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.