Egg Foo Young is a delightful and satisfying dish that often graces the tables of Chinese-American restaurants. But What Is Egg Foo Young exactly? Simply put, it’s a fluffy and flavorful Chinese omelette, packed with a medley of vegetables and your choice of protein, all generously smothered in a rich, savory Chinese sauce. This versatile dish is not only incredibly easy to make but also offers a fantastic way to enjoy a quick and nutritious meal.
Alt text: Overhead view of homemade Egg Foo Young served on a white plate with rice, showcasing a delicious and balanced meal.
While omelettes might typically be associated with breakfast in Western cuisine, Egg Foo Young firmly establishes itself as a wonderful dinner option. Its savory flavors and hearty fillings make it a perfect choice for a comforting and fulfilling evening meal.
Alt text: Close-up shot of Egg Foo Young being cut with a knife and fork, highlighting the texture of the omelette and the luscious sauce.
Delving Deeper: What Makes Egg Foo Young Unique?
At its heart, Egg Foo Young is a Chinese-style omelette – a dish where whisked eggs are combined with a variety of ingredients such as vegetables and often a protein source like shrimp or pork. What truly sets it apart is the luscious Chinese stir-fry sauce that blankets the omelette, adding a layer of rich umami flavor.
Interestingly, Egg Foo Young is believed to have originated in America, created by innovative Chinese chefs. Facing the need to minimize food waste, they ingeniously devised this dish to utilize leftover ingredients. While not strictly a traditional dish found in China, it bears resemblance to certain Chinese egg-based dishes. Regardless of its exact origins, Egg Foo Young has become a beloved staple in Chinese-American cuisine.
The beauty of Egg Foo Young lies in its adaptability. Just as the spellings of its name vary – sometimes seen as egg foo yung, egg fu yung, or egg foo yong – the fillings can be endlessly customized. This versatility is similar to other Chinese-American favorites like San Choy Bow (Chinese Lettuce Wraps), which also boast regional and personal variations.
As the original creator aptly points out, “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!” This spirit of resourcefulness is key to truly appreciating and making Egg Foo Young your own.
You’ll find Egg Foo Young presented in various ways on Chinese restaurant menus, sometimes simply listed as “omelette.” Portion sizes can also differ, ranging from smaller, individual omelettes to larger, plate-sized servings perfect for sharing.
Alt text: Skillet view of freshly cooked Egg Foo Young, showcasing its golden-brown color and inviting aroma straight from the stove.
The Simple Formula for Egg Foo Young Success
The secret to mastering Egg Foo Young lies in understanding its basic formula, which allows for endless creativity and customization based on your preferences and available ingredients. The core ratio to remember is:
2 cups of Add-Ins for every 6 eggs.
“Add-Ins” encompass a wide range of cooked proteins, raw shrimp or prawns, fish, ground meat, and, of course, an array of vegetables.
While restaurant menus often feature prawn/shrimp and pork variations, feel free to experiment with other proteins like chicken, beef, or even tofu for a vegetarian option.
When it comes to vegetables, the possibilities are equally vast. For raw vegetables, opt for finely chopped varieties that will cook quickly within the omelette, such as bean sprouts, shredded cabbage, or thinly sliced green onions. If you wish to include vegetables that require longer cooking times, like diced carrots, zucchini, or bell peppers, simply sauté them lightly with a touch of oil and perhaps some garlic to enhance their flavor before incorporating them into the egg mixture.
Step-by-Step Guide: Crafting Your Own Egg Foo Young
Making Egg Foo Young at home is surprisingly straightforward. The process involves mixing your chosen “Add-Ins” directly into whisked eggs and then cooking the mixture in a skillet, much like a standard omelette. The magic touch is the flavorful Chinese brown sauce, a quick and easy four-ingredient sauce that elevates the dish to takeout-level deliciousness.
Alt text: Step-by-step image guide showing the process of making Egg Foo Young, from mixing ingredients to cooking the omelette.
