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.

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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.

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!
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Course: Breakfast, Main
Cuisine: Chinese
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8 omeletes
Author: Maggie Zhu

Ingredients

  • 6 large eggs
  • 1/3 cup bean sprouts
  • 1 jalapeno pepper , sliced
  • 2 green onion , finely chopped
  • 1 cup shrimp , cooked
  • 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

  • Whisk together the chicken broth, ketchup, cornstarch, sugar, vinegar, and soy sauce in a saucepan over medium-low heat until the sauce simmers and thickens, about 5 minutes.
  • Beat together the eggs, bean sprouts, green onions, shrimp, salt, white pepper powder in a bowl until well-combined.
  • 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.
  • Fry until golden brown, about 4 minutes per side, and repeat with the remaining egg mixture. Set the patties aside.
  • Spoon the sauce over the patties.

 

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Meet Maggie

Hi I'm Maggie Zhu! Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. I take a less labor-intensive approach while maintaining the taste and look of the dish. I am originally from Beijing, and now cook from my Austin, Texas kitchen.

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10 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
  2. Patricia

    In the ingredient list for the egg foo young, sea salt and white pepper powder are listed but not mentioned in the instructions. Instead, garlic powder is mentioned but that’s not in the ingredient list. Ketchup is mentioned in the ingredient list for the sauce but it’s not in the instructions. I tried it both ways – with and without ketchup – and it tastes better without.

    Reply
    1. Maggie Post author

      Hi Patricia, I’m sorry that my recipe was so sloppy and I forgot to mention so many ingredients in the instructions! I’m editing the post now to add them to the right place.
      And thanks for your feedback on the ketchup. Most of the time I do without too. But I know a lot of Chinese restaurants use it and I tried to re-create that taste in my recipe.
      Thanks for taking time and pointing out the mistakes Patricia! Really appreciate it.
      Hope you have a great day 🙂

      Reply
  3. Mare

    hi maggie-
    we make egg foo young a lot and i just wanted to say that restaurant style tip (more oil) makes them even more awesome (your recipe is pretty close to exactly the one i use)!
    -Mare

    Reply