This Egg foo Young Recipe, also known as egg fu yung, is a delicious light, airy Chinese omelet filled with red pepper, celery, mushrooms, onions, bean sprouts, scallions, and chicken smothered in a flavorful, tangy, and savory brown gravy that will leave you licking your plate.
It is one of our favorite breakfast recipes and always a hit with friends and family, and it tastes even better than your local Chinese restaurants. My family loves Asian cuisine or anything with an Asian flair. This recipe, Chicken Fried Rice, Sesame Chicken, and Shrimp Fried Rice are just a few of our favorites.
Do you like eggs? We love them! If you have never tried Egg Foo Young, then you really must give this a try. It is fabulous. What is not to love about fluffy eggs filled with onions, mushrooms, celery, bean sprouts, and chicken and topped with the most incredible gravy? This wonderful recipe works well for breakfast or dinner! If you like this recipe, try steak and eggs, baked eggs, and hashbrowns casserole.
What is Egg Foo Young?
It is a fluffy Chinese omelet shaped like a pancake filled with finely chopped vegetables and meat or seafood. Traditionally, it is served smothered with a soy sauce-based tangy gravy. You can skip the gravy and make a St. Paul Sandwich. Serve the omelet between two slices of white bread with mayonnaise, onion, lettuce, tomato, and pickles. Either way, you can’t go wrong, as both are delicious.
Ingredients Needed
- Eggs: large ones
- Vegetables: bell pepper, celery, mushrooms, onion, bean sprouts, and green onions
- Seasonings: kosher salt and white pepper (or black pepper)
- Chicken:
- Oil: vegetable or canola, and sesame oil
- Chicken broth: low sodium is best
- Soy sauce: low sodium
- Brown sugar: just a touch, substitute mirin
- Cornstarch: for thickening the gravy
How To Make Egg Foo Young
This is just the summary version of the recipe. See the recipe card below for ingredients and complete instructions.
Combine the beaten eggs, red pepper, celery, mushrooms, onions, bean sprouts, half of the scallions, salt, white pepper, and chicken in a large bowl. Mix gently to combine. Set that bowl aside for a few minutes while making the gravy.
In a small saucepan or frying pan over low heat, stir together the chicken broth, light soy sauce, rice vinegar, brown sugar, and sesame oil. In a bowl, whisk together the cornstarch and water. Slowly whisk the cornstarch slurry into the saucepan. Continue stirring until the sauce thickens and bubbles.
Meanwhile, heat a nonstick skillet with 1/2 tablespoon of canola oil over medium heat. Pour approximately 1/2 cup of the egg mixture into the hot skillet and fry until golden brown on the bottom. Carefully flip and brown the other side. Move to a plate, cover, and keep warm. Repeat until all the egg mixture is gone. Serve warm with the chicken soy sauce gravy and sprinkle with the rest of the scallions.
Do you have to serve it with gravy?
Egg foo young is traditionally served with gravy. However, there is an equally delicious recipe for this Chinese omelette that does not include gravy. The Chicken St. Paul is a cooked Egg Foo Young omelet served between two slices of bread with lettuce, tomato, pickles, and onions. It is equally delicious, and the kids love them.
Can you swap vegetables and meat?
Oh yes, you most certainly can! In fact, this is the super fun part of the recipe! You can adjust the flavors to your liking or to what vegetables or meat you have in your fridge.
- Veggies – red or green bell peppers, onions, celery, broccoli, zucchini, carrots, water chestnuts, peas, bean sprouts, cabbage
- Meats – chicken, ham, crispy cooked bacon, roast pork, beef
- Seafood – shrimp, crab meat, smoked salmon
Storage
Store leftover egg foo young in an airtight container for up to 3 days. For best results, store the gravy separately. Reheat the egg foo young and gravy in the microwave at reduced power for 30-second increments until warm. Pour the warm gravy over the omelet.
More Egg Recipes
Egg Foo Young
Ingredients
Egg Foo Young
- 8 large eggs lightly beaten
- ½ red bell pepper finely chopped
- 1 stalk celery sliced thin
- ½ cup mushrooms finely chopped
- ½ onion finely chopped
- ½ cup chopped fresh bean sprouts
- 4 green onions chopped green & white parts
- ½ teaspoon kosher salt
- ¼ teaspoon white pepper
- 1 cup cooked chicken finely diced I use rotisserie chicken
- 3 tablespoons canola oil
Egg Foo Young Gravy
- 1 ¼ cups chicken broth
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons brown sugar
- 1 teaspoon sesame oil
- 2 tablespoons cornstarch
- 3 tablespoons cold water
Instructions
- In a large bowl with the beaten eggs, add the red pepper, celery, mushrooms, onions, bean sprouts, half the green onions, salt, white pepper, and chicken.
