Best 12 Egg Foo Young Recipes

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**Egg foo young**, also known as egg fu yung or egg fo yung, is a classic Chinese dish made with beaten eggs, vegetables, and meat or seafood. It is often served with a savory sauce and is a popular dish in Chinese restaurants and homes around the world. There are many variations of egg foo young, but the basic ingredients and cooking method remain the same. This article provides three delicious recipes for egg foo young: a traditional recipe, a vegetarian recipe, and a shrimp recipe. Each recipe includes step-by-step instructions and helpful tips to ensure a perfect egg foo young every time. Whether you are a seasoned cook or a beginner in the kitchen, these recipes will guide you through the process of creating this flavorful and versatile dish. So gather your ingredients, preheat your wok or skillet, and get ready to embark on a culinary journey to savor the delightful taste of egg foo young.

Check out the recipes below so you can choose the best recipe for yourself!

EGG FOO YOUNG



Egg Foo Young image

This is an easy recipe to make at home. Green onion, celery, bean sprouts and shrimp sauteed in soy sauce and combined with egg.

Provided by sal

Categories     World Cuisine Recipes     Asian     Chinese

Time 30m

Yield 4

Number Of Ingredients 10

1 teaspoon sesame oil
1 cup chopped onion
¼ cup chopped green onion
½ cup chopped celery
1 cup bean sprouts
¼ teaspoon cornstarch
½ pound shrimp, peeled, deveined and roughly chopped
2 tablespoons soy sauce
1 teaspoon salt
8 eggs, well beaten

Steps:

  • In a skillet over medium heat, heat sesame oil and lightly fry the onions, celery and sprouts. Stir in cornstarch and add shrimp, soy sauce and salt. Stir until well blended. Remove from heat and transfer to a bowl.
  • Return the pan to the heat, and add the beaten eggs. Fry the eggs while stirring gently. Return the vegetable and shrimp mixture to the pan while the eggs are still liquid. Finish frying until eggs are fully cooked.

Nutrition Facts : Calories 238.6 calories, Carbohydrate 7.7 g, Cholesterol 461.6 mg, Fat 12.1 g, Fiber 1.3 g, Protein 25.4 g, SaturatedFat 3.3 g, Sodium 1312.7 mg, Sugar 3.9 g

SHRIMP EGG FOO YOUNG



Shrimp Egg Foo Young image

A recipe making egg foo young patties and a delicious sauce to put on top. This is a very special recipe acquired when I worked at a Chinese restaurant to pay for my red '66 VW bug when in high school! The recipe card is tattered and spotted now, but the dish is the best egg foo young I have ever had. Hope you enjoy it too! To serve, place egg patty over steamed rice and put the sauce on top.

Provided by Karen

Categories     World Cuisine Recipes     Asian     Chinese

Time 20m

Yield 4

Number Of Ingredients 11

4 eggs
8 ounces fresh bean sprouts
⅓ cup thinly sliced green onions
1 cup cooked small shrimp
¼ teaspoon garlic powder
2 tablespoons vegetable oil
3 cups chicken broth
2 tablespoons cornstarch
2 tablespoons sugar
2 tablespoons distilled white vinegar
2 tablespoons soy sauce

Steps:

  • Beat together the eggs, bean sprouts, green onions, shrimp, and garlic powder in a bowl until well-combined. Heat the oil in a skillet over medium heat, and scoop about 1/2 cup of the egg mixture into the skillet to make a patty. Fry until golden brown, about 4 minutes per side, and repeat with the remaining egg mixture. Set the patties aside.
  • Whisk together the chicken broth, cornstarch, sugar, vinegar, and soy sauce in a saucepan over medium-low heat until the sauce simmers and thickens, about 5 minutes. Spoon the sauce over the patties.

