Shrimp Egg Foo Young Recipe

Name: Shrimp Egg Foo Young
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 8 ounces fresh bean sprouts; 1 cup cooked small shrimp; 4 eggs; 0.33333334326744 cup thinly sliced green onions; 0.25 teaspoon garlic powder; 2 tablespoons vegetable oil; 3 cups chicken broth; 2 tablespoons cornstarch; 2 tablespoons sugar; 2 tablespoons Chinese cooking wine; 2 tablespoons soy sauce

Cook Time: 20 minutes

This Egg Foo Young recipe creates light, airy shrimp patties in an omelet style, brimming with flavor. The dish is topped with a thick Chinese sauce made with soy sauce and Chinese cooking wine, adding a perfect savory touch to the meal.

What is Egg Foo Young?

Egg Foo Young is a Chinese fried egg omelet drizzled with a rich, soy sauce-based gravy. It typically includes ingredients like bean sprouts, green onions, and protein such as shrimp, making it a delicious, flavorful dish.

How to Make Egg Foo Young

Follow these simple steps to prepare homemade shrimp Egg Foo Young:

Mix the ingredients: In a large bowl, combine the bean sprouts, shrimp, eggs, green onions, and garlic powder. Stir until all the ingredients are evenly mixed.
Fry the patties: Heat vegetable oil in a skillet over medium heat. Spoon about 1/2 cup of the egg mixture into the skillet to form a patty. Continue adding patties until the skillet is full, working in batches. Fry each patty for about 4 minutes per side, or until golden brown.
Prepare the sauce: In a saucepan over medium-low heat, whisk together the chicken broth, cornstarch, sugar, Chinese cooking wine, and soy sauce. Simmer the mixture for about 5 minutes, or until it thickens to your desired consistency.
Serve: Spoon the thickened sauce over the freshly fried egg patties and serve immediately for a delicious and satisfying meal.

How to Store Egg Foo Young

If you have any leftovers, store them in an airtight in the refrigerator for up to three days. When you're ready to enjoy them again, reheat the patties on the stove or in the oven for the best results avoid using the microwave to maintain the crispiness of the patties.

Recipe Tips and Praise from the Community

Easy, fast, and delicious! says Evelyn King. I used fresh mixed sprouts and pre-cooked shrimp. The perfect recipe for an easy and tasty meal. I didnt change anything except I added more cornstarch to thicken the sauce a bit. The dish is mild, letting the fresh taste of the sprouts shine through. Ill definitely make it again!
This is the best Egg Foo Young Ive ever tasted anywhere! raves Phil Brooks.
I used to work at a Chinese restaurant owned by a family while I was young, and this recipe is very close to their famous version, says Laura Parrino. I love having Egg Foo Young for breakfast!

Ingredients:

8 ounces fresh bean sprouts
1 cup cooked small shrimp
4 large eggs
cup thinly sliced green onions
teaspoon garlic powder
2 tablespoons vegetable oil
3 cups chicken broth
2 tablespoons cornstarch
2 tablespoons sugar
2 tablespoons Chinese cooking wine, sherry, or apple cider vinegar
2 tablespoons soy sauce

Directions:

In a large bowl, combine the bean sprouts, shrimp, eggs, green onions, and garlic powder. Mix well.
Heat vegetable oil in a skillet over medium heat. For each patty, add approximately 1/2 cup of the egg mixture into the skillet and form into a round shape. Repeat with the remaining mixture, cooking in batches. Fry each patty for about 4 minutes on each side until golden brown.
To make the sauce: In a saucepan over medium-low heat, whisk together the chicken broth, cornstarch, sugar, cooking wine, and soy sauce. Simmer for about 5 minutes, or until the sauce has thickened.
Serve the egg patties hot, spooning the thickened sauce over them just before serving.

Cooks Note: Feel free to substitute the shrimp with cooked chicken or pork for a different variation of this dish.

