Egg Foo Young – Okay, let’s talk about Egg Foo Young—a dish that’s always felt a little bit magical to me. I remember being a kid and watching in awe as the server brought out this perfectly golden, fluffy omelet swimming in that rich, glossy gravy. It wasn’t just food—it was theater. And of course, no takeout order was complete without it.
Fast forward to adulthood, and I decided one day to try making it myself. It was a weeknight, I was tired, and all I had was a fridge full of random leftovers. Sound familiar? Well, that’s when Egg Foo Young stepped in to save the day. It turns out it’s not only ridiculously easy to make, but it’s also one of those dishes that makes you feel like a kitchen rockstar. Plus, it’s endlessly flexible—you can throw in whatever veggies or proteins you have lying around, and it’ll still come out tasting amazing.
Now, it’s become one of my favorite go-to meals. Whether I’m making brunch for friends or a quick dinner for just me, this dish always hits the spot. And let’s be real—the gravy? It’s the hero of the story. I could eat it with a spoon (and, um, I have).
Why You’ll Love This Egg Foo Young Recipe?
- Quick and Easy: Ready in 20 minutes flat. Because who has time to spend all day in the kitchen?
- Super Versatile: No chicken? No problem. Swap it out for shrimp, tofu, or just go full veggie.
- The Gravy: It’s savory, tangy, slightly sweet, and takes this dish from good to wow.
- Perfect for Any Meal: Whether it’s breakfast, lunch, or dinner, this dish fits the vibe.
- Healthier Takeout Alternative: Fresh ingredients, less oil, and no mystery sauces.
Ingredient Notes:
This dish is all about using simple ingredients to create something amazing. Here’s a little insight into what makes it work:
- Eggs: The heart of the dish. Use fresh, large eggs for the fluffiest omelets.
- Red Bell Pepper: Adds sweetness, crunch, and a pop of color.
- Celery: A little crunch goes a long way to balance the creamy eggs.
- Mushrooms: Earthy and savory, they add depth without overpowering the flavor.
- Onions & Green Onions: Both sweet and sharp, they’re a must for that authentic taste.
- Bean Sprouts: Light, crunchy, and oh-so-fresh. These bring it all together.
- Chicken: Pre-cooked and diced—rotisserie chicken works like a charm here.
- Gravy Ingredients: Soy sauce, sesame oil, and a touch of brown sugar create that classic, tangy-sweet balance.
Pro Tip: Prepping everything before you start cooking is a game changer. You’ll feel like you’re on a cooking show (minus the stress of being on camera).
How To Make Egg Foo Young?
Egg Foo Young might sound fancy, but trust me, it’s as easy as it gets. Let’s break it down step by step:
- Mix the Egg Base:
In a large bowl, whisk the eggs until they’re lightly beaten. Then toss in the red bell pepper, celery, mushrooms, onions, bean sprouts, half the green onions, salt, white pepper, and chicken. This step is all about building layers of flavor—every ingredient has its role to play. - Make the Gravy:
In a small saucepan, combine chicken broth, soy sauce, rice vinegar, brown sugar, and sesame oil. Heat it over low while mixing cornstarch and water in a separate bowl to make a slurry. Slowly whisk the slurry into the saucepan until the gravy thickens and starts bubbling. Set it aside—it’s the cherry on top of this dish. - Cook the Omelets:
Heat a nonstick skillet over medium heat with ½ tablespoon of canola oil. Pour about ½ cup of the egg mixture into the pan and let it cook until the edges set and the bottom is golden brown. Carefully flip it over (don’t worry if it’s not perfect—mine rarely are!) and cook until fully set. Repeat with the remaining batter. - Assemble and Serve:
Plate the cooked omelets, drizzle the warm gravy generously over the top, and sprinkle with the rest of the green onions. That’s it—you’ve just made Egg Foo Young! - Enjoy Immediately:
This dish is best served hot, while the edges are crispy and the gravy is warm and rich.
