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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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Royal
In the video, you add Worcestershire sauce when making the gravy but I cannot see it in the recipe instructions. Appreciate if you could please clarify.
Beth Pierce
The recipe has been update to be more authentic but the video has not been updated.
Nickie
This is one of my favorite recipes. I make it at least once a month for a weekend breakfast. My husband loves it just as much as I do. Thanks for the recipe.
Beth Pierce
My pleasure, Nickie!
Clarice
This is one of my favorites! My mom usually makes this when we have leftover seafood. Anyway, thank you for sharing the recipe. You just gave me an idea of what to make and I will follow your recipe.
Beth Pierce
Thanks, Clarice! Enjoy!
Rose
You are correct. This is better than my favorite restaurant. Thanks for the oustanding recipe.
Nayna Kanabar
This was a delicious brunch recipe. It was very unique with the gravy that is served with it and healthy too with plenty of veggies and protein.
Veronika
This egg foo yung was amazing! So soft and packed with flavor, a delicious change from the same old omelets we always make.
Beth Pierce
Thanks Veronika ! I am so glad that you liked it.
Lori Bogdanovich
So yummy!
Dina and Bruce
Absolutely amazing. I order this when we go out, but now that I have this recipe no need! The video was super hepful!!
Beth Pierce
Thank you, Dina and Bruce! I am so happy that you liked the egg foo young!
Zach
When is the salt and white pepper added?
Beth Pierce
Thanks for the heads up, Zach! It is fixed now!
Sara W
Enjoyed this for breakfast this morning and started my day off right! Turned out light, fluffy and delicious; easily, a new favorite recipe!
Beth Pierce
So glad that you liked it!
Ann
We eat alot of eggs, so I’m always looking for new recipes to try. Thanks!
Beth Pierce
Thanks, Ann! Enjoy!
suja md
Outstanding recipe thanks so much! tasted so much good!
Shashi
Don’t think I’m ever ordering egg foo young from a restaurant again – this was such a winning recipe!
Beth Pierce
Thank you, Shashi! We think it is delicious, too!
Ashley
Oh yay! This is one of my favorite recipes to order at our go-to Chinese restaurant. So excited to know how to make it at home now!
Vicky
This egg foo yung recipe is one I will make again! I loved the savory sauce! I feel so much better making this at home than getting it from take out.
Beth Pierce
Me too, Vicky!
Tiffany
I love you that you’ve shared an easy way for me to mix up breakfast. My kids enjoy trying new foods as we learn about cultures so this is perfect!
Beth Pierce
Thanks, Tiffany! Enjoy!