Foo young, often called egg foo young, is a Chinese-American omelet made with beaten eggs, vegetables, and optional meat or seafood, then served with a savory brown gravy. This version uses bean sprouts, scallions, and mushrooms for crisp edges and tender centers, with a simple chicken-stock gravy on the side.
Ingredients
- 4 large eggs (about 200 g without shells)
- 1 cup (100 g) bean sprouts, rinsed, drained, and patted dry
- ½ cup (50 g) finely sliced white or cremini mushrooms
- ⅓ cup (35 g) thinly sliced scallions, plus 1 tablespoon (5 g) sliced greens for garnish
- ½ cup (75 g) cooked chicken, finely chopped, optional
- ¼ teaspoon (1 g) kosher salt
- ⅛ teaspoon (0.3 g) ground white or black pepper
- 3 tablespoons (45 ml) neutral oil, such as canola, divided
- 1 cup (240 ml) low-sodium chicken stock
- 1 tablespoon (15 ml) soy sauce
- 1 teaspoon (5 ml) oyster sauce, optional
- 1 teaspoon (5 ml) toasted sesame oil
- 1 teaspoon (4 g) granulated sugar
- 1 tablespoon (8 g) cornstarch
- 2 tablespoons (30 ml) cold water
Instructions
- Prepare the vegetables. Rinse the bean sprouts and drain them thoroughly; excess water can make the omelets loose and difficult to brown. Slice the mushrooms and scallions. If adding chicken, use fully cooked chicken and chop it into small pieces.
- Mix the egg base. Crack the eggs into a medium bowl and beat until the yolks and whites are combined. Fold in the bean sprouts, mushrooms, scallions, optional cooked chicken, salt, and pepper. Mix just until the vegetables are distributed.
- Make the gravy mixture. In a small bowl or measuring cup, stir together the chicken stock, soy sauce, optional oyster sauce, sesame oil, and sugar. In a separate small cup, combine the cornstarch with the cold water until smooth. Keep both mixtures beside the stove.
- Start the gravy. Add 1 teaspoon of the measured oil to a small saucepan over medium heat. Pour in the stock mixture and bring it to a gentle simmer, stirring occasionally. Stir the cornstarch slurry again, then pour it into the saucepan while stirring. Simmer for 1–2 minutes, until glossy and thick enough to coat a spoon. Turn off the heat; cover the pan to keep the gravy warm.
- Fry the first omelets. Heat a large nonstick or well-seasoned skillet over medium heat and add about 2 teaspoons oil. When the oil is hot and shimmering, spoon in roughly one-quarter of the egg mixture, spreading it into a round about 4–5 inches (10–13 cm) wide. Leave space between omelets if making more than one at a time.
- Cook until set and golden. Fry for about 2–3 minutes, until the underside is deeply golden and the edges look set. Carefully turn with a thin spatula and cook the second side for about 2 minutes, until the center is set. Egg dishes should reach 160°F (71°C), the USDA FSIS safe minimum; check the center with a food thermometer, especially when the omelet includes meat. Transfer to a plate and keep warm while you cook the remaining mixture in batches, adding oil as needed. Avoid crowding the skillet, which lowers the heat and encourages steaming.
- Serve. Spoon warm gravy over the omelets or pass it at the table. Finish with the reserved scallion greens and serve promptly while the edges are crisp.
Tips
- Dry the sprouts well. Water clinging to vegetables can thin the egg mixture and cause oil to splatter. Pat them dry after rinsing.
- Keep the pan at medium heat. Very high heat can brown the outside before the egg sets; low heat makes the omelets oily and soft. Adjust the burner between batches if needed.
- Make the gravy lump-free. Mix cornstarch with cold water before adding it, and stir the slurry again just before pouring because it settles quickly.
- Choose a suitable substitute. If oyster sauce is unavailable or unsuitable, leave it out and add an extra teaspoon of soy sauce. The gravy will be less rounded and slightly less sweet-savory.
Serving Suggestions
Serve foo young with steamed white or brown rice, which catches the gravy, and a simple side of steamed greens or stir-fried broccoli. A bowl of hot-and-sour soup or a light cucumber salad also balances the rich, pan-fried omelets. For a family-style meal, arrange the omelets on a platter and offer the gravy separately so each person can choose how much to add.
Variations
For shrimp foo young, replace the cooked chicken with ½ cup (75 g) small cooked shrimp, chopped if large. Keep seafood fully cooked before mixing it into the eggs; if starting with raw shrimp, cook it separately until opaque and firm, then chop it. For a pork version, use ½ cup (75 g) cooked, finely chopped pork. If cooking ground pork for the filling, cook it to 160°F (71°C), the USDA FSIS safe minimum, before adding it to the eggs.
For a vegetarian version, omit the chicken and use vegetable stock in the gravy; check that the soy sauce and any optional oyster sauce meet your dietary needs. Finely chopped water chestnuts or bell pepper can replace some of the mushrooms for extra crunch, though they change the texture. To make individual portions, divide the egg mixture into smaller rounds, keeping each one thick enough to flip without breaking.
Storage and Reheating
Refrigerate the omelets and gravy in separate airtight containers within 2 hours of cooking. They keep for 3–4 days in the refrigerator. Reheat leftovers to 165°F (74°C), the USDA FSIS safe temperature: warm the omelets in a covered skillet over low heat with a small splash of water, or microwave them covered in short intervals, checking the center with a food thermometer. Reheat the gravy in a small saucepan, stirring; loosen it with a spoonful of stock or water if it has thickened. The omelets will soften in storage, so reheating in a skillet helps restore some browning. Freeze for up to 2 months for best quality, preferably without the gravy; thaw overnight in the refrigerator before reheating to 165°F (74°C).
Frequently Asked Questions
Is foo young the same as an omelet?
It is a Chinese-American omelet, but the vegetables are mixed into the beaten eggs rather than folded into a plain egg base. It is usually fried as a round patty and commonly served with brown gravy.
Why are my foo young omelets falling apart?
Too much moisture, oversized vegetable pieces, or flipping too early can make them fragile. Drain and dry the sprouts, cut the filling small, and wait until the edges are set and the underside releases easily before turning.
Can I make foo young without gravy?
Yes. The omelets are flavorful on their own and can be served with soy sauce or another dipping sauce. The gravy is traditional in many Chinese-American restaurant-style versions, but recipes vary.
Can I prepare the mixture ahead?
For the best texture, mix the eggs and vegetables just before frying. You can slice the vegetables and make the gravy mixture a day ahead, then refrigerate them separately. Cooked omelets can be refrigerated and reheated as described above.
How do I know when the egg is safely cooked?
The center should be set rather than runny, and an instant-read thermometer inserted into the thickest part should read 160°F (71°C), the USDA FSIS safe minimum for egg dishes. Take care not to touch the skillet with the thermometer tip.
Can I use frozen vegetables?
You can, but thaw them completely and squeeze or blot away excess moisture first. Frozen vegetables often soften more than fresh ones, so the omelets may be less crisp and need an extra minute to cook through.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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