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Egg Foo Young

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Egg Foo Young - Easy, homemade recipe filled with ground pork, shrimp and bean sprouts and tastes much better than your regular Chinese takeout.

Egg Foo Young - Chinese-style omelet filled with ground pork and various vegetables. This is an authentic egg foo young recipe | rasamalaysia.com

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What Does Egg Foo Young Mean?

Egg Foo Young is a Chinese-style omelet filled with ground pork and various vegetables. Sometimes misspelled as “egg foo yung”, it is a staple in American Chinese food, and its name comes from the Cantonese language.

“Foo Young” means lotus, as it is said the dish resembles that of a lotus flower.

In this recipe tutorial, you will learn how to make an authentic version of this popular egg dish.

A long time ago, when I first set my foot on the US soil for higher education, I went straight to the middle America. I flew from Malaysia and arrived in the state of Iowa. After touching down, I went straight to a Chinese restaurant and the first dish I ordered was Egg Foo Young.

When the dish came, I was shocked to find out that the American Chinese version was puffy and doused in a thick brown sauce. There was a thick filling of vegetables inside the eggs.

The taste was very bland and unappetizing. That was my first (sad) encounter with American Chinese food.

What is the Difference Between Egg Foo Young and Omelette?

The difference is the ingredients that are set in the egg mixture, or the filling. Furthermore, the omelet is cooked until the egg mixture is slightly brown. The egg foo young is cooked until it is golden brown, which makes it “overcooked” for omelet standards.

Close up of the filling of the pork and vegetables in the Egg Foo Young, a delicious Chinese omelet.

How to Make Egg Foo Young

Despite my horrible experience, many people love this egg dish. So I developed this Egg Foo Young recipe. I filled the omelet with ground pork, shrimp, and bean sprouts.

I combined the seasonings with the eggs, so there is no brown sauce on top of the eggs.

Egg Foo Young Gravy

If you are looking for the Americanized egg foo young with the brown gravy, please trust me on this. You do not need the gravy sauce.

If you are wondering if egg foo young is healthy for you, it’s not if you have the sodium-laden and starch-heavy gravy. My recipe is healthier and more delicious, I assure you.

What Dishes to Serve with this Recipe?

For a wholesome meal and easy weeknight dinner, I recommend the following recipes.

This Recipe Goes Well with:

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    Egg Foo Young Recipe

    Egg Foo Young - Chinese-style omelet filled with ground pork and various vegetables. This is an authentic egg foo young recipe. 

    Course Side Dish
    Cuisine Chinese
    Keyword Egg Foo Young
    Prep Time
    Cook Time
    Total Time
    Servings 3 people
    Calories 264 kcal
    Author

    Ingredients

    • 3 large eggs, at room temperature
    • 2 oz bean sprouts
    • 2 oz ground pork
    • 4 medium-sized shrimp, peeled and cut into small pieces
    • 1 scallion, cut into small rings
    • 1/2 teaspoon sesame oil
    • 1 teaspoon Shaoxing wine, (optional)
    • 1 teaspoon oyster sauce
    • 2 teaspoons soy sauce
    • 1 pinch sugar
    • 3 dashes white pepper
    • 3 tablespoons oil
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    Instructions

    1. Crack the eggs into a bowl, beat with a fork. Add the rest of the ingredients into the egg mixture, stir to combine well. Make sure the oyster sauce is fully dissolved in the egg mixture.
    2. Heat up a wok or a pan on high heat. Add the oil. When the oil is fully heated, ladle the egg mixture into the pan. Make sure that you keep the diameter of the omelet to about 4-5 inches wide. Use a pair of chopsticks to transfer the beansprouts and other ingredients to the middle of the omelet. The omelet should be thicker in the center. Let the omelet set, for about 3 minutes before flipping it over. Fry the omelet until both sides are golden brown and nicely puffed up. Repeat the same and use the remaining egg mixture to make a total of 3 omelets. Serve immediately with steamed rice.
    Nutrition Facts
    Egg Foo Young Recipe
    Amount Per Serving (3 people)
    Calories 264 Calories from Fat 207
    % Daily Value*
    Total Fat 23g 35%
    Saturated Fat 14g 70%
    Cholesterol 197mg 66%
    Sodium 415mg 17%
    Potassium 143mg 4%
    Total Carbohydrates 3g 1%
    Dietary Fiber 1g 4%
    Sugars 1g
    Protein 12g 24%
    Vitamin A 5.5%
    Vitamin C 4.3%
    Calcium 3.6%
    Iron 8.4%
    * Percent Daily Values are based on a 2000 calorie diet.
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    94 COMMENTS... read them below or add one


