egg foo young recipe
The Best egg foo young recipe
What really sold me on this recipe is how balanced it is. Eggs are a fantastic source of protein, and when you load them up with things like bean sprouts, mushrooms, and scallions, you’re getting fiber, vitamins, and a decent amount of nutrients without a ton of calories. It’s light but filling, which makes it perfect for lunch or a lighter dinner. And let’s be real—anything that comes together in under 30 minutes and makes the whole family happy is a win in my book. I’ve been making this for years, and it never gets old.
Classic Egg Foo Young
A savory Chinese omelette packed with vegetables, meat, and a rich brown sauce. This dish is quick to prepare and perfect for a hearty breakfast or light dinner.
🥘Ingredients
- 6 large eggs
- 1/2 cup bean sprouts, chopped
- 1/2 cup cooked shrimp, chopped (or substitute with chicken, pork, or tofu)
- 1/4 cup green onions, finely chopped
- 1/4 cup mushrooms, finely chopped
- 1/4 cup carrots, finely diced
- 1/4 cup water chestnuts, chopped (optional)
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp white pepper
- 2 tbsp vegetable oil (for frying)
- 1 cup chicken or vegetable broth
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tbsp cornstarch mixed with 2 tbsp water
- 1 tsp sugar
- 1/2 tsp garlic powder
- 1/4 tsp ground ginger
👨🍳Directions
-
1
In a large mixing bowl, whisk the eggs until well beaten. Add bean sprouts, shrimp (or substitute), green onions, mushrooms, carrots, water chestnuts (if using), soy sauce, sesame oil, and white pepper. Mix well to combine. -
2
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Ladle about 1/4 cup of the egg mixture into the skillet for each patty. Cook 2-3 patties at a time, depending on the size of your skillet. -
3
Cook the patties for 2-3 minutes on each side, or until golden brown and set. Remove from the skillet and keep warm. Repeat with the remaining egg mixture, adding more oil as needed. -
4
While the patties are cooking, prepare the brown sauce. In a small saucepan, combine chicken broth, soy sauce, oyster sauce (if using), sugar, garlic powder, and ginger. Bring to a simmer over medium heat. -
5
Stir the cornstarch slurry (cornstarch mixed with water) into the simmering sauce. Cook for 1-2 minutes, stirring constantly, until the sauce thickens. -
6
To serve, place 2-3 egg foo young patties on each plate and drizzle with the brown sauce. Garnish with additional green onions if desired.
🔧Equipment
- Mixing bowl
- Whisk
- Large skillet or wok
- Ladle or spatula
- Small saucepan
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Egg Foo Young Works
❓ Frequently Asked Questions About Egg Foo Young
1. What is egg foo young and how is it different from an omelette?
Egg foo young is a Chinese-American dish made with beaten eggs mixed with various ingredients like vegetables, meat, or seafood, then pan-fried into a patty. Unlike a traditional Western omelette, which is often folded or rolled, egg foo young is thicker, fluffier, and usually served with a savory brown gravy. The texture is more akin to a frittata, with a slightly crispy exterior and a soft, custardy interior.
2. Can I make egg foo young without meat?
Yes! Egg foo young is highly customizable. For a vegetarian version, simply omit the meat and use ingredients like mushrooms, bean sprouts, bell peppers, onions, carrots, and tofu. You can also add water chestnuts for extra crunch. The dish remains flavorful with the right combination of vegetables and seasonings like soy sauce or oyster sauce (use vegetarian oyster sauce if needed).
3. What’s the best way to achieve a fluffy texture?
To get a light, fluffy texture, follow these tips:
– Whisk the eggs vigorously until frothy before mixing in other ingredients.
– Use a well-heated, non-stick or cast-iron skillet with enough oil to prevent sticking.
– Cook the patties on medium heat and avoid pressing them down with a spatula.
– Flip gently when the edges are set but the center is still slightly wet (about 2-3 minutes per side).
– Avoid overmixing the batter, as this can make the eggs dense.
4. What kind of gravy is traditionally served with egg foo young?
The classic gravy for egg foo young is a brown sauce made from a combination of chicken or vegetable stock, soy sauce, oyster sauce (or vegetarian oyster sauce), and a touch of cornstarch to thicken it. Some recipes also include a splash of sesame oil or a pinch of white pepper for extra flavor. The gravy should be smooth, slightly thick, and savory—not overly salty. Pour it over the patties just before serving.
5. Can I make egg foo young ahead of time or freeze leftovers?
Egg foo young is best enjoyed fresh, as the texture can become rubbery when reheated. However, you can prep the ingredients (chopped veggies, cooked meat, etc.) ahead of time and store them in the fridge for up to a day. If you have leftovers, refrigerate them in an airtight container for 1-2 days and reheat gently in a skillet or microwave (though the texture may not be as fluffy). Freezing is not recommended, as the eggs can become watery and lose their structure when thawed.
