Egg Foo Young (Chinese Omelette) Recipe

Introduction

Egg Foo Young is a delicious Chinese-style omelette filled with savory pork or prawns and topped with a flavorful gravy. This dish is quick to prepare and perfect for a satisfying meal any time of day.

Ingredients

• 4 tsp cornflour (corn starch)
• 1 1/2 tbsp light soy sauce (or all purpose soy sauce)
• 2 tsp oyster sauce
• 1 tbsp Chinese cooking wine (shaoxing wine) or Mirin
• 1/2 tsp sesame oil
• 1 cup (250 ml) water
• Dash of white pepper
• 6 eggs
• 2 cups bean sprouts (eyeball quantity)
• 4 shallots or green onions (white part only, sliced)
• Salt and white pepper to taste
• 2 tbsp vegetable oil
• 1 tsp sesame oil
• 1 garlic clove (finely chopped)
• Filling of choice:
• 100–120g (3.5–4 oz) raw small prawns/shrimp (peeled and deveined) or
• 100–120g (3.5–4 oz) ground/minced pork (or chicken, turkey, beef, or veal)
• 1/2 tsp soy sauce
• 1/2 tsp oyster sauce
• 1/4 tsp sugar
• Dash of sesame oil
• Sesame seeds and sliced green onion for garnish

Instructions

1. Step 1: Make the sauce by mixing cornflour and soy sauce in a saucepan. Add oyster sauce, cooking wine, sesame oil, water, and a dash of white pepper. Heat over medium heat, stirring constantly until it simmers and thickens to a thin syrup consistency (about 1 minute). Remove from heat and set aside. Alternatively, microwave on high for 1 1/2 minutes, stir well, then microwave another 1 1/2 minutes until thickened, stirring again.
2. Step 2: Prepare the filling. For pork, place ground pork in a bowl and add soy sauce, oyster sauce, sugar, and a dash of sesame oil. Mix thoroughly with a fork.
3. Step 3: Whisk the eggs in a large bowl. Add bean sprouts, sliced shallots, the prepared pork or prawns, and season with salt and white pepper. If using pork, crumble it through the mixture with your fingers. Mix everything well.
4. Step 4: Heat 1/2 tbsp vegetable oil and a drizzle of sesame oil in a non-stick skillet over medium heat. Add the chopped garlic, sauté quickly for about 10 seconds, then push it to the center of the skillet.
5. Step 5: Ladle about 1/4 of the egg batter into the skillet. Use a spatula to push the edges inward and shape it into a roughly round omelette.
6. Step 6: Cook until the underside is lightly golden, about 1 1/2 minutes, then carefully flip and cook the other side for 1 minute to ensure the raw meat cooks through. Repeat this process with the remaining batter to make four omelettes (using two pans can speed this up).
7. Step 7: Slide each omelette onto a plate. Pour the prepared sauce over the top and sprinkle with sesame seeds and sliced green onions if desired.
8. Step 8: Serve hot with a side of rice and steamed vegetables. You can double the quantity of sauce if you want extra to pour over rice and veggies.

Tips & Variations

• Use your favorite protein—swap pork or prawns for chicken, turkey, or beef, adjusting seasoning to taste.
• For extra crunch, add chopped water chestnuts or bean sprouts directly to the egg mixture.
• If you prefer a vegetarian option, omit meat and increase the vegetables to maintain texture.
• Double the sauce if you plan to serve over rice and vegetables for a saucier dish.

Storage

Store leftover Egg Foo Young in an airtight container in the refrigerator for up to 2 days. Reheat gently in a non-stick skillet over low heat or in a microwave until warmed through. The sauce can be stored separately and reheated before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover cooked meat instead of raw meat?

Yes, you can use cooked meat, but the texture will be different. If using cooked meat, add it towards the end of cooking the omelette just to warm through.

Is there a vegetarian version of Egg Foo Young?

Absolutely. Simply omit the meat and increase the amount of vegetables like bean sprouts, mushrooms, and green onions. You can also add tofu for protein.

Egg Foo Young (Chinese Omelette) Recipe

---

★★★★★

4.9 from 82 reviews

• Author: Noah
• Total Time: 30 minutes
• Yield: 4 servings 1x

Pin Recipe

Print Recipe

Description

Egg Foo Young is a classic Chinese omelette loaded with bean sprouts, green onions, and your choice of pork or prawn filling. This savory dish is topped with a rich, flavorful gravy made from soy sauce, oyster sauce, and Chinese cooking wine, perfect for serving alongside steamed rice and vegetables. The recipe features a quick stovetop cooking method with an option to microwave the sauce for convenience.

