until thick and smooth. Serve with Egg Foo Yung.

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Read all reviews 156
  1. 191 Ratings

Most helpful positive review

Fabulous! We loved it. Was quick, easy and delicious. I didn't have any leftover meat, so I bought some "wafer-thin" (1/4 inch) boneless center cut pork chops. Marinated them for a little while ...

Most helpful critical review

How much oil? What kind?

Most helpful
Most positive
Least positive

Fabulous! We loved it. Was quick, easy and delicious. I didn't have any leftover meat, so I bought some "wafer-thin" (1/4 inch) boneless center cut pork chops. Marinated them for a little while ...

I am so glad I found this recipe. The egg foo yung came out exactly like they do at my local place. I added some powdered ginger, I think it gave the recipe some added mppphhh:.) I also used can...

Very good! I thought the gravy went along with it well. Instead of chopping up so many vegetables, I just used a can of La Choy Chop Suey vegetables.

I thought this was delicious. It's my boyfriend's favorite chinese meal and he thought it was better than anything he's had at a restaurant. I pretty much made it as the recipe indicated. I was ...

I love egg foo yung so I was very anxious to try out this recipe. I was actually surprised how well they turned out. I did add sherry and soy sauce to the egg mixture. The recipe didn't state ho...

i was surprised at how much this tasted like a chinese joint's egg foo yung.... very tasty. it might take a couple of tries before getting the timing down for turning over each batch. but even...

I thought that this recipe was delicious. I didn't use all of the meat because it seemed to be so much. So I used the pork and chicken and omitted the ground meat. Maybe next time I will try ...

I just made this on the spur of the moment tonight. My guest, who loves egg foo yung and has it often when we are dining out, said it was the best egg foo yung she ever had in her life (and she'...

This was quick and easy. I used a bag of frozen wok vegetables and cut my time in half. The sauce recipe could be cut in half if you're not big on soy sauce! A great taste overall.