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.
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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
Move cushions. Cover armchair with sheet. Get him settled. Tuck in current favourite toys.
Now – Prince Dozer. Is there anything I can get you? A tea perhaps?😂
CORINNE PORTHEINE says
Soooo delicious!!! Just made it for dinner with the prawns.
I also made the “Charlie ” stir fry sauce, so easy to have in the fridge.
My husband and I are great fans of your cooking.
I made already so many recipes from your site, all great!
Thanks so much for making cooking easy and delicious!
Nagi says
Glad you enjoyed this one Corinne!! N x
David says
The Egg Foo Young is addictive. It has become my breakfast staple, a good keto way to start the day.
Nagi says
That’s wonderful to hear David! Thank you for letting me know you enjoyed this! N x
Sal says
Thanks for putting a link for all the “On Demand” Recipes. Now I wont miss anything :). I will try this as I do huge omelettes every weekend for brunch with a lot of veggies.
Nagi says
You’re so welcome Sal! N x
Marlene says
Oh, what memorires this brings back, Nagi! I haven’t seen Egg Foo Yung on a menu in ages—not that I’ve looked for it, though! This would be a perfect Sunday dinner tonight. Or any night! I’ll make it soon. I love that it uses up the bits and pieces I have in the freezer and frig. I have a piece of cooked steak that is calling its name….
Nagi says
OLD SCHOOL and we love it! ❤️
Sherry Foster says
I am wondering about the use of the Charlie Sauce in this recipe. I noticed that you cooked the sauce in this recipe but not in the basic Charlie Sauce recipe. Is that for use in this recipe only or should that be done to sauce for general use as well?
Nagi says
Hi Sherry! You absolutely can use Charlie in this and the directions are in the recipes note 1 🙂 N x
Mae3061 says
This brings back memories from way back. This was a must when my parents ordered from the Chinese restaurant near our home in Hawaii and this also reminded me of stuffed tofu! So ono! I will definitely give your egg foo young a try. Thank you for the sweet memories!
Nagi says
Hope you do! It’s so good! 🙂 N x
Linda says
This recipe appeared on the right day with nothing planned or purchased. The leftover vegetables and a few prawns from the freezer made a fabulous omelette, but I wasn’t that keen on the sauce, sorry. Any alternatives besides my husband’s standby of ketjap manis?
Nagi says
Hi Linda! What are your thoughts on the sauce?? I find it quite flavourful! Did you use the Chinese cooking wine? That’s the secret ingredient that makes all the difference 🙂 N x
Gillian DidierSerre says
Lovely lovely my favourite way to eat eggs..
Dozer you are healing nicely..your mom is a good caregiver👍
BTW just got back from our vets for $500.00canadian he told us that luca has conjunctivitis has to wear the cone of shame and has to have 2 sets of eye drops 3 times daily. .at present Luca is not very happy😈🐕
Nagi says
Oh no! Luca… 😩 Sending over lots of hugs from Dozer and I. Have you looked into the blow up cones? Dozer was definitely much more comfortable in it! N x
Cheryl says
I made the Egg Foo Young yesterday with shrimp and it was FANTASTIC! It was super easy to make. I also want you to know that your chicken shawarma recipe is the best! You inspire me to make food that I wouldn’t normally make. So thank you!
Nagi says
That’s so great to hear Cheryl!! And I’m SO GLAD you love the Shawarma too, it’s definitely one of my signature recipes I make over and over and over again! N x
Linda says
Hi Nagi, I made this for dinner tonight. After making the sauce I was a bit worried that it may be too strong. It was perfect with the prawn omlette. I had too many eggs to use up as I have 4 chooks (Snity, Kentucky, Nugget and Steagle) so this recipe was very timely. I will try this again with the pork option very soon. Thank you
Nagi says
You are SO LUCKY Linda! I would love to have chickens but I’m afraid Dozer would scare them to death. He just tortures them!!!
John Gunning says
Whoa! This looks like my kind of breakfast!
I’ve decided in my next life instead of being a porn star I want to come back as Dozer.
Nagi says
😂 I made the mistake of taking a sip of tea when I read this – and almost choked!!
