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Egg Foo Young

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5/5 - 8 Ratings
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Prep Time 5 minutes
Cook Time
Serving Yield 4 servings

There's a certain crispiness and fluffy texture to egg foo young that you just can't get from a French omelette or a plate of scrambled eggs. This traditional Chinese dish combines crunchy peppers with aromatic green onion and is served with a rich brown sauce. The burst of umami might have you convinced that the technique is beyond your expertise, but the truth is that with quality ingredients, you don't need complicated cooking methods. Enjoy this egg foo young over steamed rice and veggies for a nutritionally balanced breakfast.

By: Omnivore's Cookbook


For the sauce:

  • 1 cup chicken broth
  • 2 tablespoons oyster sauce
  • 2 tablespoons Shaoxing wine
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 teaspoon sugar
  • 4 teaspoons cornstarch
  • 2 teaspoons peanut oil (or vegetable oil)
  • 2 cloves garlic, chopped

For the eggs:

  • 8 large Pete and Gerry’s Organic Eggs
  • 1/2 cup bell peppers or anaheim peppers, finely diced
  • 2 green onions, finely chopped
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon white pepper powder
  • 2-8 tablespoons vegetable oil (see notes)


To make the sauce:

Step 1

In a medium-sized bowl, whisk together the chicken broth, oyster sauce, Shaoxing wine, soy sauce, sugar, and cornstarch.

Step 2

Heat oil in a small saucepan over medium heat until shimmering. Add the garlic and stir fry a few times to release the fragrance.

Step 3

Stir the sauce mixture again to completely dissolve the cornstarch, then pour into the pan. Stir immediately and constantly until mixture forms a silky sauce thick enough to coat the back of a spoon. Transfer to a clean bowl and set aside.

To make the eggs:

Step 1

Beat the eggs in a large bowl using an immersion blender, whisk, or fork until evenly blended. Add the peppers, green onions, salt, and white pepper. Mix until well combined.

Step 2

Heat the oil in a small skillet over medium heat. Once oil is hot, scoop about 1/3 cup of the egg mixture into the skillet to make a patty.

Step 3

Fry egg mixture until golden brown, about 2 minutes per side. You can use your spatula to shape the egg so it forms a round circle. If the egg starts to brown too fast, lower the heat. Transfer to a plate and repeat with the remaining egg mixture.

Step 4

Serve the eggs hot over steamed rice and veggies, if desired. Drizzle sauce on top while serving.


It's tradition to use quite a bit of oil to make the eggs fluffy. If you prefer a less fatty dish, you can use as little as 2 tablespoons, but note that the eggs will come out a bit flatter and will have a denser texture in this case.

When making egg foo young, high heat is the key to a lightly browned surface and fluffy, crispy bites of egg with a rich flavor. That means “overcooking” the eggs in French cuisine terms.

In northern China, egg foo young isn't typically served with a sauce, so the eggs in this recipe still taste great as a standalone dish.

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October 20, 2019

Can this be frozen?

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October 21, 2019

We don't recommend freezing the egg portion of your egg foo young, but you can certainly try freezing the sauce, Walter! There's always the risk of textural changes when cooked eggs are frozen, and it's highly likely that these cooked eggs would unfortunately lose their crispy exterior and fluffy interior if stored in the fridge.

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April 13, 2019

Shaoxing Wine- where would i purchase it?

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[email protected]

April 14, 2019

Hi Anne! Shaoxing wine is a special type of rice wine that is used primarily for cooking. If you have an Asian Specialty Market near you, you should be able to find it there. A couple of great substitutes would be to use a Rice Wine or Mirin instead. We hope you get the chance to try the recipe!

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