- In a small saucepan over low heat, combine chicken broth, soy sauce, rice vinegar, brown sugar, and sesame oil. In a bowl, blend cornstarch and water. Slowly whisk the cornstarch slurry into the saucepan. Continue stirring until the sauce thickens and bubbles.
- Heat a nonstick skillet with 1/2 tablespoon of canola oil over medium heat. Add approximately 1/2 cup of the egg mixture and cook until lightly browned on the bottom. Flip and brown the other side. Plate and keep warm. Repeat until all the batter is gone.
- Serve warm with the gravy and sprinkle with the rest of the green onions.
Video
Notes
- Bean sprouts are getting more difficult to find. The recipe is delicious, with or without them.
- Other vegetables to use are zucchini and snow peas, but saute them in a little olive oil before adding them to the egg mixture.
- Store leftover egg foo young in an airtight container for up to 3 days. For best results, store the gravy separately. Reheat the egg foo young and gravy in the microwave at reduced power for 30-second increments until warm. Pour the warm gravy over the omelet.
Nutrition
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Ruby
I love that so many people in your comments have actually made the recipe. Their enthusiasm over it is contagious and I can’t wait for my family to try it.
Zoey
This egg foo young is absolutely delicious. It is a perfectly balanced meal that is high in protein with plenty of fiber. I will make this frequently. My parter loved it too!
Beth Pierce
Thank you, Zoey! I am so glad that you and your partner liked it.
Jilly B
This recipe was great and even better than my favorite Chinese restaurant. I cooked it for dinner with some fried rice. It was a delicious meal. Thanks for the recipe!
Beth Pierce
You are most welcome, Jilly!
Stephanie
This recipe looks amazing. I have to try this for our next family brunch – thanks for the clear instructions.
Riley
I tried this recipe last weekend and my hubby and I loved it. It is now one of our go to recipes for weekends. I think it would be equally delicious for supper. I can’t wait to make a St. Paul sandwich out of it, yummy!
Beth Pierce
Oh that St. Paul sandwiches are AMAZING!
Monica
Loved the recipe! Tried it even though I’m not big on cooking. Turned out surprisingly tasty. Your instructions were a breeze to follow. Thanks for making it so simple and enjoyable!
Beth Pierce
The pleasure is all mine, Monica!
Debbie
Hi i was going to make the gravy but in the video shows Worcestershire sauce but not in the notes so i dont know how much to use of it thank you
Beth Pierce
Debbie, I have since revamped that recipe because of complaints about the Worcestershire sauce. I liked it in there. If you like Worcestershire sauce add 1-2 teaspoons. Sorry about the confusion.
Zadie
This is my go to weekend breakfast recipe. It is easy, delicious, and quite nutritious. Thanks for sharing the recipe, Beth!
Kassandra
Made it! Loved it so much. It is my new favorite weekend breakfast. Thanks a lot for sharing.
Beth Pierce
The pleasure is all mine, Kassandra!
Carol
I love this egg foo young recipe! This is comfort food at its best. My new favorite breakfast.
Beth Pierce
Thanks, Carol! So glad that you like the egg foo young recipe!
Jack
This is the best Chinese omelette recipe. We loved it. I wanted to add some beans sprouts but no stores are carrying them anymore!
Rami
Who can resist a tasty, homemade Egg Foo Yung? This one’s a winner. I loved how you broke down the steps so even a kitchen newbie like me can master this. This recipe is going into regular rotation at our house.
Lori
Yum! This is one of my favorite dishes from a Chinese restaurant I like getting take out from. It would be great to make this at home, thanks so much for sharing this recipe.
Deb
Yum! I love getting Egg Foo Young when we are out to eat so I had to try this! This is a great homemade egg foo young recipe. I loved it. Thanks!
Beth Pierce
Thanks, Deb! So glad that you liked it!
Cinny
I happen to love this dish! I’ve never actually tried to make it though.
Bryan
I must say, eggs are not among my favorite foods, at least not eggs by themselves. With the right additions, however, eggs are quite delicious and this is a real winner. Thanks for the recipe.
Beth Pierce
Thanks, Bryan! So glad that you liked it.
Bethany
I had not made this in so long that I forgot how much I love it. Thanks for the great recipe. I will make this often.
Beth Pierce
Thanks, Bethany! I am so glad that you enjoyed it.