Storage Options:
Leftovers? Lucky you! Store the omelets and gravy separately in airtight containers in the fridge for up to three days. To reheat, warm the omelets in a skillet over low heat and gently reheat the gravy in a saucepan. Combine and serve—it’ll taste just as good as when it was fresh.
Variations and Substitutions:
This recipe is basically a blank canvas—here’s how you can make it your own:
Want To Save This Recipe?
- Protein Swaps: Shrimp, pork, tofu, or even diced ham work beautifully.
- Add More Veggies: Carrots, peas, or even zucchini would be delicious.
- Spice It Up: Add chili flakes or a splash of sriracha for a little kick.
- Gluten-Free Option: Use tamari instead of soy sauce and ensure your chicken broth is gluten-free.
What to Serve with Egg Foo Young?
Egg Foo Young is versatile enough to pair with just about anything. Here are some ideas:
- Steamed Rice: A classic pairing that lets the gravy shine.
- Fried Rice: Indulgent, but so worth it.
- Stir-Fried Vegetables: Broccoli, snap peas, or bok choy would all complement this dish.
- Asian Noodles: Lightly sauced noodles add a fun texture contrast.
Frequently Asked Questions:
Can I make Egg Foo Young in advance?
Totally! Just cook the omelets and gravy separately, then reheat them when you’re ready to serve.
What’s the best way to flip the omelets without breaking them?
Use a wide spatula and take your time. And hey, if it’s not perfect, it’ll still taste amazing.
Can I skip the gravy?
Technically, yes—but honestly, the gravy is what makes this dish so special. Don’t skip it unless you absolutely have to.
Egg Foo Young is one of those dishes that feels like a little victory every time you make it. It’s comforting, flavorful, and so much easier than you’d think. Whether you’re serving it for brunch, lunch, or dinner, it’s guaranteed to impress. Give it a try, and let me know—what’s your favorite twist on this classic?
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Egg Foo Young
Ingredients
For the Egg Foo Young:
- 8 large eggs lightly beaten
- ½ red bell pepper finely chopped
- 1 stalk celery thinly sliced
- ½ cup mushrooms finely chopped
- ½ onion finely chopped
- ½ cup fresh bean sprouts chopped
- 4 green onions chopped (green and white parts separated)
- ½ teaspoon kosher salt
- ¼ teaspoon white pepper
- 1 cup cooked chicken finely diced (rotisserie chicken recommended)
- 3 tablespoons canola oil divided
For the Gravy:
- 1 ¼ cups chicken broth
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons brown sugar
- 1 teaspoon sesame oil
- 2 tablespoons cornstarch
- 3 tablespoons cold water
Instructions
For the Gravy:
- Combine the chicken broth, soy sauce, rice vinegar, brown sugar, and sesame oil in a small saucepan. Place the saucepan over low heat, stirring occasionally.
- In a small bowl, mix the cornstarch and cold water to create a slurry. Gradually whisk the slurry into the saucepan, continuing to stir until the gravy thickens and bubbles. Remove from heat and set aside.
For the Egg Foo Young:
- In a large mixing bowl, whisk the eggs until lightly beaten. Add the red bell pepper, celery, mushrooms, onion, bean sprouts, half of the green onions, salt, white pepper, and cooked chicken. Stir to combine thoroughly.
- Heat ½ tablespoon of canola oil in a nonstick skillet over medium heat. Pour approximately ½ cup of the egg mixture into the skillet, spreading it evenly. Allow it to cook for 2–3 minutes or until the edges are set and the bottom is golden brown.
- Carefully flip the omelet using a wide spatula and cook the other side for an additional 2–3 minutes until fully set. Remove from the skillet and keep warm. Repeat the process with the remaining batter, adding more oil as needed.
Assembly and Serving:
- Arrange the cooked Egg Foo Young patties on a serving plate. Drizzle generously with the prepared gravy.
- Garnish with the remaining green onions and serve immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
