Egg Foo Young — Crispy, Golden Chinese Omelets with Rich Gravy

Egg Foo Young isn’t just an omelet — it’s a comforting, crispy, golden pancake of flavor, loaded with vegetables and shrimp, and drizzled with savory brown gravy. It’s a dish that brings together texture and taste in every bite, perfect over rice and ready to impress anyone who takes a seat at your table.

Whether you’re craving Chinese takeout or looking for a filling, protein-packed meal to whip up at home, this Egg Foo Young recipe will deliver the flavor and satisfaction you expect — and more.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & satisfying — Ready in under 30 minutes with minimal prep.
• Crispy on the outside, fluffy inside — Just the right balance of textures.
• Crowd-friendly — Makes four hearty portions that are easy to double.
• Rich brown gravy — Adds a bold, umami-packed punch to every bite.
• Perfect for lunch or dinner — Serve over rice for a complete meal.

This Egg Foo Young recipe stands out thanks to the light, airy batter and a gravy that’s rich and velvety, not gloopy. The shrimp stay tender and sweet, the bean sprouts add crunch, and the final result looks as good as it tastes.

Ingredients Needed

Let’s break down what you’ll need by section:

For the Brown Gravy

• 1 cup unsalted beef stock – forms the savory base.
• 1 tbsp soy sauce – adds salt and depth.
• 1 tbsp Shaoxing wine – a touch of sweetness and complexity.
• 1 tbsp oyster sauce – brings rich umami flavor.
• ½ tsp ground white pepper – subtle heat with depth.
• 1 tbsp cornstarch + 1 tbsp water – mixed together as a slurry to thicken the gravy.

For the Egg Foo Young Omelet Batter

• 1 tbsp cornstarch + 1 tbsp water – for stabilizing the batter.
• 8 large eggs – the star ingredient.
• ½ tsp kosher salt – enhances flavor.
• ¼ tsp sugar – balances the savory notes.
• 1 green onion, thinly sliced – both white and green parts.
• 1 cup mung bean sprouts – for crunch and freshness.
• 20 medium shrimp – peeled, deveined, and patted dry.

For Frying

• 2 to 3 cups vegetable or canola oil – enough for shallow frying.
• To Serve
• 2 cups cooked jasmine rice – a warm, fluffy base for your omelet.
• Extra gravy (from above)

How to Make Egg Foo Young

Let’s walk through the process of making perfect Egg Foo Young at home. Every step includes tips and insights to help you get the best result.

Step 1 – Make the Gravy

1. In a small saucepan over medium heat, combine the beef stock, soy sauce, Shaoxing wine, oyster sauce, and white pepper. Stir gently and bring to a low simmer.
2. In a separate small bowl, whisk together the cornstarch and water until fully dissolved into a slurry.
3. Slowly pour the slurry into the simmering sauce while whisking. Keep whisking for 2 to 3 minutes, until the gravy thickens enough to coat the back of a spoon.
4. Reduce heat to the lowest setting and cover the pan to keep warm while you make the omelets.

Tip: If your gravy thickens too much while resting, just whisk in a splash of warm water before serving.

Step 2 – Make the Egg Foo Young Batter

1. In a medium bowl, whisk together 1 tbsp cornstarch and 1 tbsp water until smooth — no lumps!
2. Crack the 8 eggs into the bowl. Add the salt and sugar, then whisk everything together until the yolks and whites are fully combined and slightly frothy.
3. Stir in the green onions, bean sprouts, and shrimp. Mix until evenly distributed.

Why this works: Cornstarch helps bind the eggs and fillings together for a pancake-like hold and crispy edges.

Step 3 – Fry the Omelets

1. Pour oil into a deep wok or large skillet — you’ll want about 2 inches of depth for optimal puffing.
2. Heat oil to 350°F over medium-high heat. Use a thermometer or test with a wooden chopstick — if bubbles form rapidly around the stick, it’s ready.
3. Using a ladle or measuring cup, gently pour about ¼ of the batter into the hot oil. It should sizzle instantly and puff up within seconds.
4. Fry for about 2 minutes per side, or until each side is golden brown and crispy. If light spots appear, gently baste with hot oil using a spoon.
5. Carefully flip with two utensils (tongs and spatula or spider spoon work well). The omelet should be firm enough to hold shape, but still tender inside.
6. Remove and place on a paper towel-lined tray. Let rest for 5 minutes.
7. Repeat with remaining batter. This recipe makes four omelets. Add more oil as needed between batches.

Pro Tip: Be gentle when flipping! Two tools and a slow motion will help avoid tearing the omelet.

Step 4 – Serve and Enjoy

1. Place one Egg Foo Young omelet on a bed of steamed jasmine rice.
2. Spoon a generous amount of warm gravy over the top, letting it soak slightly into the rice.
3. Optional: Garnish with extra sliced green onions or sesame seeds.

Best enjoyed immediately while the edges are still crispy and the gravy is hot!

Serving and Storage Tips

Serving Suggestions

• Pair with sautéed greens like baby bok choy or Chinese broccoli.
• Add chili oil or a drizzle of sesame oil for extra depth.
• Make it part of a dim sum-style spread with other Chinese favorites.

Storage & Reheating

• Refrigerate: Store leftover omelets and gravy separately in airtight containers. Good for up to 3 days.
• Reheat: Warm omelets in a toaster oven or skillet to revive crispness. Reheat gravy on the stovetop with a splash of broth or water.
• Freezer-friendly: You can freeze the omelets (without gravy) for up to 1 month. Thaw overnight and reheat in the oven for best texture.

Helpful Notes

• Vegetarian Option: Skip the shrimp and add finely chopped mushrooms or tofu.
• Gravy too thick? Thin it with a tablespoon of hot water or beef stock.
• Oil temperature matters: Too hot = burned edges. Too cool = greasy texture.
• Shaoxing wine substitute: Use dry sherry if you don’t have it.

Conclusion

This Egg Foo Young recipe is a classic comfort food that combines crispy edges, a fluffy center, and a luscious brown gravy that brings it all together. It’s a dish that feels special but doesn’t require complicated techniques — just good ingredients and a few smart steps.

We’d love to hear how yours turned out! 🌟
Drop a comment and leave a star rating below if you tried it. Did you switch up the protein? Add extra veggies? Let us know!

And don’t forget to pin this recipe or share it on Facebook for others who love Chinese takeout at home.

Frequently Asked Questions (FAQ)

Can I make Egg Foo Young without shrimp?

Absolutely. You can replace shrimp with cooked chicken, pork, or keep it vegetarian with mushrooms or tofu. Just make sure all ingredients are chopped small for even cooking.

How do I make this gluten-free?

Use tamari instead of soy sauce and ensure your oyster sauce and beef stock are certified gluten-free. The cornstarch used for thickening is naturally gluten-free.

My gravy turned too thick. What can I do?

No worries! Just add a bit of hot water or beef broth, a tablespoon at a time, and whisk until it returns to a pourable consistency.

Can I freeze Egg Foo Young?

Yes — freeze omelets (without gravy) between parchment layers in an airtight container. Reheat in the oven or toaster oven for the best texture. The gravy is best made fresh.

Why does my omelet fall apart when frying?

This usually means the oil isn’t hot enough or the egg mixture isn’t cohesive. Make sure your batter is well whisked, and always add it gently into hot oil.