Shrimp Egg Foo Yong

If you love Chinese food as much as I do, you’ll appreciate that this shrimp egg foo yong recipe doesn’t skimp on flavor, yet is a little lighter than your local restaurant’s. The secret? It uses egg whites instead of whole eggs, and calls for pan-frying the patties instead of deep-frying them. However, we haven’t made any changes to the sweet and savory pan gravy!

Enjoy this easy Chinese food recipe as a quick snack or as a main entree with a side of steamed white rice or a warm bowl of Chinese hot and sour soup.

What is egg foo yong?

Egg foo yong is a type of fluffy Chinese omelet filled with assorted vegetables and a protein (usually a type of shrimp or pork). It’s fried until golden, flipped like a pancake, then topped generously with a thick brown gravy made with soy sauce and oyster sauce.

While the dish is distinctly Chinese-American—created by chefs as a way to use up leftovers—similar egg-based dishes exist in China and other Asian countries. The closest is a dish called fu yung egg slices.

In restaurants, egg foo yong is often deep-fried—giving it a reputation for being unhealthy. However, when made at home, it is possible to lighten it up by cooking it in a skillet with just enough oil to make the omelet golden and crisp.

Ingredients for Shrimp Egg Foo Yong

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• Chicken broth: This serves as the base for the shrimp egg foo yong sauce. You can use store-bought chicken stock or use your own homemade chicken broth.
• Oyster sauce: This quintessential Asian sauce is used to add richness and savory umami flavor.
• Soy sauce: Soy sauce is mixed into the sauce and beaten into the eggs to give both components plenty of salty and savory flavor. You could also use tamari instead of soy sauce, if you’re avoiding wheat and gluten.
• Cornstarch: When it’s whisked with water to create a slurry, cornstarch helps to thicken the sauce and give it body. It’s just one of several ways you can thicken gravy and other sauces.
• Shrimp: For this shrimp recipe, you’ll want to use large or medium uncooked shrimp (look for a bag that has 31 to 40 shrimp per pound). You can purchase them already peeled and deveined, or you can clean the shrimp yourself.
• Bean sprouts: Bean sprouts don’t add much flavor to recipes. However, what they lack in taste, they make up for in texture and crunch.
• Vegetables: A combination of mushrooms and onions is used in this easy shrimp egg foo yong recipe. They infuse the Chinese omelet with a flavor that pairs well with shrimp and the brown gravy.
• Egg: Undoubtedly, the most important ingredient for egg foo yong is eggs! While most recipes use whole eggs, this light egg foo yong opts for just egg whites.

Directions

Step 1: Make the gravy

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In a small saucepan, combine the broth, oyster sauce and soy sauce. Bring it to a boil. Whisk together the cornstarch and water until they’ve formed a smooth slurry, then gradually stir this slurry into the pan. Bring the sauce to a boil again, then cook and stir until it’s thickened, about two minutes. Set the sauce aside and keep it warm until you’re ready to serve.

Editor’s Tip: If at any time you feel as if your shrimp egg foo yong gravy has thickened too much, you can add a tablespoon or two of additional chicken broth to thin the gravy. Alternatively, if your gravy is too thin, add additional cornstarch mixed with water and cook for several minutes to thicken to the desired consistency.

Step 2: Cook the shrimp and vegetables

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In a large skillet, saute the shrimp, mushrooms, bean sprouts and onion in 1 tablespoon of oil until the shrimp turn pink and the vegetables are crisp-tender, about two minutes. Remove the pan from the heat and cool slightly.

Editor’s Tip: With egg foo yong, the shrimp and vegetables are meant to offer a contrast to the soft, fluffy omelet. Therefore, be careful to not overcook them. The vegetables should still have a little crispness, and the shrimp should have a soft C-shape.

Step 3: Whisk the eggs and combine

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In a large bowl, whisk the egg whites and soy sauce. Stir in the cooked shrimp mixture.

Step 4: Cook the egg foo yong

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In a large skillet, heat the remaining oil. Working in batches, add 1/3 cup of the shrimp-egg mixture to the pan. Cook until the omelet is golden brown, about two to three minutes on each side.

Editor’s Tip: You can keep shrimp egg foo yong warm while you cook the rest of the omelets by arranging them on an oven-safe platter and placing them in a low-temperature oven. If you have a warming setting on your oven, this is the time to take advantage of it.

Step 5: Garnish and serve the egg foo yong

Serve the shrimp egg foo yong warm, topped with plenty of sauce. If you’d like, garnish them with black and white sesame seeds and additional green onion.

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Shrimp Egg Foo Yong Variations

• Add other vegetables: You can experiment by adding or swapping in your favorite veggies. Bell peppers, snow peas, shredded cabbage, spiralized zucchini or grated carrots are all good choices.
• Change the protein: If you don’t like shrimp, pork is another popular protein choice for egg foo yong. Shaved, shredded or ground beef and chicken may be used to make egg foo yong, too.
• Use whole eggs: While we appreciate the benefits of using only egg whites, you can make this recipe as directed with whole eggs if you prefer.

How to Store Shrimp Egg Foo Yong

Leftover shrimp egg foo yong may be stored in an airtight food storage container and refrigerated for up to four days. Leftover egg foo yong gravy should be stored separately. To reheat shrimp egg foo yong, gently microwave it at reduced power until it’s heated through, or warm it in a covered skillet on low heat with a splash of water to prevent it from drying out. Gravy should be microwaved or heated on the stovetop until it’s hot.

Can you freeze egg foo yong?

Yes! Like many other egg recipes, shrimp egg foo yong may also be frozen. Store egg foo yong in the freezer for up to three months in an airtight storage container, separating the individual omelets with layers of parchment. When you’re ready to eat it, first let it thaw overnight in the refrigerator, then reheat it on the stovetop or in the microwave.

Shrimp Egg Foo Yong Tips

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What can you serve with egg foo yong?

Shrimp egg foo yong can be served as an appetizer or as an all-in-one entree. Serve it ahead of your favorite stir-fry recipe or pair it with a selection of Asian appetizers like egg rolls, pork dumplings or even crispy crab rangoons for a memorable homemade Chinese buffet.

Why is my egg foo yong tough?

Overcooking eggs is one of the most common mistakes a cook can make, no matter what type of egg-based recipe you’re using. Cook the omelet just until the eggs begin to set and turn golden, then flip it. In total, shrimp egg foo yong should take no more than four to six minutes to cook.