Learn how to make Egg Foo Young at home with this easy recipe! Packed with fresh vegetables, tender chicken, and a savory gravy, this Chinese-style omelet is perfect for a delicious and satisfying dinner. Follow our step-by-step instructions for a flavorful dish that’s sure to impress!

Table of Contents

What is Egg Foo Young?

Egg Foo Young is a popular Chinese-American dish made of fluffy omelets filled with a mix of vegetables and proteins, typically served with a savory brown gravy. It’s a delightful and versatile meal that can be customized with your favorite ingredients.

The Egg Foo Young Formula

The classic Egg Foo Young recipe combines beaten eggs with various fillings such as diced vegetables (like bell peppers and onions) and proteins (like chicken, shrimp, or pork). The mixture is cooked until golden and fluffy, creating a delicious base for a rich sauce.

How to Make Egg Foo Young

Prepare the Filling: In a large bowl, combine beaten eggs with diced vegetables and cooked protein. Season with salt and white pepper.
Cook the Omelets: Heat a nonstick skillet over medium heat, adding a bit of oil. Pour in the egg mixture, cooking until browned on both sides.
Make the Gravy: In a separate saucepan, combine chicken broth, soy sauce, and seasonings, thickening with a cornstarch slurry until bubbly.
Serve: Top the cooked omelets with the gravy and garnish with chopped green onions.

Egg Foo Young

Servings

servings

Prep time

minutes

Cooking time

minutes

Quick and easy Egg Foo Young features fluffy omelets filled with veggies and chicken, topped with a savory gravy. Perfect for a delicious weeknight dinner!

Ingredients

8 large eggs, lightly beaten
1/2 red bell pepper, finely chopped
1 stalk celery, thinly sliced
1/2 cup mushrooms, finely chopped
1/2 onion, finely chopped
1/2 cup chopped fresh bean sprouts
4 green onions, chopped (green and white parts)
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
1 cup cooked chicken, finely diced (rotisserie chicken works well)
1 1/4 cups chicken broth
3 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons brown sugar
1 teaspoon sesame oil
2 tablespoons cornstarch
3 tablespoons cold water
3 tablespoons canola oil

Directions

In a large bowl, combine beaten eggs with red bell pepper, celery, mushrooms, onion, bean sprouts, half of the chopped green onions, salt, white pepper, and diced chicken.
In a small saucepan over low heat, mix chicken broth, soy sauce, rice vinegar, brown sugar, and sesame oil. In a separate bowl, blend cornstarch with cold water. Slowly whisk the cornstarch mixture into the saucepan. Stir continuously until the sauce thickens and begins to bubble.
Heat a nonstick skillet over medium heat with 1/2 tablespoon of canola oil. Pour about 1/2 cup of the egg mixture into the skillet, spreading it evenly. Cook until lightly browned on the bottom, then flip and brown the other side. Transfer to a plate and keep warm. Repeat with the remaining egg mixture, adding more oil to the skillet as needed.
Serve the Egg Foo Young warm, topped with the prepared gravy and sprinkled with the remaining chopped green onions.