Nutrition Facts (per serving):

Calories: 227
Fat: 12g (16% DV)
Saturated Fat: 3g (14% DV)
Cholesterol: 248mg (83% DV)
Sodium: 598mg (26% DV)
Carbohydrates: 15g (5% DV)
Dietary Fiber: 1g (5% DV)
Total Sugars: 9g
Protein: 15g (31% DV)
Vitamin C: 10mg (11% DV)
Calcium: 54mg (4% DV)
Iron: 3mg (15% DV)
Potassium: 252mg (5% DV)

Shrimp Egg Foo Young Recipe

Shrimp Egg Foo Young is a popular dish in Chinese-American cuisine, known for its golden, fluffy omelet-style patties filled with shrimp, bean sprouts, and green onions. Topped with a savory soy-based sauce, this dish combines the richness of eggs with the delicate flavor of shrimp. It's an easy-to-make and satisfying meal that has earned its place in the hearts of many worldwide. However, its roots and variations are deeply connected to the history and evolution of Chinese culinary traditions.

History and Origin

The origins of Egg Foo Young can be traced back to traditional Chinese cooking, although its modern version is widely considered an American creation. It is believed to have been introduced to the United States by Chinese immigrants in the late 19th to early 20th century. The dish is a fusion of Chinese-style omelets and Western influences, adapting the original recipe to local tastes and available ingredients.

Egg Foo Young's name is derived from the Chinese word "fu yung," which refers to "a style of egg dish" in Cantonese. Initially, the dish was created in various forms, often using meats like pork or chicken, along with vegetables such as mushrooms and onions. However, in the United States, the version with shrimp became one of the most popular variations. The savory gravy, which is a hallmark of the dish, was likely added to satisfy American tastes for rich, flavorful sauces.

Regional Variations

Although Egg Foo Young is a widely recognized dish across the United States, there are notable regional differences. In some areas, such as New York, the dish is served with a brown gravy thats richer and darker, while in other parts of the country, a lighter, clear gravy is preferred. Additionally, Egg Foo Young can be made with various proteins, including chicken, pork, beef, and even tofu, making it a versatile dish that can cater to different dietary preferences.

In many Chinese-American restaurants, Egg Foo Young is served with a variety of garnishes, including steamed rice or stir-fried vegetables. Some chefs even incorporate exotic ingredients like lotus root or water chestnuts for added texture and flavor.

Differences from Similar Dishes

Egg Foo Young stands out from other Chinese-style egg dishes such as Chinese omelets or scrambled eggs with vegetables because of its specific preparation method and accompanying gravy. While many egg dishes in Chinese cuisine are simple stir-fries or steamed preparations, Egg Foo Young is deep-fried into golden, crispy patties. The rich, umami-flavored gravy that is poured over the patties further distinguishes it from other egg-based dishes. Furthermore, the use of bean sprouts and shrimp as key ingredients sets it apart from more common Chinese egg dishes, such as scrambled eggs with tomatoes or egg drop soup.

Where Egg Foo Young is Commonly Served

Egg Foo Young is a staple in Chinese-American restaurants and can be found on nearly every Chinese takeout menu across the United States. Its often served as a hearty dinner, accompanied by steamed rice or fried rice. In addition to Chinese restaurants, the dish is also popular in American diners and buffet-style restaurants that offer a variety of international cuisines. The dish's flexibility makes it a go-to option for those seeking a satisfying and customizable meal.

Interesting Facts

1. The name "Egg Foo Young" is sometimes humorously interpreted as Eggs with a lot of things in them, given the wide variety of ingredients it can include.

2. In Baltimore, Egg Foo Young is traditionally served with brown gravy, reflecting the region's unique take on the dish. Some Baltimoreans even add Old Bay seasoning to the shrimp for a distinctive flavor.

3. Though commonly found with shrimp, Egg Foo Young can also be made with crab, beef, or even vegetables, making it an ideal choice for various dietary preferences.

4. The dish has become a breakfast favorite for some, as it pairs well with fried rice or is enjoyed on its own with the savory sauce for dipping.

Whether you're enjoying it at your local Chinese restaurant or preparing it at home, Shrimp Egg Foo Young is a delicious and nostalgic dish that continues to evolve while keeping its flavorful essence intact.

FAQ about Shrimp Egg Foo Young Recipe

Store leftover Egg Foo Young in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the oven for the best results. Avoid reheating in the microwave, as it may make the patties soggy.

Yes, you can substitute the shrimp with other proteins like diced chicken, pork, or even tofu for a vegetarian version. You can also skip the protein entirely and make a vegetable-only Egg Foo Young.

