Egg Foo Young

By Kay Chun

Updated May 29, 2024

Egg Foo Young
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
4(1,180)
Comments
Read comments

These puffy fried egg omelets, which were created in the 1900s by Cantonese immigrant restaurateurs for American palates, are stuffed with meat and vegetables and smothered in a savory gravy. Typically deep-fried in woks to create the fluffy texture, shallow frying at home in a cast-iron skillet produces similar results; the high heat expands the eggs with steam, creating air pockets and crispy nooks during frying. A terrific way to use up leftovers, typical fillings include shrimp, ground pork or diced cooked ham and veggies such as mung bean sprouts, onions, carrots or scallions. Serve with cooked rice and steamed broccoli or green beans.

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Ingredients

Yield:4 servings

    For the Gravy

    • 1tablespoon neutral oil (such as vegetable or canola)
    • 1tablespoon minced garlic
    • 1½cups low-sodium chicken broth
    • 2tablespoons oyster sauce
    • 1tablespoon low-sodium soy sauce
    • 2tablespoons cornstarch
    • ½teaspoon toasted sesame oil
    • Kosher salt and black pepper

    For the Omelets

    • Neutral oil (such as vegetable or canola), for shallow frying
    • 6large eggs
    • 6ounces medium cleaned shrimp, halved lengthwise and coarsely chopped
    • 1½cups (3 ounces) mung bean sprouts (or any combination of shredded cabbage, shredded carrots, finely chopped onions and thinly sliced scallions)
    • ¼cup finely chopped scallions, plus more for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

260 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 21 grams protein; 609 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the gravy: In a small saucepan, heat oil over medium-low. Add garlic and cook, stirring, until fragrant, 1 minute. Reserve 2 tablespoons of the broth in a small bowl; add the remaining broth to the pan. Add oyster sauce and soy sauce and bring to a boil. Simmer briskly, stirring occasionally, until the flavors have melded and the sauce reduced to about 1 cup, about 10 minutes.

  2. Step 2

    Add cornstarch to the reserved broth and whisk until smooth, then add to the sauce. Cook, stirring, until thickened to a gravy consistency, about 1 minute longer. Stir in sesame oil and season with salt and pepper. Keep warm.

  3. Step 3

    Make the omelets: In a large (12-inch) cast-iron or nonstick skillet, heat ⅓ inch of oil over medium-high until an instant-read thermometer registers 325 to 350 degrees, 4 to 6 minutes. (The oil should be shimmering and a drop of the egg mixture in the oil should sizzle immediately.)

  4. Step 4

    When the oil is almost ready, combine eggs, shrimp, mung bean sprouts and scallions in a large bowl and season with salt and pepper. Using a fork, break the egg yolks and fold the mixture just until well incorporated. (Don’t overbeat or the eggs will spread too much during frying.)

  5. Step 5

    Using half of the batter, add 2 ladlefuls of the egg mixture to the oil to form 2 omelets. (They will bubble immediately.)

  6. Step 6

    Cook, basting the top with the hot oil, until golden underneath and just set, about 2 minutes. Flip, using tongs or a spatula and fork, and cook, basting with the oil, until golden on the second side and cooked through, about 1 minute longer. Transfer to a paper towel-lined plate to drain and season with salt. Repeat with the remaining egg mixture to form 2 more omelets.

  7. Step 7

    Arrange the omelets on plates and top with some of the gravy. Garnish with scallions and serve with the remaining sauce on the side.

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Ratings

4 out of 5
1,180 user ratings
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Comments

Carol Solomon

years ago, in ,,,,Cleveland there was a Chinese restaurant named Ho Wah. They made a great egg foo young but it had an awesome gravy. It was dark brown and thick. Most gravies in recipes I have looked at are for a lite not thick gravy. Any one know or remember this gravy?

NM Cheryl

Should the shrimp be cooked prior to adding them to the egg mixture?

MDinNC

I made this for supper last night and it turned out beautifully. I was flying solo so I cut the recipe in half and added finely chopped onions and very thinly sliced mushrooms which I sauteed first then added them to the mix. I should have made a the full recipe of gravy because it was that good. I will definitely be making this again!

Ilove2bake

We absolutely loved this. Delicious and so nostalgic. Super easy to make and rivals many of the take-out places near our home. Will definitely make this again.

Janice Rosenberg

I made this as directed adding bok choy, onions, scallions and carrots to the shrimp. Fried at 350 in my trusty electric frypan. Perfect! And sauce was fabulous!

Lisa in Los Angeles

My husband loves Egg Foo Young (Me, not so much.) I have tried SO many recipes, trying to recreate his favorite version and all have been flops except this one - he LOVED it! Very clear, easy-to-follow directions.

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