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Egg Foo Young Recipe – Better than Takeout!

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Egg Foo Young Recipe – Just like your favorite Chinese takeout dish but easily made at home! 

Egg Foo Young Recipe

This post is brought to you by Eggland’s Best. All opinions are my own.

One staple you’ll always find in my refrigerator is eggs— we use them on a daily basis for breakfast, lunch and even dinner (see recipe below!). And because they’re constantly on my grocery list, I’ve tried a variety of different brands over the years. Hands down, my family’s favorite eggs are from Eggland’s Best.

Compared to ordinary eggs, Eggland’s Best eggs have four times more vitamin D, keeping your bones and muscles strong. They’re beneficial to heart health, and they contain double the omega-3’s and have ten times more vitamin E than ordinary eggs. With all these great benefits, it’s hard not to love Eggland’s Best.

egg foo young recipe made with eggland's best eggs

When we think about eggs, we often think of breakfast. Eggs and bacon are a Sunday staple in my home, too— but I also like to mix things up and serve eggs for lunch and dinner. One of our favorite egg recipes is based on the popular Chinese takeout dish, Egg Foo Young.

Now, I can’t claim this as an authentic Egg Foo Young recipe, but it does tastes delicious! I love that you can swap in additional veggies and protein depending on what you have in your fridge or pantry.

egg foo young homemade

For this particular Egg Foo Young recipe I used shrimp, but it can just as easily be made with pork, chicken, beef, tofu or even all veggie!

Homemade Egg Foo Young

Egg Foo Young Ingredients:

  • 4 eggs, beaten
  • 1/2 pound cooked shrimp, chopped
  • 1/2 cup onion, chopped
  • 1/2 cup mushrooms, chopped
  • 1 cup bean sprouts
  • 2 tablespoons soy sauce
  • 1 teaspoon cornstarch
  • green onion, chopped (for garnish)
  • Beef gravy (or homemade egg foo young gravy, see below)
  • Vegetable oil

How to Make Egg Foo Young:

1. In a large skillet or wok, saute onions, mushrooms and bean sprouts in vegetable oil. Add shrimp.

2. Stir in cornstarch and soy sauce.

3. Add mixture to a bowl with 4 beaten eggs. Stir gently. The ratio should equal more veggies than eggs and should not be too runny. If it is, add additional sauteed vegetables or protein.

4. In a clean skillet, add enough vegetable oil to cover the bottom of the pan. Add ¼ Egg Foo Young mixture to the pan, formed into a pancake shape. Fry Egg Foo Young until the bottom is firm enough to flip.

5. Cook the other side until the egg is firm. Place on a paper towel to absorb oil until ready to serve.

6. Top with gravy and green onions. Serve with a side of soy sauce.

4.54 from 13 votes
homemade egg foo young recipe
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Homemade Egg Foo Young Recipe
Homemade Egg Foo Young Recipe — Just like the popular Chinese takeout dish.
Course: Dinner
Cuisine: Asian
Servings: 4
Author: Stefanie Fauquet
Ingredients
  • 4 eggs beaten
  • 1/2 pound cooked shrimp chopped
  • 1/2 cup onion chopped
  • 1/2 cup mushrooms chopped
  • 1 cup bean sprouts
  • 2 tablespoons soy sauce
  • 1 teaspoon cornstarch
  • green onion chopped (for garnish)
  • Beef gravy I used jarred
  • Vegetable oil
Instructions
  1. In a large skillet, saute onions, mushrooms and bean sprouts in vegetable oil. Add shrimp.
  2. Stir in cornstarch and soy sauce.
  3. Add mixture to a bowl with 4 beaten eggs. Stir gently. The ratio should equal more veggies than eggs and should not be too runny. If it is, add additional sauteed vegetables or protein.
  4. In a clean skillet, add enough vegetable oil to cover the bottom of the pan. Add ¼ Egg Foo Young mixture to pan, formed into a pancake shape. Fry Egg Foo Young until the bottom is firm enough to flip.
  5. Cook the other side until egg is firm. Place on a paper towel to absorb oil until ready to serve.
  6. Top with gravy and green onions. Serve with a side of soy sauce.

Once you try homemade Egg Foo Young, you won’t feel the need to order takeout (as much)!

Just add a side dish of fried rice or noodles, and you have a fresh and delicious Chinese-inspired lunch or dinner entree for a fraction of takeout or delivery.

Egg Foo Young Gravy

To keep this Egg Foo Young recipe as easy as possible I did not include a recipe for homemade egg foo young gravy and instead add jarred beef gravy.

