If you’ve ever craved the fluffy, savory goodness of authentic egg foo young, you’ll want to try this homemade version. I’ve perfected a recipe that balances crispy edges with a tender, flavorful center, packed with fresh ingredients like shrimp and bean sprouts. The savory gravy ties it all together, making it better than most takeout. Trust me, once you taste it, you’ll wonder why you didn’t make it sooner.
Recipe
This Egg Foo Young recipe is the ultimate hack for homemade Chinese takeout that’s *actually* better than the restaurant version. Seriously, once you taste the fluffy, golden omelets stuffed with crisp veggies and juicy shrimp—or your protein of choice—you’ll never look back.
The secret? Whipping the eggs just right for that airy texture and simmering them in a savory soy-based gravy that’s pure umami magic.
It’s quick, customizable, and seriously satisfying—perfect for breakfast, lunch, or dinner. Trust me, your kitchen will smell like your favorite hole-in-the-wall spot, and your taste buds will be beyond grateful. Let’s get cracking!
Ingredients
Egg foo young is all about balancing textures and flavors—crispy edges, fluffy centers, and a savory-sweet gravy. The right ingredients make all the difference, so let’s break it down.
For the Patties:
- Eggs (6 large): The star. Fresh eggs give the best lift and richness.
- Cooked protein (1 cup): Shrimp, chicken, or char siu pork work best. Leftovers are perfect here.
- Bean sprouts (1 cup): Crunch is non-negotiable. Swap with shredded cabbage if needed, but sprouts are ideal.
- Green onions (3, sliced): Freshness matters. Skip dried substitutes.
- Mushrooms (½ cup, diced): Shiitake for depth, but button mushrooms work in a pinch.
- Soy sauce (1 tbsp): Use light soy for seasoning the mix—dark soy will muddy the color.
For the Gravy (Don’t Skip!):
- Chicken stock (1 cup): Homemade or low-sodium. Water is a sad substitute.
- Oyster sauce (1 tbsp): The umami backbone. Vegetarian? Use mushroom sauce instead.
- Cornstarch (1 tsp): Essential for thickening. Arrowroot works too, but avoid flour—it dulls the shine.
- Sesame oil (½ tsp): Just a drizzle at the end for aroma.
Pro Tips:
- MSG (pinch, optional): A chef’s secret for extra savoriness.
- Neutral oil (for frying): Peanut or vegetable oil for crisp edges. Olive oil burns too easily.
- White pepper: Subtle heat > black pepper here. Find it in the spice aisle.
Little Wins:
- Top with extra green onions or a fried egg for wow factor.
- Serve with sriracha or chili crisp if you like heat.
How to Make the Best Authentic Egg Foo Young Recipe
- Cook until golden brown. Let each pancake cook for 2-3 minutes on one side until the edges set and the bottom turns golden brown. Carefully flip using a spatula and cook for another 2-3 minutes on the other side.
- Make the sauce while the pancakes cook. Combine soy sauce, chicken broth, and a bit of cornstarch slurry in a small saucepan.
Simmer until the sauce thickens slightly. This savory sauce ties the dish together.
– Serve immediately. Plate the Egg Foo Young pancakes and drizzle the sauce on top. Serve with steamed rice or enjoy them on their own for a delicious, satisfying meal. Freshness is key here!
Nutrition
Egg Foo Young is a nutritious dish packed with protein and essential vitamins. Here’s a breakdown of its nutritional value per serving.
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 14 g |
| Fat | 12 g |
| Carbohydrates | 10 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 480 mg |
| Cholesterol | 220 mg |
| Vitamin A | 15% DV |
| Vitamin C | 10% DV |
| Calcium | 6% DV |
| Iron | 8% DV |
Chef Tips
While making Egg Foo Young might seem straightforward, I’ve found a few tricks that’ll help you perfect it every time.
Use fresh eggs and whisk them thoroughly for a fluffy texture.
Cook veggies like bean sprouts or onions beforehand so they’re tender.
Fry small portions in a hot, oiled pan for crispy edges.
Don’t flip too often—let them set.
Serve with a savory gravy for the best results.
