Egg Foo Young

Ingredients:

Preparation mode:

Egg Foo Young is a classic Chinese-American dish — a fluffy, savory omelette packed with vegetables and protein and topped with a rich gravy. This easy Egg Foo Young recipe brings restaurant flavors to your kitchen in under 30 minutes. Whether you call it Chinese omelette or pork-and-egg patties, mastering Egg Foo Young is a great way to transform pantry staples into a satisfying meal.

To make homemade Egg Foo Young, whisk 4 large eggs with 2 tablespoons water and a pinch of salt. Stir in one cup shredded cabbage, 1/2 cup sliced green onions, 1/2 cup cooked shrimp or diced cooked pork (optional), and 2 tablespoons soy sauce. Heat a tablespoon of oil in a skillet over medium-high heat. Spoon generous portions of the egg mixture into the pan to form small pancakes and cook 2–3 minutes per side until golden and set. Remove to a plate and keep warm while you prepare the gravy. For the gravy, combine 1 cup chicken broth, 1 tablespoon soy sauce, 1 teaspoon sesame oil, and 1 teaspoon cornstarch dissolved in 2 tablespoons water; simmer until thickened and pour over the egg patties. This straightforward method produces light, restaurant-style Egg Foo Young with minimal fuss.

Tips for perfect Egg Foo Young:
– Use high heat and a well-oiled skillet to get a crisp exterior while keeping the interior tender.
– Don’t overmix the eggs; gentle folding preserves air and creates a fluffy texture.
– Customize fillings: try bean sprouts, mushrooms, bell pepper, or tofu for vegetarian versions.
– Make the gravy last to keep patties from soggying; reheat patties briefly in a hot pan before serving.

Serving ideas:
Serve Egg Foo Young over steamed white rice or fried rice for a complete meal. Pair with steamed bok choy or stir-fried broccoli for a vegetable boost. For a lighter option, wrap an Egg Foo Young patty in lettuce leaves or serve alongside a crisp cucumber salad. Leftovers reheat well — cover with foil and warm in a 350°F oven for 10 minutes or pan-fry gently to restore crispness. This adaptable dish suits weeknight dinners, casual entertaining, and quick lunches, making Egg Foo Young a reliable staple in your recipe toolbox.

Try this Egg Foo Young recipe today and tweak fillings and gravy to your taste. Homemade Egg Foo Young is perfect for family meals and meal prep. Save the recipe and bookmark for easy weeknight cooking inspiration. Enjoy every bite.

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Make the gravy:
In a small saucepan, add the beef stock, soy sauce, Shaoxing wine, oyster sauce, and white pepper powder over medium heat. Whisk together and bring to a simmer.

Combine the cornstarch and water in a small bowl and whisk to dissolve. Add to the saucepan and whisk until the gravy thickens and coats the back of the spoon, 2 to 3 minutes. Cover the saucepan with a lid and keep it warm on the lowest possible heat.

Make the egg foo young batter:
In a medium bowl, whisk together the cornstarch and water until dissolved. Add the eggs, salt, and sugar. Whisk until well combined and there are no more egg white clumps.

Add the green onion, bean sprouts, and shrimp. Stir until everything is evenly coated.

Fry the egg foo young:
Add the vegetable oil to a large wok; it should reach about 2 inches up the sides. Heat the oil over medium-high heat to 350°F, or until vigorous bubbles form around an inserted wooden chopstick.

With a ladle, gently and slowly add 1/4 of the omelet batter. Egg foo young should immediately bubble and puff up like magic. Fry until golden brown and crispy on each side, about 2 minutes per side. If there are any light spots, use a ladle to gently baste it with hot oil.

Tip
Egg foo young can be a bit tricky to flip. The easiest method is to put a tool in each hand (a spider, slotted spoon, tongs, and large chopsticks are all good candidates) and gently coax the omelet over, pulling up on one side and pushing down and around on the other.

Remove the omelet and place it on a paper towel-lined baking sheet. Let it cool for 5 minutes. Meanwhile, repeat with the remaining batter to make 4 omelets. If needed, add more oil to the pan between batches.

Serve and enjoy:
Plate each egg foo young over a bed of rice. Spoon the warm gravy over the top and serve immediately.