Skinnymixer’s Egg Foo Young (Chinese-style Omelette) features in the Fast section of the cookbook SkinnyAsia 2.

Egg Foo Young is one of those brilliant recipes that’s much more than just an omelette.

Our version combines eggs with prawns, crunchy bean sprouts and spring onion, then cooks them into individual omelettes with beautiful golden, crispy edges.

But the thing that really brings it all together is the sauce.

It’s glossy, savoury and packed with Chinese-style flavours, ready to be spooned generously over the hot omelettes.

You can make Egg Foo Young the traditional fried way or use our Thermo cooker steaming method for a lighter Super Skinny version.

Methods: Thermo cooker + Conventional
Cooking options: Stovetop Fried + Thermo Steamed

What is Egg Foo Young?

Egg Foo Young is a Chinese-style omelette filled with meat, seafood and/or vegetables.

Unlike a soft, folded breakfast omelette, Egg Foo Young is generally cooked as a thicker individual omelette with the fillings mixed directly through the egg.

Our version uses:

Eggs
Prawns or pork mince
Bean sprouts or shredded wombok
Spring onion
Sesame oil
White pepper

It’s then served with a thickened savoury sauce.

Prawns or Pork?

We’ve given you a choice.

Prawns make a lighter Egg Foo Young and cook very quickly inside the omelette.

Pork mince gives you a richer, meatier version.

Whichever you choose, make sure the filling is completely cooked before serving.

Bean Sprouts or Wombok?

Bean sprouts give Egg Foo Young a fantastic fresh crunch that contrasts with the soft egg.

If you don’t have them, finely shredded wombok is an easy alternative.

The important thing is not to overload the egg mixture with wet vegetables. Too much moisture makes it harder to achieve those beautifully fried edges.

Steamed Egg Foo Young

Want a lighter version?

Our Super Skinny variation skips the frying oil completely and cooks the omelette in the Thermo cooker steaming tray.

The result is deliberately different from fried Egg Foo Young.

Rather than having crispy, golden edges, the steamed version is soft, tender and light.

You still get all the flavour from the prawns, vegetables and savoury sauce without the additional frying oil.

The Egg Foo Young Sauce

The sauce is a BIG part of this recipe.

It’s made with:

Soy sauce, tamari or coconut aminos
Chicken Stock Concentrate
Oyster sauce – gluten-free if required
Garlic
Sesame oil
White pepper
A little sugar

It’s then thickened with a cornflour slurry.

The result should be a smooth, glossy sauce that’s thick enough to coat the omelette but still loose enough to spoon generously over the top.

Serve Egg Foo Young Straight Away

Egg Foo Young is at its best fresh from the pan, particularly if you’ve fried it.

The longer those crispy edges sit underneath the sauce, the softer they’ll become.

For maximum crunch, plate the omelettes first and spoon the hot sauce over immediately before serving.

You can also put the sauce on the table and let everyone add their own.

Dietary & Recipe Variations

LOW CARB
Use compliant sweeteners and sauces and our Vegetarian Oyster Sauce recipe from the website.

PALEO
Use the compliant sweeteners and sauces specified in the recipe variation, including our Vegetarian Oyster Sauce.

SUPER SKINNY
Skip the frying oil and use the steamed Thermo cooker method.

VEGETARIAN
Use Vegetarian Oyster Sauce and Vegetable Stock Concentrate. Replace the prawns with mushrooms and finely diced, thawed frozen vegetables.

LOW FODMAP
Omit the garlic powder and use garlic-infused olive oil in the sauce. Choose compliant stock concentrate, use only the green part of the spring onion and use our Vegetarian Oyster Sauce.

HALVED / DOUBLED
The recipe can be halved or doubled. Follow the adjusted sauce cooking times in SkinnyAsia 2.

What to Serve with Egg Foo Young

Egg Foo Young can be served as a quick meal on its own or as part of a bigger Chinese-style feast from SkinnyAsia 2.

Try it with:

Steamed jasmine rice
Special Fried Rice
Beef & Black Bean Stir Fry
Chinese Honey Chicken
Stir-fried Asian greens

For a lower-carb meal, serve it with cauliflower rice or extra vegetables.

Get the Recipe

The complete Egg Foo Young (Chinese-style Omelette) recipe, including the savoury sauce, Thermo cooker and conventional methods, fried and steamed cooking options and dietary variations, is available in SkinnyAsia 2.

From the Testing Team

Amanda E. – Omg yum!!! This is so so easy! I cut the prawns in half to make them go further. Ended up doing 2 bigger and one smaller(to take to work tomorrow) . We had 1/2 a bigger one each and it was the perfect amount. Could easily stretch to 6 serves
Julie H. – Yum yum used Prawns and Wombok. Steamed on thermomix for 17min. Sauce was a bit salty by itself but I found but went really well with the omelette
Veronica B. – YUMMMMM!! this is the best, I have missed this since being diagnosed coeliac!!!! Happy dance woohoooooo!!! Delicious THANKYOU
Kate B. – I’ve never heard of this before so was curious to make this one… and was impressed. I tried the sauce alone, don’t recommend but goes well with the dish.
Tanya H. – Went rogue and used chicken mince with shredded wombok. Low carb version using monkfruit sweetener but I just used my normal oyster sauce. Absolutely delish!!
Shauna D. – Every time there has been a call out for recipe ideas, I’ve always asked for egg foo young, and now it’s finally here! This is absolutely delicious and perfect, thanks Nik! Hubby and I both were moaning in delight while eating dinner
Kaz M. – YUMMMM.. when i was a teenager, one of my first jobs was waitressing in a Chinese restaurant and they use to make this (among other things) for the staff dinner at the end of each night. It was my favourite and if there was every any leftovers, i use to take it home!… This reminds me exactly of that same Foo Young

Some other Thermomix Chinese Takeaway inspired recipes you might love:

Want to know more about SkinnyAsia 2 cookbook?

SkinnyAsia 2 is a collection of Thermomix & Conventional cooking recipes. All of our cookbooks have a strong focus on Dairy-free, Gluten-free, Nut-free, Egg Free, Low Carb, Paleo, Vegetarian and Low FODMAP.

We cover a wide range of dietary variations in the cookbook – LC: Low Carb, GF: Gluten-free, DF: Dairy-free, LM: Low Fodmap, SS: Super Skinny, V: Vegetarian

FAQs

What’s the difference between Egg Foo Young and a regular omelette?

Egg Foo Young has the meat, seafood and vegetables mixed directly through the egg and is traditionally cooked as individual omelettes with golden fried edges. It’s also commonly served with a savoury thickened sauce, which makes it quite different from a soft, folded breakfast-style omelette.

Can I make Egg Foo Young with less oil?

Yes. Using plenty of oil gives you the more traditional puffy, golden and crispy edges, but you can use less oil in a non-stick frying pan for a lighter result. SkinnyAsia 2 also includes a completely steamed Super Skinny method using the Thermo cooker.

SkinnyAsia2: Egg Foo Young (Chinese-style Omelette)