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Home Chinese recipes

Egg Foo Young (Chinese Omelette)

By:Nagi
Published:23 Feb '19Updated:20 Jan '21
200 Comments
Recipe v Video v Dozer v

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.

Overhead photo of Egg Foo Young on a rustic white plate with a side of rice, ready to be eaten

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.

But trust the Chinese to come up with a way to plant omelettes firmly in the dinner rotation!!

Close up of knife and fork cutting into an Egg Foo Young (Chinese Omelette) smothered in Egg Foo Young Sauce

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!

Photo of Egg Foo Young in a black skillet, fresh off the stove

The Egg Foo Young Formula

Egg Foo Young can be made with almost any vegetables and proteins because it’s a recipe that evolved as a way to use up leftovers. Use:

2 cups of Add Ins for every 6 eggs.

Add Ins being cooked proteins, raw shrimp/prawns, fish, mince/ground meat and vegetables.

Prawn/shrimp and pork are the two most common versions on restaurant menus so I’m sharing both of these today.

Any raw vegetables that are finely chopped enough to cook through in a few minutes in the omelette are ideal here. If using vegetables that will take longer to cook, for example, diced zucchini, then sauté first in a little oil and perhaps garlic for extra flavour, then add to the batter.

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.

How to make Egg Foo Young
  1. 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;

  2. 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!

  3. 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;

  4. Add vegetables: Now add whatever vegetables you’re using. In this recipe I use bean sprouts and green onions.

  5. Cooking Egg Foo Young is no different to cooking a normal omelette! Simple ladle the mixture into a skillet and cook.

  6. Serve smothered in the tasty Egg Foo Young gravy!

Spoon drizzling Chinese brown sauce over Egg Foo Young
Overhead photo of Egg Foo Young on a white plate with a side of steamed bun choy and rice, ready to be eaten
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 Young
Watch 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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Egg Foo Young - Chinese Omelette on a plate served with rice, ready to be eaten

Egg Foo Young (Chinese omelette)

Author: Nagi
Prep: 10 minutes mins
Cook: 15 minutes mins
Total: 25 minutes mins
Mains
American Chinese
4.98 from 75 votes
Servings4 omelettes
Tap or hover to scale
Print
  • 236
Recipe video above. This is how the Chinese do omelettes! Egg Foo Young was created as a recipe to use up leftovers, so make this your own using what you have – see Notes for the formula. Otherwise, use EITHER the prawn/shrimp or pork filling.
Makes 4 small omelettes, serves 2 as meal with rice, or 4 as part of a banquet.

Ingredients

Sauce (Note 1 for Charlie option):

  • 4 tsp cornflour / corn starch
  • 1 1/2 tbsp light soy sauce , or all purpose (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 (just eyeball it)
  • 4 shallots/green onions , white part only, sliced
  • Salt and white pepper
  • 2 tbsp vegetable oil
  • 1 tsp sesame oil
  • 1 garlic clove , finely chopped
  • ONE Filling of Choice, below (Prawn or Pork)

Option 1: For Prawn /Shrimp Egg Foo Young

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

Option 2: For 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:

  • Mix cornflour and soy sauce. Then add remaining ingredients.
  • Pour into a saucepan over medium heat. Bring to simmer, stirring constantly. Simmer for 1 minute until sauce thickens to thin syrup consistency. Remove from stove, set aside.
  • MICROWAVE option: Microwave on high for 1 1/2 minutes. Stir very well, microwave for another 1 1/2 minutes until thickened. Mix well again.

Pork Filling:

  • Place pork in a bowl, add remaining ingredients. Use fork to mix through.

Omelette:

  • Whisk eggs in a bowl.
  • Add beansprouts, green onions, pork or prawns, salt and pepper. If using pork, crumble the raw pork in with fingers (see video). Mix through.
  • Heat 1/2 tbsp vegetable oil and drizzle of sesame oil in a non stick skillet over medium heat. Add a bit of garlic and quickly saute (10 seconds) and push into centre of skillet.
  • Ladle in 1/4 of batter. Use spatular to push edges in to form a round(ish) shape.
  • Cook until the underside is light golden (about 1 1/2 minutes) then flip and cook the other side for 1 minute. The raw meat will cook through in this time. Repeat with remaining egg to make 4 omelettes (use 2 pans if you can!).
  • Slide omelette onto plate. Pour over sauce. Sprinkle with sesame seeds and green onions, if using.
  • Serve with a side of rice and steamed vegetables of choice. Double the sauce if you want enough to pour over the rice and veggies! (Click on Servings to scale recipe up).

Recipe Notes:

THE FORMULA: Sub the ingredients with whatever you please. Use a total of 2 to 2 1/2 cups of “stuff” for 6 eggs – protein and vegetables combined.
* Protein – your choice of chopped (or small) shrimp, fish, or any ground/mince meat. Use raw – will cook in the cook time.
* Raw non ground/mince chicken, beef etc, cook first then dice and mix into the egg mixture.
* Raw vegetables – For things like chopped leafy Chinese greens, cabbage, grated carrot, just add them raw into the egg mixture.
* Cooked vegetables – For vegetables like onion, capsicum/bell peppers, zucchini, eggplant, sliced mushrooms, chop, grate or slice then cook in a little oil and perhaps garlic before mixing into the egg mixture.
Onions – The green onion can be substituted with finely chopped red or white onions, or cooked leeks or brown/yellow onions.

