Egg Fooyung, or egg furong (literally "hibiscus egg") is a dish in American Chinese cuisine that is commonly served in Westernized Chinese restaurants.

Egg Foo Yung has Chinese origins, by means of the traditional Fu Yung Egg slices, a spectacular dish from the city of Shanghai. This dish is prepared with beaten egg whites and minced ham. Some northern parts of China have also been known to use chicken instead of ham.

From these dishes early creative Chinese chefs in the American 50's and 60's created a pancake filled with eggs, vegetables and meat or seafood.

To most western consumers, the dish usually appears as a well-folded omelette with the non-egg ingredients embedded in the egg mixture and covered with or served in sauce or gravy. It is readily prepared for take-out and packed in a container.

It may be made with various vegetables often used in Westernized Chinese cuisine, such as celery and water chestnuts. When meat is used as an ingredient, a choice of shredded roast pork, shrimp, shredded chicken or sometimes lobster is usually offered.

In a regional variation, many American-Chinese restaurants in St. Louis, Missouri serve what is called a St. Paul sandwich, which is an Egg Foo Young patty served with mayonnaise, dill pickle and sometimes lettuce and tomato between two slices of soft Wonder Bread.