Egg Foo Young

Egg Foo Young

Egg foo young, egg foo yong or egg fu yung is an American Chinese omelette dish which consists of lightly beaten eggs, vegetables and meat or seafood served with gravy. Vegetable commonly used in this dish are bean sprouts, cabbage, bamboo shoots, mushrooms and/or water chestnuts. For meats it’s a choice between roast pork, shrimp, chicken, beef or minced pork. Popular in Chinese Indonesian, British and Chinese American cuisine his dish was derived form a Shanghai Classic recipe called Fu Yung Egg Slices.


Foo young literally means “lotus flower” and has been existing even before the French omelettes. Original recipe uses egg whites cooked with minced ham or chicken. It was then the Chinese chefs who have brought the idea to the United States during the mid-40’s and adjusted the recipe to resemble to what is Egg Foo Young now.

Definitely this I guess would be the best omelette version you will ever have (maybe I am a bit biased as I have that Asian taste), it’s not as heavy tasting as those ones with bacon and cheese. Its lighter in terms of taste the texture is much different because of the vegetables like bean sprouts. You can enjoy this with rice making it not only good for breakfast but also for lunch and dinner.

Egg Foo Young
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
Foo Young
  • 6 large eggs
  • 100 g bean sprouts
  • 100 g ground pork
  • 8 large shrimps, peeled
  • 4 pcs shiitake, sliced
  • 2 pcs spring onions, chopped
  • 1 tsp sesame oil
  • 2 tsp oyster sauce
  • 1 tbsp soy sauce
  • ground white pepper
  • oil
Gravy
  • 1½ cup rich beef stock
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1½ tbsp cornstarch
Other
  • chopped spring onions to garnish
Instructions
  1. In a pan add a small amount of oil then cook ground pork until it turns brown. Remove from the pan and drain excess oil, let it cool then set aside.
  2. In a bowl lightly beat eggs then combine the remaining Foo Young ingredients apart from the oil.
  3. Prepare a separate pan then add oil. Pour a third or half of the egg mixture (depending how large you want your omelette) then cook for two to three minutes on one side then flip into the other side and cook for another one minute and a half. Remove from pan then cook the remaining.
  4. Prepare your gravy by combining all ingredients in a saucepan, mix until free of lumps then cook in medium heat until sauce thickens, turn heat off.
  5. Place omelettes in plates then pour gravy on top. Garnish with spring onions then serve.

 

Egg Foo Young Wide


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7 Responses

  1. I’ve never made a gravy to go with egg foo yong. Sounds lovely.
    🙂 Mandy xo

  2. Oh, I must try this Raymund – have eaten it but not made it – looks so good, could have it for breakfast right now:)

  3. Juliana says:

    Oh! I have not had this dish for a while…love the idea of ground pork and shrimps…yum!
    Have a great week Raymund 🙂

  4. suituapui says:

    Very popular dish at Chinese restaurants and takeaways overseas, right?

  5. Oh my goodness. I have not had this since I lived in the States. Loving the shrimp and the bean sprouts. I love your gravy recipe as well. Just shared! Have a super week,

  6. HECK YES!!! This is my go too easy eats dinner feed. I heart eggs SO MUCH! 🙂 Sorry, not yelling, more squealing with glee. I didn’t know the name of this dish tho. Awesome. Pork and prawn is my fave. #yarm

  1. March 21, 2016

    […] served on a bed of rice. This dish definitely has its Chinese origins and evolved from the popular egg foo young, at first look they might look similar but ingredients will definitely vary. Real crab meat is […]

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