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Best Egg Foo Young Recipes

Best Egg Foo Young Recipes

Top Rated Egg Foo Young Recipes

What is egg foo young? A Chinese fritatta, basically. Plus, with a big helping of veggies, you get an easy, healthy meal that's a departure from your everyday omelette. Substitute any of the vegetables in this recipe for other favorites, like bean sprouts or steamed bok choy. Make it heartier by chopping up some cooked Chinese sausage, ham, or shrimp to add to the egg foo young mixture. To make a nice, rich egg foo young sauce, I made a simple roux and flavored it with soy sauce and rice wine vinegar, although a more traditional version uses broth and cornstarch for a gravy.Click here to see What Are Heirloom Eggs?

Egg Foo Young is a Chinese omelette – egg mixed with vegetables and usually some type of protein (prawns / shrimp or pork are common) then smothered in a Chinese stir fry sauce. It is believed to have originally been created by Chineses Chefs in America as a way to use up leftovers, so it’s not strictly authentic though there are similar dishes in China.

The fillings vary as much as the name, which is sometimes spelled egg foo yung, egg fu yung or egg foo yong. Kind of like the many spelling variations we see for San Choy Bow (Chinese Lettuce Cups)!

“Egg Foo Young is a recipe invented to use up leftovers. So don’t get too hung up if you don’t have all the vegetables – in fact, you SHOULD use what you have!”

Egg Foo Young appears on Chinese menus in some countries simply as “omelette”. Sometimes they are smaller, like I’ve made them, and sometimes as large as dinner plates!

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The difference is the ingredients that are set in the egg mixture, or the filling. Furthermore, the omelet is cooked until the egg mixture is slightly brown. The egg foo young is cooked until it is golden brown, which makes it &ldquoovercooked&rdquo for omelet standards.


  • TIP #1: Do not use too much vegetables as your egg patties may taste somewhat “watery”. Vegetables need to be very finely sliced (julienned) because they have to be cooked in a very short amount of time.
  • TIP #2: The role of cornstarch and water slurry and oil added to eggs is to prevent them from drying out.

Serve Beef Egg Foo Young smothered with thick gravy and topped with some sliced scallions. A side dish of cooked rice can be added as well.

Chicken Egg Foo Young: Recipe Instructions

Mix the cubed chicken with 1 tablespoon of water until the water is absorbed by the chicken (for more on this technique, check out our Spicy Chicken Stir-fry recipe).

Add 1 teaspoon soy sauce and 1 teaspoon cornstarch until well combined, and set aside.

Next, make the gravy. In a medium pot or saucepan, heat 1 tablespoon of oil over medium heat. Add 1 tablespoon of flour to make a roux, and cook for 15-20 seconds.

Stir in the turmeric, paprika, garlic powder, and onion powder.

Fry for 15 seconds, and whisk in 3 cups chicken stock.

Bring the mixture to a simmer, and add the soy sauce, oyster sauce, sesame oil, and freshly ground white pepper to taste. The gravy should be slightly thickened from the roux.

Mix the cornstarch with the ¼ cup of chicken stock or water to make a slurry (i.e. until the cornstarch is completely dissolved), and slowly stir in two-thirds of the mixture.

For more detailed information on the many ways to use cornstarch to get authentic results at home with our recipes, see our post on How to Use Cornstarch in Chinese Cooking .

Let cook for 30 seconds. Add more of the cornstarch slurry if necessary, until the gravy is thick enough to coat a spoon. Add salt or more soy sauce to your own taste. Be careful not to over-salt the gravy. Cover and set aside.

Next, sear the chicken. Heat 1 tablespoon of oil in your wok until it just starts to smoke, and add in the marinated chicken cubes. Sear for 1 minute on each side…

And then stir-fry for another minute until just cooked through.

Transfer back to the marinating bowl, and set aside to cool.

In a wok or deep pot, pre-heat your 6 cups of frying oil to 350F. Use a candy thermometer to check the temperature––too high a temperature will result in burned Egg Foo Young patties, and too low a temperature will give you greasy patties or will make your patties fall apart!

