Egg Foo Young (Chinese Omelette, 芙蓉蛋)
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
232 kcal
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Course
Main Course
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Cuisine
Chinese
Egg Foo Young (Chinese Omelette, 芙蓉蛋)
Description
Egg Foo Young blends eggs with small diced shrimp and precooked chicken along with fresh vegetables like bean sprouts, grated carrot, and finely chopped scallions. The combination is lightly salted and pan-fried in a hot wok with enough oil to create a crisp golden crust while keeping the interior tender and moist. This results in individual omelette portions that hold shape but remain soft inside.
The accompanying gravy is made by simmering oyster sauce, light and dark soy sauces, sesame oil, cornstarch, white pepper, garlic powder, sugar, and water or unsalted stock until slightly thickened to just coat a spoon. This savory sauce adds depth and moisture when poured over the cooked omelettes.
Egg Foo Young is traditionally served over steamed white rice, making it a filling and balanced meal combining protein, vegetables, and starch. Alternative seasoning options include sweet soy sauce or chili oil for different flavor profiles. Garnishes like scallions and toasted sesame seeds can be sprinkled on top to add texture and brightness.
Protein can be varied as desired, substituting minced pork, beef, fish, squid, or tofu. Using non-stick cookware requires oil to be preheated to prevent sticking and aid even browning. The dish can be made in different sizes as preferred.
Ingredients
For the gravy
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce light
- ½ teaspoon dark soy sauce
- ½ teaspoon sesame oil
- 1 tablespoon cornstarch
- 1 pinch ground white pepper
- 1 pinch garlic powder optional
- 1 pinch sugar
- 240 ml water about 1 cup, or unsalted stock
For the egg mixture
- 6 egg
- 50 g Shrimp about ⅓ cup (see note 1, raw, diced
- 50 g chicken about ⅓ cup (see note 1, precooked, diced
- 50 g bean sprout about ½ cup
- 30 g carrot about ⅓ cup, grated
- 30 g scallions about ⅓ cup, finely chopped
- ⅛ teaspoon salt
- neutral cooking oil
Alternative seasoning (substitute for the gravy)
- Sweet soy sauce to taste, or light soy sauce
- Chilli oil to taste, homemade
For garnishing
- scallions finely chopped
- sesame seeds toasted
Instructions
Prepare the gravy (skip this step if using alternative seasonings)
- In a small saucepan, mix oyster sauce, light and dark soy sauce, sesame oil, cornstarch, white pepper, garlic powder and sugar with room temperature water (or unsalted stock).
- Bring it to a boil then leave to simmer over low heat until it becomes just thick enough to coat the spoon (Do not overcook as the sauce will thicken further as it cools).
Cook the egg mixture
- In a mixing bowl, lightly beat eggs. Then add shrimp, chicken, bean sprouts, carrot, scallions and salt. Mix well.
- Heat an empty wok over high heat until smoking hot (see note 2). Pour in oil (just enough to cover the bottom of the wok). Swirl to cover a bigger perimeter. Add ¼ part of the egg mixture.
- Turn the heat to medium-low and leave to fry. Once the bottom side becomes golden brown, flip to fry the other side. Repeat to cook the rest of the mixture.
Garnish and serve
- Place the cooked egg foo young over steamed rice. Pour the gravy over. Alternatively, use soy sauce and chilli oil to season. Garnish with scallions and sesame seeds.
Notes
- Feel free to substitute shrimp and chicken with other cooked proteins such as minced pork, beef, fish fillets, squid, or tofu to vary the dish.
- Use non-stick cookware with preheated oil to prevent sticking and achieve even browning of the omelette.
- Adjust the size of the egg foo young portions to your preference for personal or family servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 232kcal | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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