|Nutrition Facts (per serving)|
|Servings: 3 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||33%|
|Saturated Fat 6g||29%|
|Total Carbohydrate 50g||18%|
|Dietary Fiber 1g||5%|
|Total Sugars 2g|
|Vitamin C 4mg||19%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Egg foo yung, or egg foo young, is a beloved dish found in Chinese and British American restaurants, but also in Chinese Indonesian cuisine. Comparable to a pancake-omelet, this egg-based dish is a savory preparation in which different proteins and vegetables are combined with eggs and pan-fried until set and golden brown, a color that's different from the moist yellow that is expected in a classic omelet. While usually stuffed with shrimp or pork and vegetables, it has as many variations as there are cooks. Every family has a favorite style and variations abound because this is the perfect recipe for using leftovers. As such, anything goes in an egg foo yung.
This recipe is great as a breakfast-for-dinner, as it is served with savory and umami flavored gravy. It's filling and easy to make, and all your favorite veggies can go in it. Use our recipe as a template for making your own version with your favorite ingredients. Serve with rice to make it a wholesome and complete meal. Before you start, be sure to find lap cheong, the Chinese sausage easily found online or at Asian markets.
Click Play to See This Easy Egg Foo Yung With Gravy Recipe Come Together
"Egg foo yung fans are going to enjoy this recipe. It replicates the taste of takeout from Chinese restaurants perfectly. This is a beefy omelet, so flipping it requires attention. As it cooks, peek underneath for that golden brown color. When it’s ready, ensure the bottom’s loose, and flip with confidence. Revel in your success!" —Colleen Graham
For the Sauce:
1/2 cup low-sodium chicken broth
1 tablespoon light soy sauce
1 tablespoon Chinese rice wine, or dry sherry
1 dash sesame oil
Freshly ground black pepper, or white pepper, to taste
1 teaspoon cornstarch
6 teaspoons water
For the Egg Foo Yung:
5 large eggs
Freshly ground black pepper, to taste
2 to 3 teaspoons Chinese rice wine, or dry sherry
1 teaspoon kosher salt, or more to taste
3 tablespoons canola oil, divided
1/4 cup chopped onion
3 Chinese sausages, sliced into 1/4-inch pieces
6 mushrooms, sliced
1/2 cup mung bean sprouts
1/2 cup napa cabbage, thinly sliced
3 green onions, sliced, optional
4 cups steamed rice
Steps to Make It
Make the Sauce
Gather the ingredients.
Bring the chicken broth to a boil over medium heat. Stir in the soy sauce, rice wine, sesame oil, and pepper, to taste. Turn up the heat slightly and add the cornstarch dissolved in the water, stirring quickly to thicken.
Move the saucepan to another burner and keep warm on low heat while preparing the egg foo yung omelet.
Make the Egg Foo Yung Omelet
Gather the ingredients.
In a medium bowl, lightly beat the eggs with pepper, rice wine, and salt. Reserve.
Heat 1 tablespoon of the oil in a wok or a 9-inch frying pan over medium heat. When the oil is hot, add the onion and sausage. Stir-fry for 2 minutes, then remove from the pan with a slotted spoon and reserve.
Add 1 more tablespoon of the oil and stir-fry the sliced mushrooms until they're browned. Remove from the pan and reserve.
Add the cooked sausages, onion, and mushrooms into the egg mixture along with the mung bean sprouts and napa cabbage.
Add the remaining tablespoon of oil to the pan. When the oil is hot, add the egg mixture. Cook until golden brown on the bottom.
Carefully turn over and cook the other side until golden brown.
Serve hot with the warmed sauce poured over the top and sprinkle with green onions, if using. Accompany with steamed rice. Enjoy.
Add-Ons for Egg Foo Yung
Any vegetables and proteins are welcome additions to this recipe. Choose your favorites among many choices:
- Protein: Add cubed or sliced cooked ham, shredded chicken breast, shrimp, tofu, or crabmeat.
- Vegetables: Add red onions, spinach, kale, broccoli, cauliflower, cubed and deseeded tomatoes, or thinly sliced zucchinis.
For a vegetarian-friendly option, skip all animal proteins like ham or shrimp, and make the gravy using vegetable broth.