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. This delicious omelet is smothered in a flavorful, tangy, savory brown gravy that will leave you licking your plate.
It is one of our favorite breakfast recipes. It is always a hit with friends and family, and it tastes even better than the food at your local Chinese restaurant. If you have never tried Egg Foo Young, you really must. 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, meat, or seafood. Traditionally, it is served smothered with a tangy soy-based 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 Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Eggs: large ones, please
- Seasonings: kosher salt and white pepper (or black pepper)
- Chicken: any cooked diced chicken will work. Leftover rotisserie chicken works well.
- Oil: vegetable or canola, and sesame oil
- Chicken broth: preferably low-sodium
- Soy sauce: low sodium is best
- Brown sugar: Just a touch; you can substitute mirin, which is sweetened sake. You can also substitute sake or dry sherry mixed with 1-2 teaspoons of sugar.
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. 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.
Frequently Asked Questions
Egg foo young is traditionally served with gravy. However, there is an equally delicious recipe for this Chinese omelet 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.
Oh yes, you most certainly can! 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
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
Cathy McGrath
I have made this several times over the last few years and follow as written. I just reprinted a fresh copy, made it last night and wanted to share some notes. My husband found it great, but a bit salty. Low sodium soy sauce or chicken broth might help. I use “better than bullion” and tend to guesstimate. Careful with that…
That’s a lot of onion. I used half a small onion and changed instructions to say 1/2 cup for consistency. Big onion is much different than small.
Also, use a small frying pan so the patty holds its shape and egg does not run around the perimeter. Sauce takes awhile to thicken, but is perfect if measured as written. Be patient. I start with medium heat, then low. This is the BEST Egg Foo Yung recipe, hands down!
Beth Pierce
Thank you, Cathy! I am so glad that you like it. Thanks for the tips. My readers love tips!
Samantha
You reminded me how much I love egg foo young. This was delicious and I needed it. I can not get egg foo young around here. No one makes it anymore and I love it so much.
Beth Pierce
I am so glad that you found my recipe. Now you can make it anytime.
Melissa
I already pinned this recipe as I am so going to make it for me and my family. I want to make a huge Chinese feast as it is one of my favorites but I want to make at home so I ensure it is healthy, clean and delicious 😉
Beth Pierce
Thanks, Melissa! Enjoy!
Laurie S
Thanks so much for sharing this recipe! I love that I can skip the takeout and make this delicious Egg Foo Young at home. My husband and I loved it.
Beth Pierce
Thank you, Laurie! I am glad that you loved it.
Marilyn
What a great dish! I loved every bite. I will make this again.
Jennifer
This egg foo young is so tasty! I had not made it in a while and now I remember how much I love it. I have enjoyed this recipe for years.
Beth Pierce
Thank you, Jennifer.
Norma
Could canned bean sprouts be used?
Beth Pierce
Yes, just drained them well and pat them dry with paper towels!
Kacy
Our family loved this! Even my non-egg loving child. He ate it up! It will be in our regular rotation.
Beth Pierce
Thank you, Kacy! So glad that he liked it!
Lori
Love this recipe easy and healthy. It was great thank you so much for sharing this.
Beth Pierce
The pleasure is all mine, Lori!