Dinner · Chinese

Egg Foo Young with Shrimp Gravy

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · July 19, 2026

These puffy, golden Chinese omelets are packed with shrimp, bean sprouts, and scallions, then crowned with a savory brown gravy. Serve them over jasmine rice for a takeout favorite you can make at home in about 40 minutes. The fried edges get lacy and crisp while the center stays tender.

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Egg Foo Young with Shrimp Gravy

Why you'll love this

  • Crispy golden edges with a tender, shrimp-filled center
  • Better than takeout and ready in about 40 minutes
  • That savory brown gravy ties everything together
  • Easy to swap in whatever protein or veggies you have

EveryDayMeal recipe

Egg Foo Young with Shrimp Gravy

Prep
15m
Cook
25m
Total
40m
Serves
4
Level
Medium

Ingredients

  • 1 cup unsalted beef stock
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon oyster sauce
  • 1/2 teaspoon white pepper
  • 1 tablespoon cornstarch (for the gravy)
  • 1 tablespoon water (for the gravy)
  • 1 tablespoon cornstarch (for the batter)
  • 1 tablespoon water (for the batter)
  • 8 large eggs
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon granulated sugar
  • 1 scallion, thinly sliced
  • 1 cup mung bean sprouts
  • 20 shrimp, peeled and roughly chopped
  • 3 cups vegetable oil, for frying
  • 2 cups jasmine rice, cooked

Equipment

  • Large wok or deep skillet
  • Small saucepan
  • Medium mixing bowl
  • Whisk
  • Ladle
  • Spider or slotted spoon
  • Instant-read or oil thermometer

Instructions

  1. In a small saucepan over medium heat, whisk together the beef stock, soy sauce, Shaoxing wine, oyster sauce, and white pepper, then bring it to a gentle simmer so the flavors meld.
  2. In a small bowl, whisk 1 tablespoon cornstarch with 1 tablespoon water until smooth, then stir it into the simmering stock. Cook, whisking, until the gravy thickens enough to coat the back of a spoon, 2 to 3 minutes, then cover and hold on the lowest heat.
  3. For the batter, whisk the remaining 1 tablespoon cornstarch and 1 tablespoon water in a medium bowl until dissolved so it blends smoothly into the eggs.
  4. Add the eggs, salt, and sugar, and whisk until the mixture is uniform with no clumps of egg white, which helps the omelets fry up even.
  5. Stir in the sliced scallion, bean sprouts, and chopped shrimp until everything is evenly coated in the egg.
  6. Pour the vegetable oil into a large wok so it reaches about 2 inches up the sides, then heat over medium-high to 350F (bubbles should form fast around a wooden chopstick dipped in the oil).
  7. Using a ladle, gently pour in about a quarter of the batter. It should immediately bubble and puff up. Fry until golden and crisp, about 2 minutes per side, basting any pale spots with hot oil.
  8. To flip, use a tool in each hand (a spider and tongs work well), lifting one side while easing the other over so the omelet stays intact.
  9. Transfer the omelet to a paper towel lined baking sheet and let it drain for 5 minutes. Repeat with the remaining batter to make 4 omelets, topping off the oil between batches if needed.
  10. Set each omelet over a bed of jasmine rice, spoon the warm gravy generously over the top, and serve right away while crisp.

Tips from the kitchen

  • Blot the shrimp dry before mixing so the batter doesn't turn watery and the omelets fry crisp.
  • Keep your oil steady around 350F; too cool and the omelets soak up grease, too hot and they brown before cooking through.
  • Have a tool in each hand ready for flipping. The omelets are delicate and easiest to turn with gentle support on both sides.

Estimated nutrition per serving: 420 cal · 24g protein · 42g carbs · 17g fat

Make it your own

  • Swap the shrimp for diced cooked chicken, char siu pork, or crab for a different take.
  • Make it vegetarian with mushrooms, shredded cabbage, and extra bean sprouts, and use vegetable stock in the gravy.
  • Stir in a handful of thinly sliced water chestnuts for extra crunch.

Storing & make-ahead

Store cooled omelets and gravy separately in the fridge for up to 3 days. Reheat the omelets in a 375F oven or air fryer until hot and crisp again, and rewarm the gravy in a saucepan, whisking in a splash of water if it thickened.

Good to know

Can I bake or pan-fry instead of deep-frying?
Yes. Cook them like small omelets in a nonstick skillet with a few tablespoons of oil over medium heat, though they'll be flatter and less puffy than the deep-fried version.
What can I use instead of Shaoxing wine?
Dry sherry is the closest swap. For an alcohol-free option, use a little extra stock with a splash of rice vinegar.
Why did my omelets fall apart?
The oil was likely too cool or you flipped too early. Wait until the bottom is set and golden, about 2 minutes, then turn gently with two tools.
Can I make the gravy ahead?
Absolutely. Make it up to 2 days ahead and reheat gently, whisking in water if it's too thick.

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