Here’s a breakdown of the simple steps:
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Prepare the Egg Foo Young Gravy First: This ensures the sauce is ready to complement the omelette as soon as it’s cooked. The sauce is a simple blend of soy sauce, oyster sauce, Chinese cooking wine (Shaoxing wine) or Mirin, sesame oil, cornstarch for thickening, and a dash of pepper. Simply combine these ingredients in a saucepan and simmer until thickened.
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For Pork or Ground Meat Options: If you’re using pork or another ground meat, enhance its flavor by mixing it with soy sauce, sugar, and oyster sauce. Then, simply drop small dollops of the seasoned raw pork directly into the egg mixture. Don’t worry, it will cook through perfectly as the omelette cooks!
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For Prawn/Shrimp Options: For the shrimp version, just toss the raw shrimp directly into the egg batter. If your shrimp are large, it’s best to chop them into smaller, bite-sized pieces.
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Incorporate Your Vegetables: Now, add your chosen vegetables to the egg mixture. Bean sprouts and green onions are classic choices, but feel free to experiment with others.
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Cooking the Egg Foo Young: Cooking Egg Foo Young is similar to making a regular omelette. Ladle the egg mixture into a preheated skillet and cook until golden brown on both sides.
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Serve and Enjoy: The final flourish is to generously smother the cooked Egg Foo Young with the flavorful Chinese brown gravy you prepared earlier.
Alt text: Close-up of Chinese brown sauce being drizzled over Egg Foo Young, emphasizing the appetizing sauce and omelette.
Alt text: Top-down view of Egg Foo Young served as a complete meal with steamed bun choy and rice, showcasing a healthy and satisfying dinner option.
Authenticity Question: Is Egg Foo Young Truly Chinese?
It’s important to clarify the authenticity of Egg Foo Young. As mentioned earlier, Egg Foo Young is more accurately described as a Westernized adaptation of Chinese cuisine, much like other popular takeout dishes such as Chow Mein and Beef and Broccoli. While omelettes filled with various ingredients do exist in China, they are typically not served drenched in a thick brown gravy like Egg Foo Young. Instead, they are often simply seasoned with a drizzle of soy sauce.
Health Considerations: Is Egg Foo Young a Healthy Choice?
When it comes to Chinese takeout, Egg Foo Young can be one of the healthier options, especially when prepared at home. Restaurant versions often involve cooking the omelettes in a significant amount of oil. However, when you make it at home, you have control over the cooking process and can create a lower-fat, high-protein, and low-carb meal.
To further boost the nutritional value, consider adding extra vegetables, such as a generous topping of fresh bean sprouts, as pictured in some variations.
And for those wondering about dietary modifications, the Egg Foo Young sauce can indeed be made with sugar alternatives for those managing sugar intake. (Refer to Recipe Note 1 for details on a sugar-free option).
Egg Foo Young Recipe: Quick and Customizable Chinese Omelette
Recipe Video Above. Discover the Chinese take on omelettes! Egg Foo Young was born from the idea of using leftovers, making it incredibly adaptable to your kitchen. Utilize the formula provided in the notes to customize it with your preferred ingredients. Alternatively, follow either the prawn/shrimp or pork filling options in this recipe. This recipe yields 4 small omelettes, ideal for 2 servings as a main course with rice or 4 servings as part of a larger meal.
Ingredients
Sauce (Refer to Note 1 for a sugar-free option):
- 4 tsp cornflour / corn starch
- 1 1/2 tbsp light soy sauce, or all-purpose soy sauce (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 (approximately, adjust to preference)
- 4 shallots/green onions, white parts only, sliced
- Salt and white pepper to taste
- 2 tbsp vegetable oil
- 1 tsp sesame oil
- 1 garlic clove, finely chopped
- ONE Filling of Choice (see options below: Prawn or Pork)
Option 1: Prawn / Shrimp Egg Foo Young
- 100 – 120g/3.5 – 4 oz chopped raw small prawns/shrimp, peeled and deveined (Note 4)
Option 2: 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:
- Combine cornflour and soy sauce in a saucepan. Stir to form a smooth paste.
- Add remaining sauce ingredients.
- Place saucepan over medium heat. Bring to a simmer, stirring constantly.
- Simmer for 1 minute, or until sauce thickens to a thin syrup consistency.