    1. The last time I had egg foo young in a Chinese resturant I got food poisoning, so I only eat egg foo young I make at home and your recipe is my favorite. When I make it for others they rave about it.

      Reply

    3. Mmm, Mmmm, Mmmmm dee-li-shush-niss! I NEVER thought I’d get (at home) Asian food right. Not only is this recipe delicious, it’s also very easy to make.
      This was surprisingly, “off the chain good!” And you’re right Rasa, no need for the “brown sauce.” I must admit I like the brown sauce. I like the Cantonese egg foo young I get at the Chinese restaurant here in Humble, TX called Jade Palace (although they used to cook it better than lately). But honestly, I have no need to return to Jade’s…your take is a winner!

      Reply

    4. My mom always used a brown gravy she made with molasis water and a few shots of soy sauce
      No pork. However shrimp sounds good
      Bean sprouts, bamboo shoots and water chestnuts
      And eggs
      Lay it on a bed of rice. But it was a sweet meal not salty.

      The next morning I’d take the leftover rice add milk sugar and cinnamon and make rice pudding.
      No point in letting the rice go to waste.

      Reply

    6. I also lived in Tanjong Bungah … usual protein in filling was crab, i.e foo young hai, but also had with prawns or chicken.

      Reply

    7. Like your website. When preparing this Egg Foo Young, which ingredients make up the egg mixture and which are added with chopsticks after the eggs have begun setting-up in the wok/pan? Instructions say this makes 3, so about how much of the egg mixture is used for each one?

      Reply

    8. when I lived on Penang one of my favourite dishes was crab foo yung; the omelettes were generally made as you described yet there was always a light clear sauce, like maybe a thickened stock or something like japanese dashi, which took the already tasty omelettes to a new level. I still make with the sauce as it seems lacking if without.

      Reply

    12. Hello ! Thank you for sharing egg foo young recipe. I tried this and my family was so impressed . Any easy recipes for making banana pancakes ? Thanks and waiting for hear back .

      Reply

    13. Hi, I lived in Chicago and now live in Cedar Rapids, Iowa. We have excellent egg foo young in several places here. I usually get the “house” specialty that has both shrimp and pork, and when I make it myself I use both. Actually, I like a good brown gravy on mine but this is the way I learned to eat it in China Town in Chicago. I know which place to buy good egg foo young. Most of the owners of Chinese Rest. here are actually Vietnamese so I make certain I eat at one owned and run by Chinese, it makes a difference. My favorite food is Filipino and I cook an excellent adobo, pansit & lumpia. Thank you for the egg foo young recipe as I am sharing it.

      Reply

    14. I must take your word for the sorry egg foo young you had in Iowa, but I’ve never had any that had flour or starch in the egg mixture. Seems to me it’s referred to as a “pancake” because the little omelet is shaped like a pancake rather than the traditional omelet Americans are used to. Just eggs with mostly bean sprouts and scallions has been my experience. With, of course, the brown sauce. Americans do love some sauce to put on their rice!

      Reply

        • In America the Egg Foo Young is Defined by the Delicious brown gravy! Of course the dish itself must be well made but also As well made as the brown gravy. Yes this is Not Malaysia! And This is how we do it And like it in America. Especially us folks who were raised in New York in and around China Town. Foodies will most likely be people here you will be corrected by, again… And agai

          Reply

          • I beg to differ. The brown sauce doesn’t add any taste to the egg foo young, instead it kills the dish. Why don’t you try my egg foo young recipe and tell me that if you indeed need the brown sauce?

