Baked Egg Foo Young

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This is the best-baked egg foo young in the world, I promise! This is a recipe that’s been modified over the years by myself and everyone else in the world. I used to fry the scoops of veggies with the egg mixture in a little oil. Baking the mixture is so much easier, so that’s why I’m sharing the recipe today.

I absolutely love egg foo young with the gravy that my mom used to make and we would drizzle it over the fried egg patties. These have a little crunch from the onions, water chestnuts, and celery. If I could make them without meat I would like them even more often.

My husband is a meat lover so I do add whatever extra meat that is cooked, canned or leftover from another meal to the mixture. This recipe is basically a quiche, but with a lot more vegetables and chopped water chestnuts that give it a different flair than a regular breakfast quiche. It’s all about the crunch for me. And the gravy, oh my goodness I love the gravy!

This is what it looks like in a 9-inch by 13-inch pan before baking. It is so easy to make and so yummy! The most important vegetables I like to use are water chestnuts, celery, and onions. You then add whatever meat you prefer, or make it vegetarian.

Baked Egg Foo Young

Step One

Preheat oven to 350 degrees. Grease a 9 by 13-inch pan. Combine the eggs, celery, onions, cornstarch, chopped meat, chestnuts, bean sprouts, and mix them together. Today, I am skipping the meat and adding an extra can of bean sprouts and chopped chestnuts. See how versatile this recipe is?

Read More of My Articles  How To Make Skinny Zucchini Pizza Crust

Step Two

Pour into the greased pan and bake uncovered for about 30-40 minutes until eggs set as desired.

Finished Product

Baked Foo Young Gravy/Sauce

Grab a medium saucepan, add the water, the bouillon cubes, sugar, soy sauce, and cornstarch. Stir until smooth. Bring the mixture to a boil, stirring constantly. Serve warm over the egg foo young placed on each plate. Enjoy.

baked egg foo young

Baked Egg Foo Young

Baked Egg Foo Young
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Course: Main Course
Cuisine: Chinese
Servings: 6 people
Author: Linda Loosli
Ingredients
Egg Foo Young
  • 8 eggs
  • 2 cups chopped fresh celery
  • 1 cup chopped fresh onions
  • 4 tablespoons cornstarch
  • 1-2 cups cooked and shredded meat of choice (optional for vegtarian)
  • 1-8 ounce drained can of water chestnuts, chopped
  • 1-14 ounce bean sprouts drained or equal amount of fresh
Egg Foo Young Gravy
  • 2 cups of water
  • 2 bouillon cubes or 1 tablespoon Better Than Bouillon
  • 2 tablespoons sugar
  • 1/4 cup soy sauce
  • 4 tablespoons corn starch
Instructions
Egg Foo Young Mixture
  1. Preheat oven to 350 degrees. Grease a 9 by 13-inch pan. Combine the eggs, celery, onions, cornstarch, chopped meat, chestnuts, bean sprouts, and mix them together. Pour into the greased pan and bake uncovered for about 30-40 minutes until eggs set as desired.

Egg Foo Young Gravy/Sauce
  1. Grab a medium saucepan, add the water, the bouillon cubes, sugar, soy sauce, and cornstarch. Stir until smooth. Bring the mixture to a boil, stirring constantly. Serve warm over the egg foo young placed on each plate. Enjoy.

9 thoughts on “Baked Egg Foo Young

  • August 11, 2016 at 7:30 am
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    Wow, that looks and sounds so yummy! Gee, I just have steak marinating in the fridge and now they don’t sound nearly as good as they did. *G* And I just used the last of my soy sauce in the marinade. I guess I’m going to have to go grocery shopping. I can’t wait to try this!

    Hope you are having a great day! Hugs, Mare

    Reply
    • August 11, 2016 at 3:31 pm
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      Hi Mare!!! I wish I had a steak marinating in the fridge right now! LOL! That sounds fabulous! I hope your summer has been a good one! Hugs! Linda

      Reply
      • August 23, 2016 at 8:15 am
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        As you know, I made this Sunday morning, for lunch for my crew Sunday night. Everyone loved it! You had said how good the sauce was, so I doubled the recipe to make sure there would be enough for the rice, too. You were so right! The sauce is great! I just wanted to let you know how much we all enjoyed it. Hugs, Mare

        Reply
  • November 26, 2016 at 7:28 am
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    I am so happy I found your site and have already copied a batch of your recipes to try. This one is one I can’t wait to try and make this way. My husband always avoided trying egg foo yung when we were eating out. That was until he tried to sauce with it and so I learned made a fried version. Tasty…yes. Messy…also yes. So very excited to try it this way. You are a blessing! Thank you!

    Reply
    • November 27, 2016 at 12:12 pm
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      HI Violet, I’m so glad you found my site too! It’s family friendly and I love to add my reader’s comments in my posts because we can learn from each other! Happy holidays! Linda

      Reply
  • December 19, 2016 at 5:19 am
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    Ok, so I finally got around to making this! Loooooove it! No frying, super easy and so delicious! I added some cooked shrimp and that sauce is perfect! Definitely a do-over!
    Thanks again and Merry Christmas!

    Reply
    • December 21, 2016 at 7:29 am
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      Hi Violet, I’m so glad you tried making the baked egg foo young! That gravy is the best, right?? Oh my gosh, I need to make those tonight! Happy Holidays! Linda

      Reply
  • April 4, 2019 at 9:58 am
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    I love that you have this recipe and can hardly wait to make it. This is a suggestion for you should you wish to do it. The nutritional values are missing from your recipes. What is the calories, carbohydrates, fat, and protein in this recipe? I eat the Keto lifestyle and can make the necessary adjustments, but knowing the nutritional values would sure be helpful. Thanks.

    Reply
    • April 4, 2019 at 10:28 am
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      Hi Pam, I realize my recipes do not show that information. I decided I had to pass on the expense of having those items in my recipe cards. I spend about $1200.00 a month maintaining my website. I had to cut corners, and that’s one place I had to skip. I’m so sorry. Linda

      Reply

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