Comments on: Egg Foo Young (Chinese Omelette, 芙蓉蛋)

By: Wei Guo

Wei Guo — Thu, 30 Oct 2025 15:59:02 +0000

In reply to Ed Darrell. Very happy to hear your feedback, Ed! Thanks for sharing how you adjusted the recipe to suit your own taste preferences.

By: Ed Darrell

Ed Darrell — Fri, 17 Oct 2025 19:21:33 +0000

I leave out sugar and salt. This sauce provided good heat, piquance, and flavor that complemented the vegetables snd egg well. Better than our local carry outs.

By: Wei Guo

Wei Guo — Mon, 21 Jul 2025 05:53:00 +0000

In reply to Ann Doering. That’s wonderful to hear, Ann! I’m honored it’s earned a spot in your regular rotation!

By: Ann Doering

Ann Doering — Sat, 19 Jul 2025 23:13:10 +0000

The family really liked it and in our family that says a lot about. We have a couple very picky eaters here. I chose to leave out the meat and just do vegetables. This will be going in the rotation of Asian recipes I make.

By: Wei Guo

Wei Guo — Tue, 19 Nov 2024 12:46:51 +0000

In reply to Wayne. Wow, thank you for such a kind and thoughtful comment! I’m delighted you found my recipes easy and enjoyable. Your support means so much — happy cooking, Wayne!

By: Wayne

Wayne — Tue, 19 Nov 2024 11:55:27 +0000

What an incredible easy and simple recipe this is for Egg Foo Young!! And…she not only offers 1 but 2 very easy gravy recipes as well. All of her recipes are right on the mark and you don’t need to look any further for tasty, authentic Chinese recipes!!

By: Wei Guo

Wei Guo — Wed, 26 Jul 2023 21:34:49 +0000

In reply to Henk Brekelmans. Hi Henk! My recipe provides two gravy/sauce options. One is soy sauce and oyster sauce based. The other is a combination of sweet soy sauce and chili oil. I'm not sure which one you're talking about. Regarding the soy sauce and oyster sauce based gravy, it does have red-brownish hue as it contains water/stock and cornstarch which make soy sauce and oyster sauce look much lighter.

By: Henk Brekelmans

Henk Brekelmans — Tue, 11 Jul 2023 19:06:05 +0000

I know egg foo young from the chinese take away and it always comes with a kind of tomato sauce.
On the picture of your recipe i also see a reddish sauce but the recipe calls for oyster sauce and soy sauce, very dark and brown.
Do i miss something ?
I love all the recipes i made from your site and they are quite a few already.
My other food passions are Thai and Indonesian kitchen plus some Indian.

By: Wei Guo

Wei Guo — Thu, 04 May 2023 09:18:03 +0000

In reply to Karen. You're welcome Karen! Thanks for sharing your twist.

By: Karen

Karen — Sat, 15 Apr 2023 22:05:19 +0000

I used shrimp only, chopping some to add to the egg mixture and then sautéing some whole, adding sauce to the sautéed shrimp and poured it over the cooked omelet. It was delicious! Shrimp Egg Foo Young has always been my go to dish in restaurants which have it on the menu. Now I can make it at home. Thank you Wei!