Egg Foo Young

Beth Pierce


This Egg foo Young Recipe is a delicious light airy Chinese egg omelette filled with red pepper, celery, mushrooms, onions, bean sprouts, scallions and chicken smothered in a flavorful tangy gravy that will leave you licking your plate.


☆☆☆☆☆ 0 votes

10 Min
10 Min
Stove Top


  • 8
    large eggs lightly beaten
  • 1/2
    red bell pepper finely chopped
  • 1
    stalk celery sliced thin
  • 1/2 c
    mushrooms finely chopped
  • 1/2
    onion finely chopped
  • 1/2 c
    chopped fresh bean sprouts
  • 4
    scallions chopped (green & white parts)
  • 1 c
    cooked chicken finely diced (i use rotisserie chicken
  • 1 1/2 c
    chicken broth
  • 3 Tbsp
    low sodium soy sauce
  • 2 tsp
    brown sugar
  • 1 Tbsp
    worcestershire sauce
  • 1 Tbsp
    rice vinegar
  • 2 Tbsp
  • 3 Tbsp
    cold water
  • 3 Tbsp
    canola oil

How to Make Egg Foo Young


  1. In a large bowl with the beaten eggs add the red pepper, celery, mushrooms, onions, bean sprouts, 1/2 of the scallions and the chicken.
  2. In a small saucepan over low heat combine chicken broth, soy sauce, brown sugar, Worcestershire sauce and vinegar. In a bowl, blend cornstarch and water. Slowly whisk in sauce pan. Continue stirring until sauce thickens and bubbles.
  3. Heat nonstick skillet with 1/2 tablespoon of canola oil over medium heat. Add approximately 1/2 cup of the egg mixture and cook until lightly browned on the bottom. Flip and brown the other side. Plate and keep warm. Repeat until all the batter is gone.
  4. Serve warm with the gravy and sprinkle with the rest of the scallions.

Printable Recipe Card

About Egg Foo Young

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: Chinese
Dietary Needs: Low Carb
Other Tags: Quick & Easy, Healthy

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