Nutrition Facts : Calories 227.4 calories, Carbohydrate 15 g, Cholesterol 248.4 mg, Fat 12.3 g, Fiber 1.4 g, Protein 15.4 g, SaturatedFat 2.7 g, Sodium 597.8 mg, Sugar 9.3 g

EGG FOO YOUNG



Egg Foo Young image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 16

EVOO, for brushing
12 eggs
4 ounces thinly sliced deli chicken, turkey, ham or roast beef, finely chopped
4 ounces shiitake mushrooms, stemmed and thinly sliced
1 cup fresh bean sprouts
1 cup shredded baby bok choy
1/2 cup shredded carrots
1 bunch scallions, thinly sliced on an angle
1/4 red bell pepper, very thinly sliced
One 1-inch piece fresh ginger, peeled and grated, plus 2 thin slices
1 large clove garlic, grated or made into a paste
Salt and freshly ground pepper
1 tablespoon cornstarch
1 cup chicken stock
1/4 cup tamari (aged soy sauce)
1 teaspoon hot sauce

Steps:

  • Preheat a griddle over medium heat and brush it with some oil.
  • Whisk the eggs in a large mixing bowl. Stir in the chicken, mushrooms, bean sprouts, bok choy, carrots, scallions, bell pepper, grated ginger and garlic. Season with salt and pepper.
  • Using a large spoon, drop about 1/2 cup of the mixture onto the griddle for each "pancake". Cook until golden, 2 to 3 minutes per side.
  • Meanwhile, mix the cornstarch with a splash of chicken stock to dissolve. Combine the remaining stock, the cornstarch mixture, tamari, hot sauce and sliced ginger in a small saucepan. Boil until thick enough to coat the back of a spoon, about 3 minutes. Discard the sliced ginger.
  • Put 2 pancakes on each plate and top with the gravy.

SHRIMP EGG FOO YOUNG



Shrimp Egg Foo Young image

If you love Chinese food as much as I do, you'll appreciate this shrimp egg foo young that features all the flavor without all the fat and calories. The secret lies in using just the egg white instead of the whole egg. -Quimberley Rice, Decatur, Georgia

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 30m

Yield 8 patties (1 cup sauce).

Number Of Ingredients 14

1 cup chicken broth
1 tablespoon oyster sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon cornstarch
1/4 cup cold water
EGG FOO YOUNG:
8 ounces uncooked medium shrimp, peeled, deveined and coarsely chopped
2/3 cup coarsely chopped fresh mushrooms
1/2 cup bean sprouts
1 green onion, sliced
3 tablespoons canola oil, divided
8 large egg whites
1 tablespoon reduced-sodium soy sauce
Black and white sesame seeds, optional

Steps:

  • In a small saucepan, combine the broth, oyster sauce and soy sauce. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Set aside and keep warm., In a large skillet, saute shrimp, mushrooms, sprouts and onion in 1 tablespoon oil until shrimp turn pink and vegetables are crisp-tender, about 2 minutes. Remove from heat; cool slightly. In a large bowl, whisk egg whites and soy sauce. Stir in cooked shrimp mixture., In a large skillet, heat remaining oil. Drop shrimp mixture in batches by 1/3 cupfuls into oil. Cook until golden brown, 2-3 minutes on each side. Serve with sauce. If desired, sprinkle with black and white sesame seeds and additional green onions.

Nutrition Facts : Calories 115 calories, Fat 7g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 477mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 10g protein.

SHRIMP EGG FOO YOUNG



Shrimp Egg Foo Young image

Provided by Food Network

Categories     main-dish

Time 32m

Yield 4 servings

Number Of Ingredients 11

4 tablespoons canola oil
1/4 cup yellow onion, chopped
2 cups shredded cabbage
6 eggs
1 tablespoon soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup sliced bamboo shoots
1/2 cup cooked small salad shrimp, or large dice medium cooked shrimp
2 tablespoons green onion tops, sliced, for garnish

Steps:

  • Place 2 tablespoons vegetable oil in a large pan and cook onions and cabbage over- medium high heat just until tender. Remove from heat, drain excess liquid, and reserve.
  • Whisk the eggs in a bowl and mix in soy sauce, spices, drained cabbage mixture, and bamboo shoots.
  • Using a non-stick pan over medium-high heat, add 2 tablespoons vegetable oil and heat. Ladle about 4 ounces of the cabbage mixture into the hot pan, as you would for pancakes, and sprinkle the small shrimp evenly on top of each. Cook for about 3 minutes, or until edges start to brown and when jiggled, it slides in the pan. Flip and cook another 2 to 3 minutes until cooked through. Garnish with scallions.

KETO EGG FOO YOUNG



Keto Egg Foo Young image

Fresh veggies and ham are sauteed with ginger, then folded into beaten eggs and cooked up like little omelets. Use bacon or chicken, or any meat you prefer. Serve with soy sauce, if desired.

