Egg Foo Young Recipe

|by Erica

Hey there food lovers! If you’re a fan of Chinese cuisine, then you’ve probably heard of or tried the mouthwatering Egg Foo Young. This popular dish consists of fluffy omelette-like patties loaded with a variety of ingredients, such as shrimp, chicken, or vegetables, all soaked in a savory brown gravy. If you’re ready to dive into the world of Egg Foo Young, let’s get cooking!

Egg Foo Young

Ingredients Needed for This Recipe


  • 4 tsp cornflour / corn starch
  • 1 1/2 tbsp light soy sauce, or all purpose
  • 2 tsp Oyster Sauce
  • 1 tbsp Chinese Cooking Wine (shaoxing wine) OR Mirin
  • 1/2 tsp sesame oil
  • 1 cup / 250 ml water
  • Dash of white pepper


  • 6 eggs
  • 2 cups bean sprouts
  • 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 (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

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 For Making Egg Foo Young


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.


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. 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 the centre of the skillet.

Ladle in 1/4 of batter. Use a spatula 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 a 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!

Tips for Perfecting Egg Foo Young

Choice of Ingredients: Use fresh ingredients for the best flavor. If using vegetables that take longer to cook (like zucchini), sauté them first before adding to the egg mixture.

Protein Preparation: If you choose to use meat like pork or chicken, ensure it’s finely minced so it cooks quickly and evenly within the omelette.

Balancing the Fillings: Maintain a good balance between the eggs and the fillings. Too many fillings can make the omelette fall apart, while too few will make it less flavorful.

Cooking the Omelette: Cook the omelette on medium heat to avoid burning while ensuring the egg is fully cooked, especially when it contains raw meat.

Flipping the Omelette: Be gentle when flipping the omelette to keep it intact. Using a wide spatula can be very helpful.

Thickness of the Sauce: Adjust the thickness of the sauce to your liking by varying the amount of cornstarch. Remember, the sauce will thicken as it cools.

Serving Temperature: Egg Foo Young is best served hot, straight from the skillet, with the sauce poured over just before serving.

Experiment with Leftovers: This dish is ideal for using up leftovers. Experiment with different combinations of proteins and vegetables.

Frequently Asked Questions (FAQs)

Q: Can I make Egg Foo Young vegetarian? A: Absolutely! Just skip the meat and add more vegetables of your choice. Mushrooms, bell peppers, and spinach are great options.

Q: How can I store and reheat leftovers? A: Store the omelette and sauce separately in the refrigerator for up to 2 days. Reheat the omelette in a skillet or microwave and warm the sauce on the stove or in the microwave.

Q: Can I use a different type of meat? A: Yes, you can use any ground meat like chicken, turkey, beef, or even seafood.

Q: Is it possible to make this recipe gluten-free? A: Yes, use gluten-free soy sauce and ensure that all other ingredients are gluten-free.

Q: Can I make the sauce in advance? A: Yes, the sauce can be made in advance and stored in the refrigerator. Just reheat it when you’re ready to serve.

Q: How do I know when the omelette is cooked perfectly? A: The omelette should be golden brown on both sides, and the fillings, especially meat, should be fully cooked. The egg should be firm, not runny.

Q: Can I freeze Egg Foo Young? A: It’s best enjoyed fresh, but you can freeze the omelettes. Thaw in the refrigerator and reheat in a skillet. However, the texture might change slightly.

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    Hi there! I’m Erica,

    A highly passionate individual with a deep love for creating delicious and creative recipes that are perfect for any occasion. With an extensive background in the culinary arts and a strong flair for experimentation, I strive to push the boundaries of traditional cooking and deliver exceptional dishes that not only satisfy the palate but also ignite a sense of culinary adventure.

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