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.
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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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.
Aimee
I just made this. Delicious and easy egg foo young recipe. It was just as good as my mom’s recipe. This will be my new go to recipe for weekend breakfasts.
Stephanie
This Egg Foo Yung recipe was delicious and easy to make! I will make it again for out international family day.
Lisa
We love egg foo young! I made it over the weekend and it was easy, delicious, and so much better than takeout! Thanks for sharing the recipe.
Beth Pierce
The pleasure is all mine, Lisa!
Ben
This is a delicious recipe. I order egg foo young whenever we get take-out, so I was excited to try this. It’s just as good as anything we get from a restaurant!
Beth Pierce
Thanks, Ben!
Mary
I made this recipe last weekend and my friends and I really enjoyed it. Great for using up little bits of vegetables that other wise might go to waste.
Zadie
We love this egg foo young. I make it at least twice a month. It is so tasty and great for using a hodge podge of veggies.