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Egg Foo Young Recipe

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Chinese
Servings: 6 servings


For the Egg Foo Young

  • 1 carrot cut into small dice
  • 1 small onion diced
  • 2 scallions sliced
  • 1 handful bean sprouts
  • vegetable oil as needed
  • 6 eggs beaten
  • 1 pinch salt
  • black pepper to taste
  • 1 tablespoon soy sauce
  • ¾ cup peas

For the Sauce

  • 1 cup Asian chicken broth from above recipe
  • 1 tablespoon soy sauce
  • black pepper to taste
  • 1 tablespoon cornstarch
  • 1 tablespoon rice wine
  • 1 teaspoon dark sesame oil


  • In a large sauté pan saute the carrot, onions, and bean sprouts in some vegetable oil until the carrots begin to soften.
  • In a large bowl beat the eggs with the salt, pepper, and soy sauce.
  • Add the sautéed vegetables and peas to the egg mixture and stir to combine.
  • Wipe out any errant particles from the sauté pan and add new oil to at least a half-inch depth. Heat the oil fully.
  • With a large spoon pour portions of the egg mixture into the pan. Try not to make them much wider than your spatula to facilitate flipping.
  • Brown the first side, flip and then brown the second. Remove to paper towels to drain and then serve with the sauce.
  • Make the sauce while the above ingredients are cooking.

For the Sauce

  • Bring the chicken stock, soy sauce and black pepper to a boil.
  • Whisk the cornstarch with the rice wine in a small bowl until fully incorporated and then add it to the stock.
  • Reduce the heat to low and simmer for a few minutes, regularly whisking, to thicken it. When done whisk in the sesame oil.