This is our full guide to making egg foo young—with whatever protein you like.I cooked many orders of egg foo young in my parents’ Chinese restaurant, so if you’ve been chasing that nostalgic taste, but can’t find a restaurant version or egg foo young recipe that tastes like you remember, you’ve landed in the right place! Learn the secrets to our classic egg foo young, how to make that perfect gravy, and even a lighter pan-fried version that uses the same batter.We also have links to the other egg foo young recipes on the site if you’re looking for a particular version.

Consider this your one-stop page for access to all The Woks of Life’s egg foo young expertise!  What is Egg Foo Young? Egg foo young is a Chinese omelet made with eggs, protein, and vegetables.The omelette patties are deep-fried, creating a golden, light, and puffy texture, which contrasts with juicy pork, shrimp, chicken, or beef and fresh bean sprouts and scallions.In American Chinese restaurants, you’ll find it smothered in a brown gravy on a bed of white rice.  The dish has multiple spellings in English, so you may also see it referred to as Egg Foo Yung, Egg Fu Yung, or egg foo yong.

It’s the same dish however you spell it, but it can be difficult to find a classic American Chinese takeout egg foo young these days! Egg foo young was popular throughout the 20th Century.If you grew up eating Chinese food in the 50s, 60s, and 70s, you may have an affinity for this dis

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