Egg Foo Young

      Egg Foo Young recipe is a light and fluffy omelette packed with vegetables and protein, then topped with a savory Chinese-style sauce. This dish is quick to prepare, highly versatile, and perfect for a satisfying meal any time of day.

What is Egg Foo Young

     Egg Foo Young is a Chinese-style omelette made with eggs, vegetables, and often a protein such as shrimp or pork, then topped with a rich stir-fry sauce. While similar dishes exist in Chinese cuisine, this particular version is thought to have been created by Chinese chefs in America as a way to repurpose leftovers.

The name itself has multiple spellings, including egg foo yung, egg fu yung, and egg foo yong, much like the different ways San Choy Bow (Chinese Lettuce Cups) is written!

Since this dish was originally meant to use up whatever ingredients were available, there’s no need to stick to a specific set of vegetables, just use what you have on hand.

Depending on the restaurant, Egg Foo Young might be listed simply as “omelette” on menus. It can be served as small individual portions or as a larger dish, sometimes as big as a dinner plate!

Egg Foo Young Formula

Egg Foo Young is a flexible dish that allows for a variety of vegetables and proteins, making it a great way to use up leftovers. The key ratio to follow is:

For every 6 eggs, use 2 cups of mix-ins.

Mix-ins can include:

• Cooked proteins like pork, chicken, or beef
• Raw seafood such as shrimp or fish
• Ground meat (mince)
• A variety of vegetables

Shrimp Egg Foo Young, Pork Egg Foo Young, and Chicken Egg Foo Young are among the most popular choices in restaurants, so those are the versions highlighted here.

For vegetables, finely chopped raw options work best since they will cook quickly inside the omelette. If using firmer vegetables like zucchini or carrots, sauté them briefly in oil (and optionally garlic for extra flavor) before adding them to the egg mixture.

Ingredients

Sauce:

• 4 tsp cornflour / cornstarch
• 1 1/2 tbsp light soy sauce (or all-purpose soy sauce)
• 2 tsp oyster sauce
• 1 tbsp Chinese cooking wine (shaoxing wine) or mirin
• 1/2 tsp sesame oil
• 1 cup / 250 ml water
• Dash of white pepper

Omelette:

• 6 eggs
• 2 cups bean sprouts (eyeball it)
• 4 shallots/green onions (white part only), sliced
• Salt and white pepper to taste
• 2 tbsp vegetable oil
• 1 tsp sesame oil
• 1 garlic clove, finely chopped

Filling Options:

Option 1: Shrimp Egg Foo Young

• 100-120g (3.5-4 oz) chopped raw small prawns/shrimp, peeled and deveined

Option 2: Pork Egg Foo Young

• 100-120g (3.5-4 oz) ground/minced pork (or chicken, turkey, beef, or veal)
• 1/2 tsp soy sauce
• 1/2 tsp oyster sauce
• 1/4 tsp sugar
• Dash of sesame oil

Garnish (optional):

• Sesame seeds
• Sliced green onion

Instructions

Sauce:

1. Mix the cornflour and soy sauce in a small bowl. Add the rest of the sauce ingredients and mix until combined.
2. Spill the mixture into a saucepan over medium heat. Bring to a simmer, stirring constantly.
3. Simmer for 1 minute until the sauce thickens to a thin syrup consistency. Remove from the stove and set aside.
   • Microwave option: Microwave on high for 1 1/2 minutes. Stir very well, then microwave for another 1 1/2 minutes until thickened. Mix well again.

Pork Filling:

1. Place the ground pork in a bowl, then add gradually the soy sauce, oyster sauce, sugar, and sesame oil.
2. Use a fork to mix all the ingredients together evenly.

Omelette:

1. Whisk the eggs in a bowl, then add the bean sprouts, green onions, pork or prawns, salt, and pepper. If using pork, crumble the raw pork into the mixture using your fingers. Mix everything together.
2. Heat 1/2 tbsp vegetable oil and a drizzle of sesame oil in a non-stick skillet over medium heat.
3. Add the garlic and sauté for about 10 seconds, then push the garlic to the center of the skillet.
4. Ladle in 1/4 of the egg mixture into the skillet. Use a spatula to push the edges in to form a round shape.
5. Cook until the underside is light golden (about 1 1/2 minutes), then flip and cook the other side for about 1 minute. The raw meat will cook through during this time.
6. Repeat with the remaining batter to make 4 omelettes. If possible, use two pans to speed up the process.

Serve:

1. Slide each omelette onto a plate and pour the sauce over the top.
2. Sprinkle with sesame seeds and sliced green onions, if using.
3. Serve with rice and steamed vegetables of your choice.
   • If you want enough sauce for the rice and veggies, double the sauce recipe!

Recipe Notes

The Formula: Feel free to swap out ingredients based on what you have. The general ratio is 2 to 2 1/2 cups of “stuff” (protein and vegetables combined) for every 6 eggs.

• Proteins: Choose from small shrimp, fish, or any ground/mince meat. Use raw protein as it will cook in the omelette.
• Non-ground/mince meats (like chicken or beef): Cook first, then dice or shred before mixing into the egg mixture.
• Raw Vegetables: For ingredients like leafy Chinese greens, cabbage, or grated carrots, you can simply add them raw to the egg mixture.
• Cooked Vegetables: Vegetables like onions, bell peppers, zucchini, eggplant, or mushrooms should be chopped, grated, or sliced, then sautéed in a little oil (and garlic, if desired) before mixing them into the egg mixture.

Onions: If you don’t have green onions, you can use finely chopped red or white onions, or even cooked leeks or brown/yellow onions for a similar flavor.

FAQs

Is Egg Foo Young authentic Chinese?

 Egg Foo Young is considered a Westernized version of a Chinese dish, much like other popular Chinese takeout dishes such as Chow Mein or Beef and Broccoli. While there are stuffed omelettes in China, they aren’t typically drenched in a thick brown gravy like Egg Foo Young. Instead, they are often drizzled with soy sauce.

Is Egg Foo Young healthy?

 Egg Foo Young can be a healthy option, especially when made at home! While restaurant versions often use a lot of oil, homemade Egg Foo Young is a low-fat, high-protein, low-carb dinner. You can further increase its nutritional value by topping it with extra vegetables, such as fresh bean sprouts.

Can the Egg Foo Young sauce be made with Charlie? 

Yes, the Egg Foo Young sauce can be made with Charlie, which is my all-purpose Chinese stir-fry sauce. It’s simple to make, lasts for weeks, and just requires adding water to make it into a flavorful sauce! Directions for making the sauce are in Note 1 of the recipe. Enjoy!