- Remove from heat and set aside.
Microwave Sauce Option:
- Microwave sauce ingredients on high for 1 1/2 minutes.
- Stir very well.
- Microwave again for another 1 1/2 minutes, or until thickened.
- Mix well again.
Pork Filling:
- In a bowl, combine ground pork with soy sauce, oyster sauce, sugar, and sesame oil.
- Use a fork to mix thoroughly and ensure even seasoning.
Omelette:
- In a mixing bowl, whisk eggs until lightly beaten.
- Add bean sprouts, green onions, and your chosen protein filling (pork or prawns). Season with salt and white pepper. If using pork, crumble the raw pork into the egg mixture with your fingers to distribute it evenly. Mix gently to combine.
- Heat 1/2 tbsp vegetable oil and a drizzle of sesame oil in a non-stick skillet over medium heat. Add finely chopped garlic and sauté briefly (about 10 seconds) until fragrant. Push garlic to the center of the skillet.
- Ladle in 1/4 of the egg batter into the skillet. Use a spatula to gently push the edges inwards to form a roundish omelette shape.
- Cook until the underside is lightly golden brown (approximately 1 1/2 minutes). Flip the omelette and cook the other side for about 1 minute, ensuring the protein is cooked through. Repeat with remaining egg batter to make 4 omelettes. (Using two skillets simultaneously will speed up the process.)
- Slide each cooked omelette onto a serving plate. Generously pour warm sauce over the omelette.
- Garnish with sesame seeds and sliced green onions, if desired.
- Serve immediately with a side of steamed rice and your choice of steamed vegetables for a complete meal. Double the sauce quantity if you prefer extra sauce for rice and vegetables. (Adjust serving size in the recipe card to scale the recipe.)
Recipe Notes:
THE FORMULA: Customize your Egg Foo Young by using a total of 2 to 2 1/2 cups of “stuff” (protein and vegetables combined) for every 6 eggs.
- Protein Options: Choose from chopped shrimp, fish, or any ground/mince meat. Use raw proteins, as they will cook within the omelette’s cooking time.
- Non-Ground Meat (Chicken, Beef, etc.): Cook these proteins first, then dice them and mix into the egg mixture.
- Raw Vegetables: For vegetables like chopped leafy Chinese greens, cabbage, or grated carrot, simply add them raw to the egg mixture.
- Cooked Vegetables: For vegetables such as onion, bell peppers, zucchini, eggplant, or sliced mushrooms, chop, grate, or slice them, then sauté in a little oil (and garlic, if desired) before mixing them into the egg mixture.
- Onion Alternatives: Green onions can be substituted with finely chopped red or white onions, or cooked leeks or brown/yellow onions.
- Sugar-Free Sauce Option: For a sugar-free sauce, combine 3/4 cup water, 1 1/2 tbsp sugar-free Stir Fry Sauce, and 1/2 tbsp cornflour/cornstarch. Cook according to sauce instructions.
- Soy Sauce: Light or all-purpose soy sauce (like Kikkoman) works well. Avoid dark soy sauce, sweet soy sauce, or kecap manis.
- Chinese Cooking Wine Substitutes: Mirin is an excellent substitute for Chinese cooking wine. Dry sherry or cooking sake can also be used. For alcohol-free options, omit the wine and use low-sodium chicken broth instead of water in the sauce, and reduce soy sauce to 1 tbsp.
- Shrimp/Prawns: Pre-cooked shrimp will also work. If using frozen shrimp, thaw completely and pat dry before using.
- Nutritional Information: Nutrition values are calculated per omelette, including the sauce.
Nutrition Information:
Calories: 227cal (11%)Carbohydrates: 7g (2%)Protein: 16g (32%)Fat: 15g (23%)Saturated Fat: 8g (50%)Cholesterol: 309mg (103%)Sodium: 838mg (36%)Potassium: 203mg (6%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 356IU (7%)Vitamin C: 8mg (10%)Calcium: 80mg (8%)Iron: 2mg (11%)
Keywords: egg foo young
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Originally published July 2018. Updated with new step photos and writing tidied up. No change to recipe!
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