Oops
Something's not right. Our best minds are on it. You may retry or check back soon.
10 MINS delivery
Egg Foo Young
Serves 4
25 mins
227 Kcal
Egg Foo Young is a delicious and versatile Chinese-inspired dish that combines eggs with fresh vegetables and proteins. Thanks to its light, airy texture, this recipe suits any meal—breakfast, lunch, or dinner. Filled with bean sprouts, scallions, and mushrooms, it can be customized with protein options like chicken, shrimp, or tofu for a balanced meal. The dish features a golden exterior, with each tender bite flavoured with soy sauce, sesame oil, and white pepper. It's traditionally served with a savoury gravy made from soy sauce and thickened broth, offering a delightful harmony of textures and flavours. Egg foo young is easily adaptable, allowing you to modify the ingredients based on personal preferences or dietary needs. Serve it over steamed rice or enjoy it on its own for a quick, satisfying meal. This easy recipe is perfect for both newcomers to Asian cuisine and fans of simple egg dishes, promising a tasty and healthy experience.
Ingredients required for Egg Foo Young
- 6 eggs
- 2 cup bean sprouts
- 4 onion
- 2 tbsp vegetable oil
- 1 tsp sesame oil
- 1 clove
- Sesame seeds
- 1/4 tsp sugar
- 2 tbsp soy sauce
- 120 gms beef
- Salt
- 4 tsp cornflour
Cooking steps for Egg Foo Young
- 1This recipe of Egg Foo Young just cannot be missed! Start by preparing the sauce: whisk together 4 teaspoons of cornflour with 11/2 tablespoons of light soy sauce, 2 teaspoons of oyster sauce, 1 tablespoon of Chinese cooking wine or mirin, 1/2 teaspoon of sesame oil, 1 cup of water, and a pinch of white pepper.
- 2Stir until smooth, then heat the mixture over medium heat, whisking constantly until it thickens to a silky, pourable consistency.
- 3Let the sauce sit while you move to the filling.
- 4In a bowl, combine 100 grams of ground pork (or your preferred protein) with 1/2 teaspoon each of soy sauce and oyster sauce, ¼ teaspoon of sugar, and a small drizzle of sesame oil.
- 5Stir well to let the flavors meld.
- 6In a large mixing bowl, beat 6 large eggs until frothy.
- 7Add 2 cups of bean sprouts, 4 finely sliced shallots or green onions, and the seasoned pork.
- 8Mix thoroughly, breaking up the pork into smaller pieces to ensure it cooks evenly.
- 9Season the mixture with salt and white pepper to taste.
- 10Heat a skillet over medium flame with 1/2 tablespoon of vegetable oil and a small splash of sesame oil.
- 11Add a clove of finely chopped garlic, saut ing for 10 seconds until fragrant.
- 12Ladle in a quarter of the egg mixture, spreading it out to form a round omelet.
- 13Cook for about 11/2 minutes on one side until golden, then flip and cook the other side for another minute.
- 14Repeat this process to make four omelets.
- 15Once the omelets are cooked, plate them and generously ladle the warm sauce over each one.
- 16Garnish the egg foo young with toasted sesame seeds and sliced green onions for added flavor and a touch of elegance.
- 17Serve the egg foo young hot alongside steamed rice and lightly steamed vegetables for a wholesome meal.