            Reply

          • Manhattan Elite, you come off as rather rude. You do not speak for all Americans, and to insult the author”s recipe without trying it? I was born and raised in Chicago, and am quite familiar with egg food young – it is one of my favorite dishes – and always specifically order it WITHOUT GRAVY. I HATE THE GRAVY personally. Remember to each his on her own, and why not have an open mind and try new things? And for the record, this recipe is exactly what I was looking for and delicious!!!!

            Reply

    16. Egg foo yung
      It’s never left for me. I’ve had bad one and good ones and this recipe looks real good
      So don’t say it making a come back when it’s never left

      Reply

    17. I keep coming back to your Egg Foo Young recipe. It is so easy and tasty.

      I have found if I drop the ground meat into the oiled wok for a quick fry to help crumble it just barely, toss in the vegetables, and pour the egg on top. Seems to dent the heat and prevent the eggs from browning too quick.

      Sauce? On rare occasion a touch of hoisin, nothing more.

      Reply

    18. I have loved egg fu yong since i was a teenager but never tried to make it. I will be making it this week according to your recipe and I’m sure it will turn out just great.
      I am of hispanic origin and cannot get the ingredients i need to make the food of my country here in Greece. So, since I have no problem getting chinese food ingredients here in Greece, I have decided to cook Chinese recipies! I will let you know how the egg fu yong turns out. Thx, GK

      Reply

      • Hi Thea, egg foo young is not supposed to have sauce to begin with, I mean the real egg foo young. The thing about spaghetti without the sauce is that it’s not edible. But egg foo young without sauce is edible and actually SO MUCH better, as the flavors are already inside the eggs.

        Reply

    22. Would you please correct the recipe and tell us which ingredients to mix with the eggs and which to add after they start to set? I’m guessing the sugar and the liquids go with the eggs and the vegetables and meat after. Is this right?

      Reply

    23. Just had to tell my story. First though, yes, king sea is still there. It is downtown. My hubby grew up in Sioux City and I grew up in Storm Lake, IA.
      I haven’t tried your recipe yet but sounds delicious. There was a “Chinese” restaurant in Yankton, SD. OMG I loved their Egg Foo Yung! BUT, they were small and fairly thin and had a thin, dark dipping sauce you could use or not. I have never been able to duplicate it, nor found a recipe similar.
      Anyway, While in Rochester, MN (Mayo Clinic) hubby took me out for my favorite. (Egg Foo Yung. What I was served was what looked like a huge steaming plate of runny cow poop! An inch of bitter yet tasteless cloudy brown goo over a rubber tire with raw veggies and bean sprouts. Disgusting!!
      Your recipe sounds delicious. It will be my first attempt at even eating Egg Foo Yung since that unfortunate instance. SO HAPPY THAT I FOUND YOUR SITE!!!!

      Reply

    24. Hi
      I precooked the onions, mushrooms and shrimps first…….and then added mixed veg (frozen and diced)

      do you mix all the liquids / oils together with the eggs ?

      i did and although the mixture looked darker it seemed to work

      Reply

    26. Shrimp egg foo yung is my absolute favorite. But I have to admit I love the peanut oil gravy that comes with it (not the dark brown sauce). Do you happen to have a recipe for the peanut gravy? If so please share it because only a few restaurants serve that way thanks.

      Reply

    27. I am loving the recipes you have been posting lately! Reading my mind about the foods I miss from Singapore. This egg foo young recipe is awesome. I’m not a big fan of pork however. What else could I sub in for the ground pork?

      Reply

    28. This Egg Foo Young recipe was a total hit for my family, even the kids!! This is a keeper, “Thank you” for posting this recipe. I can’t wait to try your other recipes.

      Reply

    29. Hi Bee, I saw in the picture that it looks like you add some spring onions, is this correct? Thanks. PS: I love your recipes, I have tried many of them for my family and they love it!

      Reply

    30. Hi! I’m totally new to cooking stuff, so excuse me if this is a very simple question but:

      I have one of those induction cookers with a billion temperature settings. For Asian/Chinese cooking, what temperature range should I be cooking in? I tried this dish out – the first one was too hot and it got charred, the second didn’t look as nicely browned as the one in the picture, though it tasted good.

