I love making this Egg Foo Young because it is a simple, comforting dish that combines fluffy eggs with fresh vegetables. I enjoy how easy it is to prepare and how it feels both filling and nourishing at the same time. It is one of those recipes I turn to when I want a homemade meal that tastes just as good as a restaurant favorite.
Why You’ll Love This Recipe
I like this recipe because it is quick, affordable, and packed with protein and veggies. I can make it with ingredients I usually already have in my kitchen, and it works well for breakfast, lunch, or dinner. I also enjoy how customizable it is, depending on what vegetables I feel like adding.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
7 large eggs
1 tablespoon soy sauce
1 teaspoon garlic powder
1/4 teaspoon black pepper
2 cups bean sprouts
1/2 cup green onions, chopped
1 teaspoon sesame oil (optional)
3 to 4 tablespoons oil for frying
Directions
I begin by cracking the eggs into a large bowl and whisking them until smooth. I add the soy sauce, garlic powder, black pepper, and sesame oil if I am using it, and mix everything well. Then I gently stir in the bean sprouts and chopped green onions until evenly combined.
I heat the oil in a skillet over medium heat. Once the oil is hot, I scoop portions of the egg mixture into the pan, shaping them into small patties. I cook them for about 2 to 3 minutes on each side, until they are golden brown and fully cooked through. I remove them from the pan and place them on paper towels before cooking the remaining batches.
Servings And Timing
I usually get 4 servings from this recipe.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
I like adding extra vegetables such as shredded carrots, chopped mushrooms, or thinly sliced cabbage for more texture. When I want additional protein, I sometimes mix in cooked chicken or shrimp. I also enjoy serving it with a light savory sauce or gravy for a more classic feel.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer warming them in a skillet over low heat to keep the outside slightly crisp, but the microwave works when I need something fast.
FAQs
Can I make Egg Foo Young ahead of time?
I can prepare it ahead of time and refrigerate it, but I think it tastes best fresh or reheated in a pan.
Can I bake Egg Foo Young instead of frying?
I can bake it in a greased muffin tin or on a lined baking sheet, though the texture will be softer than frying.
Is Egg Foo Young healthy?
I consider it a balanced meal because it is high in protein and includes vegetables, especially when I control the amount of oil used.
What can I serve with Egg Foo Young?
I like serving it with steamed rice, brown rice, or a light vegetable side.
Can I freeze Egg Foo Young?
I can freeze it, but I notice the texture changes after thawing, so I usually prefer storing it in the refrigerator.
Conclusion
I enjoy this Egg Foo Young recipe because it is easy to make, satisfying, and flexible enough to suit different tastes. It allows me to create a homemade version of a classic dish while keeping things simple and wholesome every time I cook it.
Egg Foo Young is a fluffy, savory Chinese-style omelet packed with bean sprouts and green onions. Quick to make and endlessly customizable, it’s a comforting and protein-rich meal perfect for breakfast, lunch, or dinner.
Total Time:25 minutes
Yield:4 servings
Ingredients
7 large eggs
1 tablespoon soy sauce
1 teaspoon garlic powder
1/4 teaspoon black pepper
2 cups bean sprouts
1/2 cup green onions, chopped
1 teaspoon sesame oil (optional)
3 to 4 tablespoons oil for frying
Instructions
Crack the eggs into a large bowl and whisk until smooth.
Add soy sauce, garlic powder, black pepper, and sesame oil if using. Mix well.
Stir in bean sprouts and chopped green onions until evenly combined.
Heat oil in a skillet over medium heat.
Scoop portions of the egg mixture into the pan, shaping into small patties.
Cook for 2–3 minutes per side, until golden brown and fully cooked through.
Remove and drain on paper towels. Repeat with remaining mixture.
Notes
Add shredded carrots, mushrooms, or cabbage for extra vegetables.
Mix in cooked chicken or shrimp for added protein.
Serve with a light savory sauce or gravy for a classic finish.
Reheat in a skillet to keep the outside slightly crisp.
Bake in a greased muffin tin for a lower-oil version (texture will differ).