Personally, I don’t use gravy on my egg foo young (takeout or otherwise) because I enjoy adding soy sauce– but I know many of you enjoy egg foo young gravy, so I’ve decided to add a simple recipe. This is by no means authentic egg foo young gravy — but it does the trick!

How to Make Egg Foo Young Gravy

1. Place all ingredients in a saucepan on medium-high heat, mix well and allow to boil until egg foo young gravy thickens, stirring constantly.

Is Egg Foo Young Keto?

The short answer is no due to the addition of cornstarch. You can make egg foo young keto-friendly by omitting the cornstarch– but it won’t be the same consistency as cornstarch is a thickening agent. If anything, the egg foo young will look more like an omelet. You will also have to skip the gravy to stay within keto guidelines.

Want to Egg Foo Young at Home? You might find these useful:

 

Joyce Chen 22-9938, Pro Chef 14 Inch 10 Piece Excalibur Non-Stick Wok SetJoyce Chen 22-9938, Pro Chef 14 Inch 10 Piece Excalibur Non-Stick Wok SetJoyce Chen 20-1140, Pro-Chef Round Bottom Wok with Wood Handles, 14-inchJoyce Chen 20-1140, Pro-Chef Round Bottom Wok with Wood Handles, 14-inchLa Tourangelle, Sesame, Thai Wok, Pan Asian Stir Fry Trio of Oils, 25 OunceLa Tourangelle, Sesame, Thai Wok, Pan Asian Stir Fry Trio of Oils, 25 Ounce

 

egg foo young recipe - better than takeout

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Reader Interactions

Comments

    • Anonymous

      Did anyone even try the recipe? Smh. Instead all I’m reading is how you like your eggs no mention of the egg food young. Thanks a lot…

      Reply

      • Marla

        What a bunch of wackos, did you ever a get a comment on the original recipe? I must admit, I haven’t made it yet, I am saving it for a quarantine kind of day. I’ll be home from work and this is just the type of dish I’ll be look it for.

        Reply

  34. Danai

    Deviled eggs are my favorite but man, oh man, I love me some egg foo young and will have to try your recipe. Best stuff ever!

    Reply

  53. melissa

    5 stars
    Oooooh, just came across this, the egg-foo young recipe looks good! I think I will try this tomorrow! Thank you!

    Reply

  64. Betsy Barnes

    5 stars
    One of my favorite egg recipe/dish is deviled eggs. I love them, especially on holidays. I make a bunch, however, they are gone in no time 🙂

    Reply

  103. Lizzie V

    Hello,
    I wanted to let you know that I am planning to feature your receipe on my blog and reference your blog. It was the best receipe I could find because I am planning to make them myself next week. Thanks a bunch💕

    Reply

  105. Layla

    3 stars
    I have been making egg foo young for several years. I cook it in peanut oil. I use fresh snow pea pods chopped, water chestnuts, green onion, mushrooms, fresh mung bean sprouts and shredded carrot. You really need to add some crunch to the egg foo young. I would never, ever consider the canned bean sprouts, they look as though they have been embalmed and no crunch. Sorry…

    Reply

  107. Sporkey

    If you don’t want to use beef gravy, you can make a simple gravy yourself. This makes a small amount but can doubled: one cup of broth (I usually use chicken but beef or veggie works well too), two table spoons soy sauce (I use low sodium you can use less if you want), and one table spoon cornstarch mixed with water to make a slurry. Heat your broth and soy sauce in a pan until it simmers, and before you serve, whisk in the slurry until it thickens. You can also add other flavors to taste, like mirin or rice wine vinegar or oyster sauce to simmer with the broth. I usually don’t have jarred gravy around, but I always have broth and cornstarch and soy sauce.

    Reply

    • Cheri

      I made the gravy according to recipe but i may omit soy sauce next time and just have regular beef gravy.
      The recipe is good i just would like it to be different then the flavor of the patties.

      Reply

  108. Cheri

    5 stars
    I just made these today and soooooooo yummy!!! I did add more bean sprouts and mushrooms as needed. I will never go to a restaurant again for this . I didn’t have corn starch so i used arrowroot and it worked fine.
    I did the same with the gravy and it thickened fine.

    Reply

  109. Sarah

    5 stars
    This is a simple and scrumptious recipe and it is quickly becoming a favorite in my house. Right now we have a plethora of broccoli in our garden and so I’ve been chopping it up and sautéing it with the other vegetables, and actually whatever other veggies I have in the fridge. Tonight I used tofu as an additional protein and It was great!

    Reply

  110. B.W. Evans

    There are many excellent egg dishes, this is one of the best. May be used as breakfast, brunch, lunch or, adding a few sides- supper. For the protein add cooked pork, chicken or shrimp. Experiment.. It’s all good!!

    Reply

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