Make this classic take-out favorite at home anytime with this easy-to-follow recipe for Egg Foo Young!
My all-time favorite Chinese-American take-out dish is egg foo young. I always return to these delectable and filling omelets, especially because I can often get multiple meals from one order! Egg foo young is perfect for breakfast, lunch, or dinner, and if you make it at home, you can have it on your table in less than 30 minutes!
This recipe features a delicious gravy, and cooking it from scratch lets me enjoy my favorite dish just the way I like it, anytime I want. These golden-brown egg patties provide a savory contrast to the slightly sweet gravy accompanying them.
Perhaps the best thing about making this dish at home is that it eliminates the excess grease you get with take-out food. Knowing that I can make my favorite dishes healthier in my own kitchen, and for less time and money, is a win-win in my book.
Is Egg Foo Young Healthy?
Egg foo young is a high-protein dish, thanks to its primary component of eggs. Omelets that are rich in veggies provide many beneficial nutrients. You can increase this dish’s nutritional profile and fiber content by adding additional vegetables and lean protein. The sodium count as prepared is relatively high, so you may want to consider using low-sodium versions of the broth, soy sauce, and Chinese cooking wine in this recipe if that is a concern.
Endless Possibilities: Protein Ideas For Egg Foo Young
You can make egg foo young with any protein you like. My favorite is chopped or shredded rotisserie chicken, but you can also use diced ham, turkey, lobster, crab, or pork. You can also make a delicious pork egg foo young with leftover ribs! I know it’s rare to have leftover BBQ or Chinese ribs, but if you do, this is an excellent use for the meat.
Make sure any protein you use in this dish is already cooked. Do not add raw meat to egg foo young; it will not have time to cook during preparation. If you want a meatless version of this dish, try this recipe for Vegetable Egg Foo Young. It’s so good you won’t even miss any other protein.
FAQs & Tips
Allow leftover egg foo young to cool to room temperature before refrigerating in an airtight container for up to 4 days. You can reheat the patties in a skillet (best), air fryer, or microwave. The patties can be wrapped tightly in plastic and frozen for up to 3 months. Defrost them overnight before reheating. Freeze the gravy in appropriately sized containers for your portions and defrost before reheating.
Absolutely! Veggies such as diced bell peppers, celery, carrots, water chestnuts, bamboo shoots, zucchini, broccoli, and peas are excellent additions to egg foo young.
To make this recipe gluten-free, you can substitute gluten-free soy sauce, tamari, or coconut aminos for the traditional soy sauce. You’ll also need to use a gluten-free Chinese cooking wine (or dry sherry can be a good substitute) and check that your broth is gluten-free, too.
Serving Suggestions
Egg foo young is a dish that begs to have rice on the side, especially since you have a delicious sauce to pour over the top. This Instant Pot Basmati Rice is ready in less than 15 minutes. I sometimes like to change things up with dishes such as Hawaiian Fried Rice and this low-carb Cauliflower Fried Rice. If you would like a more complex version of the sauce for this recipe, check out this Egg Foo Young Gravy.
Egg Foo Young
Ingredients
- 6 large eggs
- 6 ounces fresh bean sprouts
- 1/2 cup finely chopped onion
- 1/2 teaspoon garlic powder
- 1/2 cup chopped mushrooms
- 3/4 cup cooked shrimp chopped
- 1 tablespoon vegetable oil
- 2 tablespoons cornstarch
- 2 3/4 cups chicken broth
- 1 tablespoon granulated sugar
- 2 tablespoons Chinese cooking wine
- 1 1/2 tablespoons soy sauce
- Green onions sliced for garnish
Instructions
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In a large bowl, beat the eggs. Add the bean sprouts, onion, garlic powder, mushrooms, and shrimp.
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Heat oil in a skillet over medium heat. Pour a quarter of the egg mixture into the skillet, forming a small pancake shape. Cook for about 3-4 minutes on each side until golden and firm. Repeat with the remaining egg mixture.
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Separetly, mix cornstarch with a small amount of chicken broth to make a slurry. Heat the remaining broth in a saucepan with the sugar, cooking wine, and soy sauce.
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Gradually whisk in the slurry and simmer until the sauce thickens.
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Place egg foo young on a plate, pour the sauce over the omelettes, and garnish with green onions.
Nutrition
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