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How to Cook Egg Foo Young: A Chinese-Inspired Omelette

I am a chef on a luxury world cruise liner. I love to cook and write recipes that are inspired by foods from all over the world.

Egg foo young is a Chinese omelette recipe

Egg foo young is a Chinese omelette recipe

Egg foo young (sometimes spelled egg foo yung) is a fluffy Chinese omelette made with meat, vegetables, and a delicious gravy. It is a popular dish in many Chinese-American restaurants. Try this simple recipe and re-create this delicious dish in the comfort of your home.

Cook Time

Prep timeCook timeReady inYields

15 min

30 min

45 min

2 to 3 servings


For the omelette:

  • 4 eggs, beaten
  • 1/4 cup chicken, ground
  • 1/4 cup mung bean sprouts
  • 1/8 cup onion, sliced
  • 1/8 cup mushroom, sliced
  • 1/8 cup carrots, sliced
  • 1/2 tablespoon water
  • 1 teaspoon cornstarch
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

For the sauce:

  • 1 cup water
  • 1/2 cube chicken bouillon
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch


For the preparation:

  • 1 large bowl
  • 3 small bowls
  • 1 large plate
  • 1 small plate
  • chopping board
  • knife
  • measuring cup
  • measuring spoons

For the cooking:

  • frying pan
  • laddle
  • turner


  1. Heat the oil in a pan. Add the ground chicken and season with salt and pepper. Cook thoroughly. Set aside.
  2. Dilute the cornstarch in water. Set aside.
  3. In a bowl, crack the eggs and season with salt and pepper. Whisk. Add cornstarch mixture. Whisk again.
  4. Add ground meat and vegetables. Set aside.
  5. To prepare the sauce, dilute the cornstarch with a small amount of water. Set aside.
  6. Pour water in a pan. Dilute the chicken cube into the water. Add oyster sauce and soy sauce.
  7. Add the cornstarch mixture while stirring the sauce. Cook until it thickens. Set aside.
  8. In a fry pan, heat generous amount of oil.
  9. Once the oil is ready, pour in half of the egg mixture. Cook both sides until golden brown. Fold the omelette in half.
  10. Continue cooking the other half of the mixture.
  11. Top egg foo young with sauce.
  12. Best served with steamed rice

Step-by-Step Procedure: Egg Foo Young

Tips and Techniques

  1. Try replacing ground chicken with other types of meat or seafood
  2. Dilute the cornstarch with water to avoid any lumps.
  3. Season the eggs with salt and pepper to layer the flavor of the egg foo young.
  4. You may use other vegetables if preferred. (This is a good way to use up any leftover vegetables you may have.)
  5. Use a timer to help keep track of the timing for flipping the egg foo young.
Serve egg foo young with steamed rice

Serve egg foo young with steamed rice

More Omelettes From Around the World

© 2020 Travel Chef


Travel Chef (author) from Manila on February 28, 2020:

Hello Umesh,

Thank you for dropping by. I hope you try it!

Umesh Chandra Bhatt from Kharghar, Navi Mumbai, India on February 28, 2020:

Interesting recipe. Well presented.

Travel Chef (author) from Manila on February 28, 2020:

Hi Centifie,

Thank you! I hope you try it!

Centfie from Kenya on February 27, 2020:

Nice one. Yummy! You make it seem so simple.

Travel Chef (author) from Manila on February 27, 2020:

Hello Peggy,

It seems like egg foo young is an all-time favorite of you and your mother! I also enjoy eating outside with my mother, same thing happens most of the time because we usually order the same food at the same restaurant.

Peggy Woods from Houston, Texas on February 27, 2020:

When my mother was alive, there was a restaurant we frequented in Houston. We so often ordered the egg foo young in there that the waitress used to greet us and then say to us, "the usual?," meaning our orders of egg foo young. She was right almost all of the time. Thanks for your good sounding recipe.

Travel Chef (author) from Manila on February 25, 2020:

Hi Linda,

I hope you try it at home. It's really tasty!

Linda Crampton from British Columbia, Canada on February 23, 2020:

Thanks for the education. I've heard of egg foo young before but didn't know what it was. Your recipe sounds tasty.

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