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.
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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!
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.
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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;
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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!
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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;
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Add vegetables: Now add whatever vegetables you’re using. In this recipe I use bean sprouts and green onions.
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Cooking Egg Foo Young is no different to cooking a normal omelette! Simple ladle the mixture into a skillet and cook.
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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 YoungWatch 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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Originally published July 2018. Updated with new step photos and writing tidied up. No change to recipe!
More Chinese Takeout Favorites
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Fried Rice
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Spring Rolls
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Cashew Chicken
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Kung Pao Chicken
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Beef and Broccoli
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Char Siu (Chinese BBQ Pork)
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See all Chinese Takeout Recipes
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