Foo Young is a Chinese-American classic that many people know from their local takeaway. A fluffy omelette packed with prawns, spring onions and vegetables — typically topped with a glossy, brown soy-based sauce. The traditional version is fried in a wok or pan with plenty of oil, but the air fryer gives a lighter version with crispy edges and a soft, fluffy centre without oil splatter all over the kitchen.
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This is my tested version, where I bake omelette portions in small silicone moulds directly in the air fryer basket. The result is a light, flavourful dish ready in about 12 minutes, perfect for a quick lunch or a light dinner when you need something on the table without a long wait.
Estimated reading time: 5 minutes
Table of Contents:
Why I love Egg Foo Young in the air fryer
Foo Young in the air fryer is one of those dishes where the air fryer really makes a difference. First and foremost, you avoid standing with a spatula turning fragile pieces of omelette over steaming oil. In the air fryer, the omelette bakes evenly from all sides and the filling sets properly — without the centre turning rubbery or the bottom burning.
For me it’s also a question of health: the pan version absorbs surprisingly much oil, while the air fryer version uses only a couple of teaspoons in the filling itself and a little spray on the moulds. The flavour and texture are still there, but the dish feels noticeably lighter after the meal, which makes it ideal for a weekday lunch.
The difference between air fryer and pan
In the pan you have to keep an eye on it the whole time, turning carefully and controlling the heat so the omelette doesn’t burn before the centre is set. In the air fryer you set the temperature and time and do something else in the meantime. The hot air circulates around the moulds, so the omelette rises slightly and gets a golden-brown crust, while the centre sets just right — no more.
My kitchen test of Egg Foo Young
I have tested the dish in my Cosori Dual Blaze at 175 °C for 10-12 minutes with small silicone moulds placed directly in the basket. The egg mixture has time to set from the bottom up, and the thin oil in the filling gives the characteristic crispy edges you know from the wok version. At 11 minutes the omelette portions were fluffy and just barely set in the centre — a perfect balance between crispy and soft.
Compared to an oven version, which requires 18-20 minutes at the same temperature, the air fryer is about 30 % faster and also gives a more pronounced crust on top. If you have a smaller air fryer like the Philips XXL, you can cook 2-3 moulds at a time and do two batches — the egg mixture can happily rest for 10 minutes before cooking.
Whisk the eggs lightly — not to a foam. Too much air in the egg mixture makes the omelette collapse as soon as it comes out of the air fryer.
Tips and tricks from the author: Morten Jensen
The typical mistakes and how to avoid them
The most frequent mistake is allowing too much time. Foo Young should be set — not rubbery — and beyond 13 minutes at 175 °C the omelette dries out. Stick to 10-12 minutes and check the centre with a toothpick; it should come out almost clean. Another classic is packing the moulds to the rim with filling, so the egg mixture can’t bind everything together. Keep the filling to about half the volume of the mould and top up with egg. Finally, it’s tempting to skip preheating, but a cold air fryer gives an uneven crust — give it 2-3 minutes at full temperature before you put the moulds in.
How to serve Egg Foo Young
Foo Young is traditionally served with a simple brown sauce based on soy sauce, chicken stock and cornflour, but the dish is flexible and suits several variations:
- With steamed jasmine rice and brown Foo Young sauce — the classic takeaway version
- As a light lunch with a fresh salad of cucumber, coriander and lime
- With fried noodles and a little sweet chilli sauce on the side
- Topped with toasted sesame seeds and finely chopped spring onions for extra freshness
Storage and reheating
Foo Young keeps for 2-3 days in an airtight container in the fridge. Reheat in the air fryer at 160 °C for 3-4 minutes — that way the crispy surface is preserved. The microwave also works, but makes the omelette soft, so it loses some of its character. Foo Young can be frozen, but the texture changes noticeably when thawing, so I recommend making a fresh portion rather than freezing leftovers.
Foo Young in the air fryer is the kind of dish that seems simple but surprises every time. Few ingredients, a short cooking time and a flavour reminiscent of the best takeaway — with significantly less oil. Follow the recipe below, and you’ll have a fluffy, flavourful omelette on the table in under 20 minutes.
