Easy & Best Egg Foo Young Recipe
Egg Foo Young is a delicious and versatile Chinese-American dish that combines the simplicity of an omelette with the rich flavors of a stir-fry. It’s quick to prepare, customizable with your favorite ingredients, and perfect for breakfast, lunch, or dinner. In this recipe, we’ll walk you through the steps to create the best Egg Foo Young, complete with tips for achieving a fluffy and flavorful result.
With this Egg Foo Young recipe, you can look forward to a savory, satisfying meal that’s packed with protein and vegetables. It’s a perfect way to use up leftovers and can be made in no time. The dish is also incredibly versatile, allowing you to customize it with your favorite fillings and toppings. The homemade gravy adds a rich and savory finishing touch that takes this simple dish to the next level.
Tools to Use:
- Mixing bowls
- Whisk or fork
- Large skillet or wok
- Spatula
- Saucepan (for the gravy)
- Measuring cups and spoons
Ingredients:
For the Egg Foo Young:
- 6 large eggs
- 1 cup bean sprouts
- 1 cup cooked chicken, shrimp, or pork (diced)
- 1/2 cup mushrooms (sliced)
- 1/2 cup green onions (chopped)
- 1/4 cup carrots (shredded)
- 1/4 cup bell peppers (diced)
- 2 cloves garlic (minced)
- 1 tablespoon soy sauce
- Salt and pepper to taste
- Vegetable oil for frying
For the Gravy:
- 1 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions:
For the Egg Foo Young:
- Prepare the Ingredients: In a large mixing bowl, whisk the eggs until well beaten. Add the bean sprouts, cooked meat, mushrooms, green onions, carrots, bell peppers, garlic, soy sauce, salt, and pepper. Mix until all ingredients are evenly combined.
- Heat the Skillet: Heat a large skillet or wok over medium-high heat and add enough vegetable oil to cover the bottom of the pan.
- Cook the Egg Foo Young: Scoop about 1/2 cup of the egg mixture into the hot skillet. Use a spatula to shape the mixture into a round patty. Cook for 2-3 minutes on each side, or until the patty is golden brown and cooked through. Remove from the skillet and place on a paper towel-lined plate to drain excess oil. Repeat with the remaining egg mixture.
For the Gravy:
- Make the Gravy: In a small saucepan, combine the chicken broth, soy sauce, and oyster sauce. Bring to a simmer over medium heat.
- Thicken the Gravy: In a small bowl, mix the cornstarch with water until smooth. Slowly pour the cornstarch mixture into the simmering broth, stirring constantly until the gravy thickens.
Serve:
- Plate the Dish: Place the cooked Egg Foo Young patties on a serving plate.
- Top with Gravy: Pour the hot gravy over the patties.
- Garnish: Garnish with additional chopped green onions or sesame seeds if desired.
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Easy & Best Egg Foo Young Recipe
Equipment
- Mixing bowls
- Whisk or fork
- Large skillet or wok
- Spatula
- Saucepan (for the gravy)
- Measuring cups and spoons
Ingredients
- For the Egg Foo Young:
- 6 large eggs
- 1 cup bean sprouts
- 1 cup cooked chicken shrimp, or pork (diced)
- 1/2 cup mushrooms sliced
- 1/2 cup green onions chopped
- 1/4 cup carrots shredded
- 1/4 cup bell peppers diced
- 2 cloves garlic minced
- 1 tablespoon soy sauce
- Salt and pepper to taste
- Vegetable oil for frying
- For the Gravy:
- 1 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- For the Egg Foo Young:
- Prepare the Ingredients: In a large mixing bowl, whisk the eggs until well beaten. Add the bean sprouts, cooked meat, mushrooms, green onions, carrots, bell peppers, garlic, soy sauce, salt, and pepper. Mix until all ingredients are evenly combined.
- Heat the Skillet: Heat a large skillet or wok over medium-high heat and add enough vegetable oil to cover the bottom of the pan.
- Cook the Egg Foo Young: Scoop about 1/2 cup of the egg mixture into the hot skillet. Use a spatula to shape the mixture into a round patty. Cook for 2-3 minutes on each side, or until the patty is golden brown and cooked through. Remove from the skillet and place on a paper towel-lined plate to drain excess oil. Repeat with the remaining egg mixture.
- For the Gravy:
- Make the Gravy: In a small saucepan, combine the chicken broth, soy sauce, and oyster sauce. Bring to a simmer over medium heat.
- Thicken the Gravy: In a small bowl, mix the cornstarch with water until smooth. Slowly pour the cornstarch mixture into the simmering broth, stirring constantly until the gravy thickens.
- Serve:
- Plate the Dish: Place the cooked Egg Foo Young patties on a serving plate.
- Top with Gravy: Pour the hot gravy over the patties.
- Garnish: Garnish with additional chopped green onions or sesame seeds if desired.
Tips for Cooking:
- Use Fresh Ingredients: Fresh vegetables and high-quality meats will enhance the flavor of your Egg Foo Young.
- Don’t Overcrowd the Pan: Cook the patties in batches to ensure they cook evenly and don’t stick together.
- Adjust Seasonings: Taste the egg mixture before cooking and adjust the salt and pepper to your preference.
Why They Should Try This Recipe:
Egg Foo Young is a versatile and nutritious dish that can be tailored to your taste. It’s perfect for using up leftover meats and vegetables, making it a great option for a quick and economical meal. The combination of fluffy eggs and savory gravy creates a comforting and satisfying dish that the whole family will love.
I hope you enjoy making and savoring this easy and best Egg Foo Young recipe! It’s a wonderful way to bring a taste of Chinese cuisine into your home with minimal effort. Don’t forget to experiment with different fillings and share your delicious creations with friends and family. Happy cooking!
