This Egg foo Young Recipe is a delicious light airy Chinese egg omelette filled with red pepper, celery, mushrooms, onions, bean sprouts, scallions and chicken smothered in a flavorful tangy gravy that will leave you licking your plate.
So I recently had a reader contact me and ask if I had an Egg Foo Young recipe. Â I told her that I did not but that I love Egg Foo Young and if I had time I would create one. Â Well that was it! Â I could not stop thinking about Egg Foo Young. Â I mean what is not to love about fluffy eggs filled with onions, mushrooms, celery, bean sprouts and chicken and topped with the most incredible gravy. Â This wonderful recipe works well for breakfast or dinner!
Do you like eggs?Â We really love them! If you have never tried Egg Foo Young than you really must give this a try.Â It is absolutely fabulous. This come together fairly quickly and even reheats well for leftovers and busy families with new puppies like ours.
How do you make Egg Foo Young?
In a large bowl with beaten eggs add the red pepper, celery, mushrooms, onions, bean sprouts, 1/2 of the scallions and the chicken.Â Mix gently to combine.Â Set that bowl aside for just a few minutes while you make the gravy.
In a small saucepan over low heat stir together chicken broth, soy sauce, brown sugar, Worcestershire sauce and vinegar.Â In a bowl blend together cornstarch and water. Slowly whisk the cornstarch mixture into the sauce pan. Continue stirring until the sauce thicken and bubbles.
Meanwhile heat nonstick skillet with 1/2 tablespoon of canola oil over medium heat. Add approximately 1/2 cup of the egg mixture and cook until lightly browned on the bottom. Carefully flip and brown the other side. Move to a plate, cover and keep warm. Repeat until all the batter is gone. Serve warm with the chicken soy sauce gravy and sprinkle with the rest of the scallions.
Do you have to make gravy for Egg Foo Young?
It is traditionally served with gravy however there is an equally delicious recipe for these Chinese omelettes that does not include gravy.Â The Chicken St. Paul is the cooked Egg Foo Young omelettes served between two slices of bread with lettuce, tomato, pickles and onions.Â It is equally delicious and the kids just love them.
Can you swap vegetables and meat in this Egg Foo Young Recipe?
Oh yes you most certainly can!Â In fact this is the super fun part of the recipe! You can adjust it to your liking or to what vegetables or meat that you have in your fridge.
Vegetables Used in Egg Foo Young
- Red or Green Bell Peppers
- Water Chestnuts
- Bean Sprouts
Meats or Seafood Used in Egg Foo Young
- Crispy Cooked Bacon
- Roast Pork
- Crab Meat
Other Asian recipes you will love!
- Yum Yum Sauce (Japanese Hibachi Style)
- Sesame Chicken Recipe
- One Skillet Kung Pao Chicken
- Asian Chicken Cranberry Salad
This post was originally published September 29, 2016 and was republished March 11, 2019 with new content.Print
Egg Foo Yung
ThisÂ delectable Chinese omelette is filled with red peppers, celery, mushrooms, onions, bean sprouts, scallions, chicken all smothered in a scrumptious slightly salty sweet tangy gravy.
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: breakfast
- Method: stove top
- Cuisine: Chinese
- 8 large eggs lightly beaten
- 1/2 red bell pepper finely chopped
- 1 stalk celery sliced thin
- 1/2 cup mushrooms finely chopped
- 1/2 onion finely chopped
- 1/2 cup chopped fresh bean sprouts
- 4 scallions chopped (green & white parts)
- 1 cup cooked chicken finely diced (I use rotisserie chicken)
- 1 1/2 cups chicken broth
- 3 tablespoons low sodium soy sauce
- 2 teaspoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon rice vinegar
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- 3 tablespoons canola oil
- In a large bowl with the beaten eggs add the red pepper, celery, mushrooms, onions, bean sprouts, 1/2 of the scallions and the chicken.
- In a small saucepan over low heat combine chicken broth, soy sauce, brown sugar, Worcestershire sauce and vinegar. In a bowl, blend cornstarch and water. Slowly whisk in sauce pan. Continue stirring until sauce thickens and bubbles.
- Heat nonstick skillet with 1/2 tablespoon of canola oil over medium heat. Add approximately 1/2 cup of the egg mixture and cook until lightly browned on the bottom. Flip and brown the other side. Plate and keep warm. Repeat until all the batter is gone.
- Serve warm with the gravy and sprinkle with the rest of the scallions.
Keywords: Chinese omelette, egg foo yung, egg foo yung gravy, omelette