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Side Dishes

Egg Foo Yong with Scallions & Bean Sprouts

Egg foo yung [foo YUHNG] is commonplace in Chinese restaurants, but easy to make at home. It's as simple as eggs, cornstarch, and a little seasoning, plus crisp bean sprouts and scallions. The sauce adds even more flavor to this side dish.


6 servings

Total Time

20 minutes

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Test Kitchen Tip

Adding cornstarch to the eggs prevents the egg proteins from setting up too hard, which means you’ll have softer set eggs.


For the sauce, heat broth, soy sauce, oyster sauce, and chili garlic sauce in a saucepan over medium-high to a boil. Whisk together cornstarch and sherry, then whisk into boiling broth mixture and cook until it thickens; keep warm over low heat.

For the egg foo yong, whisk together eggs, cornstarch, bean sprouts, and soy sauce; season with salt. Heat oil in a 10-inch nonstick skillet over medium. Add egg mixture to skillet, cover, and cook eggs until set, 78 minutes. Top Egg Foo Yong with scallions and serve with sauce.

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