Goldilocks had the right idea––you want it to be juuust right.

Meanwhile, place the cooled chicken, diced onion, and bean sprouts into a mixing bowl.

Add the eggs, sesame oil, and second teaspoon of cornstarch.

Do not add any salt or seasonings to this mixture, or your egg foo young patties may not hold together when frying!

Use a large soup ladle or hoak (a Chinese ladle that’s often used together with a Chinese spatula. For more information, check out our Chinese Cooking Tools page!) to fold the mixture together until just combined.

The eggs should look like they are slightly beaten and only just mixed with the rest of the ingredients. If you overmix the eggs, the whole mixture will become too watery and will not form a patty during frying.

Using your ladle, work quickly to slowly drop three separate scoops of the mixture into the wok for the first batch (you can also work in batches of 2 if your wok is smaller).

Each scoop should be about 3/4 cup of the mixture. The correct technique is to tilt your ladle close to the oil, and pour the mixture starting from the edge where the oil meets the wok.

Pour it slowly so the ladle barely touches the oil. Don’t let the egg cook while it’s in the ladle, or it will stick to the ladle, and you won’t have a smooth drop for the next patty.

Watch the video to see what I am trying to describe here!

Let the patties fry for about 40 seconds. You can also use your wok spatula to gently flip some hot oil on top of the uncooked patty to speed the cooking time.

When each patty is solid and turning golden brown, use your wok spatula to turn them over in the same order that you dropped them into the oil.

After another 60 seconds, scoop each patty onto a mesh strainer or Chinese Spider, giving it a few gentle taps to remove excess oil.

Place each patty on a wire rack over a sheet pan to drain until all of your patties are cooked.

In the restaurant, we used to pile three patties on top of each other, and give them a gentle squeeze to remove excess oil, plate them, pour hot gravy over the top, garnish, and out they would go to the customer!

Transfer your chicken egg foo young patties from the cooling rack to a serving plate (ideally these are served individually, rather than on a big family-style platter), pour the gravy over the top, add a sprinkling of scallions and toasted sesame seeds, and serve with additional gravy on the side.

Enjoy this classic Chicken Egg Foo Young!

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Celebrating egg foo young, the classic Chinese-American dish with a bad rap

Egg foo young, the classic Chinese-American puffed omelet, was just one of the dishes we served under silver domes at Chinese Pagoda, the chop suey restaurant on the Northwest Side of Chicago owned by my aunt and uncle.

The last wok on the end of the fiery line in the kitchen was reserved exclusively for making the deep-fried delicacies. At a glance, I could always tell who’d made the order — my grandmother’s were my favorites for their endearingly irregular form.

Well into her 70s, she’d heat the oil nearly filling the enormous blackened wok, before lowering a scoop filled with ingredients bound by eggs and bean sprouts. Forged by ferociously bubbling fat, a golden puff emerged. Before rushing the dish to a waiting table, I’d ladle on gravy.

That’s where it all goes wrong.

The egg foo young origin story is said to go back to the southern Chinese coastal province of Guangdong, formerly known as Canton. The dish can now be found as a Cantonese hybrid not only in this country, but across Asia too.

But the reputation of the Chinese-American restaurant dish has been unjustly smeared with poorly made gravy, often nothing more than a cornstarch thickened, soy sauce-colored nightmare.

The recipe here simply celebrates the ingredients, hopefully with the best pastured organic eggs, crisp local bean sprouts and fresh shiitake mushrooms, the savory umami taste subtle yet decisive.

Rather than deep frying, pan fry in a wok with a generous pour of oil for a halo of crispy, egg-battered tendrils.

And then there’s the redemptive gravy: a luscious mushroom sauce that will have you licking the spoon, after lavishing it over your finished dish.

Purists may cry that this is not a so-called authentic egg foo young, and it’s not. It’s not the vintage restaurant dish, but its handcrafted modern descendant, perhaps closer to the spirit of the original.

