Egg Foo Young Recipe

If you have never tried Egg Foo Young, you are in for a real treat with this classic Chinese-American dish. It’s essentially a fluffy, savory omelet loaded with a colorful medley of shrimp, fresh vegetables, and bean sprouts, all cooked to golden perfection and served with a rich, flavorful sauce. Egg Foo Young perfectly balances textures and tastes—from tender chunks of meat to crispy-edged eggs and a slightly sweet, umami-packed gravy that ties it all together. Once you make this at home, it will quickly become one of your favorite go-to meals for any time of the day.

Ingredients You’ll Need

The secret to a stellar Egg Foo Young lies in using simple, yet essential ingredients that work in harmony to build layers of flavor and vibrant color. Each item has its purpose, from the light seasoning in the eggs to the fresh crunch of the bean sprouts and the savory depth of the homemade sauce.

• Chicken stock: The base for the sauce, it adds subtle richness without overpowering.
• Sherry or sake: Helps brighten the sauce and adds a touch of aromatic sweetness.
• White pepper: Offers a gentle heat and mild earthiness.
• Sesame oil: Just a small amount lends a toasty, nutty nuance to the sauce.
• Oyster sauce: Brings savory depth and complexity, enhancing the umami profile.
• Rice vinegar: Balances sweetness with acidity for a perfectly rounded sauce.
• Granulated sugar: Adds a hint of sweetness to complement the salty notes.
• Low sodium soy sauce: Provides saltiness and color while letting the other flavors shine.
• Corn starch: Thickens the sauce for that signature velvety finish.
• Vegetable oil: Essential for frying the omelets to a crisp, golden exterior.
• Onion, garlic, shrimp, carrots, red bell pepper: These fresh ingredients bring vibrant color, aroma, and texture to every bite.
• Eggs: The heart of the Egg Foo Young, creating a fluffy, rich base.
• Fresh bean sprouts: Add crunch and a fresh, crisp dimension.
• Frozen peas, kosher salt, ground white pepper: Final touches that enhance taste and balance.
• Chopped green scallion: Perfect garnish for freshness and a pop of green color.

How to Make Egg Foo Young

Step 1: Make the Savory Sauce

Start by combining chicken stock, sherry, white pepper, sesame oil, oyster sauce, vinegar, and sugar in a medium saucepan. Gently heat the mixture to release the aromatic flavors, then stir in the soy sauce mixed with corn starch to thicken. This rich sauce will elevate your Egg Foo Young, coating each omelet with a silky, umami-packed glaze.

Step 2: Prepare the Stir-Fried Mix-Ins

Heat a half cup of vegetable oil in a wok over high heat until smoking hot. Swirl it around to coat the sides, then remove all but two tablespoons for cooking. Toss in diced onion, minced garlic, shrimp, carrots, and red bell pepper in one go. Stir-fry briskly for about two minutes until the shrimp turns pink and vegetables soften slightly. Set this flavorful mix aside to cool before adding to the eggs.

Step 3: Combine Eggs and Ingredients

In a large bowl, beat eight whole eggs then fold in fresh bean sprouts, oyster sauce, sugar, ground white pepper, peas, and kosher salt. Once your stir-fried mixture has cooled, add it in and stir gently to combine everything evenly. This combination is what makes Egg Foo Young so luscious and colorful.

Step 4: Fry the Omelets

Preheat your oven to 200 degrees to keep cooked omelets warm. Heat the same wok or pan you used earlier to medium-high heat and add two tablespoons of vegetable oil. When the oil is shimmering hot, scoop a generous ¼ cup of the egg mixture directly into the pan. The edges should puff and bubble immediately, with the bottom turning a deep golden brown. Flip carefully when set, cooking briefly on the other side just to finish. Keep your cooked omelets warm in the oven as you work through the batter.

Step 5: Serve with Sauce and Garnish

Reheat the prepared sauce and either drizzle it over each omelet or serve it on the side for dipping. Garnish your Egg Foo Young with bright chopped green scallions that add just the right fresh contrast. You now have a restaurant-quality dish ready to impress!

How to Serve Egg Foo Young

Garnishes

A sprinkle of chopped green scallions is classic and adds fresh color and mild onion flavor. You can also experiment with toasted sesame seeds or a drizzle of chili oil to introduce more layers of flavor and texture that complement the Egg Foo Young without overwhelming it.

Side Dishes

Egg Foo Young shines when paired with simple steamed rice or fried rice to soak up the delicious sauce. For a balanced meal, you might add sautéed bok choy or steamed broccoli, providing a crisp, fresh contrast to the rich, savory omelets.

Creative Ways to Present

For a fun twist, serve Egg Foo Young in individual small skillets for a rustic look. Another creative idea is to stuff it into lettuce cups with sauce on the side for a hand-held delight. Either way, the dish’s colorful ingredients make it incredibly inviting and perfect for sharing with friends.

Make Ahead and Storage

Storing Leftovers

Keep leftover Egg Foo Young in an airtight container in the refrigerator for up to three days. Store the sauce separately to prevent the omelets from getting soggy, ensuring the texture stays just as delightful when reheated.

Freezing

If you want to prepare Egg Foo Young in advance, you can freeze cooked omelets wrapped tightly in plastic wrap and then placed in a freezer bag. They’ll keep well for up to one month, allowing you to enjoy this tasty classic anytime without fuss.

Reheating

To reheat, gently warm the omelets in a skillet over medium heat or in a 350-degree oven until heated through, ensuring they stay crispy on the outside. Warm the sauce separately and pour over the omelets just before serving for that perfect freshly cooked experience.

FAQs

What makes Egg Foo Young different from a regular omelet?

Egg Foo Young includes a mix of meats, vegetables, and bean sprouts folded into the eggs and is cooked to have a crispy exterior, then served with a savory sauce. It’s more substantial and textured compared to a plain omelet.

Can I make Egg Foo Young vegetarian?

Absolutely! Simply omit the shrimp and BBQ pork and add more vegetables like mushrooms, water chestnuts, or tofu to maintain protein and texture while keeping that delicious flavor.

Is there a traditional sauce for Egg Foo Young?

Yes, the traditional sauce is a thickened gravy made with chicken stock, soy sauce, oyster sauce, and seasonings. It adds moisture and rich umami flavor that completes the dish beautifully.

Can I cook Egg Foo Young without a wok?

Definitely. A large non-stick or cast iron skillet works perfectly if you don’t have a wok. The key is to get the pan and oil hot enough so the omelet sears nicely on the outside.

What is the best way to flip the omelets?

Use a wide spatula or fish turner to slide gently under the omelet and flip quickly but carefully to avoid breaking. Ensuring the edges are set before flipping helps keep the shape intact.

Final Thoughts

Egg Foo Young is one of those comforting, delicious dishes that feels like a warm hug on a plate. With its perfect combination of fluffy eggs, fresh ingredients, and rich sauce, it’s sure to become a household favorite. I can’t wait for you to try this recipe and experience all the wonderful textures and flavors that make Egg Foo Young so special!

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