Marea says
Thank you Nagi for your wonderful recipes. I made your chicken tikka masala for my visiting family and WOW! It was scrumptious! Would you let us know the wattage of your microwave please so that the cooking time can be adjusted if necessary. Mine is 1200 Watts.
Nagi says
Mine is 1200 Watts too Marea! I’m so glad you enjoyed the Tikka Masala, I dragged my family in to help me perfect that one! N xx
Bev says
Hi Nagi,
My daughter was so happy when I told her you posted an Egg Foo Young recipe – her favorite Chinese food. Although any breakfast-y food is her favorite, so this one is a must try for us. Heehee.
Glad to see Dozer baby doing so well. We.re sending love and good wishes to you both!
Nagi says
I love hearing that!! I hope she likes it 🙂 And Dozer says WOOF! N x
Lyn says
I am looking forward to making this…I love Egg Foo Young and your sauce looks pretty light.
Must give you feed back on other recipes. 1) smashed potatoes…the bomb! I made them 2 nights in a row over the July 4th weekend… A BIG HIT.
Garlic Chicken thights…another hit..tasted delicious..but mine didn’t come out as brown as yours…What did I do wrong? I will make them again for sure…Thanks
Nagi says
Hi Lyn! So glad the smashed potatoes were a HIT! With the thighs, just keep them in the pan for longer / turn up the heat. That’s the only thing to make them browner! N x
Vera G says
No HARD rules, love IT. THATS MY WAY OF cooking. Dobar is soooo comfortable. BE good and tri NOT to Eat too much, says WHO …..its Cold outside.
Nagi says
You and me both Vera! Love flexible recipes! N x
Linda says
Hi Nagi,
I made this recipe for supper tonight. It was excellent. Two of us eating, my son and myself. We each ended up with 4 small omelettes using 6 eggs. I fried each one separately, so it was a little time consuming, but definitely worth it. The sauce was so tasty. I used the pork and was a little concerned it might not be thoroughly cooked, but it was perfect. Will definitely make again. Thank you for another great recipe.
Nagi says
That’s great to hear Linda! Thank you for letting me know you and your son enjoyed this! 🙂 N x
Laura M says
Thanks, I was worried 2 1/2 minutes wasn’t enough time to cook raw meat.
Nagi says
I should have mentioned something to assure you it does 🙂 Once the raw pork is “crumbled” it’s quite amazing how quickly it cooks! N x
Kim says
I am eating this right now. It is absolutely delicious. Thanks Nagi!
Nagi says
That’s so great to hear Kim!! Thanks for letting me know you enjoyed it!
David Centner says
Nagi, does the 6.7 grams of carbohydrates in the nutritional information panel include the carbohydrates in the sauce/gravy?
Nagi says
It sure does David! it assumes all the sauce is consumed 🙂
David says
That’s great news for people on a low-carb diet. I was afraid of the cornflour (cornstarch) in the sauce.
trish @ Spoonful Of Butter says
I LOOOVE egg foo yung! Thanks for featuring this recipe! =)
Nagi says
You’re so welcome Trish! What’s on your agenda for this week? 🙂
Mary says
Hi Nagi, this looks incredibly good. I am allergic to shell fish and cannot use oyster sauce so what could I use instead of it. Thank you very much. I would love to try this.
Nagi says
Hi Mary! I would use Hoisin sauce. It will give the sauce a touch of Chinese Five Spice fragrance which is really lovely! Aside from that, the flavour base and consistency is sort of similar and is easy to find too 🙂 N x
John says
I’ve made egg Foo young without any oyster (shell fish) sauce and maybe add a touch more soy sauce to taste and it is still very good. Or if you add a non shellfish, fish ingredient (tuna?), it will add a similar eliment to the overall flavor. Just a possibility.
Nagi says
Thanks John and Alan, for offering up suggestions for Mary! 🙂 N x
Alan J Sommerman says
I’ve seen vegetarian oyster sauce here in New Jersey. Not sure what it tastes like, but since oyster sauce doesn’t taste like oysters, maybe it’s a good substitute.
Becca says
I’m a vegetarian and use vegetarian oyster sauce in all my Asian recipes that call for the original and I’ve never had anyone notice. I’m in Hamilton, Ontario and you can find in even basic grocery stores inexpensively now (about 2 CAD). I would just sub it in.