Egg Foo Yung

Egg Foo Young

5 from 16 reviews

ThisĀ  delectable Chinese omelette is filled with red peppers, celery, mushrooms, onions, bean sprouts, scallions, chicken all smothered in a scrumptious slightly salty sweet tangy gravy.




  1. In a large bowl with the beaten eggs add the red pepper, celery, mushrooms, onions, bean sprouts, 1/2 of the scallions and the chicken.
  2. In a small saucepan over low heat combine chicken broth, soy sauce, brown sugar, Worcestershire sauce and vinegar. In a bowl, blend cornstarch and water. Slowly whisk in sauce pan. Continue stirring until sauce thickens and bubbles.
  3. 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.
  4. Serve warm with the gravy and sprinkle with the rest of the scallions.

Keywords: Chinese omelette, egg foo yung, egg foo yung gravy, omelette

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