Egg Fu Yung Canton House Style
Egg Fu Yung Canton House Style
Egg Fu Yung Canton House Style
Egg Fu Yung Canton House Style
Egg Fu Yung

Egg Fu Yung Canton House Style

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Egg Fu Yung. Pork, Chicken, or Shrimp, Serves: 4

Preparation Time: 45 minutes to 1 hour 

Egg Fu Yung, Canton House Style is an omelet recipe of Chinese, British Indonesian, and Chinese American cuisine. The name is derived from the Cantonese language. Fu Yung meaning egg slices or Hibiscus eggs, is a mainland China recipe from Canton Province (Kwangtung) a coastal province on the South China Sea. Egg Fu Yung was a very popular dish of the Canton House Chinese Restaurant of Irving St. in Rahway, NJ from the 1950’s thru the 1980’s.

This is a quick tasty recipe when you have leftover shredded pork or chicken or fresh cook shrimp.

EQUIPMENT: 1-quart saucepan, 11-inch gourmet skillet, small mixing bowl, 9-inch gourmet skillet, Kitchen Machine food cutter and cutting cones.


  • ¼ cup filtered or purified water
  • 2 tablespoon cornstarch
  • 1½ cups chicken or beef stock, or half and half
  • 1 tablespoon Oyster sauce
  • 1 tablespoon Chinese wine or Chardonay wine
  • ½ teaspoon of Sesame oil
  • ¼ teaspoon powdered ginger
  • 1 teaspoon chicken or beef base (optional)

In the 1-quart Saucepan, combine water and cornstarch and mix well to form a slurry. Add the chicken and/or beef stock, Oyster sauce, wine, sesame oil, ginger, and chicken or beef base (if using). Mix well. Bring gravy to a simmer over medium-low heat 200ᵒF to 210ᵒF, whisk until sauce thickens, about 5 to 7 minutes. Reduce the heat to low 175ᵒF stirring occasionally as you prepare the egg foo Yung.


  • 2 tablespoons sesame seed oil
  • 2 tablespoons unsalted butter
  • 5 or 6 whole eggs, separate the whites and yolks
  • 1 tablespoon Oyster sauce
  • 1 lbs. bean sprouts, chopped or whole
  • 1 cup precooked shredded pork, or cooked shredded chicken, or cooked shrimp
  • 1 bunch scallions (white part), chopped

Egg Fu Yung is basically a Chinese omelet so you can cook it one omelet at a time in the 9-inch gourmet skillet or cook the entire omelet in the 11-inch gourmet skillet and slice into 4 equal parts. Personally, I prefer to cook one at a time.

In the mixing bowl, whip the egg whites to stiff peaks. Whisk the egg yolks until creamy. Take about a ¼ of the egg whites and fold into the yolks and whisk together to get the yolks fluffy before adding the yolk mixture. Then fold the yolk mixture into the balance of the egg whites. This will provide you with a fluffy egg mixture.

Then add the other ingredients, Oyster sauce, bean sprouts, cooked shredded pork (chicken or shrimp), and scallion whites, and fold everything together.

Place 1 teaspoon of sesame oil and 1 teaspoon of butter in the 9-inch gourmet skillet and bring to temperature over medium heat 275ᵒF. Ladle in ¼ of the egg mixture, then top evenly with vegetable mixture, bean sprouts and pork, chicken, or shrimp. Eliminate the meat for a vegetarian version.

Brown one side of the omelet and turn gently, brown second side, about 3 to 4 minutes per side. Remove to a warm platter and continue to cook 3 additional Egg Fu Yung servings.

Serve with white or fried rice. Top with Gravy and garnish with chopped green onions.

NUTRITIONAL BREAKDOWN PER SERVING: Calories 138; Fat Grams 5; Carbohydrate Grams 10; Protein Grams 13; Cholesterol mg 13; Sodium mg 1100.

THE POINT SYSTEM: Calorie Points 1 ½; Protein Points 1 ½; Fat Grams 5; Sodium Points 47; Fiber Points 0; Carbohydrate Points ½; Cholesterol Points 1.