Foo Young Ingredients and How to Make the Chinese-American Dish

Foo young, often called egg foo young, is a Chinese-American omelet made with beaten eggs, crisp vegetables, and optional meat or shrimp, then served with savory brown gravy. This version uses bean sprouts, scallions, and mushrooms for a tender center and golden edges; its gravy and fillings can vary from one restaurant or home recipe to another.

Ingredients

6 large eggs (about 300 g without shells)
1 cup (90 g) mung bean sprouts, rinsed, drained, and patted dry
1 cup (70 g) finely shredded green cabbage
½ cup (50 g) thinly sliced cremini mushrooms
2 scallions (30 g), thinly sliced
½ cup (75 g) cooked chicken, finely chopped, or cooked small shrimp (optional)
1 tablespoon (15 ml) soy sauce, plus 1 teaspoon (5 ml) for the gravy
¼ teaspoon (1 g) ground white or black pepper
3 tablespoons (45 ml) neutral oil, such as canola or vegetable oil, divided
1 cup (240 ml) low-sodium chicken broth
1 teaspoon (5 ml) oyster sauce (optional; use vegetarian mushroom stir-fry sauce for a vegetarian version)
1 teaspoon (5 ml) toasted sesame oil
1 tablespoon (8 g) cornstarch
2 tablespoons (30 ml) cold water
1 teaspoon (5 ml) rice vinegar, or to taste

Instructions

Prepare the vegetables before mixing the eggs. Rinse the bean sprouts and dry them thoroughly; excess water can make the omelets loose and difficult to brown. Slice the cabbage, mushrooms, and scallions, and chop the optional cooked chicken or shrimp into small pieces.
In a large bowl, beat the eggs with 1 tablespoon (15 ml) soy sauce and the pepper until the yolks and whites are combined. Fold in the bean sprouts, cabbage, mushrooms, scallions, and optional cooked filling. Divide the mixture mentally into four portions so each omelet gets a similar amount of filling.
Make the gravy while the egg mixture rests briefly. In a small saucepan, combine the broth, 1 teaspoon (5 ml) soy sauce, oyster sauce if using, and sesame oil. Bring to a gentle simmer over medium heat. Stir the cornstarch and cold water together in a small cup until smooth, then slowly whisk this slurry into the simmering broth. Cook, stirring, for 1–2 minutes, until glossy and lightly thickened. Stir in the rice vinegar, taste, and keep the gravy warm over very low heat; do not let it boil hard.
Heat a large nonstick or well-seasoned skillet over medium heat and add about 2 teaspoons (10 ml) oil. When the oil shimmers, spoon in one-quarter of the egg mixture, spreading it into a round patty about 5–6 inches (13–15 cm) wide. Cook for 3–4 minutes, until the underside is golden and the edges look set. Reduce the heat slightly if the bottom is browning before the egg firms.
Carefully flip the omelet with a wide spatula and cook the second side for 2–3 minutes, until set through the center. If you include any uncooked meat or seafood by mistake, do not rely on these times: use fully cooked fillings, or cook the meat separately to its applicable safe temperature before adding it. Repeat with the remaining oil and egg mixture, cooking one or two omelets at a time without crowding the pan. Transfer cooked omelets to a warm plate while finishing the rest.
Serve the omelets hot, with warm gravy spooned over or alongside. For food safety, if the mixture contains raw egg, make sure the center reaches 160°F (71°C), the USDA FSIS safe minimum for egg dishes, checked with a food thermometer. The surface should be browned without leaving a wet, runny center.

Tips

Dry the sprouts and other vegetables well. Wet vegetables dilute the egg mixture and can cause the patties to steam rather than develop a browned exterior.
Make evenly sized patties and keep them fairly thin. Thick patties are harder to flip and may remain undercooked in the middle while the outside gets too dark.
Use cooked filling, not raw chicken or shrimp, in the egg mixture. Cooked chicken or shrimp makes the cooking time predictable; if preparing it separately, verify it reaches the safe temperature for that ingredient.
For a gluten-free version, choose certified gluten-free soy sauce or tamari and check the labels on broth and oyster-style sauce. Tamari is usually less sharp than standard soy sauce, so adjust the seasoning to taste.

Serving Suggestions

Serve foo young with steamed white or brown rice, or with noodles for a more substantial meal. A side of lightly dressed cucumber, steamed greens, or stir-fried broccoli balances the savory gravy. Keep extra gravy at the table so diners can add it to rice or spoon on more as desired. For a lighter coating, serve the sauce in a small bowl rather than covering each omelet.

Variations

For chicken foo young, use the listed cooked chicken; for shrimp foo young, use small shrimp that have been cooked, cooled slightly, and chopped. Pork or finely chopped ham also works when fully cooked. To make a vegetable version, omit the meat and add another ½ cup (50 g) of sliced mushrooms or shredded cabbage. For a more traditional restaurant-style flavor, use a little oyster sauce in the gravy; vegetarian mushroom stir-fry sauce gives a savory alternative. If bean sprouts are unavailable, use extra shredded cabbage, though the omelets will be less crisp and juicy.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, in a covered container with the gravy stored separately if possible. Keep them refrigerated at 40°F (4°C) or below and use within 3–4 days. Reheat an omelet in a covered skillet over low heat with a teaspoon of water, or microwave it in short intervals until steaming throughout; leftovers should reach 165°F (74°C) when reheated, as measured with a food thermometer. Reheat the gravy separately, stirring and adding a splash of broth or water if it has thickened. Freeze omelets for up to 2 months for best quality; thaw in the refrigerator before reheating. The vegetables may soften after freezing.

Frequently Asked Questions

What does foo young mean?
Foo young is a Chinese-American dish name commonly used for egg foo young, a savory egg patty with vegetables and sometimes meat or seafood. Spellings and ingredient combinations vary.

Can I make the egg mixture ahead?
It is best to cook it soon after combining, because the vegetables release moisture as they sit. You can slice the vegetables and prepare the gravy up to a day ahead, then refrigerate them separately and mix the eggs just before cooking.

Why are my patties falling apart?
The mixture may contain too much moisture, the patties may be too large, or they may have been flipped before the first side set. Dry the vegetables, use a nonstick or well-seasoned pan, and cook smaller patties until their edges are firm before turning.

Can I make foo young without gravy?
Yes. The omelets are flavorful on their own and can be served with soy sauce, chili crisp, or a little rice vinegar at the table. The brown gravy is a common accompaniment, but it is not required.

Can I cook these in the oven?
A skillet gives the patties their characteristic browned surfaces and makes flipping easier. An oven-baked egg casserole is possible, but it will have a softer, less crisp texture and is better treated as a different preparation; cook any egg dish to 160°F (71°C).

Is foo young the same as a French omelet?
No. Foo young includes chopped vegetables and often meat or shrimp mixed into the eggs, then is cooked as a thicker patty and commonly served with brown gravy. A French omelet is usually folded around a filling and has a different texture and presentation.

More recipes to cook

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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