Egg Foo Young
User Reviews
4.6
Egg Foo Young
Description
Egg Foo Young blends eggs with small pieces of ground pork, shrimp, and crunchy bean sprouts, seasoned with soy sauce, oyster sauce, sesame oil, Shaoxing wine, and mild spices. The mixture is cooked in a hot pan into small to medium omelets, with the fillings placed centrally to create a thick, fluffy center and thinner edges. Both sides are pan-fried until golden brown, producing a tender interior contrasted by lightly crisp edges from the quick, high-heat cooking.
The flavor is a balanced umami mix from the soy and oyster sauces, uplifted by sesame oil and white pepper. The shrimp adds a subtle seafood sweetness, and the pork contributes richness and texture. Serving the omelets immediately over steamed white rice makes for a traditional Cantonese-style meal.
For best results, use pork with some fat content (around 20%) to maintain moisture and flavor. If desired, substitute Shaoxing wine with Japanese sake, dry sherry, or omit it if avoiding alcohol. The soy and oyster sauces are key seasonings that provide the characteristic savory taste of this dish.
Ingredients
- 3 egg at room temperature, large
- 2 oz (60g) bean sprout
- 2 oz (60g) ground pork
- 4 Shrimp peeled and cut into small pieces, medium-sized
- 1 scallion cut into small rings
- 1/2 teaspoon sesame oil
- 1 teaspoon Shaoxing wine optional
- 1 teaspoon oyster sauce
- 2 teaspoons soy sauce
- 1 pinch sugar
- 3 dashes white pepper
- 3 tablespoons neutral cooking oil generic cooking oil
Instructions
- Crack the eggs into a bowl and beat them with a fork. Add the remaining ingredients to the egg mixture and stir well to combine. Ensure that the oyster sauce is fully dissolved in the egg mixture.
- Heat a wok or pan on high heat. Add the oil. Once the oil is fully heated, ladle the egg mixture into the pan, ensuring that the diameter of the omelet is about 4-5 inches (10cm-12cm) wide.
- Use a pair of chopsticks to transfer the bean sprouts and other ingredients to the middle of the omelet, making it thicker in the center. Allow the omelet to set for about 3 minutes before flipping it over.
- Fry the omelet until both sides are golden brown and nicely puffed up. Repeat the process with the remaining egg mixture to make a total of 3 omelets. Serve immediately with steamed rice.
Notes
- Use pork with about 20% fat for better flavor and texture.
- Substitute Shaoxing wine with sake, dry sherry, or omit if avoiding alcohol.
- Soy sauce and oyster sauce are essential for the authentic savory flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3people
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Serving | 3people | |
| Calories | 263kcal | 13% |
| Carbohydrates | 3g | 1% |
| Protein | 11g | 22% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 197mg | 66% |
| Sodium | 415mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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