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, Yum Yum Sauce, Sesame Chicken, and Shrimp Fried Rice, are just a few of our favorites.
Do you like eggs? We really love them! If you have never tried Egg Foo Young, then you really must give this a try. It is absolutely 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!
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. Or 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 absolutely delicious.
How do you make Egg Foo Young?
In a large bowl, combine the beaten eggs, red pepper, celery, mushrooms, onions, bean sprouts, half of the scallions, salt, white pepper, and chicken. Mix gently to combine. Set that bowl aside for just a few minutes while you make 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 it is 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?
It 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 in this recipe?
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
Other egg recipes you will love!
Egg Foo Young
This delectable Egg Foo Young, also known as Egg Foo Yung, is a Chinese-style Omelet filled with red peppers, celery, mushrooms, onions, bean sprouts, scallions, salt, white pepper, and chicken, all smothered in a scrumptious, slightly salty-sweet, tangy gravy. Skip the takeout and make this dish right in your own kitchen.
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 6 servings
- Category: breakfast
- Method: stove top
- Cuisine: Chinese
- 8 large eggs lightly beaten
- 1/2 red bell pepper finely chopped
- 1 stalk celery sliced thin
- 1/2 cup mushrooms finely chopped
- 1/2 onion finely chopped
- 1/2 cup chopped fresh bean sprouts
- 4 green onions chopped (green & white parts)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 1 cup cooked chicken finely diced (I use rotisserie chicken)
- 1 1/4 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
- 3 tablespoons canola oil
- In a large bowl with the beaten eggs, add the red pepper, celery, mushrooms, onions, bean sprouts, half the green onions, and the 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.
Keywords: what is egg foo young, chicken egg foo young, egg foo young gravy, how to make egg foo young