If you’ve ever been charmed by the delightful flavors of Chinese takeout, then you’re going to absolutely adore this Egg Foo Young (Chinese Omelette) Recipe. It’s a wonderful blend of fluffy eggs encasing savory fillings like prawns or pork, all lifted by fragrant soy and oyster sauces. This dish is a comforting classic that brings together simple ingredients in a way that feels celebratory and homey at the same time. Whether you’re after a quick weekday dinner or a dish to impress friends, Egg Foo Young offers layers of flavor and texture that never fail to satisfy.
Ingredients You’ll Need
Gathering the right ingredients is the first step to nailing this Egg Foo Young (Chinese Omelette) Recipe. Each component plays a special role, whether it’s adding creaminess, crunch, tang, or umami depth. The beauty here is in how straightforward the ingredients are, which means you likely have many of them on hand already!
- Cornflour (4 tsp): Essential for thickening the egg mixture and creating a light, tender texture.
- Light soy sauce (1 1/2 tbsp): Brings a salty, savory backbone to the dish—you can swap in all-purpose soy sauce if needed.
- Oyster sauce (2 tsp): Adds a rich, slightly sweet umami depth that makes everything pop.
- Chinese Cooking Wine (1 tbsp): Also known as Shaoxing wine, it imparts a subtle complexity and helps tenderize the filling.
- Sesame oil (1/2 tsp + 1 tsp): Infuses the omelette with an irresistible, nutty aroma.
- Water (1 cup): Used to make the sauce that perfectly coats the omelette.
- White pepper (dash): Adds warm heat without overpowering the delicate flavors.
- Eggs (6): The star of the show, creating a fluffy, golden base for the fillings.
- Bean sprouts (2 cups): Provide a fresh, crispy bite that contrasts beautifully with the soft eggs.
- Shallots/green onions (4, white part only, sliced): Bring subtle sweetness and gentle onion flavor throughout.
- Salt and white pepper: For seasoning to taste and ensuring the perfect balance.
- Vegetable oil (2 tbsp): Ideal for frying without overshadowing the other flavors.
- Garlic (1 clove, finely chopped): Offers a fragrant base note that complements the savory filling excellently.
- Protein choice (100 – 120g prawns or ground pork): Choose your favorite filling—prawns provide a sweet seafood touch, while pork adds richness.
- Soy sauce and oyster sauce (1/2 tsp each for filling): Season the protein filling so every bite bursts with flavor.
- Sugar (1/4 tsp in filling): Balances savory ingredients with a hint of sweetness.
- Optional garnishes (sesame seeds and sliced green onion): For a visually pleasing and tasty finish.
How to Make Egg Foo Young (Chinese Omelette) Recipe
Step 1: Prepare the Filling
Start by finely chopping your chosen protein—prawns or ground pork work wonders here. In a small bowl, mix the protein with half a teaspoon each of soy sauce and oyster sauce, a quarter teaspoon of sugar, and a dash of sesame oil. This seasoning blend gives your filling that unmistakable savory-sweet complexity. Let it marinate briefly while you prep the other ingredients; this will boost the flavor absorption and make every bite incredible.
Step 2: Mix the Egg Base
Crack six eggs into a large bowl and beat them until you have a uniform, foamy mixture. Add sliced shallots (white parts only), those crunchy bean sprouts, a dash of white pepper, and salt to taste. This combination not only creates a fluffy, flavorful egg mixture but also introduces fresh, textural contrasts that are the hallmark of excellent Egg Foo Young. Don’t rush this step—make sure the eggs are well combined to get that perfect, tender omelette.
Step 3: Cook the Omelettes
Heat two tablespoons of vegetable oil along with a teaspoon of sesame oil in a large frying pan over medium heat. Once shimmering, add the marinated filling and onions, cooking them through with the garlic until fragrant and just done. Pour in the egg mixture, ensuring it’s nicely distributed around the filling. Fry the omelette for about 3-4 minutes on one side until golden and set before carefully flipping to cook the other side. Aim for a beautiful golden crust outside with a tender center—this is where the magic happens.
Step 4: Make the Sauce
While the omelette cooks, whisk together four teaspoons of cornflour with one cup of water, light soy sauce, oyster sauce, Chinese cooking wine, a dash of white pepper, and half a teaspoon of sesame oil. Pour this mixture into a small saucepan over medium heat and stir continuously until the sauce thickens into a luscious, glossy coating. This sauce brings the final touch of savory richness that ties the whole Egg Foo Young dish together perfectly.
Step 5: Serve with Sauce
Once your omelettes are cooked through and golden, plate them up and generously drizzle or ladle the thickened sauce on top. This luscious finish is what makes this Egg Foo Young (Chinese Omelette) Recipe truly exceptional, enhancing both the flavor and presentation in one swoop. Garnish with sesame seeds and sliced green onions for that final authentic touch.
How to Serve Egg Foo Young (Chinese Omelette) Recipe
Garnishes
Adding sesame seeds and sliced green onions as garnishes not only makes your Egg Foo Young look irresistible but also adds extra texture and layers of fresh flavor. The nutty crunch from sesame seeds is a lovely contrast to the soft omelette, while green onions give a mild sharpness that wakes up your palate.
Side Dishes
Egg Foo Young pairs wonderfully with steamed jasmine rice or simple fried rice, creating a balanced and satisfying meal. For some fresh, crunchy balance, consider serving with a quick cucumber salad or stir-fried greens lightly seasoned with garlic. These sides complement the rich omelette without overpowering its delicate flavors.
Creative Ways to Present
For a fun twist, try mini Egg Foo Young patties as appetizers at your next dinner party. You can also fold the omelette over fresh herbs or bean sprouts, giving each bite a burst of flavor and freshness. Wrapping Egg Foo Young in lettuce leaves is another creative, lighter way to enjoy this classic.
