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
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?😂
Love Shrimp Egg Foo Young and am so happy to get a recipe so that I can make it at home. Thanks Nagi! Arleen
I hope you give it a go Arleen!
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!
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! ❤️
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)?
Hi! I use a 15ml tablespoon which is the standard in the USA & UK – Australia use a 20ml tablespoon ☺️
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!
Shaoxing makes all the difference! I hope you love it!
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!
Woah what a compliment, thanks so much Cynthia!
I am going to make this very soon! All your recipes are wonderful! My grandsons love the rolls! Thanks so much!
A-mazing! I always check your site and everything is yummy, thanks Nagi for the recipes. We love you:)
Aww shucks! Thanks so much!!
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.
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!
Thanks so much! ❤️
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
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! 🥰🥰
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
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.
You’re so welcome!! I’m so glad you loved it!!!
Made this for dinner and it’s delicious. Shrimp and veggie egg foo yung for the win.
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!
Glad you enjoyed this one Corinne!! N x
The Egg Foo Young is addictive. It has become my breakfast staple, a good keto way to start the day.
That’s wonderful to hear David! Thank you for letting me know you enjoyed this! N x
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.
You’re so welcome Sal! N x
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….
OLD SCHOOL and we love it! ❤️
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?
Hi Sherry! You absolutely can use Charlie in this and the directions are in the recipes note 1 🙂 N x
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!
Hope you do! It’s so good! 🙂 N x
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?
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
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😈🐕
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
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!
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
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
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!!!