1. CHARLIE* option: mix 3/4 cup water, 1 1/2 tbsp Stir Fry Sauce, 1/2 tbsp cornflour/cornstarch. Cook per recipe.
* Charlie is my homemade Chinese All Purpose Stir Fry Sauce that lasts for weeks and weeks. Yes I named it. 😜
2. Soy Sauce: Light or all purpose soy sauce (eg Kikkoman) is fine here. Don’t use soy sauce labelled as Dark or sweet soy sauce, or kecap manis.
3. Chinese cooking wine – Mirin is a near perfect sub. Also sub with dry sherry or cooking sake. If you can’t consume alcohol, omit it and use low sodium chicken broth instead of water AND reduce soy sauce to 1 tbsp.
4. Shrimp/prawns: Even precooked will be fine. If using frozen, thaw and pat dry before using.
5. Nutrition per omelette, including all 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
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Originally published July 2018. Updated with new step photos and writing tidied up. No change to recipe!

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200 Comments

  1. Sheila says

    December 6, 2023 at 9:39 am

    5 stars
    A favourite comfort food for my husband, this a simple fake-away option that tastes authentic. We added prawns and served with chow mein and fried rice for a mini banquet. No need for take away when we have Nagi.

    Reply
  2. Kristin says

    October 8, 2023 at 12:29 am

    Do you have suggestions on making ahead and reheating? I am planning a 70th birthday celebration for my sister and looking for ways to make dishes ahead. BTW the banquet will be basically all of your recipes. Love the dishes and instructions!

    Reply
  3. diane p bittiker says

    September 21, 2023 at 3:46 am

    I made your egg foo young last night and it was delicious! I added different veggies and shrimp. I LOVE your sauce recipe. Definitely a keeper.

    Reply
  4. Ron says

    September 19, 2023 at 6:10 pm

    5 stars
    A really tasty meal…an easy too….Enjoy 😉

    Reply
  5. Rod says

    August 19, 2023 at 12:04 am

    5 stars
    I cooked this for diner tonight. My wife LOVED it. I followed the recipe closely, as it was my first time using it. Maybe next time I will a bit more adventurous with vegetable substitutions, and maybe try it with prawns, which I love. The gravy was a winner. My wife will not look at omelets the same way again. Thankyou Nagi.

    Reply
  6. fiona Carlton-Shields says

    August 2, 2023 at 8:48 pm

    Brilliant recipe, loved it! I did pak choi, prawns and spring onion, delicious! Thanks for posting this recipe, we love following you!

    Reply
  7. DrRon says

    July 21, 2023 at 1:04 pm

    5 stars
    Five stars, for sure!

    Reply
  8. DrRon says

    July 21, 2023 at 1:00 pm

    This is a wonderful recipe, full of flavor!. We did not have any bean sprouts, but used a can of sliced water chestnuts and a few fresh mushrooms. We did not add any protein, since we used this as a side for a leftover beef stir-fry. I am anxious to try this recipe with shrimp or pork. Thanks so much for this wonderful recipe!

    Reply
  9. Gwen says

    June 26, 2023 at 10:34 am

    5 stars
    Made this today, absolutely delicious. I never had to get take out again.

    Reply
  10. Danielle Peters says

    June 10, 2023 at 5:48 am

    I made this but I subbed the meat for 2 vegan patties and it was still amazing! Thank you!

    Reply
  11. Joline Bailey says

    May 18, 2023 at 5:37 am

    I never leave responses on the sites I use, however I found it necessary to do so today. I have made several of your recipes and they have been outstanding! This one is no different! The gravy is EXCEPTIONAL! I always follow your instructions with no substitutions or changes and I must say that I have NEVER been disappointed. You are amazing and I will be back OFTEN!

    Reply
  12. JodieC says

    April 17, 2023 at 6:54 pm

    Another fantastic dinner made with pork mince. I will never make omelettes any other way. Devine ❤️

    Reply
  13. Jen says

    April 7, 2023 at 12:48 pm

    Great recipe. It didn’t grab me the first time I read it but then I had a lot of eggs and cooked it. It goes to show I should just try things as it was super easy and delicious and now a regular week night meal here! Thanks

    Reply
  14. Jordyn says

    March 27, 2023 at 2:42 pm

    5 stars
    Almost spent $50 on takeout but decided to give this recipe a try instead since I had the ingredients. Now I have delicious egg foo young and my $50 🙂 great recipe!

    Reply
  15. Chay K says

    March 22, 2023 at 1:00 pm

    5 stars
    Always wanted to try egg foo young! Used prawns, shiitake and green onions and sprinkled with sesame. So good! Next time will shop properly and do the beansprouts. Thanks Nagi!

    Reply
  16. Shirley says

    March 22, 2023 at 9:54 am

    5 stars
    Last nights dinner prawn version with emergency bake fried rice. Both delicious.

    Reply
  17. Laurie says

    March 14, 2023 at 4:09 pm

    4 stars
    Made these to go with Asian style oven steamed Cod. I made them vegetarian to compliment the fish, just used celery, mixed cabbage with carrot slivers, and some white finely chopped onion, as well as the green onion. The sauce was incredible. It made a wonderful meal! Thanks for a fantastic recipe 🙂.

    Reply
  18. Eleanor Gibson says

    March 7, 2023 at 3:06 am

    as a great mean. Why don’t you use Aju no moto in your cooking? I enjoy it

    Reply
  19. Luke says

    February 13, 2023 at 7:36 pm

    I love you, Nagi, but really ONE filling? Too proscriptive. You need to leave room for the classic Chinese “combination”.
    I made this with prawns, char siu pork, shiitake mushrooms AND (not or) been shoots. Added more egg, and since the mushrooms were dried, I used the water from those in the sauce. Chef’s kiss.
    Took me right back to my late teens, when the local Chinese takeway offered something very like it, called a “combination Chinese omelette”. Could have lived on them.

    Reply
  20. Justine says

    February 8, 2023 at 6:19 pm

    5 stars
    The microwaveable foo young sauce is a game changer! Thank you for another incredible recipe!

    Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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