      Thanks!

      Reply

    32. Tasty looking recipe but I will be using the sauce……..very similar to the type on Broccoli Beef…..and not SMOTHERED. I think the “smothered” is a bit of an exaggeration.

      Reply

    33. I love your website! When preparing the Egg Foo Young, which ingredients go into the egg mixture and which are added after the eggs have begun setting-up in the wok/pan? Thanks very much!

      Reply

    34. I spent my teens living on Penang and can honestly say I never ate anything resembling most american-chinese food. In fact I never even heard of some dishes until I visited the USA. Anyhow, egg foo yung is a case in point; as you note what we ate on Penang is nothing like the stodge served up in the USA. The dish was always served with sauce and never on rice. The sauce should be very light and tasty to enhance but not smother the dish; I thought it was made by diluting oyster sauce with a little stock, maybe some rice wine or water.

      Your posts bring back great memories of the place I still consider home away from home. I used to regularly enjoy a feed of crab foo yung, or foo yung hai, and occasionally oyster omelette (this was one dish that was usually made better in Singapore). Maybe you could have a crack at these? Other egg dishes I used to like were egg sambal and chilli crab (best from Nibong Tibal village on the mainland) … awesome.

      Reply

    35. I have to have gravy with egg foo young. But not the cornstarch based sauce stuff–it has to be made with a roux and using stock made with pork and chicken bones that has been simmering for hours.

      Reply

    36. Thanks for the recipe..
      Grew up with Egg Foo young with gravy in Hawaii and can find it in many restaurants in Hawaii and California with the gravy. The gravy is just chicken broth, shoyu and slurry of corn starch and water. It’s easier if the pork and shrimp are cooked and mixed in with the vegetables. Of course there are many ways to make this.

      Reply

    37. Hi! I was looking for the recipe “Foo Yong Prawns or Crabmeat” and I noticed that the net doesn’t give me the recipe that I have in mind.. What the recipes have here are deep fried foo yong.. Mine is more on the vegetable version and the ingredients are more in terms of vegetables.. I was disappointed that I couldn’t find the one that I know of which I cooked quite often when I was still living in Penang..
      thanks for your recipe though.. I just hope I can find what I was looking for…

      Reply

    38. I just made this (the egg part, I had leftovers for the veg and protein), and it is fabulous. I’ve never liked the weird brown sauce this comes with, and these eggs would be insulted if I topped them with it. Thank you!

      Reply

    39. How do you make it fluffy? Mine is kind of runny, not fluffy like the pic. Love it from the resturant as its fluffy mine was flat

      Reply

    40. I tried this recipe and even my two picky children loved it. My son asked for more! Thanks for posting this, it is so flavorful and juicy, it was a great hit at our house.

      Reply

    41. My introduction to egg foo young happened about sixty-five years ago in Chicagoland. The venue was a small mom and pop take out restaurant in the suburbs. On a Saturday after shopping for groceries and such(mom didn’t drive a car)a quick meal would be something from the takeout restaurant. Egg foo young was my favorite. And sorry to say to you, brown gravy was included and relished. Makes little difference to me whether you call it Chinese or whatever. It was just right for me. Perhaps being a purist appeals to some, but frankly what appeals to me is food which satisfies my tastebuds regardless of what trademark you wish to attach to it!!!!! Carry on!

      Reply

    42. I love egg foo young and no one makes it right. Yours looks like the right one. I can’t wait to try it. A lot of times it’s served with a gravy. Do you have a recipe that would go with this dish? I thank you for your time and talent.

      Reply

    43. I just searched for egg foo young, I too dislike the brown gravy. I missed the way my grandma used to make them when I was growing up in Hawaii. This recipe is very similar (without the crazy stuff added, that’s what fried rice is for!).

      I do however may be able to shed some light for you about the brown gravy addition… In Hawaii, there are a mixture of cultures as you know, and ‘plate food’ or ‘truck food’ as you know is always loaded with calories, rarely paletable, but filling! Much of the plantation food was created this way and then later translated to ‘plate’. This part of the history I know for sure.. the part I dont know and will guess is this: how it got to the mainland is a mystery. Hawaii became a state in 1959 and with it came a lot of marketing, political turmoil and tourism. The other guess, before statehood, (from my CA history, WA history and HI history classes).. the trade routes between all three states dates back to the early 1800’s, not just commodities, but humans got around this way also, including what they chose to eat.

