Egg Foo Young Recipe

Egg Foo Young is a fluffy Chinese egg omelette filled with vegetables and pork or shrimp, smothered in a tasty Chinese Sauce. An easy Chinese recipe that’s quick to make and versatile as you want it to be.

Egg Foo Young (Chinese omelette)

Recipe video above. This is how the Chinese do omelettes! Egg Foo Young was created as a recipe to use up leftovers, so make this your own using what you have – see Notes for the formula. Otherwise, use EITHER the prawn/shrimp or pork filling. Makes 4 small omelettes, serves 2 as meal with rice, or 4 as part of a banquet.

Prep: 10min

Total: 25min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 227 kcal, Carbohydrate 7 g, Protein 16 g, Fat 15 g, Saturated Fat 8 g, Cholesterol 309 mg, Sodium 838 mg, Fiber 1 g, Sugar 3 g, servingSize 1 serving

Ingredients:

• 4 tsp cornflour / corn starch
• 1 1/2 tbsp light soy sauce (, or all purpose (Note 2))
• 2 tsp Oyster Sauce
• 1 tbsp Chinese Cooking Wine ((shaoxing wine) OR Mirin (Note 3))
• 1/2 tsp sesame oil
• 1 cup / 250 ml water
• Dash of white pepper
• 6 eggs
• 2 cups bean sprouts ((just eyeball it))
• 4 shallots/green onions (, white part only, sliced)
• Salt and white pepper
• 2 tbsp vegetable oil
• 1 tsp sesame oil
• 1 garlic clove (, finely chopped)
• ONE Filling of Choice, below (Prawn or Pork)
• 100 – 120g/3.5 – 4 oz chopped raw small prawns/shrimp (, peeled and deveined (Note 4))
• 100 – 120g/3.5 – 4 oz ground/mince pork ((or chicken, turkey, beef or veal))
• 1/2 tsp EACH soy sauce and Oyster Sauce
• 1/4 tsp sugar
• Dash of sesame oil
• Sesame seeds, sliced green onion

Instruction:

1. MICROWAVE option: Microwave on high for 1 1/2 minutes. Stir very well, microwave for another 1 1/2 minutes until thickened. Mix well again.
2. Place pork in a bowl, add remaining ingredients. Use fork to mix through.
3. Serve with a side of rice and steamed vegetables of choice. Double the sauce if you want enough to pour over the rice and veggies! (Click on Servings to scale recipe up).

Super Easy Egg Foo Yung

Egg foo yung, or egg foo young, is a popular item found on Chinese-American restaurant menus everywhere. A fluffy Chinese-style omelet, this flavorful dish is made with eggs, vegetables, and often includes meat. While it may seem complex, this simple recipe shows you how to make egg foo young from your own kitchen with just a handful of ingredients and a skillet. Serve it as an appetizer, side dish or even as a main entrée along with a bowl of white rice and enjoy!

Prep: 5min

Total: 20min

Yield: 8

Serving Size: 1 Serving

Nutrition Facts: calories 140 , Carbohydrate 4 g, Cholesterol 185 mg, Fat 1 , Fiber 0 g, Protein 8 g, Saturated Fat 2 1/2 g, servingSize 1 Serving, Sodium 180 mg, Sugar 2 g, Trans Fat 0 g

Ingredients:

• 8 eggs
• 1 cup chopped onion
• 1 cup bean sprouts
• 1/2 cup chopped celery
• 1/2 cup chopped mushrooms
• 1/4 cup diced green onion
• 1 tablespoon soy sauce
• 8 teaspoons sesame oil, divided

Instruction:

1. In a large bowl, beat 8 eggs. Add all vegetables and the soy sauce and stir to combine.
2. Heat 1 teaspoon sesame oil in a skillet on medium heat and add about half a cup of the egg mixture to the pan (exact amount will vary). Cook each side until golden brown, flipping once or twice.
3. Repeat with remaining sesame oil and egg mixture until batch is complete.

Egg Foo Young (芙蓉蛋)

These quick, shallow-fried eggs are your new favorite side dish and snack!

Prep: 8min

Total: 15min

Yield: 4

Ingredients:

• 4 oz shrimp
• 4 egg
• 5 oz bean sprouts
• 2 oz red onion
• 2 stalks green onion
• 2 tbsp oil
• 0.5 tsp salt
• 0.25 tsp white pepper
• 0.5 tsp sugar
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tsp sugar
• 0.25 tsp white pepper
• 4 oz water
• 2 tsp cornstarch
• 1 tbsp water
• 1 dash sesame oil
• 1 tbsp cornstarch
• 1 tbsp water
• 2 cups boiling water

Instruction:

1. Peel the shrimp.
2. Cut the onion into slices, and then cut the onion slices in half.
3. Crack the eggs into a bowl, and season with salt, white pepper, and sugar, but don’t beat the eggs yet.
4. In a small bowl, mix together oyster sauce, light soy sauce, dark soy sauce, sugar, white pepper, water, and cornstarch.
5. Turn the heat on to high, and add boiling or hot water to the pot. Add the shrimp and boil for a quick 15-20 seconds. Remove the shrimp and set them aside.
6. Heat the wok on high. While it heats up, beat the seasoned eggs. Add the cornstarch slurry and whip it into the eggs. Add oil into the wok and give it a quick swirl to coat.
7. Once the egg mixture is ready, pour it straight into the wok. You can gently move the ingredients around so it’s evenly spread out on top, but let the bottom fry undisturbed.
8. Pour the sauce into the still-hot wok. Then, turn the heat on to low and continuously stir to avoid lumps. Add water to thin out the gravy if necessary.

World’s Best And Easiest Egg Foo Young / Gravy Recipe

FAQ

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