Easy Egg Foo Young and Gravy Recipe

Making Egg Foo Young at home is easier than you might have ever imaged. Arm yourself with eggs, some fresh veggies, and your favorite meats, and you will soon be making delicious take-out style egg foo young at home. No need to head out to a Chinese restaurant when you can cook so well at home.

Egg Foo Young with Gravy on a serving platter.

One of the best parts of making copycat recipes is you get to enjoy some of your favorite Chinese take out recipes like Cream Cheese Wontons, Chinese Spare Ribs, and Broccoli Beef. So wanting to grow your take-out food repertoire, let’s add Egg Foo Young to your recipe war chest!

History of Egg Foo Young

This omelet style of a dish can be found in the Chinese American, Chinese British, and Chinese Indonesian cuisine. Like many dishes, this one has been adapted and changes depending upon where it is served. Interestingly this dish has many different spellings, you might see it on the menu as egg fooyoung, egg fu yung, egg foo yong, or even egg fu yung.

What is common is that egg foo young is served with fresh vegetables like bean sprouts, spring onions, mushrooms, cabbage, water chestnuts. Often this is served with meat like Chinese sausage, chicken, shrimp, or pork. So this is the perfect dish because you can adapt it to what you have on hand.

In the 1930s as Chinese American food was becoming popular and growing, a rich brown gravy began to be served with the egg foo young. This gravy is rich and full of umami.

Egg Foo Young with Gravy Ingredients


So Versatile – Customize to what you have on hand

This recipe is a great way to use up what’s on hand, don’t be limited by the ingredients that are suggested here, you can use a variety of fresh vegetables like:

  • Celery
  • Chinese Cabbage
  • Cabbage
  • Carrots
  • Spring Onions
  • Onions
  • Peas
  • Corn
  • Bean Sprouts

Now if you want to make the dish more hearty, you could add all sorts of meats like:

  • Chinese sausage
  • Cooked Chicken
  • Roasted Pork
  • Crab Meat
  • Shrimp
  • Lobster

Cooking homemade Egg Fu Young in a wok.

Top off Egg Foo Young with Rich Gravy and Sliced Green Onions

The gravy served with this recipe is super easy to make. So don’t go without the gravy to go with your homemade egg foo young!

To make your dish complete also top off your creation with slices of green onion. No one will know you didn’t call for takeout on this recipe.

Homemade Egg Foo Young with Gravy on a plate.

Looking for more Chinese American take-out favorites? Try these recipes

Chinese Sauce Recipes

Be sure to check out more of my easy Chinese food recipes and favorite copycat recipes.

Egg Foo Young with Gravy on a serving platter.

Classic Egg Foo Young (Chinese American) Take Out

Recreate this famous Chinese American dish at home, Egg Foo Young never tasted so good.
4.67 from 3 votes
Print Pin Rate Add to Collection
Course: Main Course
Cuisine: Chinese, Chinese recipes
Keyword: Chinese Egg, Egg Foo Young
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 289kcal


Egg Foo Young Gravy

  • 1/2 cup chicken stock
  • 1 tablespoon oyster sauce
  • 1/4 teaspoon sugar
  • 1 teaspoon soy sauce
  • 1 1/2 teaspoons cornstarch
  • 4 teaspoons water

Egg Foo Young

  • 6 large eggs
  • 1/2 cup cooked chicken or shrimp
  • 1/2 cup thinly sliced celery
  • 1/2 cup thinly sliced mushrooms
  • 1/2 cup thinly sliced green onions whites only
  • 1/4 cup thinly sliced green onion tops greens only
  • 1/4 teaspoon sesame oil
  • 1 teaspoon light soy sauce
  • Vegetable oil for frying


Egg Foo Young Gravy

  • Make the sauce by combining the chicken stock, oyster sauce, sugar, and sauce in a small pan over medium heat. Cook until warm and bubbly. 
  • Prepare cornstarch slurry by combining the cornstarch and water together in a small bowl. Stir to combine. 
  • Add in the cornstarch slurry and stir until the sauce thickens. Turn off the heat. 

Egg Foo Young

  • To make the egg foo young, in a large bowl add the eggs. Beat eggs together until the whites break down completely. 
  • Stir in the cooked chicken or cooked shrimp, celery, mushrooms, sliced green onion whites, soy sauce, sesame oil into the egg mixture, and stir well.
  • In a heated wok add about a tablespoon of vegetable oil into the base. When the oil is hot stir it around coating the sides. Pour about a half cup of the egg foo young batter into the pan. 
  • The eggs should bubble up when the batter is poured into the pan. Stir the uncooked eggs gently to the sides of the pan so they cook. The egg foo young will cook for about 2 minutes before you will need to flip the eggs to the other side.
  • Gently flip the egg foo young to the other side, and cook for another 2 to 3 minutes, or until this is a golden brown color.
  • Serve with brown gravy and top with green onion slices. 


frying pan


Calories: 289kcal | Carbohydrates: 5g | Protein: 13g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 322mg | Sodium: 473mg | Potassium: 284mg | Fiber: 0g | Sugar: 1g | Vitamin A: 705IU | Vitamin C: 4.2mg | Calcium: 66mg | Iron: 1.9mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions


  1. David Royal Fogg Smith

    Using left over chop suey for my veggies. Just gotta make the gravy, whip up some eggs, and fry.
    Easy peezy.

  2. bobbg

    My mom used to make this but for the sauce she used soy and molasses
    The omelet had bean sprouts bamboo shoots and water chestnuts red and green peepers sliced small
    And mushroom might have bee added this on a bead of rice
    This is one mean you can add about anything you like to but it should ahve a sweet flavor. for the sauce.
    I’d be willing to try other flavor profiles. Like real oriental flavors and even hot flavors.
    Really I don’t think you can go wrong.
    I think with Shrimp a shrimp sauce would be good. if you add some sweet to it.
    Eggs pair really good with shrimp sauce

  3. Doris H. Elias

    5 stars
    I made this for lunch for my family and my kids thought it was Awesome!
    I made it with the vegetables in the original recipe and I added additional veggies such as: purple cabbage and carrots. Bean sprouts were not available so I added fresh ramen noodles that I had cooked and drained earlier in the day. Not healthy, but it was a good substitution for bean sprouts!

    • Stephanie

      You are right, I didn’t specifically add them to the recipe. They can be hard to find in some stores, I did note that you can add them in, it was one of my optional ingredients.

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