      Reply

    44. I woke up that morning u posted this recipe, wondering what to cook for dinner. I checked my email & thankfully there is an e-mail from Rasa Malaysia abt egg foo yong. I had all the ingredients in my fridge. This is yummy & easy & wholesome. My family likes it, and that makes me happy :-)

      Not sure if there is gravy in egg foo yong in NZ. Never ordered this at restaurants.

      Reply

    46. That is so strange the British version of egg foo young looks more like scrambled egg and you wouldn’t find it with brown gravy or sauce in any restaurant or takeaway here. How interesting that in different countries, cooking style is so different and unique. Egg foo young is also very popular here in the uk :)

      Reply

    47. Greeting from Malaysia ….

      Thank you for the recipe

      Instead of ground pork, I always use roast pork (char siew), cut in julienne strips. I also add some red chili , also cut in julienne strips for presentation.

      Reply

    48. Now you have me curious about the sauce. I was raised on the CA west coast by a little bit of a foodie mom. I don’t ever remember any brown sauce or gravies ever, except on Thanksgiving. Maybe brown sauces are more common elsewhere but to me ‘brown sauce’ is English. I wonder if it found its way onto the top of egg foo young while in England. Or maybe Hawaii. You ever have Plate Lunch on the islands?

      Reply

    50. oooh… I winced a little hearing about your experience. It’s a sacrilege to douse the eggs with gloopy brown sauce! I much prefer the Malaysian version. Fresh and fragrant without the need to boost flavours up with suspicious additions.

      Reply

      • Oh gawd! I dream iof the brown sauce made at Lim’s Cafe in Redding CA! I grew up with it, and although I’ve tried other “Chinese” Americanized recipes, the only place that sauce was perfect was Lim’s. If I had $$ I would take a helicopter and fly just to eat there again. The egg foo young was thin and crispy, savory brown gravy on top, sprinkled with chopped green onions. I looked up this just to find out about the secret gravy. And I know how to make gravy. So, I guess I will try some beef broth and soy sauce, and test it out. I promise it was not brown gloop.

        Reply

        • Hey! The first time I enjoyed egg foo young was at Lim’s in Redding too! I did love the sauce but this looks really good and easy so I’ll give it a try. It’s my boyfriends fav and he converted me to liking it. Next time I go to Lim’s I’ll try to find out how they make it. Heehee. Happy I can make it at home now!

          Reply

    51. I generally love your recipes and this one is no exception. One question I have to ask; what city in Iowa? I live in Iowa and am just curious.

      Reply

    53. Thanks for your recipe. I have been wanting to cook Egg Foo Yong but did not bother to search the website for the recipe. I have tried it before at one of the restaurants in Johore many years ago and liked it very much. Now that I am in Texas, I have to learn how to cook and I will definitely cook this!

      Reply

      • Depending on where you live in Texas, you may have wonderful Chinese food or dreadful. I spent many years in Austin where there are quite a few excellent ones.

        My first experience with egg foo yung was actually with a LaChoy cooking kit when I was a teen–decades ago–and it turned out more like yours (if made with canned veggies) than the photo of the bad one. Thanks for posting–I had forgotten how much I enjoy a really good egg fu yung!! it’s a terrific dish for a fast and easy supper. I like mushrooms in mine, too.

        Ps–grew up in Iowa, but the Chinese restaurants there weren’t quite as awful as those in NC.

        Reply

    54. This looks delicious… I love how your recipes take me back to when my mom used to make me authentic Filipino dishes. I like Chinese but I always feel that the Chinese in the restaurants isn’t truly authentic…

      I would love to see your take on authentic Egg Foo Yung. :) I would try both this one and the more authentic one! And to be honest, I was never too huge on the gravy, either. It just gets too rich at that point.

      Reply

    55. You don’t say if the pork and shrimp are already cooked before adding to the omelet. I am assuming so.

      Reply

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