egg foo young recipe
If you're craving a comforting, crispy, and flavorful dish that brings the best of savory, eggy goodness with a bit of customization, this Egg Foo Young recipe is a must-try! It’s a simple yet satisfying meal that’s perfect for any occasion and can be tailored to suit your taste.
Equipment
- Large skillet or frying pan
- Mixing bowls
- Whisk
- Ladle or spoon
- Measuring cups and spoons
- Serving plates
- Small saucepan
Ingredients
- 6 Eggs
- 1 cup Shrimp
- ½ cup Bean sprouts
- ½ Carrot
- 2 Green onions
- ½ Bell pepper
- 1 tbsp Soy sauce
- 1 tbsp Sesame oil
- 1 tbsp Cornstarch
- ½ tsp Salt
- ¼ tsp Black pepper
- 2 tbsp Cooking oil
For the Gravy
- 2 tbsp Soy sauce
- ¼ cup Chicken broth
- ½ tsp Cornstarch
- 1 tsp Sugar
- 1 tsp Sesame oil
- 1 pinch Ground white pepper
Instructions
- Prepare the Ingredients: Start by chopping all your vegetables and proteins. Peel and chop the shrimp into bite-sized pieces. Julienne or grate the carrot, dice the bell pepper, and chop the green onions.
- Make the Egg Mixture: In a large bowl, crack the eggs and whisk them together. Add the soy sauce, sesame oil, salt, pepper, and cornstarch. Whisk until well combined.
- Cook the Protein and Veggies: Heat a large skillet or frying pan over medium heat and add 1 tablespoon of cooking oil. Sauté the shrimp (or your chosen protein) until they’re cooked through, about 3-4 minutes. Remove from the skillet and set aside. In the same pan, sauté the bell pepper, carrot, and green onions for another 2 minutes. Add the bean sprouts last and cook for another 30 seconds to keep them crisp.
- Combine: Add the cooked shrimp and vegetables to the egg mixture and stir gently to combine. This is your Egg Foo Young filling.
- Fry the Omelets: Heat another tablespoon of cooking oil in the skillet over medium heat. Pour in about 1/4 of the egg mixture at a time, forming small omelets. Cook each for 3-4 minutes on one side until golden brown, then flip and cook for an additional 2-3 minutes until both sides are crispy. Remove from the skillet and set aside.
- Prepare the Gravy (optional): In a small saucepan, combine soy sauce, chicken broth, cornstarch, sugar, sesame oil, and white pepper. Bring it to a simmer and cook until thickened, about 2-3 minutes.
- Serve: Place the Egg Foo Young on plates, drizzle with the gravy (if using), and serve immediately.
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Notes
- Adjust the Salt Level: Depending on your soy sauce, you may want to adjust the salt in the egg mixture or skip extra salt entirely if you prefer less sodium.
- Crispiness: For extra crispiness, ensure your skillet is well-heated before adding the egg mixture, and don’t overcrowd the pan. Frying one or two omelets at a time ensures the perfect texture.
- Customize the Filling: Don’t hesitate to swap in your favorite vegetables or proteins. Tofu, mushrooms, or even leftover chicken can work beautifully in this dish.
- Gravy Consistency: If you like your gravy thicker, add a little extra cornstarch or let it cook for an additional minute to thicken up. For a thinner gravy, add more chicken broth.
- Serve Immediately: Egg Foo Young is best when it’s hot and crispy. Serve it right away to enjoy the contrast between the crunchy exterior and soft, savory inside.
Nutrition
Nutrition Facts
egg foo young recipe
Serving Size
200 g
Amount per Serving
Calories
280
% Daily Value*
Fat
18
g
28
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Cholesterol
320
mg
107
%
Sodium
760
mg
33
%
Potassium
380
mg
11
%
Carbohydrates
12
g
4
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
24
g
48
%
Vitamin A
1400
IU
28
%
Vitamin C
25
mg
30
%
Calcium
75
mg
8
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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