Easy Egg Foo Young
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
235 kcal
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Course
Main Course
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Cuisine
Chinese
Easy Egg Foo Young
Description
In this Easy Egg Foo Young preparation, beaten eggs are combined with diced bell peppers and chopped green onions, seasoned with salt and white pepper. The mixture is pan-fried in vegetable oil until golden brown patties form, showcasing a tender, slightly fluffy texture that contrasts with the crisp vegetable bits.
The accompanying sauce is made by stirring together chicken broth, oyster sauce, Shaoxing wine, soy sauce, and sugar, thickened with cornstarch and infused with garlic fried in oil. This sauce is smooth and flavorful, coating the egg patties lightly to enhance their mild taste.
Serving suggestions include steamed rice and vegetables or bean sprouts, providing a complete meal with complementary textures and flavors. The amount of oil used while frying can be adjusted to influence the fluffiness of the egg patties.
To make fluffy eggs, use more oil so eggs can fry submerged; for a lighter version, less oil can be used resulting in slightly denser texture but still flavorful.
Ingredients
- 8 large egg Pete and Gerry’s Organic
- 1/2 cup bell pepper finely diced, or anaheim pepper
- 2 green onions , finely chopped
- 1/4 teaspoon salt fine sea salt
- 1/8 teaspoon white pepper powder
- 2 to 8 tablespoons vegetable oil (*Footnote)
Sauce
- 1 cup chicken broth
- 2 tablespoons oyster sauce
- 2 tablespoons Shaoxing wine (or dry sherry)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon sugar
- 4 teaspoons cornstarch
- 2 teaspoons peanut oil (or vegetable oil)
- 2 cloves garlic , chopped
Sides (Optional)
- Steamed rice
- vegetables steamed
- bean sprout
Instructions
Sauce
- Whisk together the chicken broth, oyster sauce, Shaoxing wine, soy sauce, sugar, and cornstarch in a medium-sized bowl.
- Heat oil in a small saucepan over medium heat until hot. Add the garlic. Stir fry a few times to release the fragrance.
- Stir the sauce mixture again to completely dissolve the cornstarch. Pour it into the pan. Stir immediately until it forms a silky sauce that is thick enough to coat the back of a spoon. Immediately transfer to a clean bowl. Set aside.
Eggs
- Beat the eggs in a large bowl using an immersion blender or fork until evenly blended. Add the peppers, green onions, salt, and white pepper. Mix until well combined.
- Heat the oil in a small skillet over medium heat, and scoop about 1/3 cup of the egg mixture into the skillet to make a patty.
- Fry until golden brown, about 2 minutes per side. You can use your spatula to shape the egg so it forms a round circle. If the egg starts to brown too fast, turn to lower heat. Repeat with the remaining egg mixture.
- Serve the eggs hot over steamed rice and veggies, along with the brown sauce. Drizzle sauce on top while serving. The eggs will taste good enough even served without the sauce, as well.
Notes
- Using more oil when frying helps produce extra fluffy egg patties.
- For a healthier version, use less oil, which yields firmer but still tasty eggs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 235kcal | 12% |
| Carbohydrates | 10.6g | 4% |
| Protein | 13g | 26% |
| Fat | 16g | 25% |
| Saturated Fat | 4.2g | 21% |
| Cholesterol | 327mg | 109% |
| Sodium | 778mg | 32% |
| Potassium | 235mg | 5% |
| Fiber | 0.5g | 2% |
| Sugar | 4.9g | 10% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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