Shrimp Egg Foo Young (鲜虾芙蓉蛋)

This is the only Egg Foo Young recipe you need. You can fill your omelet with any fillings you prefer and create a restaurant-style dish in your own kitchen!

The only Egg Foo Young recipe you need. You can fill your omelet with any fillings you prefer and create a restaurant-style dish in your own kitchen!

The first time I tried Egg Foo Young was in a small diner ran by Chinese immigrants in Cairo. It was quite different from the northern Chinese style omelet that I’d eaten growing up.

The omelet that I’m familiar with is usually filled with a single ingredient, either a green vegetable or a herb. For example, green onion, anaheim pepper, or young leaves of Chinese mahogany (xiang chun). Less oil is used in family-style cooking, and there is no gravy involved. The omelet is usually served with a simple congee, or with scallion pancakes and a bit of sweet bean paste.

The Cantonese style egg dish, or Egg Foo Young, is much more scrumptious. The eggs are usually mixed with a protein and several types of vegetables, such as ham, bean sprouts, bamboo shoots, and mushrooms, fried in oil until fluffy and crispy, and then served with a gravy.

The only Egg Foo Young recipe you need. You can fill your omelet with any fillings you prefer and create a restaurant-style dish in your own kitchen!

I love them both.

To make a good Egg Foo Young, you only need to note about one thing – less is more.

Just like the logic of pizza toppings, you should not attempt to fold too many ingredients into the eggs. You want the egg to bind all the ingredients together, with the main texture still tasting like egg. It is an omelet dish, after all, and not a vegetable stir fry.

To make a restaurant-style Egg Foo Young you need to use more oil.

Unlike the western style omelet, the Chinese version requires more oil and high heat to create the delightfully fluffy, crispy texture, and the beautifully browned surface. You’re actually overcooking the egg here. The additional oil will create bubbles in the egg mixture, which makes the texture very light.

The only Egg Foo Young recipe you need. You can fill your omelet with any fillings you prefer and create a restaurant-style dish in your own kitchen!

Although it doesn’t mean using tons of oil to deep fry the egg, you need to add enough oil to at least cover the bottom of a frying pan. A smaller size nonstick pan works great. I especially love my 7-inch omelet pan, which requires less oil and cook fabulous eggs.

If you heat up the pan properly, you will see that the eggs start to bubble immediately once you add the mixture into the pan. It only takes seconds for the bottom to set and brown.

Shrimp Egg Foo Young Cooking Process

On the other hand, you definitely can use less oil to cook a healthier version. The texture will be different, but the flavor is still there.

The recipe below is my favorite combination, but you can replace the ingredients according to your preference.

My favorite protein for the filling is shrimp. You can replace it with any other protein, such as ham, char siu (Chinese BBQ pork), leftover chicken, or cooked ground meat. As for other vegetables, bean sprouts, bamboo shoot, and water chestnut add a crunchy texture. Green onions are a must for the flavor. Other ingredients such as spinach, peppers, cooked (or canned) mushrooms, cooked peas, sliced cabbage… they all work well in the omelet!

Again, remember that less is more. Do not overfill your omelet.

The only Egg Foo Young recipe you need. You can fill your omelet with any fillings you prefer and create a restaurant-style dish in your own kitchen!

Want to learn more Chinese takeout recipes? Check these out:

Happy cooking everyone!

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.

5.0 from 1 reviews
Shrimp Egg Foo Young (鲜虾芙蓉蛋)
 
Prep time
Cook time
Total time
 
The recipe is adapted from Allrecipes.
Author:
Recipe type: Main, Breakfast
Cuisine: Chinese
Serves: 8 omeletes
Ingredients
  • 6 large eggs
  • 1/3 cup bean sprouts
  • 1 jalapeno pepper, sliced
  • 2 green onion, finely chopped
  • 1 cup cooked shrimp
  • 1/8 teaspoon fine sea salt
  • 1/8 teaspoon white pepper powder
  • 2 to 8 tablespoons vegetable oil (*footnote 1)
sauce
  • 1/2 cup chicken broth
  • 1/4 cup ketchup
  • 1 tablespoon soy sauce or tamari for gluten-free
  • 1 tablespoon rice vinegar (or distilled white vinegar)
  • 1 and 1/2 tablespoon sugar
  • 2 teaspoons cornstarch
Instructions
  1. Whisk together the chicken broth, cornstarch, sugar, vinegar, and soy sauce in a saucepan over medium-low heat until the sauce simmers and thickens, about 5 minutes.
  2. Beat together the eggs, bean sprouts, green onions, shrimp, and garlic powder in a bowl until well-combined.
  3. Heat the oil in a skillet over medium heat, and scoop about 1/2 cup of the egg mixture into the skillet to make a patty.
  4. Fry until golden brown, about 4 minutes per side, and repeat with the remaining egg mixture. Set the patties aside.
  5. Spoon the sauce over the patties.

 

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Meet Maggie

Born and raised in Beijing, Maggie now calls Texas home. She’s learned to love barbecue, but her heart belongs to the food she grew up with. For her, Omnivore’s Cookbook is all about introducing cooks to real-deal Chinese dishes, which can be as easy as a 30-minute stir-fry or as adventurous as making your own dim sum. Recipes, step-by-step photos and video are the tools she uses to share her knowledge—and her enthusiasm for Chinese food.

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5 thoughts on “Shrimp Egg Foo Young (鲜虾芙蓉蛋)

  1. Paul

    Thank you for sharing this recipe. I made the Shrimp Egg Foo Young today and served it with Mandarin Pancakes. You didn’t specify the amount of garlic powder, so I guessed at 1/4 tsp. plus I added 3 diced white mushrooms. The end result tasted like it came from a restaurant. This is an excellent recipe and it’s so easy to make. Thanks again!!!

    Reply
    1. Maggie Post author

      Hi Paul, you’re the most welcome I’m so happy to hear you tried out this dish! I love to serve them with Mandarin pancakes too. Yum!

      Reply