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Egg foo young

Prep: 25 minutes

Cook: 35 minutes

Makes: 6 servings

8 ounces fresh shiitake or portobello mushrooms, sliced thin

1 teaspoon dry vermouth or vegetable stock

½ cup water chestnuts, chopped rough

½ cup thinly sliced scallion greens

Freshly ground black pepper

Egg foo young gravy, see recipe

1 Heat wok to medium-high add 1 tablespoon peanut oil and mushrooms immediately. Cook until mushrooms start to brown, about 5 minutes. Add 2 tablespoons soy sauce and vermouth cook until mushrooms are golden brown, about 5 minutes more. Transfer to a big bowl, with scraped up browned bits stir 1 teaspoon sesame oil into the mushrooms set aside to cool.

2 After mushrooms cool, add water chestnuts, bean sprouts, ¼ cup scallions, remaining soy sauce and sesame oil, and salt and pepper to taste toss to mix well.

3 To frothy beaten eggs, add mushroom-sprout mixture mix well to coat all with eggs.

4 Clean out wok, heat, then add oil for frying, about 2 tablespoons.

5 Immediately ladle about ½ cup egg mixture in wok. When bottom sets and turns barely golden, flip carefully. Cook other side. Transfer to a rack over a baking sheet. Repeat with remaining mixture, adding more oil if needed.

6 Best served immediately over steamed white rice, with gravy on top or on the side, garnished with scallions and sesame seeds.

Egg foo young gravy

Prep: 15 minutes

Cook: 25 minutes

Makes: 6 servings

½ cup peanut or coconut oil

½ cup finely sliced white part of scallions

4 ounces shiitake or portobello mushrooms, chopped well

4 cups (one 32-ounce carton) vegetable broth

Freshly ground black pepper

1 Heat wok to medium-high add oil, scallion whites and mushrooms. Cook until browned well, about 10 minutes.

2 Sprinkle in flour stir and cook until golden, about 5 minutes. Slowly whisk in stock until sauce forms. Simmer until desired consistency, 5 to 10 minutes. Add soy sauce, and salt and pepper to taste. Keep warm until ready to serve.

Cook omelets on both sides for egg foo young

With our gravy ready and our filling mixed in with the eggs, it's time to get cooking!

Preheat a large pan to medium heat. When the pan is hot, add 2 tablespoons of vegetable or Canola oil (olive oil will burn too quickly, and its flavors won't match).

Pour in half a cup of the egg mixture in two corners of the pan, forming patties. Though it might depend on the size of your pan, we do not recommend cooking more than two omelets at a time, as they can stick together.

Let each egg foo young patty cook for 3 to 4 minutes per side, before turning them over and repeating on the other side.

Remove cooked omelets from the pan and repeat until you are all out of batter.


Step 1

In a large bowl, beat 8 eggs. Add all vegetables and the soy sauce and stir to combine.

Heat 1 teaspoon sesame oil in a skillet on medium heat and add about half a cup of the egg mixture to the pan (exact amount will vary). Cook each side until golden brown, flipping once or twice.

Repeat with remaining sesame oil and egg mixture until batch is complete.

Dissolve the bouillon in the hot water in a small saucepan add sugar and soy sauce and blend well over medium heat. Add cold water and cornstarch and stir until thick and smooth. Serve with Egg Foo Yung.

Egg Foo Yung

Back in the day, my family used to order Egg Foo Yung from our neighborhood Chinese restaurant, Chinese Village in South East Portland.

It came with brown sauce and sweet and sour sauce and I used to mix the two sauces together. Chinese Village is still there but whatever happened to Egg Foo Yung?

I hardly see it anymore. However…

OMG! Who knew Egg Foo Yung was so easy (and cheap!) to make? Bean sprouts make it fresh and crispy.

What a fun recipe for dinner, breakfast, or brunch and I want that sauce on everything! No joke! Next time I’ll double the recipe because it reheats beautifully for breakfast or a quick snack. Great for Meatless Monday!