---

Ingredients

Scale 1x2x3x

Sauce

• 4 tsp cornflour / corn starch
• 1 1/2 tbsp light soy sauce (or all purpose soy sauce)
• 2 tsp Oyster Sauce
• 1 tbsp Chinese Cooking Wine (shaoxing wine) or Mirin
• 1/2 tsp sesame oil
• 1 cup / 250 ml water
• Dash of white pepper

Omelette

• 6 eggs
• 2 cups bean sprouts (eyeballed)
• 4 shallots/green onions, white part only, sliced
• Salt and white pepper (to taste)
• 2 tbsp vegetable oil (divided)
• 1 tsp sesame oil (divided)
• 1 garlic clove, finely chopped

Filling (Choose One)

• 100 – 120g / 3.5 – 4 oz chopped raw small prawns/shrimp, peeled and deveined
• OR
• 100 – 120g / 3.5 – 4 oz ground/mince pork (or chicken, turkey, beef, or veal)
• 1/2 tsp soy sauce
• 1/2 tsp Oyster Sauce
• 1/4 tsp sugar
• Dash of sesame oil

Garnish

• Sesame seeds
• Sliced green onions

---

Instructions

1. Prepare the Sauce: Mix cornflour and soy sauce in a bowl to dissolve. Add oyster sauce, Chinese cooking wine, sesame oil, water, and a dash of white pepper, stirring to combine.
2. Cook the Sauce: Pour the sauce mixture into a saucepan over medium heat. Stir constantly and bring to a simmer. Let simmer for 1 minute until the sauce thickens to a thin syrup consistency. Remove from heat and set aside.
3. Microwave Option for Sauce: Alternatively, microwave on high for 1 1/2 minutes, stir well, then microwave for another 1 1/2 minutes until thickened. Stir again to ensure even thickness.
4. Prepare Pork Filling (if using): In a bowl, combine ground pork with 1/2 tsp soy sauce, 1/2 tsp oyster sauce, 1/4 tsp sugar, and a dash of sesame oil. Mix thoroughly using a fork to evenly distribute the seasonings.
5. Whisk Eggs: Crack the eggs into a large bowl and whisk until smooth.
6. Add Omelette Ingredients: To the whisked eggs, add bean sprouts, sliced green onions, your choice of filling—either crumbled pork or whole prawns—along with salt and white pepper to taste. Mix gently but thoroughly to combine all ingredients.
7. Heat Oil and Garlic: In a non-stick skillet over medium heat, add 1/2 tablespoon vegetable oil and a drizzle of sesame oil. Add the finely chopped garlic and sauté quickly for about 10 seconds until fragrant, then push the garlic to the center of the skillet.
8. Cook Omelette Batter: Ladle about 1/4 of the egg mixture into the skillet. Use a spatula to gently push the edges inward to form a roughly round shape.
9. Cook First Side: Cook the omelette until the underside is light golden, approximately 1 1/2 minutes.
10. Flip and Cook Second Side: Carefully flip the omelette and cook for an additional 1 minute. This time is sufficient to cook through any raw meat in the mixture.
11. Repeat: Repeat the process with the remaining batter, making a total of 4 omelettes. Using two pans at once can speed up the cooking time.
12. Serve: Slide the cooked omelette onto a plate, pour over some of the prepared sauce, and sprinkle with sesame seeds and sliced green onions if desired.
13. Optional Serving Suggestion: Serve Egg Foo Young with a side of steamed rice and steamed vegetables. For more sauce to accompany rice and veggies, double the sauce ingredients.

Notes

• The sauce thickens quickly; constant stirring prevents lumps.
• Light soy sauce is preferred for a milder flavor, but all-purpose soy sauce can be used as substitute.
• Chinese cooking wine (shaoxing wine) adds authentic flavor, but Mirin works if unavailable.
• Raw pork must be cooked fully in the omelette; if using other meats like chicken or turkey, ensure they are finely minced and cooked thoroughly.
• Using two pans simultaneously helps in speeding up making all four omelettes.
• Doubling the sauce provides ample gravy for rice and vegetables served alongside.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Chinese

Keywords: Egg Foo Young, Chinese omelette, Chinese recipe, pork omelette, prawn omelette, bean sprouts, savory omelette, Asian cuisine