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Easy Egg Foo Young
5 from 12 votes

Easy Egg Foo Young

Easy Egg Foo Young features lightly seasoned eggs mixed with diced bell peppers and green onions, pan-fried to golden patties. The recipe includes a silk-smooth savory sauce made from chicken broth, oyster sauce, soy, and garlic, delivering a balanced, rich finish. The dish offers a tender texture from the fluffy egg patties combined with the crisp vegetables and is commonly served with steamed rice or vegetables.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4 servings
Calories: 235 kcal
Course: Main Course
Cuisine: Chinese

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
    Cup of Yum
  1. Whisk together the chicken broth, oyster sauce, Shaoxing wine, soy sauce, sugar, and cornstarch in a medium-sized bowl.
  2. Heat oil in a small saucepan over medium heat until hot. Add the garlic. Stir fry a few times to release the fragrance.
  3. 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
  1. 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.
  2. 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.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 235

% 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.