To make the sauce thicker, simply add more cornstarch to the mixture. If the sauce becomes too thick, you can thin it out by adding a bit more chicken broth or water.

Yes, you can use frozen shrimp, but make sure to thaw them thoroughly and remove any excess moisture by patting them dry with a paper towel before mixing them into the egg mixture.

If the patties fall apart, try adding a little more cornstarch to the egg mixture to help bind the ingredients. Also, ensure that the oil is hot enough before adding the patties, as this helps them hold their shape while frying.

You can prepare the egg patties ahead of time and store them in the refrigerator for up to a day. Reheat them in the oven or on the stovetop before serving. However, it's best to make the sauce fresh when you're ready to serve.

Yes, you can freeze the egg patties after they've been cooked and cooled. Place them in an airtight container or freezer bag and freeze for up to 1 month. To reheat, bake in the oven until heated through. The sauce is best made fresh when you're ready to serve.

Egg Foo Young is commonly served with steamed white rice or fried rice. You can also serve it with a side of vegetables or a salad to complement the meal.

If you don't have Chinese cooking wine, you can substitute it with dry sherry or even apple cider vinegar in a pinch. The flavor will slightly change, but it will still be delicious.

To adjust the sweetness of the sauce, you can reduce the amount of sugar. Start with less sugar and taste as you go, adding more if needed until it reaches your desired sweetness.

Comments

Laura Parrino Byxbe

10/06/2025 01:52:54 PM

I worked for a Chinese family in their restaurant while I was a young adult and this comes close to their popular recipe. I used fresh bean sprouts instead of canned, and defrosted salad-size shrimp in a salad spinner to ensure that all excess liquid was gone. I used a vietnamese soup stock (pho) concentrate instead of chicken broth which added additional flavor to the sauce. I love to eat egg foo young for breakfast!

MT

08/11/2013 04:55:11 PM

Impressive. Fast, thrifty & delicious. Read reviews & recommend 1/2 vinegar & sugar, double cornstarch, tbsp sesame oil in sauce. Family wanted me to get up & make more b4 the 1st servings were eaten. I expected the cornstarchy, chickeny blah taste of many sauce recipes that my family passes up (including at restaurants) but this was excellent, rich & tasty. We'll never order this at a restaurant again as this version is so delicious, inexpensive to make & fast! Thank you so much.

Dr D

12/11/2013 04:13:52 PM

OMG! This was so quick to make and with my own version ( experimenting) it is to die for!! As a Baltimorean raised on this dish (Chinese carry-outs on every street corner)I am used to brown gravy over the patties. I used this recipe but... I used 5 eggs, and after frying the patties smothered them in brown gravy. I topped the white rice with the gravy covered patty and drizzled soy sauce over it. I cooked my shrimp (no little salad shrimp for me) Maryland style using 1/4 cup beer, Old Bay Seasoning, 1/4 cup apple cider vinegar, and I/4 cup water. Every bite was delicious !!! Compliment the meal with Plum wine and enjoy1 Bon appetite!!!

Pattim45

02/14/2013 01:00:25 PM

This recipe is better than my local Chinese takeout. I did use diced chicken, beat 5 eggs instead of 4, added a whole can of drained LaChoy chinese vegetables along with the green onions and garlic powder. I found non-stick mini-skillets (the type to fry one egg) to make the patties perfectly round and all one size. I made the sauce as written the first time and did not like the vinegar addition, so omitted it the second time, used less sugar and it was excellent. Couldn't get a thick consistency with the cornstarch, so added more than written. Making again for dinner tonite. Great recipe !

Clay Dixon

04/18/2024 12:45:14 PM

I used 6 eggs, 1/2 cup green onions, 1 whole pkg. about 10 or 12 oz of bean spouts, 1/2 teaspoon of garlic powder, 1/2 teaspoon of red pepper. I boiled the bean spouts, drain and pat dried with paper towel.

