Egg Foo Young
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This egg foo young recipe rivals your favorite takeout and restaurant versions. These popular Chinese omelettes served with a luscious gravy are quick and easy to make and fun to customize with different ingredient add-ins. They’re also naturally gluten-free, dairy-free, vegetarian (if you don’t add meat), paleo and keto. Fast, wholesome, nutritious and delicious!

What is Egg Foo Young?
Egg foo young, also spelled egg foo yung, is a derivative of fu rong dan (“hibiscus egg”) and has its origins in Cantonese cuisine from the southern China coastal province of Guangdong. It is an omelette that’s made by beating the eggs and usually includes some vegetables, most notably bean sprouts and green onions, but can incorporate other vegetables as well as meat or seafood. In the United States egg foo young has been around since at least the 1930’s and here it is commonly served with a brown gravy, something of a fusion of Chinese and American influences like Chinese Beef and Broccoli and Chow Mein.
Variations
Typically egg foo young is made with bean sprouts and green onions in its simplest form. However it is a dish that is mean to not only be quick but to use up leftovers, so you can add any vegetables as well as proteins of your choice. Here are a few popular variations:
- Shrimp Foo Young
- Chicken Foo Young
- Beef Foo Young
- Pork or Ham Foo Young
- Mushroom Foo Young
For this egg foo young recipe I’m using 8 large eggs. You can add a cup of any protein along with an additional 1-2 cups of vegetables of your choice. Because the eggs cook much faster than the vegetables, saute the vegetables first until soft before adding them to the batter (no need to cook green onions first). Some vegetable options include carrots, bok choy, shredded cabbage, zucchini, mushrooms, peas, snow peas, and bell peppers.
Egg Foo Young Recipe
Let’s get started!
To make the omelettes, crack the eggs in a large bowl, add the salt, pepper and garlic powder, and whisk vigorously. Stir in the remaining ingredients to combine.
Heat 1 1/2 teaspoons of oil and 1/4 teaspoon sesame oil in a non-stick skillet over medium heat. Ladle 1/4 of the egg mixture into the hot skillet and cook until the bottom is golden brown. Flip the omelette over and cook on the other side until golden. Transfer to a plate and keep warm while you cook the remaining omelettes.
Egg Foo Young Gravy Recipe
To make the gravy (this can be made well in advance): Place all of the ingredients in a small saucepan except for the cornstarch and water. Dissolve the cornstarch in the water and set aside until ready to use.
Heat the ingredients in the saucepan until simmering, then stir in the cornstarch slurry. Stir continually to prevent lumps until the gravy is thickened. Add salt to taste.
To serve, place the egg foo young on plates, spoon over some of gravy, and garnish with chopped green onions. Serve with a side of rice, noodles, and/or a green salad.
Enjoy!
What to Serve with Egg Foo Young
Egg foo young doesn’t require any sides but it is commonly served with rice. You can also pair it with Chinese noodles or with a fresh green salad drizzled with Asian Salad Dressing. As an alternative to the brown gravy, you can serve it Chinese Indonesian style with Sweet and Sour Sauce.
Another variation is the Egg Foo Young St. Paul Sandwich, popular in the Midwest, which dispenses with the brown gravy and instead serves the omelette between two slices of bread with lettuce, tomato, onions, pickles and mayonnaise.
Storage and Reheating
Egg foo young will keep for up to 3 days stored in the fridge in an airtight container. Store the gravy separately to avoid the omelette becoming soggy. Reheat them separately in the microwave.
