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Egg Foo Young with Savory Gravy Recipe

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3.9 from 36 reviews

Egg Foo Young is a classic Chinese-American dish featuring fluffy omelettes loaded with chicken, vegetables, and bean sprouts, all smothered in a savory, homemade gravy. Perfect for a quick and satisfying meal, it pairs wonderfully with rice or noodles and can be customized with your choice of protein and veggies.

  • Total Time: 17 minutes
  • Yield: 4 servings

Ingredients

For the Omelettes:

  • 8 large eggs
  • 3/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon garlic powder
  • 4 green onions/scallions, chopped
  • 1 cup bean sprouts, rinsed and drained
  • 1 cup cooked diced chicken, pork, ham, beef, or shrimp
  • 1-2 cups cooked vegetables of choice (e.g., mushrooms, bok choy, shredded cabbage, carrots, peas, snow peas, bell peppers) (optional)

For the Gravy:

  • 1 cup chicken broth
  • 2 tablespoons tamari or soy sauce
  • 1 1/2 tablespoons hoisin sauce or oyster sauce
  • 1 tablespoon mirin or Chinese cooking wine
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon white pepper
  • 1/4 cup water
  • 1 1/2 tablespoons cornstarch
  • chopped green onions for garnish

Instructions

  1. Prepare the Gravy: In a small saucepan, combine chicken broth, tamari or soy sauce, hoisin or oyster sauce, mirin, toasted sesame oil, rice vinegar, sugar, and white pepper. In a separate small bowl, dissolve cornstarch in water to create a slurry. Heat the broth mixture until simmering, then slowly add the cornstarch slurry while stirring constantly to prevent lumps. Continue stirring until the gravy thickens. Adjust seasoning with salt if needed. Set aside and keep warm.
  2. Make the Omelettes: Crack eggs into a large bowl. Add salt, white pepper, and garlic powder, then whisk vigorously until well combined. Stir in chopped green onions, bean sprouts, cooked diced protein, and optional cooked vegetables to create the egg mixture.
  3. Cook the Omelettes: Heat 1 1/2 teaspoons of oil and 1/4 teaspoon sesame oil in a non-stick skillet over medium heat. Pour about a quarter of the egg mixture (approximately 1/4 cup) into the skillet, spreading it evenly to form an omelette. Cook until the bottom is golden brown, about 2-3 minutes. Carefully flip the omelette and cook the other side until golden, another 2 minutes. Transfer cooked omelette to a plate and keep warm. Repeat this process with the remaining egg mixture to make four omelettes.
  4. Serve: Place the cooked egg foo young on plates, spoon the warm gravy over the top, and garnish with chopped green onions. Serve alongside rice, noodles, or a fresh green salad with Asian dressing for a complete meal.

Notes

  • You can customize the protein by using shrimp, pork, beef, ham, or chicken based on preference.
  • Vegetables are optional but add color, texture, and nutrition; popular choices include mushrooms, bok choy, cabbage, carrots, peas, snow peas, and bell peppers.
  • Use tamari instead of soy sauce for a gluten-free option.
  • Ensure the skillet is hot before adding the egg mixture to get a nice golden crust.
  • This recipe makes four main-sized omelettes but can be divided into six smaller portions for appetizers.
  • Author: ELLA
  • Prep Time: 7 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Chinese-American

Find it online: https://ellarecipe.com/egg-foo-young-with-savory-gravy-recipe/