Egg Foo Young

Egg Foo Young - A delicious recipe!

Prep: 40 min
Cook: 50 min
Total: 1 hr 30 min
Servings: 3
Hard
Lunch Mediterranean Gluten-Free
By Fresh Kitchen Recipes | Published Feb 20, 2026

Ingredients

3 servings
  • 1 cup Unsalted Beef Stock
  • 1 tablespoon Soy Sauce

    Suggested swaps

    Coconut aminos · 1:1 ratio — Soy-free and gluten-free; slightly sweeter
  • 1 tablespoon Shaoxing Wine
  • 1 tablespoon Oyster Sauce
  • 1/2 tsp Pepper
  • 1 tablespoon Cornstarch

    Suggested swaps

    Arrowroot powder · 1:1 ratio — Works the same as thickener; freezes better
  • 1 tablespoon Water
  • 1 tablespoon Cornstarch

    Suggested swaps

    Arrowroot powder · 1:1 ratio — Works the same as thickener; freezes better
  • 1 tablespoon Water
  • 8 large Egg
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Sugar

    Suggested swaps

    Honey · 3:4 ratio — Use ¾ cup honey per 1 cup sugar; reduce other liquids slightly
    Maple syrup · 3:4 ratio — Use ¾ cup per 1 cup sugar; adds distinctive flavor
  • 1 whole Spring Onions
  • 1 cup Mung Bean Sprouts
  • 20 whole Shrimp
  • 3 Cups Vegetable Oil

    Suggested swaps

    Avocado oil · 1:1 ratio — Higher smoke point; neutral flavor
  • 2 cups Jasmine Rice

Instructions

1

Make the gravy:

2

In a small saucepan, add the beef stock, soy sauce, Shaoxing wine, oyster sauce, and white pepper powder over medium heat. Whisk together and bring to a simmer.

3

Combine the cornstarch and water in a small bowl and whisk to dissolve. Add to the saucepan and whisk until the gravy thickens and coats the back of the spoon, 2 to 3 minutes. Cover the saucepan with a lid and keep it warm on the lowest possible heat.

4

Make the egg foo young batter:

5

In a medium bowl, whisk together the cornstarch and water until dissolved. Add the eggs, salt, and sugar. Whisk until well combined and there are no more egg white clumps.

6

Add the green onion, bean sprouts, and shrimp. Stir until everything is evenly coated.

7

Fry the egg foo young:

8

Add the vegetable oil to a large wok; it should reach about 2 inches up the sides. Heat the oil over medium-high heat to 350°F, or until vigorous bubbles form around an inserted wooden chopstick.

9

With a ladle, gently and slowly add 1/4 of the omelet batter. Egg foo young should immediately bubble and puff up like magic. Fry until golden brown and crispy on each side, about 2 minutes per side. If there are any light spots, use a ladle to gently baste it with hot oil.

10

Egg foo young can be a bit tricky to flip. The easiest method is to put a tool in each hand (a spider, slotted spoon, tongs, and large chopsticks are all good candidates) and gently coax the omelet over, pulling up on one side and pushing down and around on the other.

11

Remove the omelet and place it on a paper towel-lined baking sheet. Let it cool for 5 minutes. Meanwhile, repeat with the remaining batter to make 4 omelets. If needed, add more oil to the pan between batches.

12

Serve and enjoy:

13

Plate each egg foo young over a bed of rice. Spoon the warm gravy over the top and serve immediately.

Tips & Notes

Original recipe from Chinese cuisine.

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Nutrition Information
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Per serving

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AI-Generated Recipe — This recipe was created with the help of artificial intelligence by Fresh Kitchen Recipes. We recommend reviewing ingredients and steps before cooking.