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.
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 Panda Express 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.
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:
- Chinese Cabbage
- Spring Onions
- 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
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 the egg foo young! To make your dish complete also top off your creation with slices of green onion, and no one will know you didn’t call for take out on this recipe.
Looking for more Chinese American take-out favorites? Try some of these
Classic Egg Foo Young (Chinese American) Take Out
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 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, 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.
- Serve with brown gravy and top with green onion slices.