{"id":1132883,"date":"2019-07-23T10:31:31","date_gmt":"0001-01-01T06:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/shrimp-egg-foo-young\/"},"modified":"2024-05-23T12:18:41","modified_gmt":"2024-05-23T17:18:41","slug":"shrimp-egg-foo-young","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/shrimp-egg-foo-young\/","title":{"rendered":"Shrimp Egg Foo Yong"},"content":{"rendered":"<p>If you love Chinese food as much as I do, you&#8217;ll appreciate that this shrimp egg foo yong recipe doesn&#8217;t skimp on flavor, yet is a little lighter than your local restaurant&#8217;s. The secret? It uses\u00a0egg whites instead of whole eggs, and calls for pan-frying the patties instead of deep-frying them. However, we haven&#8217;t made any changes to the\u00a0sweet and savory pan gravy!<\/p>\n<p>Enjoy this easy <a href=\"https:\/\/www.tasteofhome.com\/collection\/chinese-food-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/chinese-food-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Chinese food recipe<\/a> as a quick snack or as a main entree with a side of steamed white rice or a warm bowl of Chinese <a href=\"https:\/\/www.tasteofhome.com\/recipes\/hot-and-sour-soup\/\" data-name=\"www.tasteofhome.com\/recipes\/hot-and-sour-soup\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">hot and sour soup<\/a>.<\/p>\n<h2>What is egg foo yong?<\/h2>\n<p>Egg foo yong is a type of fluffy Chinese omelet filled with assorted vegetables and a protein (usually a <a href=\"https:\/\/www.tasteofhome.com\/article\/types-of-shrimp\/\" data-name=\"www.tasteofhome.com\/article\/types-of-shrimp\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">type of shrimp<\/a> or pork). It&#8217;s fried until golden, flipped like a pancake, then topped generously with a thick brown gravy made with soy sauce and oyster sauce.<\/p>\n<p>While the dish is distinctly Chinese-American\u2014created by chefs as a way to use up leftovers\u2014similar egg-based dishes exist in China and other Asian countries. The closest is a dish called fu yung egg slices.<\/p>\n<p>In restaurants, egg foo yong is often deep-fried\u2014giving it a reputation for being unhealthy. However, when made at home, it is possible to lighten it up by cooking it in a skillet with just enough oil to make the omelet golden and crisp.<\/p>\n<h2>Ingredients for Shrimp Egg Foo Yong<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1987499\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Shrimp-Egg-Foo-Young_FT24_84778_EC_042324_1.jpg?fit=700%2C1024\" alt=\"All Ingredients for Shrimp Egg Foo Young on Wooden Surface\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<ul>\n<li><strong>Chicken broth:<\/strong> This serves as the base for the shrimp egg foo yong sauce. You can use store-bought chicken stock or use your own <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-chicken-broth\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-chicken-broth\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">homemade chicken broth<\/a>.<\/li>\n<li><strong>Oyster sauce:<\/strong> This quintessential <a href=\"https:\/\/www.tasteofhome.com\/collection\/asian-sauces\/\" data-name=\"www.tasteofhome.com\/collection\/asian-sauces\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Asian sauce<\/a> is used to add richness and savory umami flavor.<\/li>\n<li><strong>Soy sauce:<\/strong>\u00a0Soy sauce is mixed into the sauce <em>and<\/em> beaten into the eggs to give both components plenty of salty and savory flavor. You could also use <a href=\"https:\/\/www.tasteofhome.com\/article\/tamari-vs-soy\/\" data-name=\"www.tasteofhome.com\/article\/tamari-vs-soy\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">tamari instead of soy sauce<\/a>, if you&#8217;re avoiding wheat and gluten.<\/li>\n<li><strong>Cornstarch:<\/strong> When it&#8217;s whisked with water to create a slurry, cornstarch helps to thicken the sauce and give it body. It&#8217;s just one of several ways you can <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-thicken-gravy\/\" data-name=\"www.tasteofhome.com\/article\/how-to-thicken-gravy\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">thicken gravy<\/a> and other sauces.