Make Ahead and Storage
Storing Leftovers
Leftover Egg Foo Young can be stored in an airtight container in the refrigerator for up to three days. To keep the best texture, store the sauce separately and add it just before serving. This prevents the omelette from becoming soggy.
Freezing
While freezing is possible, it’s best reserved for the omelette without sauce. Wrap the cooled omelette tightly in plastic wrap and place in a freezer-safe container. Frozen Egg Foo Young can last up to two months. Defrost in the fridge overnight before reheating.
Reheating
To reheat, gently warm the omelette in a non-stick pan over medium-low heat to preserve its fluffiness. Avoid the microwave if possible, as it can make the eggs rubbery. Once heated, pour over the warmed sauce for a fresh-from-the-wok experience.
FAQs
Can I use other proteins besides pork or prawns?
Absolutely! Chicken, turkey, beef, or even tofu work beautifully in this Egg Foo Young (Chinese Omelette) Recipe. Just adjust the seasoning slightly to complement your chosen protein.
What makes this Egg Foo Young different from regular omelettes?
It’s the combination of Asian sauces, cooking wine, and the use of bean sprouts and shallots that give Egg Foo Young its unique texture and flavor profile. The thickened sauce poured on top also sets it apart.
Is this recipe gluten-free?
To make it gluten-free, use tamari or a gluten-free soy sauce substitute and check that your oyster sauce is gluten-free as well. Cornflour and the other ingredients are naturally gluten-free, making it easy to adapt.
How can I make the omelette fluffier?
Beat the eggs thoroughly until light and frothy, and don’t overcook the omelette. Cooking on medium heat helps the eggs stay tender and fluffy without toughening.
Can I add vegetables to the filling?
Yes! Finely chopped mushrooms, shredded carrots, or water chestnuts can add extra flavor and crunch. Just be sure to sauté or blanch them lightly first to avoid excess moisture.
Final Thoughts
Once you try this Egg Foo Young (Chinese Omelette) Recipe at home, it might just become your new go-to for a comforting, flavorful meal that feels special. It’s simple to prepare, so flexible with fillings, and absolutely delicious. So go ahead, gather those ingredients, fire up your stove, and enjoy the delightful process and taste of making this timeless Chinese favorite yourself.
Print
Egg Foo Young (Chinese Omelette) Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 omelettes
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese
Description
Egg Foo Young is a classic Chinese omelette known for its fluffy texture and deliciously savory filling. This recipe combines eggs with bean sprouts, shallots, and your choice of prawn or pork filling, cooked to golden perfection and served with a flavorful soy-based sauce. Ideal for a quick and satisfying meal, this dish brings authentic Asian flavors right to your kitchen.
Ingredients
Sauce Ingredients
- 4 tsp cornflour (corn starch)
- 1 1/2 tbsp light soy sauce (or all-purpose soy sauce)
- 2 tsp oyster sauce
- 1 tbsp Chinese cooking wine (Shaoxing wine) or Mirin
- 1/2 tsp sesame oil
- 1 cup (250 ml) water
- Dash of white pepper
Main Ingredients
- 6 eggs
- 2 cups bean sprouts (approximate)
- 4 shallots or green onions (white part only, sliced)
- Salt and white pepper to taste
- 2 tbsp vegetable oil
- 1 tsp sesame oil
- 1 garlic clove (finely chopped)
Filling (Choose One)
- 100–120g (3.5-4 oz) chopped raw small prawns/shrimp, peeled and deveined
- OR
- 100–120g (3.5-4 oz) ground/minced pork (or chicken, turkey, beef, or veal)
- 1/2 tsp soy sauce
- 1/2 tsp oyster sauce
- 1/4 tsp sugar
- Dash of sesame oil
- Sesame seeds and sliced green onion for garnish
Instructions
- Prepare the sauce: In a small bowl, whisk together the cornflour, light soy sauce, oyster sauce, Chinese cooking wine, sesame oil, water, and a dash of white pepper until smooth. Set aside the sauce mixture for later use.
- Prepare the filling: If using prawns, chop into small pieces. For pork or other meat, mix the ground meat with soy sauce, oyster sauce, sugar, and dash of sesame oil. Set aside the filling mixture.
- Mix the egg base: In a large bowl, beat the eggs with salt and white pepper. Add bean sprouts, sliced shallots, and the prepared filling mixture. Mix well to combine all ingredients evenly.
- Cook the omelette: Heat vegetable oil and sesame oil in a non-stick skillet or frying pan over medium-high heat. Add finely chopped garlic and sauté briefly until fragrant. Pour a portion of the egg mixture into the pan, shaping it into a round omelette. Cook for 3-4 minutes until the edges start to set and the bottom is golden brown.
- Flip and cook the other side: Carefully flip the omelette and cook for another 2-3 minutes until fully cooked and nicely browned on both sides. Repeat with remaining egg mixture to make approximately 4 omelettes.
- Finish with sauce: Once all omelettes are cooked, pour the prepared sauce into a small saucepan. Cook over medium heat, stirring constantly until the sauce thickens and becomes glossy.
- Serve: Place each omelette on a plate, spoon the thickened sauce over the top, and garnish with sesame seeds and sliced green onion. Serve hot as a main dish or with steamed rice.
Notes
- Use light soy sauce for a less salty flavor; all-purpose soy sauce can be substituted if preferred.
- Shao Xing wine imparts authentic Chinese flavor, but Mirin (Japanese cooking wine) can be used as an alternative.
- The filling can be customized – substitute pork with chicken, turkey, beef, or veal to your liking.
- Ensure prawns are peeled and deveined for the best texture and taste.
- Adjust seasoning with salt and white pepper according to your taste preference.
