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Egg Foo Young
marie

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

Egg Foo Young is a comforting Chinese classic made with fluffy, crispy omelets packed with shrimp and vegetables, then finished with a rich, savory brown gravy. Served over warm rice, this dish delivers restaurant-style flavor with simple ingredients and satisfying textures.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Dinner, LUNCH
Cuisine: Chinese
Ingredients Method Notes

Ingredients
  

Brown Gravy
  • 1 cup unsalted beef stock or chicken stock
  • 1 tbsp soy sauce
  • 1 tbsp chicken stock non-alcoholic substitute for Shaoxing wine
  • 1 tbsp oyster sauce
  • 0.5 tsp ground white pepper
  • 1 tbsp cornstarch
  • 1 tbsp water for slurry
Egg Foo Young Batter
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 8 large eggs
  • 0.5 tsp kosher salt
  • 0.25 tsp sugar
  • 1 green onion thinly sliced
  • 1 cup mung bean sprouts
  • 20 medium shrimp peeled and deveined
For Frying & Serving
  • 2.5 cups vegetable oil for shallow frying
  • 2 cups cooked jasmine rice for serving

Method
 

  1. In a small saucepan over medium heat, combine beef stock, soy sauce, chicken stock, oyster sauce, and white pepper. Bring to a gentle simmer.
  2. Whisk cornstarch and water together, then slowly stir the slurry into the simmering sauce. Cook for 2–3 minutes until thickened. Reduce heat and keep warm.
  3. In a medium bowl, whisk together cornstarch and water until smooth. Add eggs, salt, and sugar, whisking until fully combined and slightly frothy.
  4. Stir in green onions, bean sprouts, and shrimp until evenly distributed.
  5. Heat oil in a wok or deep skillet to 350°F (175°C). Gently ladle about one-quarter of the batter into the hot oil.
  6. Fry for about 2 minutes per side until golden brown and crispy, carefully flipping once. Transfer to a paper towel-lined tray.
  7. Repeat with remaining batter to make four omelets.
  8. Serve each omelet over jasmine rice and spoon warm gravy generously over the top.

Notes

For a vegetarian version, omit shrimp and use finely chopped mushrooms or tofu. If the gravy thickens too much, whisk in a splash of warm stock or water before serving.