This Egg foo Young Recipe is a delicious light airy Chinese omelette filled with red pepper, celery, mushrooms, onions, bean sprouts, scallions and chicken smothered in a flavorful tangy 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 tastes even better than your local Chinese restaurants.
Do you like eggs? We really love them! If you have never tried Egg Foo Young than you really must give this a try. It is absolutely fabulous. I mean 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 omelette 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 omelette 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, and the chicken. Mix gently to combine. Set that bowl aside for just a few minutes while you make the gravy.
In a small saucepan over low heat stir together the chicken broth, soy sauce, rice vinegar, brown sugar, and sesame oil. In a bowl whisk together the cornstarch and water. Slowly whisk the cornstarch mixture 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. Add approximately 1/2 cup of the egg mixture and fry until it is lightly browned 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 make the gravy?
It is traditionally served with gravy however there is an equally delicious recipe for these Chinese omelettes that does not include gravy. The Chicken St. Paul is the cooked Egg Foo Young omelettes served between two slices of bread with lettuce, tomato, pickles and onions. It is equally delicious and the kids just 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 it to your liking or to what vegetables or meat that you have in your fridge.
- Vegetables – 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 is a Chinese Omelet filled with red peppers, celery, mushrooms, onions, bean sprouts, scallions, chicken all smothered in a scrumptious slightly salty sweet tangy gravy. Skip the takeout and make this recipe right in your own kitchen.
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 6 servings 1x
- 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 cup cooked chicken finely diced (I use rotisserie chicken)
- 1 1/4 cups chicken broth
- 3 tablespoons low sodium 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 in to the sauce pan. Continue stirring until sauce thickens and bubbles.
- Heat 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
This post was originally published September 29, 2016 and was republished January 18, 2021 with new content.https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf