Egg Foo Young is a fluffy Chinese egg omelette filled with vegetables and pork or shrimp, smothered in a tasty Chinese Sauce. An easy Chinese recipe that’s quick to make and versatile as you want it to be.
Egg Foo Young – terrific quick dinner idea!
I know most of us think of omelettes as a breakfast thing and no matter how often I endorse it for dinner, I feel like it will never stick.
But trust the Chinese to come up with a way to plant omelettes firmly in the dinner rotation!!
What is Egg Foo Young?
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!
The Egg Foo Young Formula
Egg Foo Young can be made with almost any vegetables and proteins because it’s a recipe that evolved as a way to use up leftovers. Use:
2 cups of Add Ins for every 6 eggs.
Add Ins being cooked proteins, raw shrimp/prawns, fish, mince/ground meat and vegetables.
Prawn/shrimp and pork are the two most common versions on restaurant menus so I’m sharing both of these today.
Any raw vegetables that are finely chopped enough to cook through in a few minutes in the omelette are ideal here. If using vegetables that will take longer to cook, for example, diced zucchini, then sauté first in a little oil and perhaps garlic for extra flavour, then add to the batter.
How to make Egg Foo Young
To make Egg Foo Young, your Add Ins of choice (pork, shrimp and vegetables) are mixed directly into whisked eggs then cooked just like a normal omelette in a skillet. It’s served with a Chinese brown sauce which is a simple 4 ingredients sauce that takes just a few minutes to make.
Make the Egg Foo Young gravy first: just soy sauce, Oyster sauce, Chinese cooking wine (Shaoxing wine) OR Mirin*, sesame oil, cornflour/cornstarch for thickening and pepper. Just combine and simmer to thicken;
Pork or other mince/ground meat option: If making a pork or other ground/mince meat version, mix through soy sauce, sugar and oyster sauce to add flavour. Then drop in dollops of the raw pork straight into the egg mixture. Trust me, it cooks through in the time it takes for the omelette cooks!
Prawn / Shrimp option: If making the shrimp version, just drop the raw shrimp straight into the batter. If you’re shrimp are large, chop them into small pieces;
Add vegetables: Now add whatever vegetables you’re using. In this recipe I use bean sprouts and green onions.
Cooking Egg Foo Young is no different to cooking a normal omelette! Simple ladle the mixture into a skillet and cook.
Serve smothered in the tasty Egg Foo Young gravy!
Is Egg Foo Young authentic Chinese?
Egg Foo Young is a Westernised version of a Chinese dish, much like many Chinese takeout favourites like Chow Mein and Beef and Broccoli. In China, there are stuffed omelettes but it’s not doused in a thick brown gravy like Egg Foo Young, they are usually just drizzled with soy sauce.
Is Egg Foo Young healthy?
Egg Foo Young is one of the healthiest Chinese takeout meals if made at home! While restaurants tend to cook the omelettes in a LOT of oil, when made at home it’s a low fat, high protein, low carb dinner option.
Load it up with extra nutrition by topping it with a handful of extra vegetables like fresh bean sprouts, as pictured.
And before you ask – YES the Egg Foo Young Sauce can be made with Charlie*. 🙂 Directions are in Note 1 of the recipe! – Nagi x
* Charlie is my standby All Purpose Chinese Stir Fry Sauce. Simple to make, lasts for weeks, just add water!
Egg Foo Young
Watch how to make it
In the video, I made a half batch of each pork and prawn/shrimp Egg Foo Young.
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Egg Foo Young (Chinese omelette)
Ingredients
Sauce (Note 1 for Charlie option):
- 4 tsp cornflour / corn starch
- 1 1/2 tbsp light soy sauce , or all purpose (Note 2)
- 2 tsp Oyster Sauce
- 1 tbsp Chinese Cooking Wine (shaoxing wine) OR Mirin (Note 3)
- 1/2 tsp sesame oil
- 1 cup / 250 ml water
- Dash of white pepper
Omelette:
- 6 eggs
- 2 cups bean sprouts (just eyeball it)
- 4 shallots/green onions , white part only, sliced
- Salt and white pepper
- 2 tbsp vegetable oil
- 1 tsp sesame oil
- 1 garlic clove , finely chopped
- ONE Filling of Choice, below (Prawn or Pork)
Option 1: For Prawn /Shrimp Egg Foo Young
- 100 – 120g/3.5 – 4 oz chopped raw small prawns/shrimp , peeled and deveined (Note 4)
Option 2: For Pork Egg Foo Young :
- 100 – 120g/3.5 – 4 oz ground/mince pork (or chicken, turkey, beef or veal)
- 1/2 tsp EACH soy sauce and Oyster Sauce
- 1/4 tsp sugar
- Dash of sesame oil
Garnish (optional):
- Sesame seeds, sliced green onion
Instructions
Sauce:
- Mix cornflour and soy sauce. Then add remaining ingredients.
- Pour into a saucepan over medium heat. Bring to simmer, stirring constantly. Simmer for 1 minute until sauce thickens to thin syrup consistency. Remove from stove, set aside.
- MICROWAVE option: Microwave on high for 1 1/2 minutes. Stir very well, microwave for another 1 1/2 minutes until thickened. Mix well again.
Pork Filling:
- Place pork in a bowl, add remaining ingredients. Use fork to mix through.
Omelette:
- Whisk eggs in a bowl.
- Add beansprouts, green onions, pork or prawns, salt and pepper. If using pork, crumble the raw pork in with fingers (see video). Mix through.
- Heat 1/2 tbsp vegetable oil and drizzle of sesame oil in a non stick skillet over medium heat. Add a bit of garlic and quickly saute (10 seconds) and push into centre of skillet.
- Ladle in 1/4 of batter. Use spatular to push edges in to form a round(ish) shape.
- Cook until the underside is light golden (about 1 1/2 minutes) then flip and cook the other side for 1 minute. The raw meat will cook through in this time. Repeat with remaining egg to make 4 omelettes (use 2 pans if you can!).
- Slide omelette onto plate. Pour over sauce. Sprinkle with sesame seeds and green onions, if using.
- Serve with a side of rice and steamed vegetables of choice. Double the sauce if you want enough to pour over the rice and veggies! (Click on Servings to scale recipe up).
Recipe Notes:
* Raw non ground/mince chicken, beef etc, cook first then dice and mix into the egg mixture.
* Raw vegetables – For things like chopped leafy Chinese greens, cabbage, grated carrot, just add them raw into the egg mixture.
* Cooked vegetables – For vegetables like onion, capsicum/bell peppers, zucchini, eggplant, sliced mushrooms, chop, grate or slice then cook in a little oil and perhaps garlic before mixing into the egg mixture. Onions – The green onion can be substituted with finely chopped red or white onions, or cooked leeks or brown/yellow onions.
1. CHARLIE* option: mix 3/4 cup water, 1 1/2 tbsp Stir Fry Sauce, 1/2 tbsp cornflour/cornstarch. Cook per recipe. * Charlie is my homemade Chinese All Purpose Stir Fry Sauce that lasts for weeks and weeks. Yes I named it. 😜 2. Soy Sauce: Light or all purpose soy sauce (eg Kikkoman) is fine here. Don’t use soy sauce labelled as Dark or sweet soy sauce, or kecap manis. 3. Chinese cooking wine – Mirin is a near perfect sub. Also sub with dry sherry or cooking sake. If you can’t consume alcohol, omit it and use low sodium chicken broth instead of water AND reduce soy sauce to 1 tbsp. 4. Shrimp/prawns: Even precooked will be fine. If using frozen, thaw and pat dry before using. 5. Nutrition per omelette, including all sauce.
Nutrition Information:
Originally published July 2018. Updated with new step photos and writing tidied up. No change to recipe!
More Chinese Takeout Favorites
Char Siu (Chinese BBQ Pork)
See all Chinese Takeout Recipes
Life of Dozer
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Now – Prince Dozer. Is there anything I can get you? A tea perhaps?😂
Mandy says
So easy and delicious! This will definitely be a staple at my dinner table. Thanks so much ☺️
Nagi says
That’s awesome Mandy!
Rozz says
I’ve just made this for lunch. Made a prawn one and I was brave and added in the bean shoots even though I’ve never had them before. It was absolutely delightful! Oh my gosh……that sauce!!!! Hubbie loved the meal and wants to use the sauce for a stir fry. The grandkids love plain omelette when we go out for Chinese so now I’ll be making them yours! I’ve tried a number of your recipes the last few weeks Nagi and we’ve enjoyed every single one. Had to ring my sister Sharon to recommend she cook this! Keep sharing your wonderful recipes!
Nagi says
Wooooo that’s the best compliment Rozz!
mandy says
used leftover veg from bibimbap from night before……delishhhh.
Nagi says
That’s a great idea Mandy!
Michele Craw says
Hey there, how long would this keep in the fridge to reheat at work? I have an excess of eggs at the moment and Im looking for something for lunch
Brian says
This was fantastic!!! Much better than any I’ve had in a restaurant. The sauce is unbelievably good!!! I found I had to cook each one about twice as long before the egg set up on the inside.
Nagi says
I’m so glad you loved it Brian, thanks so much for taking the time to give me feedback! – N x
MARY ENOS says
Better than the restaurants..
Nagi says
Woah what a great compliment!
Alison says
Yum! Made the pork mince version tonight and it was totally delicious. We had ours wrapped in lettuce leaves…hubster has asked for it to go in the rotation (the ultimate compliment lol).
Thanks for yet another delicious recipe 😋😋
Nagi says
Wahoo, what a great compliment!
James says
Being a mediocre cook and never having tried this I gave this recipe a try.
I had everything on hand except the Shaoxing but I had some cooking sherry. I thought the result was far better than I expected. I can’t find Shaoxing but I will try with Mirin next.
Also want to try your Cashew Chicken recipe soon.
Thanks for the great recipe!
Nagi says
You’re so welcome James, I’m so glad you loved it!
Maree says
Thank you for another brilliant recipe. Easy and so delicious
Robyn Nielsen says
Nagi. Just tried Your Egg Foo Chinese Omelet using the minced pork & it was absolutely to die for. So darn tasty & easy to make too. Will be a regular on my menu. Thanks so much
Nagi says
That’s awesome to hear Robyn!!
Arleen Carramusa says
Love Shrimp Egg Foo Young and am so happy to get a recipe so that I can make it at home. Thanks Nagi! Arleen
Nagi says
I hope you give it a go Arleen!
Meredith says
This looks great, can’t wait to make for me and my bf, we love asian food! I’m not the most experienced cook but all the recipes of yours that I’ve made have been do-able, delicious, and have all been crowd pleasers! 🙂 Not sure if you cook much Korean food but I’ve grown to love it from working in a Korean restaurant and would love to see your take on some dishes!
Nagi says
Hi Meredith, I hope you love it & I would love to know what you think once you try it! I do have a couple of Korean recipes on my site but I’ll have t add more! ❤️
BP says
You mention 4 tsp cornflour which equals 20ml – a standard tablespoon. This makes me wonder if you are using the USA non-standard table spoon (15ml)?
Nagi says
Hi! I use a 15ml tablespoon which is the standard in the USA & UK – Australia use a 20ml tablespoon ☺️
Ilyana Antonyuk says
Thank you for the recipe, Nagi. I was looking for some ways to get more creative with my breakfast eggs. This one should be awesome. I haven’t seen Shaoxing wine advice in other similiar recipes, will definitely use it if it makes the difference!
Nagi says
Shaoxing makes all the difference! I hope you love it!
CYNTHIA C. says
My husband and I adored this recipe! Your ratios of veg to egg and protein were spot on. Perfect seasoning. And the sauce was the best sauce I’ve ever had on egg foo young. I’m anxious to try all your other recipes. Thank you!
Nagi says
Woah what a compliment, thanks so much Cynthia!
Jude says
I am going to make this very soon! All your recipes are wonderful! My grandsons love the rolls! Thanks so much!
AJ says
A-mazing! I always check your site and everything is yummy, thanks Nagi for the recipes. We love you:)
Nagi says
Aww shucks! Thanks so much!!
Keith Lee says
This is ridiculous that your recipe takes up (26) Twenty Six PAGES of website pages in Portrait Mode to print !!! 411 lady, keep the recipes SHORT, I hope you don’t talk that much too? Oh wait , you are an Asian woman (known for talking too much). The recipe is right though, …. after it took a half hour to read.
MJ Taylor says
Mr. Kieth Lee: I found your comments very rude to Nagi! As stated, learn to check the site “print” buttom to get the proper print function! This was my first-time to visit your site, Nagi and I plan to be an ardent follower in the future. Thank you for the wonderful recipies and the helpful information on this site!
Nagi says
Thanks so much! ❤️
Nagi says
Wow. That’s offensive! I can’t stop you but just know you are not welcome here to use my recipes. Not to mention that it’s not my problem that you failed to use the PRINT button on the recipe! Goodbye! – Nagi
Sandie Goodchild says
Old comment from Keith Lee I realise Nagi however lazy afternoon and reading comments on Egg Foo Young (which I’m making tonight). Anyway hackles went straight up – what an ignorant rude SOB! I use many of your recipes and very remiss not commenting before! Can’t count how many of your recipes I’ve made and how many times I’m asked for the recipe. Thank you – you’re a star! Oh and Dozer is pretty cool as well! 🥰🥰
Marion Tayor says
fyi – if you use the PRINT icon that is in the top right corner of the recipe, above the photo, it only takes 2-3 pages
Anthony Fox says
Wonderfull Egg Foo Young recipe my wife loved it. Very easily to follow recipe and as you say everyday ingredients that you use everyday. Thank you.
Nagi says
You’re so welcome!! I’m so glad you loved it!!!
Heather DiDonato says
Made this for dinner and it’s delicious. Shrimp and veggie egg foo yung for the win.