Pin it
Egg Foo Young flips ordinary eggs into a next-level Chinese-style meal. Craving takeout? Make this fluffy omelet instead—no need to leave your couch. It’s packed with crisp veggies and either juicy pieces of pork or sweet shrimp. A smooth brown sauce soaks into every bite. The best thing is you get an eye-catching, flavor-packed dinner, and it’s honestly so easy to whip up at home.
I first tried Egg Foo Young at the height of a crazy week when I had no idea what to make for dinner. It started as a last-ditch effort to use some sad-looking bean sprouts, but my family fell in love. Now they ask for it all the time. Even my kids, who normally act like vegetables are evil, eat this with big smiles. In our house, that's basically a miracle meal.
Delicious Ingredients
- Eggs, as fresh as you can get: They’re the star, making the whole thing fluffy and loaded with protein.
- Bean sprouts: Bring that much needed crunch and a hint of sweet to balance the eggs.
- Mushrooms: Give it a nice savory taste and soaks up the sauce like a sponge.
- Shrimp: Adds a pop of seafood flavor plus some tenderness with every bite.
- Soy sauce: Rounds out the flavors with its salty, rich goodness, but doesn’t make it overly salty.
- Green onions: Sprinkle in fresh flavor that lifts everything without drowning out the eggs.
- Ground pork: Makes the dish super hearty and brings that meaty bite so it’s not just a side.
Simple Instructions
- Batter Time:
- Crack six big eggs into a mixing bowl, then whisk them like crazy ‘til they get frothy. Now, drop in all your veggies and your choice of shrimp chunks or that seasoned pork, stirring gently. Don’t flatten the eggs—keep it fluffy. It should look thick, with everything hanging out together in the bowl.
- Veggie Prep:
- Rinse two cups of bean sprouts with cold water, then let ‘em drain in a colander. Grab six green onions, slice both white and green bits into half-inch pieces on a diagonal. Chop a quarter cup’s worth of mushrooms nice and small so they cook quick and mix evenly.
- Flavoring the Meat:
- Mix half a pound of ground pork with a teaspoon of soy sauce, half a teaspoon sugar, plus a teaspoon of oyster sauce. Use your hands to work everything together until it’s seasoned all the way through. This step seriously amps up the taste in every bite.
- Making the Sauce:
- Toss three tablespoons soy sauce, two tablespoons oyster sauce, one tablespoon Chinese cooking wine, a splash (half teaspoon) sesame oil, a tablespoon of cornstarch, a quarter cup chicken broth, and some ground pepper into a little saucepan. Set it over medium and whisk while it heats until thick—should coat your spoon in about two minutes. Take off heat and cover, so it stays warm until it’s omelet time.
Pin it
My grandma always grabbed day-old bean sprouts instead of brand new ones. She said older sprouts lost a bit of water and made a better texture. After trying both, I’m sold—slightly older sprouts make the omelets golden and just right, every time.
Origin Story
Egg Foo Young tells the story of Chinese cooks in America getting creative with what was on hand. Authentic or not, it’s a cool example of using what you’ve got to make something delicious. Folks working in railroad camps or running early restaurants would take leftovers and whip up these hearty omelets to keep everyone full and happy.
How to Cook It
- Getting the Pan Hot:
- Heat a nonstick skillet on medium. Splash a few water drops on—if they dance, it’s good. Pour in a bit of oil so the whole bottom’s coated. Use a ladle to dish out about half a cup of the egg mix, spreading it into a neat circle, around four inches wide.
- Flip Carefully:
- Let it cook until the edges look firm and you see bubbles on top—two minutes or so. The middle might still be a little shiny—that’s okay, it’ll cook through. Slide a wide spatula underneath and gently flip the omelet. Cook the other side to golden, about another minute.
- Serve It Up:
- Move each cooked omelet to a plate and try not to squash it. Keep going with the rest of the batter, adding oil as needed. Right before serving, pour your warm sauce over the stacks. Let the sauce fall over the sides for that wow look.
Fun Twists
Switch up this go-to dish anytime. Make it veggie using cubes of firm tofu that’ve hung out in soy sauce and five spice for a bit. Love seafood? Toss in chopped shrimp, some crab, and even scallops. Want crunch? Sprinkle panko breadcrumbs on the pan before adding the eggs for a crispy edge.
Leftovers That Rock
Put leftover omelets and sauce in separate airtight containers in the fridge; they’ll last up to three days. Need to reheat? Warm omelets in a pan with a lid, splash in a little water for steam so they don’t dry out. Or, zap in the microwave at fifty percent power under a damp paper towel so they stay soft and never get rubbery.
Pin it
Egg Foo Young shows off what’s awesome about home kitchens—cheap, adaptable, comfy, and pretty in a laid-back way. Restaurant ones usually come with gluey, too-thick sauce and oil puddles. When you make it yourself, you really taste the eggs, fresh veggies, and just enough savory sauce. Together? It’s a filling meal that’s way easier than you’d guess.
Frequently Asked Questions
- → Is there something I could swap in for the bean sprouts?
- You sure can. Try shredded cabbage, chopped bok choy, or even some grated carrots. Just slice or shred them small so they’ll cook fast with the rest.
- → Does this dish work for someone who can’t eat gluten?
- Normal Egg Foo Young isn’t gluten-free ‘cause of the soy and oyster sauces. But using tamari and gluten-free oyster sauce works just as well.
- → Can I get the sauce made ahead of time?
- Go for it. Mix it up and stash it in the fridge for up to three days. Heat it back up on the stove or in the microwave when you’re ready to eat.
- → What sides go well with Egg Foo Young?
- Steamed rice is a classic match. Light veggies like broccoli or bok choy are great too. Try it with fried rice, stir-fried noodles, or even a simple veggie stir together.
- → Can I toss in cooked meat instead of raw?
- Totally. Old-school style is actually all about leftovers. Any cooked chicken, pork, beef, or seafood works – just chop it small and mix in.