Egg Foo Young – Takeout Favorite Made Easy

Chinese Egg Foo Young (芙蓉蛋) is a fluffy, golden omelet packed with vegetables and meat, pan-fried to crispy perfection, then smothered in a savory brown gravy. This Cantonese-American classic is quick, customizable, and better than takeout!

Course: Main or Side Dish
Cuisine: Chinese (Cantonese-style)
Special Diet: Can be made vegetarian, gluten-free, or low calorie

Egg Foo Young is beloved for its crispy edges, soft interior, and rich umami gravy. Its versatility makes it an ideal weeknight dinner—it’s a great way to use up leftover meats and veggies while delivering bold flavor in every bite.

Why Egg Foo Young Is So Popular

This Cantonese dish became a Chinese-American staple during the mid-1900s when chefs adapted traditional Chinese egg dishes to Western tastes. It’s now found in nearly every Chinese takeout menu across the world, celebrated for its rich flavor, adaptability, and comforting texture. The name translates to “Hibiscus Egg,” alluding to its delicate appearance.

Egg Foo Young is essentially a savory Chinese-style pancake or omelet. It’s great for meal prep, freezer-friendly, and ideal for those looking for a low-effort, high-reward dish. Whether you load it with shrimp, pork, or keep it vegetarian, this dish hits all the right notes.

INGREDIENTS FOR EGG FOO YOUNG

Egg Base:

• Eggs – the main ingredient that gives structure and fluff
• Water – to help steam and fluff the eggs as they cook

Vegetables:

• Bean sprouts – add crunch and freshness
• Green onions – add aroma and mild onion flavor
• Shredded carrots – give a touch of sweetness and color
• White onion – adds depth and texture

Protein (optional but traditional):

• Cooked shrimp – juicy and tender
• Char siu pork or diced ham – adds smoky, salty richness

Seasonings:

• Soy sauce – umami and salt
• White pepper – gentle heat
• Sesame oil – nutty aromatic finish

Gravy:

• Chicken broth or vegetable broth – flavorful base
• Soy sauce – adds color and depth
• Oyster sauce – rich umami flavor
• Cornstarch slurry – to thicken the gravy
• Sugar – balances the saltiness

Cooking Oil:

• Neutral oil (like canola or vegetable) – for pan-frying

HOW TO MAKE EGG FOO YOUNG

1. Prepare the vegetables and protein: Finely chop the green onions, shred the carrots, and dice the onion. If using shrimp or pork, make sure it’s pre-cooked and chopped small.
2. Make the egg mixture: In a large bowl, beat the eggs with water. Stir in vegetables, protein, soy sauce, sesame oil, and white pepper. Mix until well combined.
3. Cook the patties: Heat oil in a nonstick skillet over medium heat. Use a ladle to pour about ½ cup of the mixture into the pan. Cook 2–3 minutes per side until golden brown and puffy. Repeat with remaining mixture.
4. Make the gravy: In a small saucepan, combine chicken broth, soy sauce, oyster sauce, sugar, and cornstarch slurry. Bring to a simmer and stir until thickened.
5. Assemble and serve: Pour warm gravy over cooked Egg Foo Young patties and serve immediately with rice or steamed vegetables.

Egg Foo Young with Gravy

A crisp, fluffy Chinese-style omelet filled with veggies and meat, topped with rich brown gravy. Perfect for dinner or a savory side dish!

Servings 4

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

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Ingredients

  

• 6 large eggs
• 1/3 cup water
• 1 cup bean sprouts
• 1/2 cup shredded carrots
• 1/3 cup chopped green onions
• 1/3 cup diced white onion
• 1/2 cup cooked shrimp or pork optional
• 1 tbsp soy sauce
• 1/2 tsp sesame oil
• 1/4 tsp white pepper
• 2 tbsp neutral oil for frying

Gravy:

• 1 cup chicken broth
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1 tbsp cornstarch + 2 tbsp water slurry

Instructions

 

• In a large bowl, beat eggs with water. Stir in bean sprouts, carrots, green onions, white onion, protein (if using), soy sauce, sesame oil, and white pepper.
• Heat 1 tbsp oil in a nonstick skillet over medium heat. Scoop ½ cup egg mixture into pan and shape into a round patty. Cook 2–3 minutes per side or until golden and fluffy. Repeat with remaining batter.
• In a small saucepan, combine chicken broth, soy sauce, oyster sauce, and sugar. Bring to a simmer. Stir in cornstarch slurry and cook until thickened.
• Pour warm gravy over Egg Foo Young patties and serve hot with steamed rice.

Notes

NUTRITION FACTS (Per Serving, 1 of 4 patties with gravy):

Calories: 230
Carbohydrates: 8g (3% DV)
Protein: 14g (28% DV)
Fat: 16g (21% DV)
Saturated Fat: 3g (15% DV)
Cholesterol: 190mg (63% DV)
Sodium: 630mg (27% DV)
Sugar: 2g
Fiber: 1g (4% DV)

Note: Nutrition information is estimated using online tools and may vary based on specific ingredients used.

Course: main dish, Side Dish

Cuisine: Chinese

Keyword: Cantonese egg pancake, Chinese egg foo young, Chinese omelet, easy egg foo young, egg foo young with gravy

RECIPE TIPS

• Use pre-cooked protein to avoid undercooked meat.
• Make the gravy while cooking the patties to save time.
• Store leftover patties and gravy separately in the fridge for 3–4 days.
• Reheat patties in a pan or air fryer for best texture.
• Substitute tamari or coconut aminos for soy sauce to make it gluten-free.
• Make it vegetarian by omitting meat and using vegetable broth in the gravy.
• For lower calories, use egg whites or 50/50 egg and egg white blend.

SERVING IDEAS

• Serve over jasmine or brown rice.
• Pair with Chinese stir-fried greens like bok choy or gai lan.
• Great with hot and sour soup or egg drop soup on the side.
• Add a drizzle of chili oil or Sriracha for heat.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @wokwithsam on Instagram and hashtag it #wokwithsam.