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Shrimp Egg Foo Young Recipe

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Shrimp Egg Foo Young is a golden, crispy-edged Cantonese-style omelet brimming with juicy shrimp, fresh chives, and crunchy bean sprouts—all smothered in a rich, savory brown gravy. This classic Chinese takeout favorite is unbelievably good when made at home: deeply flavorful, comforting, and ready in just 25 minutes. With a few simple ingredients and easy techniques, you’ll have a hot, satisfying meal that hits all the right notes—crispy, saucy, and full of umami.

Shrimp Egg Foo Young Recipe

Serves: 4 to 6
Prep time: 10 minutes
Cook time: 15 minutes

For the egg mixture:
8 eggs, whisked
1/4 teaspoon salt
2 cups chives, sliced into 1-inch pieces
2 cups bean sprouts
2 cups small shrimp, deveined
1 tablespoon cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water)
4 tablespoons extra light olive oil or other high-smoking-point cooking oil, separated

For the gravy:
1 cup chicken stock
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 tablespoon cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water)

Shrimp Egg Foo Young Instructions

1. Prepare the egg mixture:

  • In a large bowl, crack the eggs and whisk well.
  • Add salt and the cornstarch slurry. Whisk until smooth.
  • Stir in chives, bean sprouts, and shrimp. (Optional: You can also add chopped char siu or diced ham for extra flavor.)

2. Cook the omelets:

  • Heat 1 tablespoon of oil in a seasoned wok or non-stick pan over high heat. Reduce to medium-low once the pan is hot.
  • Add a ladleful of the egg mixture and cook until golden brown, about 2 minutes per side.
  • Repeat with remaining mixture, adding more oil as needed between batches.

3. Make the gravy:

  • In a small saucepan over medium heat, combine chicken stock, soy sauce, oyster sauce, and sesame oil. Bring to a simmer.
  • Stir in the cornstarch slurry and continue cooking until thickened, about 1 minute.

4. Serve:

  • Transfer the cooked egg foo young patties to a serving plate.
  • Spoon the gravy over the top and serve hot with steamed rice.

Tips & notes

  • Oil matters: Use a high-smoking-point oil like extra light olive oil or avocado oil to get a nice sear without burning the eggs.
  • Add-ins: Char siu, ham, or mushrooms can be added to customize the filling.
  • Gravy thickness: Adjust the cornstarch slurry to make the sauce thicker or thinner based on your preference.
  • Make ahead: You can cook the patties in advance and reheat them in a hot pan or oven before serving with fresh gravy.

10 thoughts on “Shrimp Egg Foo Young Recipe”

  1. Paula Gerrard

    Hi
    Can you omit the bean sprouts and shrimp as im not keen on those,I’d just like it to be plain egg-foo-young and if so do i need to adjust the recipe?

    Reply
    1. CiCi

      Hi Paula,

      Thanks for the question! You could have a little less salt in the recipe. Everything else can stay the same. Happy cooking! 🙂

      Reply
  2. Paula Gerrard

    Hi do i need to adjust recipe if im just wanting plain egg foo young or can I just omit the shrimp and vegetables?

    Reply
    1. CiCi

      Thanks for the question! You could have a little less salt in the recipe. Everything else can stay the same. Happy cooking!

      Reply

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