If you've ever scanned a takeout menu and paused at the name Egg Foo Young, you're not alone. This crispy, golden omelet filled with fresh vegetables and savory meats has been a staple in American Chinese restaurants for decades—but did you know it’s incredibly easy (and fun) to make at home? This Chinese-style Egg Foo Young recipe is a celebration of comfort food with its fluffy egg base, delicious fillings, and rich brown Egg Foo Young gravy poured over the top. Whether you're reminiscing about your favorite takeout spot or exploring Asian egg recipes, this dish hits all the right notes.
Chinese-Style Egg Foo Young
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Main Course, Side Dish
Cuisine American, Chinese
Large Mixing Bowl For combining all your ingredients.
Whisk or Fork To beat the eggs until fluffy.
Non-stick skillet or wok A wok is traditional and gives those crisped edges, but a well-oiled non-stick pan will do just fine.
Flat spatula To flip the patties gently.
Small saucepan For the gravy.
Ladle Optional, but makes pouring gravy easier and cleaner.
For the Egg Foo Young patties
- 6 large eggs
- 1 cup bean sprouts
- ½ cup shredded carrots
- ½ cup chopped green onions
- ½ cup cooked shrimp diced (or use pork, chicken, or tofu)
- ¼ cup thinly sliced mushrooms shiitake or white button
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon white pepper
- ¼ teaspoon salt
- 2 tablespoons all-purpose flour for binding
- Neutral oil for frying canola or vegetable oil work best
For the Egg Foo Young gravy
- 1½ cups chicken or vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Optional toppings
- Fresh chopped scallions
- Toasted sesame seeds
- Chili oil for a kick
Prep your ingredients
Dice, slice, and measure everything in advance. Egg Foo Young cooks quickly, so mise en place is your best friend here.
Make the egg mixture
Crack eggs into a large bowl and whisk until well beaten. Add soy sauce, sesame oil, white pepper, and salt. Stir in the bean sprouts, carrots, mushrooms, green onions, diced shrimp (or alternative protein), and flour. Mix until evenly combined.
Heat your pan
Add 1-2 tablespoons of oil to a wok or skillet over medium-high heat. Once hot, scoop about ½ cup of the egg mixture into the pan, forming a round patty.
Fry until golden
Let the patty cook for 3-4 minutes until the bottom is golden and crisp. Flip and cook another 2-3 minutes. Transfer to a paper towel-lined plate. Repeat with the remaining mixture, adding more oil if needed.
Make the gravy
In a small saucepan, combine broth, soy sauce, oyster sauce, and sugar. Bring to a simmer over medium heat. Stir in the cornstarch slurry and whisk until the gravy thickens—about 2 minutes.
Assemble and serve
Plate your Egg Foo Young patties, pour over the hot Egg Foo Young gravy, and top with scallions or sesame seeds if using. Serve immediately.
Pairing Suggestions: What to Serve with Egg Foo Young
Egg Foo Young is satisfying on its own, but it really shines with a few simple sides:
- Steamed Jasmine rice: A natural and neutral base that lets the gravy soak in.
- Quick cucumber salad: A cool, crunchy contrast to the hot, savory patties.
- Chinese egg rolls recipe: If you're doing a full takeout-night spread, these crispy rolls are a perfect complement.
- Chili garlic noodles: For a bit of heat and chew.
- Hot tea or light lager: To balance out the richness of the dish.
If you’re brainstorming egg roll ideas or looking for a Chinese breakfast that isn’t congee or buns, Egg Foo Young with rice and tea makes a cozy, protein-packed start to the day.
FAQs About Egg Foo Young
1. What type of protein is best for Egg Foo Young?
Shrimp and pork are traditional, but chicken thighs work beautifully due to their flavor and moisture. You can also use firm tofu or a mix of mushrooms for a vegetarian option.
2. Can I make this ahead of time?
Yes! You can prep the patties and keep them in the fridge for up to two days. Reheat in a toaster oven or pan for crispiness. Store the gravy separately and heat before serving.
3. How is this different from an omelet?
While technically an omelet, Egg Foo Young is fried into crispy rounds with added flour, veggies, and meat, and always served with gravy—unlike most Western omelets.
4. Can I freeze Egg Foo Young?
Yes, but it’s best eaten fresh. If freezing, cool the patties fully and separate with parchment before sealing in an airtight container. Reheat in an oven for best texture.
5. Is this considered an authentic Chinese recipe?
Egg Foo Young is a Chinese-American dish based on traditional Cantonese cooking. While not commonly eaten in modern China, it’s rooted in authentic Chinese food culture and adapted beautifully overseas.
