Egg Foo Young Recipe
Looking to bring a taste of authentic Chinese cuisine to your kitchen? Egg Foo Young is the perfect way to do it! This flavorful, omelette-style dish is packed with savory goodness and is easier to prepare than you might think. From crispy edges to a tender center, Egg Foo Young offers a delightful array of textures and flavors that will keep you coming back for more.
Whenever I make this recipe, I am reminded of family gatherings at my grandmother’s house. She would spend hours in the kitchen before we arrived, crafting the most iconic Egg Foo Young that was always a hit. The aroma of sizzling eggs and vegetables would greet us as soon as we walked in, and the taste was unmatched—truly a testament to her culinary skills. This recipe keeps those heartwarming memories alive, and now, I hope it will become a beloved tradition in your home as well.
Why You’ll Love This Recipe
This recipe is incredibly versatile, allowing you to swap in your favorite fillings and adapt to dietary preferences. It’s an excellent choice for a quick weeknight meal or a festive family dinner. The ingredients are budget-friendly and easy to find, making it accessible for everyone. Plus, it’s an innovative way to repurpose leftover veggies or meats.
Ingredients Notes
Key ingredients include eggs, bean sprouts, and green onions, which form the foundation of this dish. Freshness is paramount, so aim to use farm-fresh eggs and crisp vegetables for the best results. If bean sprouts aren’t available, shredded cabbage makes a suitable substitute. Soy sauce is essential for seasoning, but you can adjust the quantity to taste. Additionally, don’t forget the savory gravy to pour over the finished dish, elevating its taste profile.
Recipe Steps
Step 1
Start by whisking the eggs in a large bowl until they are well beaten. Add the chopped vegetables, such as bean sprouts, green onions, and any other selections you prefer. Mix well to combine all ingredients thoroughly.
Step 2
Heat a tablespoon of oil in a non-stick skillet over medium-high heat. When the oil shimmers, pour a ladleful of the egg mixture into the pan, flattening it gently with the back of a spoon to spread evenly.
Step 3
Let it cook for about 2-3 minutes or until the edges start to turn golden brown. Carefully flip it over using a spatula and cook the other side for 1-2 more minutes until thoroughly done.
Step 4
Repeat the process with the remaining egg mixture, adding more oil to the skillet as needed, until all of your Egg Foo Young patties are cooked.
Step 5
Serve hot, topped with warm gravy. Garnish with extra sliced green onions if desired for an added pop of color and flavor.
Storage Options
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, place the patties in a single layer on a baking sheet and freeze them until solid before transferring to a zip-top freezer bag. Reheat gently in a skillet over low heat or in the oven, wrapped in foil, until warmed through.
Variations & Substitutions
For a vegetarian version, omit any meat and add more mushrooms or tofu for protein. To cater to gluten-free diets, use gluten-free soy sauce in both the egg mixture and gravy. Add a spice kick with a pinch of cayenne or crushed red pepper flakes for those who enjoy a bit of heat.
Frequently Asked Questions
Can I make Egg Foo Young ahead of time?
Absolutely! You can prepare the egg mixture up to a day in advance and refrigerate it. When ready to cook, give it a quick stir and proceed with the cooking steps.
Is there a way to make it healthier?
Yes, simply reduce the amount of oil used for frying or use a non-stick spray. You can also add more vegetables to increase the nutritional value and make it even more filling.
What protein options can I include?
Egg Foo Young is incredibly versatile, allowing you to add cooked chicken, shrimp, pork, or tofu to the mix. Adjust the quantity based on your preference and be sure to chop any proteins into bite-sized pieces for even incorporation.
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Egg Foo Young Recipe
IngredientsÂ
Main Ingredients
- 4 pieces eggs large
- 0.5 cup bean sprouts fresh
- 0.25 cup green onions chopped
- 0.5 cup cooked shrimp peeled and deveined
- 1 tablespoon soy sauce low-sodium
- 2 tablespoons vegetable oil
Instructions
Preparation Steps
- In a large bowl, beat the eggs with soy sauce until well combined.
- Add bean sprouts, green onions, and cooked shrimp to the eggs and mix well.
- Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat.
- Pour half of the egg mixture into the skillet and cook until the edges start to set, then flip carefully to cook the other side.
- Repeat with the remaining vegetable oil and egg mixture.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
