If you’ve ever had Chinese takeout, you’ll know that it doesn’t compare to this simple, home-cooked version.
It is a Chinese-style omelet loaded with ground pork and assorted vegetables. Egg foo yung is a typical dish in American Chinese cuisine, and its name is derived from the Cantonese dialect.
According to folklore, the dish looks like a lotus blossom.
This classic egg dish may now be made at home with the help of this recipe.
A few years ago, when I first came to study in the United States, I made a beeline for the country’s center. After a long flight from Malaysia, I finally made it to Iowa. Following my arrival, I headed immediately to a Chinese restaurant, where I had Egg Foo Young as my first meal.
When the dish arrived, I was taken aback by how fluffy and drenched in a sauce the American Chinese version was. The eggs were filled with a thick layer of veggies.
The flavor was blah and uninspiring, to say the least. Those were my first experiences with American Chinese cuisine.
What makes one egg combination or filling different from another is what goes into it. It is also necessary to cook the omelet long enough for the egg mixture to get golden brown. The egg foo young is overcooked by omelet standards because it is cooked to a golden brown color.
Despite my harrowing experience, this egg dish is a favorite among many. As a result, I devised this recipe for Egg Foo Young to satisfy my cravings. I used ground pork, shrimp, and bean sprouts to make an omelet.
For this reason, the eggs don’t have brown sauce on top of them.
If you want the Americanized egg foo young with brown gravy, this is the place to go. The gravy sauce is unnecessary.
If you’re wondering if egg foo young is good for you, don’t eat it with the gravy loaded with sodium and starch. I’m confident that my recipe is healthier and more flavorful than yours.
What is the average number of calories in one serving?
- Each serving of this recipe contains only 264 calories.
With this recipe, what are its complementary dishes?
I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.
- BUTTER PRAWN
- HOT AND SOUR SOUP
- CHOW MEIN
- BOK CHOY CHICKEN
- 1 teaspoon Shaoxing wine, optional
- 1/2 teaspoon sesame oil
- 2 teaspoons soy sauce
- 4 medium-sized peeled shrimp, cut into small pieces
- 2 oz. (56 g) bean sprouts
- 3 large eggs, at room temperature
- 2 oz. (56 g) ground pork
- 1 scallion, cut into small rings
- 3 dashes white pepper
- 3 tablespoons oil
- 1 pinch sugar
- 1 teaspoon oyster sauce
- Make sure to beat the eggs with a fork lightly. Stir in the other ingredients until well-combined. Check to see if the oyster sauce has completely dissolved in the egg mixture before proceeding.
- Before use, a wok or a pan should be heated to a high temperature. Add the oil to the mixture. When the oil is heated enough to contain the egg mixture, add it to the pan and cook over medium heat until set. Maintain a diameter of around 4 to 5 inches for the omelet. Transfer the beansprouts and other ingredients to the omelet’s center using a pair of chopsticks. The center of the omelet should be thicker. Before flipping the omelet, let it sit for about three minutes. Fry the omelet until it is golden brown and puffy on both sides, about 3 minutes per side. Using the remaining egg mixture, make a total of three omelets. Soak the rice in the broth for a few minutes before serving the curry.