Egg Foo Young

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

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.

5 from 119 votes

Print Pin Rate

Course: Breakfast

Cuisine: Chinese

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 6 servings

Calories: 261kcal

Author: Beth Pierce

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

Calories: 261kcal | Carbohydrates: 8g | Protein: 20g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 257mg | Sodium: 1107mg | Potassium: 212mg | Fiber: 1g | Sugar: 3g | Vitamin A: 742IU | Vitamin C: 15mg | Calcium: 51mg | Iron: 2mg

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