Egg Foo Young
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This Egg Foo Young is a Chinese inspired omelette wonder, blending fluffy eggs, crisp vegetables, and savory protein to create a dish that’s both nourishing and delightful. It’s incredibly easy to make, quite versatile and perfect for breakfast or dinner!
Egg Foo Young – Perfect For Dinner Or Breakfast
This Egg Foo Young is your new go-to recipe for a speedy and satisfying meal. It’s a straightforward Chinese omelette filled with fresh veggies and a protein of your choice, like chicken or shrimp. Simple to whip up, it’s a dish that brings a burst of flavor without the hassle.
Perfect for a quick dinner or a filling breakfast, this recipe adapts to your schedule. Whether you’re rushing in the morning or winding down in the evening, it’s a versatile dish that fits effortlessly into any meal plan.
- Eggs: They form the base of the omelette. If you’re looking for a low-cholesterol option, egg substitutes can work.
- Bean Sprouts: Add a nice crunch to the dish. You can substitute these with shredded cabbage or thinly sliced bell peppers for a similar texture.
- Chicken or Shrimp: I chose chicken as my protein here but shrimp are common as well. Feel free to switch with tofu, beef, or pork, depending on your preference.
- Bell Peppers: They bring color and a sweet flavor. Swap with any other crunchy vegetable like carrots or snap peas.
- Green Onions: Offer a mild, oniony kick. Chives or finely sliced red onions can be used instead.
- Shiitake Mushrooms: Other mushrooms like button or portobello are great alternatives.
- Sesame Oil: Adds a nutty aroma. If you need a substitute, use a neutral oil like canola and a dash of roasted sesame seeds.
- Salt and Pepper: For seasoning. Adjust according to taste.
- Chicken Broth: Use low sodium if possible. Vegetable broth or even water with a bit of seasoning works too.
- Soy Sauce: Gives umami flavor. For a gluten-free option, tamari is a good replacement.
- Oyster Sauce: Adds sweetness and depth. Hoisin sauce or a mix of soy sauce and a little sugar can mimic its flavor.
- Cornstarch: Thickens the sauce. You can use arrowroot powder or all-purpose flour as alternatives.
Let’s whip up some Egg Foo Young. It’s super easy and quick – you’re going to love how it comes together!
First things first, grab a large bowl. Toss in the eggs, bean sprouts, your protein choice (chicken or shrimp), diced bell peppers, chopped green onions, and shiitake mushrooms. Now, add a splash of sesame oil and season it with a bit of salt and pepper. Give everything a good mix until it’s well combined.
Heat up your non-stick skillet or wok over medium heat. We’re going to cook these in batches. Scoop about a quarter cup of the egg mixture into the skillet for each patty. Cook them until they’re golden brown on both sides, roughly 2-3 minutes per side. Once they’re done, set them aside on a plate.
In a saucepan, bring the chicken broth to a simmer and stir in the soy sauce and oyster sauce. Then, add your cornstarch mixture – this will thicken the sauce beautifully. Keep stirring and cook it for about 2 minutes until it’s nice and thick. Finish it off with a dash of sesame oil for an extra kick.
Place the Egg Foo Young patties on plates and generously drizzle them with your sauce. If you feel like it, top them with some freshly chopped green onions or a sprinkle of sesame seeds and serve along some steamed rice.
Frequently Asked Questions
Can I make Egg Foo Young ahead of time?
Absolutely! You can prepare the egg mixture and keep it in the fridge for a day in advance. Just cook the patties when you’re ready to eat. For the sauce, it’s best made fresh, but you can also reheat it if needed.
How can I make this dish vegetarian?
Easy! Swap out the chicken or shrimp for tofu or just increase the amount of vegetables. You can also use vegetable broth instead of chicken broth for the sauce.
What are the best vegetables to use in Egg Foo Young?
Bean sprouts, bell peppers, and mushrooms are traditional, but feel free to experiment. Broccoli, carrots, and peas are also great choices.
Expert Tips
- Preheat the Skillet: Make sure your skillet or wok is properly heated before adding the egg mixture. This helps in cooking the patties evenly and getting that nice golden-brown crust.
- Avoid Overcrowding: Cook the patties in batches if necessary. Overcrowding the pan can lower the temperature, leading to uneven cooking and soggy patties.
- Consistent Patty Size: Use a measuring cup or a ladle to pour the egg mixture into the skillet. This ensures all your patties are the same size and cook at the same rate.
- Customize Your Fillings: Feel free to get creative with the ingredients. Egg Foo Young is very adaptable – you can add different vegetables or proteins based on your preference or what you have on hand.
- Serve Immediately: Egg Foo Young is best served hot, right after cooking. This keeps the patties nice and fluffy and the veggies crisp. If you have to wait, keep the patties warm in the oven at a low temperature until ready to serve.
Storage
If you have leftovers, simply place the cooked egg foo young patties in an airtight container and refrigerate them; they’ll stay good for up to 3 days.
To freeze, let them cool down to room temperature first, then transfer them to a freezer-safe container or wrap them individually in cling film or aluminum foil. They can be frozen for up to 2 months. To reheat, thaw them in the refrigerator overnight and then warm them up in a skillet over medium heat or in the microwave.
Discover Other Delicious Asian Recipes
- Char Siu Pork (Chinese BBQ Pork)
- Honey Walnut Shrimp
- General Tso’s Chicken
- Nasi Goreng
- Mapo Tofu
- Easy Banh Mi Sandwich
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Egg Foo Young
Ingredients
Egg Mixture
- 6 large eggs (beaten)
- 1 cup bean sprouts (washed and drained)
- ½ cup cooked chicken (diced, or shrimp)
- ¼ cup bell peppers (diced)
- ¼ cup green onions (finely chopped)
- ¼ cup shiitake mushrooms (diced)
- 1 teaspoon sesame oil
- salt and pepper (to taste)
Sauce
- 1 cup chicken broth
- 1 tablespoon soy sauce (low sodium)
- 1 tablespoon oyster sauce
- 2 teaspoons cornstarch (dissolved in 2 tablespoons water)
- 1 teaspoon sesame oil
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large bowl, combine the beaten eggs, bean sprouts, your choice of protein (chicken or shrimp), bell peppers, green onions, and mushrooms. Add in the sesame oil, salt, and pepper, and give it a good mix. Ensure everything's well combined!
- Heat a non-stick skillet or wok over medium heat. For each Egg Foo Young patty, ladle about ¼ cup of the egg mixture into the skillet. Cook until golden brown, about 2-3 minutes per side. Transfer to a plate and keep warm.
- In a saucepan, bring the chicken broth, soy sauce, and oyster sauce to a simmer. Stir in the cornstarch-water mixture and continue cooking until the sauce has thickened, about 2 minutes. Finish off with a dash of sesame oil.
- Place the Egg Foo Young patties on plates and generously drizzle the sauce over them. If you're in the mood, some freshly chopped green onions or a sprinkle of sesame seeds can add that extra touch!
Notes
- Customization: Feel free to swap out the chicken or shrimp with tofu or other proteins, and use any vegetables you have on hand.
- Sauce Thickness: Adjust the thickness of the sauce to your liking by varying the amount of cornstarch.
- Serving Suggestion: Egg Foo Young pairs wonderfully with steamed rice or noodles for a more filling meal.
- Spice Level: If you like a bit of heat, add a dash of chili sauce or pepper flakes to the egg mixture or the sauce.
- Reheating Leftovers: For best results, reheat leftover patties in a skillet over medium heat to maintain their texture.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
