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5.0 from 6 votes

Better-Than-Takeout Egg Foo Young (Chinese Omelette)

Egg Foo Young is flavour-packed light and fluffy Chinese omelette loaded with chopped vegetables and shrimp smothered in flavorful tangy brown gravy sauce. One of the easiest breakfasts or snacks that everybody would love and tastes better than the Chinese restaurant take-out version.

Prep Time
12 mins
Cook Time
12 mins
Servings: 4 servings
Calories: 213 kcal
Course: Main Course , Breakfast
Cuisine: Chinese-American Fussion

Ingredients

  • 6 eggs
  • ½ pound raw shrimp shell removed, deveined and chopped
  • 3 stalks of green onion white part only, sliced
  • 1 garlic clove minced
  • 1 carrot julienned
  • 1 cup bean sprouts
  • Salt and white pepper to taste
  • 2 tablespoons vegetable oil
Egg Foo Young gravy sauce-
  • 2 tablespoons corn starch
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon rice vinegar or Chinese cooking wine Shaoxing wine
  • ½ teaspoon toasted sesame oil
  • ¼ teaspoon white pepper
  • 1 ½ cups chicken stock or beef stock or use water
Garnish-
  • green onion green part
  • toasted sesame seeds

Instructions

    Cup of Yum
  1. Prep shrimp by removing the shell and devein it. Chop into small bite-size pieces. Note: you can also use cooked leftover shrimp or cooked pork or cooked and shredded chicken in the recipe.
  2. Some recipes use raw shrimp directly whisked in egg and cooked in omelette. I prefer to partially cook raw shrimp before I add it to the egg mixture, ensuring no raw or undercooked shrimps are in the omelette.
  3. In a bowl mix all gravy ingredients – corn flour, soy sauce, toasted sesame oil, rice vinegar, white pepper and stock. Whisk well until it’s lump-free.
  4. Pour the sauce into a saucepan and cook sauce on low heat until sauce bubbles and thickens. Keep stirring frequently. Cook until gravy sauce is thick enough to coat the back of the spoon.
  5. Remove gravy sauce from heat and set it aside.
  6. Heat 2 teaspoons of oil in a small skillet. Sauté the white part of the green onion for 30 seconds. Add minced garlic and stir cook for 10 seconds. Stir chopped shrimp and cook for a few seconds.
  7. Add carrot juliennes and bean sprout and cook for 30 seconds. Remove pan from heat and set aside.
  8. Break eggs into a large bowl. Whisk it with salt and white pepper to taste. Add in partially cooked shrimp filling, and whisk until combined.
  9. Heat ½ tablespoon vegetable oil in a nonstick skillet or in a wok. Make sure the pan is very hot before you pour in the egg mixture. Ladle in the egg mixture and using a spatula push the edges to form a round shape.
  10. Cook omelette on medium heat until edges or crispy and browned on one side. Carefully flip and cook on the other side.
  11. Transfer egg Foo Young onto serving place. Pour a generous amount of gravy sauce on top. If the gravy is too thick, reheat it on low flame with 1 to 2 tablespoons of extra stock or water until it’s in pourable consistency.
  12. Garnish with green onion and sesame seeds. Serve immediately.

Notes

  • Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on the products used.

Nutrition Information

Calories 213kcal (11%) Carbohydrates 13g (4%) Protein 20g (40%) Fat 9g (14%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 3g Trans Fat 0.03g Cholesterol 320mg (107%) Sodium 968mg (40%) Potassium 396mg (11%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 3104IU (62%) Vitamin C 6mg (7%) Calcium 91mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 213

% Daily Value*

Calories 213kcal 11%
Carbohydrates 13g 4%
Protein 20g 40%
Fat 9g 14%
Saturated Fat 3g 15%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 3g 15%
Trans Fat 0.03g 2%
Cholesterol 320mg 107%
Sodium 968mg 40%
Potassium 396mg 8%
Fiber 1g 4%
Sugar 4g 8%
Vitamin A 3104IU 62%
Vitamin C 6mg 7%
Calcium 91mg 9%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.