Jevon Duncan

06/04/2023 06:18:44 PM

Straight forward recipe, I used 1tbsp soy and 1 tbsp Hoisin in the sauce. But my wife loves it. This will be staple in this house. She just said we’re never going to a Carryout again

Juniquet

01/08/2019 03:29:06 AM

Excellent! I used finely diced cooked pork roast that I marinated in soy, brown sugar and oyster sauce before frying off to caramelize. I did a quick sautée of all veggies before I assembly lined dinner for 8. I did a few with and without meat. Added cilantro for those who favor the taste. My go to foo yung sauce has always been 3 C stock, 3 T Oyster Sauce, 1 T Pad Thai paste, 1 tsp Thai Garlic Chili paste. Simmer for 20 minutes. Thicken with a corn starch slurry. I’ve added some garlic powder when the mood struck, but the base sauce hits the flavor notes, I think compliment the egg foo yung best. A relatively light and yummy alternative to omelets. Just as messy and I honestly prefer these! Thank you for reminding me how much I prefer them!

LushGrape7072

10/12/2022 12:46:43 AM

I Made this recipe tonight it was easy to make and it turned out great! My husband and I both Loved it. I served it with rice and instead of shrimp I used roast pork it tasted like the egg foo young that I get at my neighborhood restaurant. I also made the sauce but will use a little less sugar. I will definitely be making this again and again , adding this to my favorite recipes. Linda M

Douglas M. Green

02/27/2018 01:50:21 PM

I was very impressed with this recipe. I used 5 eggs, 3/4 lb. shrimp and due to reviews on the sauce, I substituted McCormick Brown Gravy and it worked out great. The only problem I had was getting the patties brown enough and to stay together despite a long cook, but that was no big deal. Still tasted very good.

M Reid

04/17/2024 07:45:52 PM

Delicious! Used fresh bean sprouts and diced onion since that’s what I had on hand. Vegetarian version so no shrimp. Used monk fruit sweetener. It was like restaurant dish. Will definitely make this again. Lot of sauce leftover so going to freeze it for next time. Thanks for recipe!

Melissa Neuenfeldt

10/04/2018 11:24:27 PM

The Chinese restaurant across the street from my house is still better. I made the recipe exactly as written. The patties, for me, were a little bland and a little thin. I'd probably hit it with a lot more garlic, some soy sauce, and maybe even some 5 spice powder. I'm also thinking the egg mixture itself might use some corn starch. Unlike most people, I thought the sauce had real potential. It was more thin than I'd like, so I'd increase the cornstarch. I'd probably use beef stock rather than chicken. I'd also increase the soy sauce by quite a bit; probably 2 more TBS.

Mo

08/20/2025 08:22:42 PM

Easy

TD

08/15/2025 10:09:39 PM

Definitely delicious

MelanieR

07/01/2025 11:36:45 PM

Delicious

Monica

04/08/2025 05:17:27 PM

This was too sweet for us. Perhaps 1/2 tsp would be better in the sauce, as well as I minced a large clove of garlic. As for the egg mixture we could faintly taste the cornstarch. Perhaps cut back a little? It could use a hint of sesame oil too.

marg

02/17/2025 02:11:55 PM

I love this recipe. I was hungry for bean sprouts, and this took care of that hunger. I made true to recipe. Next time I will make only half the recipe. I have left overs and ate it for breakfast. Great change from a regular breakfast.

Barbara Cooper

11/14/2024 06:13:38 PM

Loved it. I used large raw shrimp cut into smaller pieces. It seemed like too much egg, so I added more bean sprouts and shrimp. Used brown gravy. Came out perfect. Easy to make. Will be making this again and again.

James Lee

09/18/2024 11:33:52 PM

This is officially my new go-to recipe.

Ronnie

09/14/2024 11:57:59 PM

The patties were delicious. Since I used low sodium soy sauce, I to add salt to patties and sauce. Also the sauce ended up a little too thin for me. A less stock would have done the trick. Otherwise thanks. I will make it again. It certainly fits my low carb diet.

Deborah Riffe

07/15/2024 11:22:44 PM

My family LOVES this recipe! My only issue is keeping the patties/egg from running when putting them in the skillet.

audio version

Cook Time: 38 minutes

Shrimp Egg Foo Young Recipe

History and Origin

Regional Variations

Differences from Similar Dishes

Where Egg Foo Young is Commonly Served

Interesting Facts

FAQ about Shrimp Egg Foo Young Recipe