Call it a comeback, but better. The retro Cantonese-American staple of egg foo young is showing up on menus from New York to LA. Our home egg foo young recipe gives it the lobster glow-up it deserves.

You Never Forget Your First Egg Foo Young

Okay, maybe the first taste of egg foo young isn’t that impactful on most people. However, for me, the first time I had this egg foo young recipe was post-college, in Wheaton, Illinois, and I remember it like it was yesterday. Although I grew up in Wheaton, I had never been to Luong-Loi, a Chinese and Vietnamese restaurant next to where I took my drivers license course. And while I had grown up on Asian food, egg foo young wasn’t something we ever ordered. I realized quickly that I was missing out at that first bite of omelet stuffed with vegetables, shrimp and drowned in a delicious brown gravy. However, that was 25 years ago, and it’s been rare to see egg foo young on any menu.

So, today there’s something nostalgic about egg foo young. Essentially, egg foo young is the Asian version of an omelet stuffed with bean sprouts and/or cabbage and carrots. But when you elevate this humble egg foo young recipe with lobster, it transforms into something special.

This egg foo young recipe is perfect for a weekend brunch or weeknight dinner at home. When I have a dinner party and there’s extra lobster left over, it’s perfect to use in this recipe. I actually think home is where egg foo young shines. At home, it’s easier to make with clean ingredients and a little less oil. Not too much less, though, as the oil is one of the aspects that differentiates this egg foo young recipe from a normal omelet. When made traditionally, the egg foo young is almost deep-fried, but not quite, which is the art to this recipe.

Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 4

Ingredients

For the Egg Foo Young

8 large eggs
8 oz cooked lobster or lump crab meat, roughly chopped
1 cup bean sprouts
1 cup finely shredded carrot
1/2 cup finely shredded Napa cabbage
4 green onions, thinly sliced
3 tablespoons cilantro finely chopped and a few leaves for garnish
2 tablespoons fresh mint
½ cup shiitake mushrooms, thinly sliced (optional)
2 tablespoons soy sauce, preferably Momofuku 
1 teaspoon sesame oil
¼ teaspoon white pepper
3-4 tablespoons vegetable oil (for frying)

For the Gravy:
1½ cups vegetable stock
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
2 tablespoons cornstarch mixed with 3 tablespoons water
1 teaspoon fresh ginger, grated

Directions

In a large bowl, gently mix the eggs, bean sprouts, green onions, Napa cabbage and optional mushrooms. Gently fold in the lobster meat. Add the soy sauce, sesame oil, and white pepper. Gently fold everything together, being careful not to break up the seafood too much.

In a small saucepan, combine the stock, soy sauce, oyster sauce, sugar, and ginger. Bring to a simmer over medium heat. Stir the cornstarch mixture to recombine, then slowly pour it into the simmering sauce, while whisking constantly. Cook for 2-3 minutes until thickened and glossy. Keep warm on low heat.

Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat. Using a ladle or measuring cup, pour about 1/2 cup of the egg mixture into the pan to make the first omelet.

Cook for 3-4 minutes on the first side until the bottom is golden brown and set. Carefully flip and cook for another 2-3 minutes until the second side is golden and the eggs are cooked through. Transfer to a warm plate lined with paper towel and repeat with the remaining mixture, adding more oil as needed.

Arrange the egg foo young on plates and generously ladle the warm brown gravy over the top. Garnish with extra sliced green onions and serve immediately with steamed ginger rice.

Cooking Tips & Variations

1. Seafood selection: Fresh lobster meat is the leveled-up Galavante version of egg foo young recipe. You can also use cooked shrimp or your protein of choice, like tofu or pork.
2. Texture matters: Don’t overmix your egg mixture. You want to keep those chunks of seafood and vegetables distinct. Also, you don’t want the eggs to spread out too much when it’s time to fry up the omelet. It may take a little practice but stirring the mixture versus beating it will create a much better egg foo young.
3. Make-ahead option: The gravy can be made up to two days ahead and gently reheated. The egg mixture can be prepared a few hours in advance and refrigerated, though it’s best cooked fresh.
4. Crispier edges: For extra-crispy omelets, use a bit more oil and make sure your pan is properly heated before adding the egg mixture.