Recipe

Fu Yong Egg

A fluffy, crisp-edged Chinese omelet studded with veggies and protein, served with a glossy savory gravy you will want to spoon over everything.

By Matt Campbell

•

4.8

A plated fu yong egg omelet topped with glossy brown gravy and sliced scallions on a white dinner plate at a wooden table

Jump to Recipe

Fu yong egg is one of those comfort foods that feels like it should be complicated, but it is basically a big, proud omelet with a savory gravy situation. The magic is in the contrast: crisp, lacy edges from a hot pan, fluffy middle from well beaten eggs, then that glossy brown sauce that tastes like the best part of takeout, except you made it in your own kitchen wearing whatever you are wearing.

This version is built for real life: accessible ingredients, clear steps, and lots of wiggle room. Swap the protein, use the veggies you have, and taste as you go. That is the whole point.

Fu yong egg ingredients arranged on a kitchen counter including eggs, bean sprouts, scallions, peas, diced ham, soy sauce, sesame oil, and cornstarch

Why It Works

Fluffy, not rubbery: Beat the eggs well and cook over medium-high heat, just until set, so the middle stays tender.
Crisp edges on purpose: A thin layer of oil and a properly heated skillet gives you those golden, lacy bits.
Gravy that actually tastes like something: Chicken broth, soy sauce, a touch of oyster sauce, and a little sesame oil make a sauce that is savory and balanced, not salty brown water.
Flexible filling: Ham, shrimp, chicken, or tofu all work. Aim for about 1/2 cup cooked protein and keep wet veggies dried off.

Pairs Well With

Storage Tips

Fu yong egg is best fresh, but leftovers are still very good if you store them smart.

Refrigerate

Omelets: Cool, then store airtight for up to 3 days.
Gravy: Store separately in a lidded container for up to 4 days. It will thicken as it chills.

Reheat

Omelet: Warm in a skillet over medium heat with a tiny bit of oil, 1 to 2 minutes per side, or microwave in 30 second bursts until hot.
Gravy: Reheat in a small saucepan, adding a splash of broth or water to loosen.

Freezing

I do not love freezing the omelet since eggs can turn spongy. The gravy freezes well, and is best used within 2 months.

Common Questions

What is fu yong egg, exactly?

Fu yong egg (often written egg foo young) is a Chinese American style omelet, usually mixed with bean sprouts, scallions, and a protein, then served with a savory brown gravy. Think omelet-meets-fritter with sauce.

Is egg foo young the same as fu yong egg?

Yep. Same dish, different spelling and regional naming.

Do I have to use bean sprouts?

Nope. Bean sprouts are classic because they stay crisp and light, but you can swap in shredded cabbage, spinach, or even leftover stir fry veggies. Just avoid anything super watery unless you cook it off first.

Why did my omelet fall apart?

Usually one of three things: too much filling (the eggs cannot hold it), pan not hot enough (it sticks and tears), or flipping too early. Let the first side set until the edges look browned and the center has no obvious puddles of runny egg.

Can I make it without oyster sauce?

Yes. Add a little extra soy sauce and a pinch of sugar. Hoisin also works in a small amount, but it is sweeter, and many brands contain wheat.

How do I make it gluten-free?

Use gluten-free soy sauce (tamari) and a gluten-free oyster sauce, or skip oyster sauce and bump up the broth and seasonings. Note: many oyster sauce and hoisin brands contain wheat, so check the label.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

12-inch nonstick or well-seasoned cast iron skillet
Mixing bowl and whisk
Small saucepan for gravy
Measuring spoons and cups
Spatula

I have a soft spot for fu yong egg because it is the rare meal that feels like takeout comfort but cooks like a pantry recipe. It is what I make when I want dinner to be cozy and fast, but I also want a little kitchen drama, like chasing crisp edges and whisking gravy until it turns shiny. The first time I nailed the timing, I actually stopped mid-bite because the sauce and egg together just made sense. Now it is my go-to when the fridge has random vegetables and I need them to become dinner with confidence.

Fu Yong Egg

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4 (makes 4 omelets)

Ingredients

Fu Yong Egg

8 large eggs
1 cup bean sprouts, rinsed and patted very dry
1/2 cup frozen peas and carrots (or peas only), thawed and patted dry
1/2 cup diced cooked ham (or cooked chicken, shrimp, or firm tofu)
3 scallions, thinly sliced (whites and greens)
1/2 teaspoon kosher salt
1/4 teaspoon white pepper (or black pepper)
1 teaspoon toasted sesame oil
2 to 3 tablespoons neutral oil (canola, avocado, or grapeseed), for frying (about 1 to 1 1/2 teaspoons per omelet)

Eggs, scallions, soy sauce, sesame oil, and seasonings arranged on a kitchen counter

Brown Gravy

1 1/2 cups chicken broth (or vegetable broth)
1 1/2 tablespoons soy sauce
1 tablespoon oyster sauce (optional but recommended)
1 teaspoon sugar
1/2 teaspoon toasted sesame oil
2 teaspoons cornstarch
2 tablespoons cold water

To Serve (Optional)

Steamed white rice
Extra sliced scallions

Instructions

Make the gravy

In a small saucepan, add the chicken broth, soy sauce, oyster sauce (if using), sugar, and sesame oil. Bring to a gentle simmer over medium heat.
In a small bowl, whisk cornstarch with cold water until smooth. Pour into the simmering broth while whisking.
Simmer 1 to 2 minutes, stirring, until glossy and slightly thickened. Turn heat to low to keep warm. If you are holding it for more than a couple minutes, cover to prevent a skin. If it gets too thick, whisk in a splash of broth or water.

A small saucepan of glossy brown gravy on a stovetop with a whisk resting beside it

Mix the egg mixture

In a large bowl, whisk eggs until the whites and yolks are fully blended and slightly frothy.
Add bean sprouts, peas and carrots, ham, scallions, salt, pepper, and sesame oil. Fold gently so you do not crush the sprouts. If it looks more like salad than eggs, pull back on fillings.

Cook the omelets

Heat a 12-inch skillet over medium-high heat. Add 1 to 1 1/2 teaspoons oil and swirl to coat.
Scoop about 1 cup of the egg mixture into the skillet to form a thick patty-like omelet. (You can make 1 at a time for the best flip, or 2 smaller ones if your pan is roomy.)
Cook 2 to 3 minutes until the edges are crisp and browned and the center is mostly set. You want it thick, with no obvious puddles of runny egg on top.
Flip carefully and cook 1 to 2 minutes more, just until cooked through. Do not overcook or it will go from fluffy to rubbery fast. Transfer to a plate. Repeat with remaining mixture, adding a little oil each time.

A thick fu yong egg omelet cooking in a skillet with crisping edges on a stovetop

Serve

Spoon warm gravy over each omelet and finish with extra scallions if you like.
Serve with steamed rice so the gravy has somewhere to go.

Nutrition information is estimated.

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Fu Yong Egg

Why It Works

Pairs Well With

Recommended

Egg Foo Yung

Weeknight Chicken Stir Fry

Easy Chicken Lo Mein

Easy Lo Mein Sauce

Storage Tips

Refrigerate

Reheat

Freezing

Common Questions

What is fu yong egg, exactly?

Is egg foo young the same as fu yong egg?

Do I have to use bean sprouts?

Why did my omelet fall apart?

Can I make it without oyster sauce?

How do I make it gluten-free?

Fu Yong Egg

Ingredients

Fu Yong Egg

Brown Gravy

To Serve (Optional)

Instructions

Make the gravy

Mix the egg mixture

Cook the omelets

Serve