<\/li>\n<li><strong>Shrimp:<\/strong> For this <a href=\"https:\/\/www.tasteofhome.com\/collection\/easy-shrimp-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/easy-shrimp-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">shrimp recipe<\/a>, you&#8217;ll want to use large or medium uncooked shrimp (look for a bag that has 31 to 40 shrimp per pound). You can purchase them already peeled and deveined, or you can\u00a0<a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-clean-shrimp\/\" data-name=\"www.tasteofhome.com\/article\/how-to-clean-shrimp\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">clean the shrimp<\/a> yourself.<\/li>\n<li><strong>Bean sprouts:<\/strong> Bean sprouts don&#8217;t add much flavor to recipes. However, what they lack in taste, they make up for in texture and crunch.<\/li>\n<li><strong>Vegetables:<\/strong> A combination of mushrooms and onions is used in this easy shrimp egg foo yong recipe. They infuse the Chinese omelet with a flavor that pairs well with shrimp and the brown gravy.<\/li>\n<li><strong>Egg:<\/strong> Undoubtedly, the most important ingredient for egg foo yong is eggs! While most recipes use whole eggs, this light egg foo yong opts for just egg whites.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Make the gravy<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1987500\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Shrimp-Egg-Foo-Young_FT24_84778_EC_042324_2.jpg?fit=700%2C1024\" alt=\"Slurry for Shrimp Egg Foo Young in a Saucepan on Wooden Surface\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a small saucepan, combine the broth, oyster sauce and soy sauce. Bring it to a boil. Whisk together the cornstarch and water until they&#8217;ve formed a smooth slurry, then gradually stir this slurry into the pan. Bring the sauce to a boil again, then cook and stir until it&#8217;s thickened, about two minutes. Set the sauce aside and keep it warm until you&#8217;re ready to serve.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> If at any time you feel as if your shrimp egg foo yong gravy has thickened too much, you can add a tablespoon or two of additional chicken broth to thin the gravy. Alternatively, if your gravy is too thin, add additional cornstarch mixed with water and cook for several minutes to thicken to the desired consistency.<\/p>\n<h3>Step 2: Cook the shrimp and vegetables<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1987501\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Shrimp-Egg-Foo-Young_FT24_84778_EC_042324_3.jpg?fit=700%2C1024\" alt=\"Sauteed Shrimps, Bean Sprouts and Onions with a Spatula in a Pan on Wooden Surface\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a large skillet, saute the shrimp, mushrooms, bean sprouts and onion in 1 tablespoon of oil until the shrimp turn pink and the vegetables are crisp-tender, about two minutes. Remove the pan from the heat and cool slightly.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> With egg foo yong, the shrimp and vegetables are meant to offer a contrast to the soft, fluffy omelet. Therefore, be careful to not overcook them. The vegetables should still have a little crispness, and the shrimp should have a soft C-shape.<\/p>\n<h3>Step 3: Whisk the eggs and combine<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1987502\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Shrimp-Egg-Foo-Young_FT24_84778_EC_042324_4.jpg?fit=700%2C1024\" alt=\"Sauteed Shrimps, Bean Sprouts, Onions, Eggs and Soy Sauce in a large bowl on Wooden Surface\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a large bowl, whisk the egg whites and soy sauce. Stir in the cooked shrimp mixture.<\/p>\n<h3>Step 4: Cook the egg foo yong<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1987503\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Shrimp-Egg-Foo-Young_FT24_84778_EC_042324_5.jpg?fit=700%2C1024\" alt=\"Cooking Shrimp Egg Foo Young in a pan\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>In a large skillet, heat the remaining oil. Working in batches, add 1\/3 cup of the shrimp-egg mixture to the pan. Cook until the omelet is golden brown, about two to three minutes on each side.