How to Make Egg Foo Young
If you are like me, tired of boring breakfasts, and actually like to have breakfast for dinner many times, then I have the perfect recipe for you. Egg Foo Young is a delectable Chinese-inspired dish, loaded with veggies, paired with the most outstanding Chinese sauce, easy to make, and ready in just 30 minutes!
This recipe is a great way to utilize those leftover veggies and meat. One of my favorite ways to minimize food wastage. Fry up this dish and serve it on top of my instant pot stick of butter rice recipe. This stuff is so buttery good; it will have everyone hooked
Table of contents
I fell in love with Egg Foo Young when I lived in NYC, and a friend invited me for brunch in Chinatown. Now, I make it at home since it is perfect for a quick weeknight dinner or a filling breakfast! With my easy recipe, I can have it ready in minutes and for a fraction of what it costs to get it at a restaurant. I also use a special ingredient that will knock your socks off. It is tart, sweet, and just a tiny bit zesty.
Why you will love this recipe
- It is done in minutes: I can have this whole meal done and on the table in less than 30 minutes. From start to finish, it takes little time to bring this dish together.
- No need to go to the restaurant: Why bother going out when this delicious food can be made at home for much cheaper? I will never go out and get something I can make at home so easily, especially when mine tastes so much better.
- Authentic Chinese food: Yes, it is really Chinese food. And I do not put any fake stuff in it. No extra ingredients that are not needed.
- Show it off to everyone: I made this recipe easy so anyone can do it. Make it and show it off to everyone.
What is egg foo young?
If you are wondering what egg foo young is, let me explain it. It is one of the healthiest Chinese-inspired dishes out there, as it has fiber from the vegetables and protein from the egg.
It is made with beaten egg filled with vegetables and often meat, and then fried in an oiled pan. Pretty much like the French omelet that we are familiar with. But this dish has a gravy that the French omelet does not have.
What you’ll need
- For the sauce: The savory sauce is obtained by mixing oyster sauce, soy sauce, rice vinegar, sesame oil, and my secret ingredient, chili sauce. I feel this adds a sweet, tangy, and slightly spicy taste to this dish, making it stand out from other egg foo young dishes. I also add cornstarch to thicken this sauce without adding any extra flavor that would interfere with the rest of the ingredients.
- For the omelet – I use eight large eggs, thoroughly whisked, for a dish that serves four people. I add cornstarch to thicken the eggs without adding any other flavors that will get in the way of the rest of the ingredients.
- Mix-ins – I like to stir in bell peppers; they add some water to the eggs and give them a bit of a sweet peppery taste while providing a pop of color. I usually use portobello mushrooms for this because I love the meaty taste and chewy texture, but baby bellas will also work. Bean sprouts add a nice crunch to balance out the heavy proteins of the eggs and all the veggies. Green onions and freshly minced garlic; without it, the flavor would not be the same. Garlic powder can be used, but it will be sweeter and more subtle.
How to prepare it
Now, my friends, I can finally share with you how to make this delicious recipe and how to creatively use the leftover veggies and meat you might have in the fridge!
Make the sauce: First, I mix all the sauce ingredients in a saucepan and bring it to a simmer over medium heat, stirring constantly. After one minute, I remove it from the heat while I make the omelet.
Mix the eggs and vegetables: Now, I whisk the eggs in a bowl with the cornstarch, salt, and pepper until the cornstarch dissolves. Then, I stir in the mushrooms, bell peppers, and bean sprouts.
Make the eggs: Next, I heat vegetable oil in a large skillet over medium heat until it is hot. I add the onion and sauté it for one minute before adding the garlic. After sautéing the garlic for 30 seconds, I add half the egg and veggie mixture and cook for three minutes on one side.
Flip: Then, I flip and cook them for two minutes on the other. I set that aside while I cook the rest of the egg mixture.
Serve: Finally, I serve the egg foo young drizzled with sauce and sprinkled with sesame seeds and green onions.
Expert tip
Choosing the best oyster sauce
The oyster sauce is one of the most important parts of egg foo young. I have my favorite, and it is Lee Kum Kee Premium Lady on the Boat. Good oyster sauce should not taste fishy; it is primarily salty and sweet with a deep caramel hint that tastes like anchovies.
More tips to consider:
- I recommend mixing the cornstarch with the eggs until it dissolves entirely so it does not get runny.
- To make the sauce thicker, try adding more cornstarch.
- Do not try making egg foo young without frying it. The texture will not be the same.
- I do not recommend making it in advance; while it can be done, reheating it will not be the same.
Recipe variations and add-ins:
- Add bacon: I love serving mine with crispy bacon, which goes with eggs and adds crunch, protein, and extra flavor.
- More vegetables: I also like to add chopped carrots, spinach, leeks, microgreens, and tomatoes to give this dish more texture and crunchiness.
- Different sauce: I sometimes use other sauces on this fritter, like my favorite Szechuan sauce. It has a bit of a kick, but I can make it in 15 minutes, and it adds such a “wow” factor.
- Make it spicy: Speaking of a kick, when I am in the mood for some real spiciness, I just sprinkle on some red pepper flakes.
- Add cheese: Any kind of cheese would taste wonderful on this. My favorite is mozzarella.
- Gluten-free: To make this delicious dish gluten-free for those who need it, I replace the soy sauce with tamari.
Serving suggestions:
My favorite way to serve egg foo young is on top of a bed of rice, like my Instant Pot rice recipe or my low-carb cauliflower rice. I love this stuff. It tastes just as good, if not better, than regular rice. Instead of rice, sometimes I like to serve it with noodles for a different taste. My easy recipe for soba noodles is so simple to make with just a few ingredients and tastes tangy and light.