FAQ
Yes, but thaw them completely and pat them thoroughly dry with kitchen paper before using them. Water from thawed prawns dilutes the egg mixture and gives the omelette a watery bottom.
Small silicone moulds of 8-10 cm work best, as they release the egg mixture cleanly. You can also use small metal moulds, but remember to grease them thoroughly first.
Absolutely. Replace the prawns with shredded chicken, minced pork or diced ham. Vegetarian versions with extra vegetables like pepper, carrot and bean sprouts work just as well.
Recipe
Egg Foo Young — Chinese Omelette in the Air Fryer
Cooking Guide
Keep the screen on and follow the recipe step by step while you cook.
Step 1:
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Step 2:
Start the guide and follow the recipe one step at a time.
Cost of the dish
Prices may vary depending on where you shop.
Our estimate is based on average food prices for the current year 2026.
Estimated price for the whole dish:
Airfryer size
All our recipes are tested in a Philips Airfryer 2000 Series NA230/00 – 6.2 L
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Recommended equipment
- 1 Air fryer
- 1 Lille tærteform - About 18-20 cm, must fit in the air fryer basket
- 1 Cutting board
- 1 Knife
- 1 Røreskal
- 1 Whisk
- 1 Lille gryde - For the sauce
- 1 Parchment paper - For the air fryer
Shopping list
Ingredients
Omelette
- 8 pcs eggs
- 200 g cooked prawns (Peeled)
- 100 g bean sprouts
- 4 pcs spring onions (In thin rings)
- 100 g mushrooms (In thin slices)
- 1 pcs carrot (Coarsely grated)
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp salt
- 0.5 tsp freshly ground black pepper
- 1 tbsp neutral oil (For greasing the tin)
Sauce
- 2.5 dl chicken stock
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 tbsp cornflour
- 1 clove garlic (Finely chopped)
How to make it
Preparation
- Cut 4 pcs spring onions into thin rings, 100 g mushrooms into thin slices and coarsely grate 1 pcs carrot. If 200 g cooked prawns are large, chop them lightly with a knife.
- Whisk 8 eggs together in a large bowl with 2 tbsp soy sauce, 1 tsp sesame oil, 1 tsp salt and 0.5 tsp freshly ground black pepper until the egg mixture is smooth.
- Gently fold the prawns, 100 g bean sprouts and the chopped vegetables into the egg mixture so everything is evenly distributed.
Cooking in the air fryer
- Preheat the air fryer to 170 °C.
- Brush a small tart tin with 1 tbsp neutral oil and line the base with baking paper. Pour half of the egg mixture into the tin so it is no more than about 3 cm deep.
- Bake in the air fryer at 170 °C for 10-12 minutes until the omelette is firm in the centre and lightly golden on top. Test with a toothpick in the centre — it should come out clean.
- Carefully remove the omelette from the tin and keep it warm under foil. Repeat with the rest of the egg mixture for portion two.
Sauce
- While the omelette bakes, heat 2.5 dl chicken stock, 2 tbsp soy sauce, 1 tbsp oyster sauce and 1 tsp sugar in a small saucepan together with 1 clove garlic.
- Stir 1 tbsp cornflour into 2 tbsp cold water and whisk it into the hot sauce. Let the sauce simmer, stirring, for 1-2 minutes until it thickens and turns glossy.
Serving
- Cut the omelettes into quarters and arrange on plates. Pour the warm sauce over and serve immediately with steamed jasmine rice and extra spring onions on top, if you like.
Our notes for the recipe
Use a tin that fits in your air fryer basket, and make sure the egg mixture is no more than about 3 cm deep — that way you get an evenly baked omelette with a tender centre and a lightly golden top. Feel free to spray the tin with extra oil if you want a crisper edge. Variation:
Replace the prawns with cooked chicken, finely chopped pork or extra vegetables (broccoli, pepper, bamboo shoots) for different flavour variations. Vegetarian version: leave out the prawns and use extra mushrooms and bean sprouts. Serving:
Traditionally served with steamed jasmine rice and a crisp Asian salad. A sprinkle of fresh coriander and a slice of lime on top lifts the dish. Portion size:
If your air fryer is smaller, you can make the omelette in two batches — otherwise you risk the centre not cooking through.
Your notes for the recipe
Nutrition per serving (Guideline)
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
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