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> You can keep shrimp egg foo yong warm while you cook the rest of the omelets by arranging them on an oven-safe platter and placing them in a low-temperature oven. If you have a warming setting on your oven, this is the time to take advantage of it.<\/p>\n<h3>Step 5: Garnish and serve the egg foo yong<\/h3>\n<p>Serve the shrimp egg foo yong warm, topped with plenty of sauce. If you&#8217;d like, garnish them with black and white sesame seeds and additional green onion.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1987506\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Shrimp-Egg-Foo-Young_FT24_84778_EC_042324_8.jpg?fit=700%2C1024\" alt=\"Shrimp Egg Foo Young Served in a Ceramic Plate\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h2>Shrimp Egg Foo Yong Variations<\/h2>\n<ul>\n<li><strong>Add other vegetables:<\/strong> You can experiment by adding or swapping in your favorite veggies. Bell peppers, snow peas, shredded cabbage, <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-zucchini-noodles-with-or-without-a-spiralizer\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-zucchini-noodles-with-or-without-a-spiralizer\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">spiralized zucchini<\/a> or grated carrots are all good choices.<\/li>\n<li><strong>Change the protein:<\/strong> If you don&#8217;t like shrimp, pork is another popular protein choice for egg foo yong. Shaved, shredded or ground beef and chicken may be used to make egg foo yong, too.<\/li>\n<li><strong>Use whole eggs:<\/strong> While we appreciate the benefits of using only egg whites, you can make this recipe as directed with whole eggs if you prefer.<\/li>\n<\/ul>\n<h2>How to Store Shrimp Egg Foo Yong<\/h2>\n<p>Leftover shrimp egg foo yong may be stored in an airtight food storage container and refrigerated for up to four days. Leftover egg foo yong gravy should be stored separately. To reheat shrimp egg foo yong, gently microwave it at reduced power until it&#8217;s heated through, or warm it in a covered skillet on low heat with a splash of water to prevent it from drying out. Gravy should be microwaved or heated on the stovetop until it&#8217;s hot.<\/p>\n<h2>Can you freeze egg foo yong?<\/h2>\n<p>Yes! Like many other <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-egg-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/best-egg-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">egg recipes<\/a>, shrimp egg foo yong may also be frozen. Store egg foo yong in the freezer for up to three months in an airtight storage container, separating the individual omelets with layers of parchment. When you&#8217;re ready to eat it, first let it thaw overnight in the refrigerator, then reheat it on the stovetop or in the microwave.<\/p>\n<h2>Shrimp Egg Foo Yong Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1987505\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Shrimp-Egg-Foo-Young_FT24_84778_EC_042324_7.jpg?fit=700%2C1024\" alt=\"Shrimp Egg Foo Young Served in a Ceramic Plate\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>What can you serve with egg foo yong?<\/h3>\n<p>Shrimp egg foo yong can be served as an appetizer or as an all-in-one entree. Serve it ahead of your favorite <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-stir-fry-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/best-stir-fry-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">stir-fry recipe<\/a> or pair it with a selection of Asian appetizers like egg rolls, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-pork-dumplings\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-pork-dumplings\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">pork dumplings<\/a> or even <a href=\"https:\/\/www.tasteofhome.com\/recipes\/crispy-crab-rangoon\/\" data-name=\"www.tasteofhome.com\/recipes\/crispy-crab-rangoon\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">crispy crab rangoons<\/a> for a memorable homemade Chinese buffet.<\/p>\n<h3>Why is my egg foo yong tough?<\/h3>\n<p>Overcooking eggs is one of the most common mistakes a cook can make, no matter what type of egg-based recipe you&#8217;re using. Cook the omelet just until the eggs begin to set and turn golden, then flip it. In total, shrimp egg foo yong should take no more than four to six minutes to cook.