I love to serve White Jura wine with it because the pear and nutty flavors complement the dish’s umami taste. Also, a juicy and refreshing pineapple cucumber salad on the side is a great compliment ot the savory eggs. After dinner, I enjoy trying Chinese desserts like egg tarts, moon cakes, sesame balls, or red bean soup. If I have time to make something at home, I usually opt for an easy-to-make dessert like this viral crinkle cake.
How to store leftovers:
- Refrigerate: I like to eat my egg foo young as soon as it is done cooking. However, leftovers can be stored in an airtight container for up to two days in the fridge.
- Freezing: Freezing is not recommended.
- Reheating: When I reheat leftovers, I just cook them in a pan with hot oil for a minute. Do not microwave, or it will turn out rubbery.
Frequently asked questions
It could be that the cornstarch wasn’t mixed enough and didn’t dissolve properly. It can clump up if it is added to a lot of liquid without being dissolved first, so I typically mix mine with just the eggs before adding the other ingredients until it is dissolved. It may also be undercooked. Make sure the pan is hot when the eggs go in so they cook properly.
It may just need more cornstarch. To make it thicker, I suggest doubling the amount of cornstarch. It could also have something to do with the oyster sauce. It will become watery when it heats up if it is not a high-quality brand. Other signs of a low-quality sauce include a fishy smell and separating when it is chilled. I only use well-known brands of oyster sauce like Lee Kum Kee or Kikkoman.
I have never tried it any other way and do not recommend it. Frying it in oil gives it the crispy outer shell that it is known for, and doing it any other way would not give it the right texture and consistency. Baking it in the oven or in a pan in the air fryer may work, but the texture would differ greatly.
More authentic Chinese recipes:
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Egg Foo Young
Ingredients
Sauce/Gravy:
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 2 teaspoons Oyster Sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili sauce
- 1 teaspoon sesame oil
- 1 cup water
Omelette:
- 8 eggs
- 1 tablespoon cornstarch
- 1 cup bean sprouts cut in half
- 1/2 red bell pepper finely diced
- 1/2 cup mushrooms sliced
- 4 green onions white parts only, sliced
- 2 cloves garlic minced
- Salt and white pepper
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon white pepper or to taste
Garnish:
- Sesame seeds
- Green onions sliced
Instructions
Sauce/Gravy:
- Mix all the ingredients in a small bowl until thoroughly combined.
- Add to a saucepan over medium heat and simmer, stirring constantly.
- Simmer for 1 minute until the sauce thickens to resemble the texture of gravy. Remove from heat and set aside.
Omelette:
- In a medium bowl, whisk the eggs with cornstarch, salt, and pepper.
- Add bean sprouts, diced bell pepper, and sliced mushrooms to the egg mixture and stir to combine.
- Place a large non-stick skillet over medium heat, add vegetable oil, and heat it until hot. Add chopped onion and sauté for 1 minute; add garlic and sauté for 20 seconds, stirring constantly.
- Add about 1/2 cup of the egg and veggie mixture to the skillet per pancake and cook for 3-4 minutes on one side; flip and cook for another 1-2 minutes. Set aside.
- Repeat with the remaining egg mixture.
- Serve the omelet over rice, drizzled with the prepared sauce. Sprinkle with sesame seeds and green onions.
Video
Notes
Choosing the best oyster sauce
The oyster sauce is one of the most important parts of egg foo young. I have my favorite, and it is Lee Kum Kee Premium Lady on the Boat. Good oyster sauce should not taste fishy; it is primarily salty and sweet with a deep caramel hint that tastes like anchovies.More tips to consider:
- I recommend mixing the cornstarch with the eggs until it dissolves entirely so it does not get runny.
- To make the sauce thicker, try adding more cornstarch.
- Do not try making egg foo young without frying it. The texture will not be the same.
- I do not recommend making it in advance; while it can be done, reheating it will not be the same.
I get egg foo young every time we order takeout. I can’t wait to try making it for myself.
That looks really good. You know, Asian food is something I’ve never thought of making for myself before. That egg foo young looks like a great place to start.
This is so cool! I think we’d really enjoy this as a family dinner. It might be nice to try a few different veggie combinations.
I have never actually had this before. I don’t know why because this looks amazing. I have got to give it a try.
I always have seen this on the local Chinese food menu and had no idea what it was. Thank you for letting me know what it was. This recipe sounds good!
I haven’t had the pleasure of trying egg foo young before. I would definitely go the lower sodium route. I wonder if my family will like it?
My husband has made egg foo young for me before, so good! I’d love to try your version.
We eat egg foo young every time we go out for Chinese. It’s so delicious with the white rice. I never thought of preparing it at home. I will now!
It sounds like a great recipe! I’ve never had that! Saved it for when the weather gets a bit cooler! Thanks for sharing it!
I have never had egg foo young. I didn’t even know what it was, but it does sound quite tasty.
Wow, this looks super good. Can’t wait to cook this for the family.
This looks so delicious! I am obsessed with making Asian food at home for my family. Adding this recipe to my rotation.
This is something that I want to have during breakfast. It is super easy to make and prepare specially if you are always in a hurry. Perfect for people who’s on the go.
This is really good. I made it last night with some egg rolls and fried rice. We enjoyed it.
I gave this recipe a try, and it was surprisingly easy to make. The Egg Foo Young came out fluffy and full of flavor!
This is a great recipe. It has all the flavor I love, and it’s a lot easier than I thought it would be.
This is a new favorite for me. I’ve never made egg foo young before, and this was great.