This makes 8 big egg foo yungs and was a satisfying dinner for my family of four big eaters. I served ramen noodles and stir fry vegetables on the side. They’ve already asked me to make it again.

What You’ll Need:

  • 1 can chicken broth (1 and 2/3 cups) – divided
  • 1 ½ tablespoons cider vinegar (or white vinegar)
  • 3 tablespoons soy sauce
  • 1 tablespoon sugar
  • ¼ teaspoon crushed fresh ginger
  • ½ teaspoon minced garlic
  • ¼ cup cornstarch

In a small sauce pan combine 1 cup of the chicken broth with the vinegar, soy sauce and sugar and bring this mixture to a boil.

Take the remaining 2/3 cup cold chicken broth and mix it with the corn starch until well blended. Add this to the boiling liquid and stir to combine until thickened. Hold on very low heat, stirring occasionally, until ready to serve.

What You’ll Need:

Egg Foo Yung

  • 12 eggs, well beaten
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon garlic powder
  • 1 teaspoon sesame oil
  • 3 cups bean sprouts
  • ½ cup thinly sliced green onions
  • Vegetable oil or olive oil

Combine the well beaten eggs with the salt, pepper, garlic powder and sesame oil. Add the bean sprouts and the green onion and stir to incorporate.

Heat some of the oil in a frying pan using just enough oil to coat the pan, adding the remaining oil as needed.

Using a ½ cup measure for each, fry each patty as you would a pancake, turning once.

Diva Tip – When you pour the half cup of egg mixture into the frying pan the eggs will run all over. Don’t panic! Just use a spatula to push them together toward the center and they will form a nice patty. Have faith.

When the bottom is set, flip over to cook the other side. I like to use two spatulas for this step. Cook until lightly browned and set.

As you make these you’ll need to stir the egg mixture each time to be sure each one gets an equal share of the bean sprouts and green onion, if you don’t, the last few will be just egg. Hold the finished patties on a warmed platter as you cook the rest.

Serve topped with the Egg Foo Yung Sauce. Divalicious!

Diva Tip – You can add meat to Egg Foo Yung if you wish. Pork sausages, barbecued pork, ham, shrimp, chicken or tofu are all great choices. Just make sure the meat is completely cooked first and thinly sliced or minced. Add the meat into the eggs and bean sprout mixture and follow the instructions as written.

You can also add cooked rice into the egg mixture to stretch your budget.

Vegetable Egg Foo Young

If you like eggs for breakfast, Vegetable Egg Foo Young is something you will really love. This Chinese-American omelet is packed with bean sprouts, water chestnuts, mushrooms, and more. It's also drowned in a delicious gravy!

Here should be a story about me being a big fan of Chinese food, regularly visiting Asian restaurants, falling in love with Egg Foo Young, and finally deciding to replicate it at home. Nope. It won't be. While I do love Asian food and particularly Chinese cuisine, I have never tried, seen, or even heard of this dish until this week. How so? Well, there is a super easy explanation.

You see, Egg Foo Young is not actually a Chinese dish. It's more like a food created by Chinese immigrants many years ago specifically for American palates. Gravy gives that fact away easily. That's why you most probably won't find this dish in Asian restaraunts in Europe or anywhere else except the United States. That's why I have never seen it on the menus. Plus, it's not so popular anymore. The authentic Chinese cuisine has plowed its way to the top displacing Chinese-American creations.

Ok, Igor, but how the hell it's made it into your kitchen then, you'll ask me. To make it short, my favorite food-related magazine is Lucky Peach. I have almost all the issues in my drawer (there is 22 of them at the moment). Not such a long time ago I purchased their book All About Eggs. Great book, by the way. That's how I got familiar with Egg Foo Young and decided to try it. I'm kinda a fan of various omelets and fried egg dishes so I couldn't resist. Feel free to check out more awesome fried egg dishes I made for the blog:

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