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>With egg whites and minimal oil, our easy shrimp egg foo yong recipe is lighter without skimping on flavor.<\/p>\n","protected":false},"author":7061,"featured_media":1987313,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304272,304032,305306,305310,304328,305271,304292,305487,304338,307038,307033,307049,303966,304988,303887,306848,305018,304268,306292,304350,324623,304016,304243,307064,304020,304005,304150,303883],"categories-v2":[259484,308623,309299,339174,308984,308481,309216,308305,310796,308992,310080,310079,310085,308495,308935,308478,309603,308959,259483,312151,309001,309177,308579,309586,310142,308594,308549,309434,308476],"coauthors":[206601],"recommended_recipes":[{"post_title":"Party Shrimp","post_link":"\/recipes\/party-shrimp\/","post_image":"\/wp-content\/uploads\/2018\/01\/Party-Shrimp_exps50315_SD132779C06_13_4bC_RMS-7.jpg"},{"post_title":"Fried Shrimp","post_link":"\/recipes\/fried-shrimp\/","post_image":"\/wp-content\/uploads\/2024\/04\/EXPS_TOHVP24_276427_MF_04_26_3.jpg"},{"post_title":"Bang Bang Shrimp","post_link":"\/recipes\/bang-bang-shrimp\/","post_image":"\/wp-content\/uploads\/2024\/06\/Copycat-Bang-Bang-Shrimp_EXPS_FT24_276493_EC_050324_6_RMS.jpg"},{"post_title":"Shrimp Mei Fun","post_link":"\/recipes\/shrimp-mei-fun\/","post_image":"\/wp-content\/uploads\/2024\/09\/Shrimp-Mei-Fun_EXPS_FT24_277234_JR_0913_9.jpg"},{"post_title":"Shrimp Ramen","post_link":"\/recipes\/asian-ramen-shrimp-soup\/","post_image":"\/wp-content\/uploads\/2018\/03\/Asian-Ramen-Shrimp-Soup_EXPS_SSBZ18_23282_D03_13_5b.jpg"},{"post_title":"Crab Egg Foo Yong","post_link":"\/recipes\/crab-egg-foo-yong\/","post_image":"\/wp-content\/uploads\/2018\/06\/Crab-Egg-Foo-Yung_EXPS_THN18_33388_D05_23_7b.jpg"},{"post_title":"Shrimp Po'Boys","post_link":"\/recipes\/shrimp-poboys\/","post_image":"\/wp-content\/uploads\/2024\/06\/Shrimp-Po-Boys_EXPS_TOHVP24_276704_MF_06_12_1.jpg"},{"post_title":"Shrimp Egg Drop Soup","post_link":"\/recipes\/shrimp-egg-drop-soup\/","post_image":"\/wp-content\/uploads\/2025\/04\/Shrimp-Egg-Drop-Soup_EXPS_TOX26_46027_MD_P2_04_04_1b.jpg"},{"post_title":"Shrimp Pho","post_link":"\/recipes\/pho\/","post_image":"\/wp-content\/uploads\/2021\/01\/Pho_EXPS_FT20_210878_F_1218_1.jpg"},{"post_title":"Egg Foo Yong with Sauce","post_link":"\/recipes\/egg-foo-yong-with-sauce\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Quick Coconut Shrimp","post_link":"\/recipes\/quick-coconut-shrimp\/","post_image":"\/wp-content\/uploads\/2017\/09\/Quick-Coconut-Shrimp_exps33840_BHR2739870B05_30_3bC_RMS.jpg"},{"post_title":"Shrimp Newburg","post_link":"\/recipes\/shrimp-newburg\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps13206_QC10140C9.jpg"},{"post_title":"Shrimp Rangoon","post_link":"\/recipes\/shrimp-rangoon\/","post_image":"\/wp-content\/uploads\/2024\/05\/EXPS_TOHD24_276709_JuliaHartbeck_7.jpg"},{"post_title":"Sesame Shrimp","post_link":"\/recipes\/sesame-shrimp\/","post_image":"\/wp-content\/uploads\/2025\/03\/Sesame-Shrimp_EXPS_FT25_30549_EC_0227_2.jpg"},{"post_title":"Egg Penguins","post_link":"\/recipes\/egg-penguins\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps27741_CW10498D24C.jpg"},{"post_title":"Shrimp Po' Boys","post_link":"\/recipes\/shrimp-po-boys\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps20332_TH10384D17.jpg"},{"post_title":"Peking Shrimp","post_link":"\/recipes\/peking-shrimp\/","post_image":"\/wp-content\/uploads\/2017\/09\/Peking-Shrimp_exps24892_SD2232457B08_19_1bC_RMS.jpg"},{"post_title":"Shrimp Egg Rolls","post_link":"\/recipes\/shrimp-egg-rolls\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps21452_QC10363D60.jpg"},{"post_title":"Shrimp Egg Roll","post_link":"\/recipes\/shrimp-egg-roll\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps47067_RM1784745D50A.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Shrimp-Egg-Foo-Young_EXPS_FT24_84778_EC_042324_6.