Provided by Carol Irwin Cameron

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 8

Number Of Ingredients 10

3 teaspoons vegetable oil, divided
1 slice fresh ginger root, minced
6 green onions, chopped
1 stalk celery, sliced
2 cups bean sprouts
2 mushrooms, sliced
1 green bell pepper, chopped
¼ cup chopped cooked ham
1 teaspoon salt
6 eggs, beaten

Steps:

  • Heat 2 teaspoons oil in a large skillet over medium-high heat. Saute ginger, green onions, celery, bean sprouts, mushrooms, green pepper, ham and salt until vegetables are tender.
  • In a large bowl combine beaten eggs and vegetable mixture.
  • Heat 1 teaspoon oil in a medium skillet over medium heat. Pour in egg mixture to form a small omelet. Cook until golden brown on each side. Repeat with remaining egg mixture.

Nutrition Facts : Calories 93.6 calories, Carbohydrate 3.5 g, Cholesterol 141.9 mg, Fat 6.3 g, Fiber 1 g, Protein 6.5 g, SaturatedFat 1.7 g, Sodium 404.1 mg, Sugar 1.7 g

LIGHTER CHICKEN EGG FOO YOUNG



Lighter Chicken Egg Foo Young image

A lighter version of this Chinese favorite.

Provided by LOSMOM

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 25m

Yield 2

Number Of Ingredients 6

2 chicken tenders, chopped
4 egg whites
1 dash soy sauce
½ cup bean sprouts
½ cup finely chopped water chestnuts
1 green onion, chopped, or to taste

Steps:

  • Spray a skillet with cooking spray, and place over medium heat. Cook and stir the chicken until lightly browned and no longer pink, about 5 minutes. With a spatula, spread the chicken pieces out into the bottom of the skillet. Spray again with cooking spray if needed.
  • In a bowl, beat the egg whites with soy sauce, and stir in the bean sprouts, water chestnuts, and green onion. Pour the egg mixture into the skillet over the chicken, and let cook until the bottom is lightly golden and the top has nearly set, about 3 minutes. Flip the egg pancake over, and cook the other side until lightly golden and set, another minute or two.

Nutrition Facts : Calories 117.5 calories, Carbohydrate 6.4 g, Cholesterol 31 mg, Fat 1.4 g, Fiber 1.4 g, Protein 19.6 g, SaturatedFat 0.4 g, Sodium 171.1 mg, Sugar 2.2 g

EGG FOO YOUNG WITH SHRIMP



Egg Foo Young With Shrimp image

I got this recipe off of cooks.com a few years back. It is so easy to make and taste delicious. You can adjust the amounts of all the ingredients to your own liking.

Provided by Catnip46

Categories     Weeknight

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 (8 ounce) packages small cooked shrimp
1 stalk celery, slivered
0.5 (16 ounce) bag Chinese vegetables
3 tablespoons green onions, chopped
1 (8 ounce) can water chestnuts, slivered
1/3 cup mushroom, sliced
6 eggs
1/2 teaspoon salt
1/3 cup corn oil
1 1/2 cups water
3 tablespoons cornstarch
1 tablespoon soy sauce
3 bouillon cubes

Steps:

  • Mix shrimp, vegetables and mushrooms.
  • Beat eggs and salt until fluffy.
  • Combine with shrimp mixture.
  • Heat oil in a skillet.
  • Pour 1/4 cup foo young mix into hot oil for each omelet. Cook over medium heat until brown on bottom and turn to brown other side.
  • Drain on absorbent paper.
  • Serve with sauce and rice.
  • FOO YOUNG SAUCE.
  • Boil 1 1/2 cups water with 3 TB cornstarch in a small saucepan.
  • Add 1 TB soy sauce and 3 bouillon cubes.
  • Cook over low heat stirring constantly until cubes are dissolved and sauce is clear and thickened.

