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Egg Foo Yung with Mushroom Sauce

dakota kelly

"These egg and bean sprout pancakes are cooked in peanut oil, and bathed in mushroom sauce."
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30 m servings 328 cals
Original recipe yields 2 servings

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  1. Thinly slice green onion, and reserve 1 tablespoon of the top for garnish. Stir the remaining onion into the egg along with the bean sprouts and 1 tablespoon of soy sauce.
  2. Heat 1 tablespoon of peanut oil in a large nonstick skillet over medium-high heat until hot. For each pancake, drop 1/4 cup of egg mixture into the hot oil. Cook until the bottoms are set, 1 to 2 minutes, then turn over and continue cooking for another 1 to 2 minutes until cooked through. Transfer to a warm serving plate while you make the remaining pancakes.
  3. Heat the remaining 1 tablespoon of peanut oil in the skillet and cook the mushrooms with the remaining 2 tablespoons of soy sauce until the mushrooms are soft, about 3 minutes. Dissolve the cornstarch in the broth, stir into the mushrooms, and cook until thickened. To serve, pour the sauce over the egg foo yung pancakes, and sprinkle with the reserved onion.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 328 calories; 23.8 g fat; 13 g carbohydrates; 18.1 g protein; 372 mg cholesterol; 1502 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 39
  1. 49 Ratings

Most helpful positive review

This dish was exceptional! I followed the recipe exactly and found it easy to make and the mushroom sauce on top of the 'pancakes' was a perfect accompanyment. Served it up with Chinese Chicken ...

Most helpful critical review

Not a fan of egg foo yung i guess, or maybe its just this recipe. not really sure cause i never had it before till now. I ended up squirting ketchup all over it and eating it like i would my egg...

Most helpful
Most positive
Least positive

This dish was exceptional! I followed the recipe exactly and found it easy to make and the mushroom sauce on top of the 'pancakes' was a perfect accompanyment. Served it up with Chinese Chicken ...

I'm rating the Egg Foo Yung patties because I did my sauce differently. In addition to the other veggies, I also added spinach and they were incredible. So the sauce would taste like what I'm us...

Excellent and so simple! One of my favorite Chinese dishes. My mother made this for us when we were kids. Her's was good, but this one's better. Next time, I'll add diced Chinese red pork, chi...

I love Egg Foo Young! I like this recipe a lot but I didn't go completely by the book either... I added a couple pinches of salt to my eggs as well as mixed a few drops of sesame oil. And bein...

We really enjoyed this dish. The egg pancakes were very good, and the mushroom sauce would have been fantastic had it not been so salty. I think next time I will use 1/2 soy sauce and 1/2 wate...

Never had this before. Boyfriend said his mom used to make it. Looked it up, found this recipe with mushrooms, I love mushrooms, recipe looked pretty easy. Followed recipe, had to use canned ...

I think the dish was good but I did not have peanut oil and used vegetable oil instead. The mushroom sauce was very good and easy to prepare.

I had a crazy craving for Egg Foo Yung, just like I used to eat as a kid at my favorite Chinese food spot. I made a few changes to this recipe based on what I had on bean sprouts, but ...

Great recipe, and very,very fast and simple. I added additional spices to both the egg mixture and mushroom sauce (garlic, five-spice seasoning), but other than that, the recipe is great as is,...