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/shrimp-egg-foo-young\/","name":"Shrimp Egg Foo Yong","datePublished":"2019-07-23","dateModified":"2024-05-23","prepTime":"PT25M","cookTime":"PT5M","totalTime":"PT30M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2019\/07\/Shrimp-Egg-Foo-Young_EXPS_FT24_84778_EC_042324_6.jpg","height":1200,"width":1200},"recipeCategory":["Appetizers","Dinner"],"description":"With egg whites and minimal oil, our easy shrimp egg foo yong recipe is lighter without skimping on flavor.","recipeIngredient":["1 cup chicken broth","1 tablespoon oyster sauce","1 tablespoon reduced-sodium soy sauce","1 tablespoon cornstarch","1\/4 cup cold water","EGG FOO YOUNG:","8 ounces uncooked shrimp (31-40 per pound), peeled and deveined","2\/3 cup coarsely chopped fresh mushrooms","1\/2 cup bean sprouts","1 green onion, sliced","3 tablespoons canola oil, divided","8 large egg whites","1 tablespoon reduced-sodium soy sauce","Black and white sesame seeds, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the gravy","text":"In a small saucepan, combine the broth, oyster sauce and soy sauce. Bring it to a boil. Whisk together the cornstarch and water until they've formed a smooth slurry, then gradually stir this slurry into the pan. Bring the sauce to a boil again, then cook and stir until it's thickened, about two minutes. Set the sauce aside and keep it warm until you're ready to serve. Editor's Tip: If at any time you feel as if your shrimp egg foo yong gravy has thickened too much, you can add a tablespoon or two of additional chicken broth to thin the gravy. Alternatively, if your gravy is too thin, add additional cornstarch mixed with water and cook for several minutes to thicken to the desired consistency.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Shrimp-Egg-Foo-Young_FT24_84778_EC_042324_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Cook the shrimp and vegetables","text":"In a large skillet, saute the shrimp, mushrooms, bean sprouts and onion in 1 tablespoon of oil until the shrimp turn pink and the vegetables are crisp-tender, about two minutes. Remove the pan from the heat and cool slightly. Editor's Tip: With egg foo yong, the shrimp and vegetables are meant to offer a contrast to the soft, fluffy omelet. Therefore, be careful to not overcook them. The vegetables should still have a little crispness, and the shrimp should have a soft C-shape.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Shrimp-Egg-Foo-Young_FT24_84778_EC_042324_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Whisk the eggs and combine","text":"In a large bowl, whisk the egg whites and soy sauce. Stir in the cooked shrimp mixture.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Shrimp-Egg-Foo-Young_FT24_84778_EC_042324_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Cook the egg foo yong","text":"In a large skillet, heat the remaining oil. Working in batches, add 1\/3 cup of the shrimp-egg mixture to the pan. Cook until the omelet is golden brown, about two to three minutes on each side. Editor's Tip: You can keep shrimp egg foo yong warm while you cook the rest of the omelets by arranging them on an oven-safe platter and placing them in a low-temperature oven. If you have a warming setting on your oven, this is the time to take advantage of it.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Shrimp-Egg-Foo-Young_FT24_84778_EC_042324_5.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Garnish and serve the egg foo yong","text":"Serve the shrimp egg foo yong warm, topped with plenty of sauce. If you'd like, garnish them with black and white sesame seeds and additional green onion.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Shrimp-Egg-Foo-Young_FT24_84778_EC_042324_8.jpg?fit=700,1024"}],"recipeYield":"8 patties (1 cup sauce)","author":[{"@type":"Person","name":"Lauren Habermehl"}],"nutrition":{"@type":"NutritionInformation","calories":" 115 calories","fatContent":"7g fat (1g saturated fat)","cholesterolContent":"40mg cholesterol","sodiumContent":"477mg sodium","carbohydrateContent":"3g carbohydrate (1g sugars","fiberContent":"0 fiber)","proteinContent":"10g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.5,"reviewCount":4,"worstRating":1,"bestRating":5},"recipeCuisine":"Asia, Chinese","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-01-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kristylee3"},"reviewBody":"Impressive! Much better than I anticipated. I made as directed with the exception of adding a bit more shrimp","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-12-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JanetMartin"},"reviewBody":"Egg