SHRIMP AND MUSHROOM EGG FOO YOUNG- (BETTER THAN TAKE-OUT)



Shrimp and Mushroom Egg Foo Young- (Better Than Take-Out) image

I love Chinese take-out, and frequently try different recipes to make at home. Never quite making the grade usually. I have to say I fiddled with this one and I don't think I'll be ordering any more "egg foo young" from our local chinese joint. Don't be surprised on how good this is! It's my recipe but the ideas came from a cooking website speciallizing in Asian cuisine. If you have clam juice, or seafood stock or shrimp stock use it, chicken stock will do, and water if you have none. It will make a difference on the result in the taste of your "chinese omelets'." I have yet to master the gravy part the take-out kind, but I never eat it anyway. So I didn't include one here. If you like you can make your own gravy or use a store bought variety. But I don't think you will miss it much. Your option. I'm by no means biased against gravy.

Provided by heartshapedpan

Categories     Vegetable

Time 30m

Yield 4 omelettes, 4 serving(s)

Number Of Ingredients 9

6 jumbo eggs
1/2 cup shrimp, cooked and roughly chopped
1/2 cup mixed mushrooms, chopped fine
1/3 cup green onion, chopped
1 cup mung bean sprouts, fresh
1 tablespoon low sodium soy sauce
2 teaspoons salt
1/2 cup chicken stock or 1/2 cup shrimp stock
8 tablespoons vegetable oil

Steps:

  • Crack all eggs into a bowl and beat until foamy. Add 1 teaspoons salt, and shrimp stock. Beat well again.
  • Chop shrimps, mushrooms, and green onions. Place each in their own little bowls.
  • In a 6 inch non-stick skillet heat 1 tablespoons vegetable oil until it shimmers. Add a small handful of mushrooms and green onions. Fry briefly stirring continually.
  • Add 1/4 of egg mixture to pan on top of mushrooms, and onions. Dribble a little of the soy sauce, and salt into egg mixture now and sprinkle a small handful of shrimps, then bean sprouts on top.
  • Do not stir. Let cook until egg starts to brown nicley along edges of omlette.
  • Using a large spatula flip over and pour 1 tablespoons vegetable oil around sides of pan. Swirling pan so eggs don't stick.
  • When eggs are completely cooked, remove and serve immediatley.
  • Repeat making these omelettes until all ingredients have been used.
  • Should make about 4 Egg Foo Youngs.

Nutrition Facts : Calories 432.7, Fat 37.1, SaturatedFat 6.6, Cholesterol 412.2, Sodium 1744.4, Carbohydrate 4.7, Fiber 0.7, Sugar 2.2, Protein 20.2

EGG FOO YOUNG CASSEROLE



Egg Foo Young Casserole image

This is a casserole that we enjoy a few times a year. We eat it for breakfast or anytime.... We sometimes change the types of meats we use and we use more than one meat at times too.

Provided by Colleen Sowa

Categories     Meat Breakfast

Time 1h

Number Of Ingredients 19

EGG FOO YOUNG CASSEROLE
12 large eggs (beaten)
2 c celery (sliced very thin)
1 can(s) (16 ounces ) oriental vegetables (drained)
1 can(s) (16 ounces) bean sprouts (drained)
1 large onion (minced)
4 green onions (sliced thin)
2 c ham (diced)
2 Tbsp fresh parsley (minced)
1/4 tsp salt
1 tsp each: ground black pepper, ground ginger, garlic powder
3 Tbsp soy sauce
GRAVY
2 can(s) (16 ounces each) chicken broth
3 Tbsp soy sauce
4 green onions (sliced thin)
1/2 tsp each: garlic powder, ground ginger, ground black pepper
1 can(s) (12 ounces) mushrooms (drained)
4 Tbsp corn starch (a little liquid to make gravy thickener)

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Saute the celery and onion in a skillet with 1 Tbs of butter or olive oil. Cool. Stir together all the veggetables and pour into buttered baking dish (13x9 inches). Beat the eggsa and spices and soy sauce. Pour this over the veggetables. Bake at 350 degreese for 35 minutes.
  • 3. While the Egg Foo Young is baking, make the sauce. Put the mushrooms in a blender or food processor along with the onions and a little of the chicken broth. Put all ingredients into a sauce pan and bring to a hard boil. Reduce heat and simmer. Put 4 TBS of cornstarch in a bowl and add enough broth or cold water to create a thick liquid. Pour this into the simmering sauce pan and stir constantly to thicken.
  • 4. Cut the Egg Foo Young into squares. Top with a little gravy just before serving.

RACHAEL RAY EASY EGG FOO YOUNG



Rachael Ray Easy Egg Foo Young image

Make and share this Rachael Ray Easy Egg Foo Young recipe from Food.com.