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Egg Foo Young
Equipment
Ingredients
- For the Omelettes:
- 8 large eggs
- 3/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon garlic powder
- 4 green onions/scallions , copped
- 1 cup bean sprouts , rinsed and drained
- 1 cup cooked diced chicken, pork, ham, beef or shrimp
- 1-2 cups cooked vegetables of choice (e.g., mushrooms, bok choy, shredded cabbage, carrots, peas, snow peas, bell peppers) (optional)
- For the Gravy:
- 1 cup chicken broth
- 2 tablespoons tamari or soy sauce
- 1 1/2 tablespoons hoisin sauce or oyster sauce
- 1 tablespoon mirin or Chinese cooking wine
- 1 teaspoon toasted sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
- 1/4 cup water
- 1 1/2 tablespoons cornstarch
- chopped green onions for garnish
Instructions
- To make the gravy (this can be made well in advance): Place all of the ingredients in a small saucepan except for the cornstarch and water. Dissolve the cornstarch in the water and set aside until ready to use. Heat the ingredients in the saucepan until simmering, then stir in the cornstarch slurry. Stir continually to prevent lumps until the gravy is thickened. Add salt to taste.
- To make the omelettes, crack the eggs in a large bowl, add the salt, pepper and garlic powder, and whisk vigorously. Stir in the remaining ingredients to combine. (Note: You can add a cup of any protein along with an additional cup of vegetables of your choice.)Heat 1 1/2 teaspoons of oil and 1/4 teaspoon sesame oil in a non-stick skillet over medium heat. Ladle 1/4 of the egg mixture into the hot skillet and cook until the bottom is golden brown. Flip the omelette over and cook on the other side until golden. Transfer to a plate and keep warm while you cook the remaining omelettes. To serve, place the egg foo young on plates, spoon over some of gravy, and garnish with chopped green onions. Serve with a side of rice, noodles, and/or a green salad with Asian Salad Dressing.Makes 4 main servings or make 6 smaller omelettes for appetizers.
I made this for my husband and I last night and we both really enjoyed it. Tasty gravy and easy to change up the add-ins.
I’m so glad you both enjoyed it, thank you Connie!
This was awesome. My first time making it myself and it was easy and delicious.
That’s terrific, Sal, I’m happy you enjoyed it, thank you!
This was yummy, quick and easy. Will definitely make this again and change up the add-ins.
That’s wonderful, thank you so much Sophie!
Easy and delicious, my husband and I thoroughly enjoyed this.
I’m so glad you both enjoyed them, thank you Kris!
My husband and I really enjoyed this and it’s now part of our regular rotation. Adding different ingredients changing things up and it’s a quick and inexpensive meal.
That’s terrific, Linnie, I’m so glad these are a regular now, thank you! <3
dear Kimberley,
We like this recipe very much and we are using all kinds of veggies we have at that moment. Always tastes wonderfull. Saving the leftovers (if any!) is no problem. The only “negative ” thing is we hate a Microwave. The taste of reheated food in this machine is always different. Especialy eggs taste funny after heating in the Microwave. That is why we gave away ours. Reheating in a steel pan takes a few minutes more, but imho the taste is much better.
Hello Hendrik! Thank you so much for the feedback, I’m happy you enjoyed it :) I agree about the microwave, especially when it comes to eggs.
Really yummy. I made them with diced ham and will try them with shrimp next time.
That’s wonderful, thank you so much, Judy!
Easy, quick, delicious and tastes better than any I’ve ever ordered out. My go to from now on.
Fantastic, thank you so much, Todd!
Superb! It’s been a long time since I’ve had this. The recipe was easy to follow and the flavor is the best I’ve had.
I’m so glad, Brian, thank you!
Quick and really delicious, thank you!
Thank you so much, Renae!
It’s been years since I’ve had this and I had honestly all but forgotten about this dish until I stumbled upon your recipe. I already had everything on hand, just grabbed some bean sprouts, and made it for dinner yesterday. Thank you for reminding me of this dish, I am so glad that I “rediscovered” it. Easy and delicious!
That’s fantastic, Robert, thank you so much!
One of my all-time favorite Chinese dishes! The gravy ties it all together, delicious.
I completely agree, Shannon, and the fact that it’s so quick to prepare just makes it all the better! :)