Foo Yung is a recipe from my childhood, and although it was usually something my parents ordered when we went to a Chinese restaurant, it's been years--maybe decades--since I've seen it on a menu. It used to be available in supermarkets as a meal kit--a can of veggies, a can of sauce, and add your own eggs. I tried this sauce, and it seems to be pretty much what I remember--the oyster sauce really fills in with some flavor. Next time I might try a dash of toasted sesame oil. I might also add some chili paste with garlic to the veggie\/egg mixture for a little pop to this fairly bland dish. Although bean sprouts are a traditional component, they are quite perishable, and I think this is a terrific fast supper recipe that can use up whatever veggies are in the fridge or pantry. Thanks for reminding me of this food memory that brings family dinners back in focus.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurplePizza"},"reviewBody":"It came out very good. I followed the recipe except I added some sazon seasoning to marinade the shrimp as well as substituted sesame oil instead of canola oil to fry the egg mixture. I also used whole eggs. I will definitely make this recipe again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-03-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Bland4"},"reviewBody":"Nice and quick recipe. The oyster sauce really gives it an authentic taste.  I cooked just as written and had everything on hand  in the canned version. Next time I will use fresh mushrooms and bean sprouts.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"84778","romance_copy_dek":"With egg whites and minimal oil, our easy shrimp egg foo yong recipe is lighter without skimping on flavor.","enhanced_recipe_title":"Shrimp Egg Foo Yong","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup chicken broth","IngredientText":"1 cup chicken broth"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon oyster sauce","IngredientText":"1 tablespoon oyster sauce"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon reduced-sodium soy sauce","IngredientText":"1 tablespoon reduced-sodium soy sauce"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon cornstarch","IngredientText":"1 tablespoon cornstarch"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup cold water","IngredientText":"1\/4 cup cold water"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"<b class='sIngredient'>EGG FOO YOUNG:<\/b>","IngredientText":"<b class='sIngredient'>EGG FOO YOUNG:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"8 ounces uncooked shrimp (31-40 per pound), peeled and deveined","IngredientText":"8 ounces uncooked shrimp (31-40 per pound), peeled and deveined"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2\/3 cup coarsely chopped fresh mushrooms","IngredientText":"2\/3 cup coarsely chopped fresh mushrooms"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup bean sprouts","IngredientText":"1\/2 cup bean sprouts"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 green onion, sliced","IngredientText":"1 green onion, sliced"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 tablespoons canola oil, divided","IngredientText":"3 tablespoons canola oil, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"8 large egg whites","IngredientText":"8 large egg whites"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon reduced-sodium soy sauce","IngredientText":"1 tablespoon reduced-sodium soy sauce"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Black and white sesame seeds, optional ","IngredientText":"Black and white sesame seeds, optional "}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Shrimp-Egg-Foo-Young_EXPS_FT24_84778_EC_042324_6.jpg","RecipeId":84778,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Shrimp Egg Foo Young Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Shrimp-Egg-Foo-Young_EXPS_FT24_84778_EC_042324_6.jpg","ContributorId":null,"Firstname":"Quimberley","Lastname":"Rice","City":"Decatur","StateDescription":"Georgia","IsCommunityCook":false,"ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 25 min. Cook: 5 min.