Provided by GingerlyJ

Categories     Chicken Breast

Time 20m

Yield 8 pancakes, 4 serving(s)

Number Of Ingredients 15

12 eggs
4 ounces thinly sliced deli chicken
4 ounces shiitake mushrooms, stemmed and thinly sliced
1 cup fresh bean sprout
1 cup shredded baby bok choy
1/2 cup shredded carrot
1 bunch scallion, thinly sliced
1/4 red bell pepper, very thinly sliced
one 1-inch piece fresh ginger, peeled and grated
1 large garlic clove, grated
salt & freshly ground black pepper
1 tablespoon cornstarch
1 cup chicken stock
1/4 cup tamari
1 teaspoon hot sauce

Steps:

  • Preheat a griddle over medium heat and brush it with some oil.
  • Whisk the eggs in a large mixing bowl. Stir in the chicken, mushrooms, bean sprouts, bok choy, carrots, scallions, bell pepper, grated ginger and garlic. Season with salt and pepper.
  • Using a large spoon, drop about 1/2 cup of the mixture onto the griddle for each "pancake". Cook until golden, 2 to 3 minutes per side.
  • Meanwhile, mix the cornstarch with a splash of chicken stock to dissolve. Combine the remaining stock, the cornstarch mixture, tamari, hot sauce and sliced ginger in a small saucepan. Boil until thick enough to coat the back of a spoon, about 3 minutes. Discard the sliced ginger.
  • Put 2 pancakes on each plate and top with the gravy.

EGG FOO YOUNG



Egg Foo Young image

This Egg foo Young Recipe is a delicious light airy Chinese egg omelette filled with red pepper, celery, mushrooms, onions, bean sprouts, scallions and chicken smothered in a flavorful tangy gravy that will leave you licking your plate.

Provided by Beth Pierce

Categories     Eggs

Time 20m

Number Of Ingredients 16

8 large eggs lightly beaten
1/2 red bell pepper finely chopped
1 stalk celery sliced thin
1/2 c mushrooms finely chopped
1/2 onion finely chopped
1/2 c chopped fresh bean sprouts
4 scallions chopped (green & white parts)
1 c cooked chicken finely diced (i use rotisserie chicken
1 1/2 c chicken broth
3 Tbsp low sodium soy sauce
2 tsp brown sugar
1 Tbsp worcestershire sauce
1 Tbsp rice vinegar
2 Tbsp cornstarch
3 Tbsp cold water
3 Tbsp canola oil

Steps:

  • 1. In a large bowl with the beaten eggs add the red pepper, celery, mushrooms, onions, bean sprouts, 1/2 of the scallions and the chicken.
  • 2. In a small saucepan over low heat combine chicken broth, soy sauce, brown sugar, Worcestershire sauce and vinegar. In a bowl, blend cornstarch and water. Slowly whisk in sauce pan. Continue stirring until sauce thickens and bubbles.
  • 3. Heat nonstick skillet with 1/2 tablespoon of canola oil over medium heat. Add approximately 1/2 cup of the egg mixture and cook until lightly browned on the bottom. Flip and brown the other side. Plate and keep warm. Repeat until all the batter is gone.
  • 4. Serve warm with the gravy and sprinkle with the rest of the scallions.

Tips:

  • For the best results, use fresh eggs that are at room temperature.
  • Chop the vegetables into small, uniform pieces so that they cook evenly.
  • Do not overcook the eggs, as they will become tough and rubbery.
  • Serve Egg Foo Young immediately after cooking, as it is best when it is hot and crispy.
  • You can add other vegetables to the recipe, such as broccoli, snow peas, or carrots.
  • If you don't have Chinese rice wine, you can substitute dry sherry or white wine.
  • You can also add a teaspoon of soy sauce to the marinade for extra flavor.
  • Serve Egg Foo Young with your favorite dipping sauce, such as soy sauce, sweet and sour sauce, or duck sauce.

Conclusion:

Egg Foo Young is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. It is a great way to use up leftover vegetables and rice, and it is also a good source of protein and vitamins. With its crispy exterior and fluffy interior, Egg Foo Young is sure to be a hit with the whole family. So next time you're looking for a quick and easy meal, give Egg Foo Young a try. You won't be disappointed!

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