Egg Foo Young
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
258 kcal
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Course
Main Course, Breakfast
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Cuisine
Chinese
Egg Foo Young
Description
Egg Foo Young combines eight eggs whisked with cornstarch, salt, and white pepper, mixed with fresh bean sprouts, diced red bell pepper, mushrooms, and sliced green onion whites. The vegetables cook briefly before the egg mixture forms small pancakes in a hot oiled skillet, turned once for even cooking. This yields tender omelets with crisp veggie bits.
The accompanying gravy features cornstarch-thickened soy sauce, oyster sauce, rice vinegar, chili sauce, sesame oil, and water simmered to a smooth sauce. Pouring this gravy over the omelets adds savory depth and moisture. Served atop rice, Egg Foo Young makes a satisfying meal with balanced textures and a mildly spiced flavor profile.
Garnishing with sesame seeds and green onion slices adds a nutty contrast and fresh note. This recipe offers a classic Chinese-American dish with familiar ingredients easily prepared at home.
Ingredients
Sauce/Gravy:
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 2 teaspoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili sauce
- 1 teaspoon sesame oil
- 1 cup water
Omelette:
- 8 egg
- 1 tablespoon cornstarch
- 1 cup bean sprout cut in half
- 1/2 red bell pepper finely diced
- 1/2 cup mushrooms sliced
- 4 green onions white parts only, sliced
- 2 cloves garlic minced
- salt
- white pepper
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon white pepper or to taste
Garnish:
- sesame seeds
- green onions sliced
Instructions
Sauce/Gravy:
- Mix all the ingredients in a small bowl until thoroughly combined.
- Add to a saucepan over medium heat and simmer, stirring constantly.
- Simmer for 1 minute until the sauce thickens to resemble the texture of gravy. Remove from heat and set aside.
Omelette:
- In a medium bowl, whisk eggs in a bowl with cornstarch, salt, and pepper.
- Add bean sprouts, diced bell pepper, and sliced mushrooms to the egg mixture and stir to combine.
- Place a large non-stick skillet over medium heat, add vegetable oil, and heat it until hot. Add chopped onion and saute for 1 minute; add garlic and saute for 20 seconds, stirring constantly.
- Add about 1/2 cup of the egg and veggie mixture to the skillet per pancake and cook for 3-4 minutes on one side; flip and cook for another 1-2 minutes. Set aside.
- Repeat with the remaining egg mixture.
- Serve the omelet over rice, drizzled with the prepared sauce. Sprinkle with sesame seeds and green onions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 10g | 3% |
| Protein | 13g | 26% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 327mg | 109% |
| Sodium | 911mg | 38% |
| Potassium | 262mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 965IU | 19% |
| Vitamin C | 23.3mg | 26% |
| Calcium | 53mg | 5% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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