\/batch","MinimumServingQuantity":4,"MaximumServingQuantity":4,"Yield":"8 patties (1 cup sauce).","DigitalTitle":"Shrimp Egg Foo Young","SubmittedTitle":"2 Delicious Shrimp Egg Foo Young","RecipeTypeId":1,"AverageRating":4.5,"WebPublishedDate":"7\/23\/2019 10:31:31 AM","ContestPlacementId":null,"FbImage":"FB_FT19_84778_F_0619_1.jpg","PreparationTimeInMinutes":25,"CookTimeInMinutes":5,"TotalTimeInMinutes":30,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Shrimp Egg Foo Young","OriginalSourceProject":"Shrimp Egg Foo Young","ContestPlacement":"","Trailer":null,"Metadescription":null,"AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"If you love Chinese food as much as I do, you'll appreciate this shrimp egg foo young that features all the flavor without all the fat and calories. 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","NoOfRatings":4,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Shrimp-Egg-Foo-Young_EXPS_FT24_84778_EC_042324_6.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Shrimp-Egg-Foo-Young_EXPS_FT24_84778_EC_042324_6.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[],"CommentCount":6,"RatingCount":4,"RecipeCommentDetails":[{"Comment":"Where is the pancakes with this that you get at the restaurant","CommentId":1,"DateRated":"03\/18\/2021 20:30","GUID":"1ba3ee35becd40d887eb47418e3233ca","MemberId":9927116,"Rating":0,"ScreenName":"Andrew","SubmittedDate":"03\/18\/2021 20:30"},{"Comment":"Nice and quick recipe. The oyster sauce really gives it an authentic taste.  I cooked just as written and had everything on hand  in the canned version. Next time I will use fresh mushrooms and bean sprouts.","CommentId":2,"DateRated":"03\/06\/2021 03:24","GUID":"f50b967336074573a4755222038da419","MemberId":4878958,"Rating":4,"ScreenName":"Bland4","SubmittedDate":"03\/06\/2021 03:24"},{"Comment":"It came out very good. I followed the recipe except I added some sazon seasoning to marinade the shrimp as well as substituted sesame oil instead of canola oil to fry the egg mixture. I also used whole eggs. I will definitely make this recipe again!","CommentId":3,"DateRated":"02\/23\/2021 20:04","GUID":"6dc965f56a47423c95f1d6e09971eb3b","MemberId":9920200,"Rating":5,"ScreenName":"Love","SubmittedDate":"02\/23\/2021 20:04"},{"Comment":"how can this be baked?","CommentId":4,"DateRated":"02\/09\/2021 17:25","GUID":"197f7005db6947a0a6a9db56c528760c","MemberId":4700242,"Rating":0,"ScreenName":"makeda","SubmittedDate":"02\/09\/2021 17:25"},{"Comment":"Impressive! Much better than I anticipated. I made as directed with the exception of adding a bit more shrimp","CommentId":5,"DateRated":"01\/14\/2020 15:07","GUID":"7bf247b4265441b8b02bc1d251eaf50c","MemberId":5487685,"Rating":5,"ScreenName":"kristylee3","SubmittedDate":"01\/14\/2020 15:07"},{"Comment":"Egg Foo Yung is a recipe from my childhood, and although it was usually something my parents ordered when we went to a Chinese restaurant, it&#039;s been years--maybe decades--since I&#039;ve seen it on a menu. It used to be available in supermarkets as a meal kit--a can of veggies, a can of sauce, and add your own eggs. I tried this sauce, and it seems to be pretty much what I remember--the oyster sauce really fills in with some flavor. Next time I might try a dash of toasted sesame oil. I might also add some chili paste with garlic to the veggie\/egg mixture for a little pop to this fairly bland dish. Although bean sprouts are a traditional component, they are quite perishable, and I think this is a terrific fast supper recipe that can use up whatever veggies are in the fridge or pantry. Thanks for reminding me of this food memory that brings family dinners back in focus.","CommentId":6,"DateRated":"12\/21\/2019 15:16","GUID":"76bf161138ea40359fa09fb28a7b46ee","MemberId":9675629,"Rating":4,"ScreenName":"Janet","SubmittedDate":"12\/21\/2019 15:16"}]},"breadcrumb":[{"term_id":309177,"name":"Recipes","slug":"recipes","term_group":0,"term_taxonomy_id":309112,"taxonomy":"categories-v2","description":"Browse Taste Recipes recipes by course, cooking style, cuisine, ingredient, holiday and more categories to find a new family-favorite recipe.","parent":0,"count":51683,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/"},{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? 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