In today’s article, we are going to learn how to make Egg foo young recipe which is a Chinese American classic. Egg foo young recipe is simple, fast, and tastes very delicious.
Egg foo young is a combination of soy sauce with water and cornstarch to thicken and some other ingredients listed below. Egg foo young is filled with veggies and pork, meat, or shrimp, smothered in a tasty Chinese sauce.
In Egg foo young recipe you can feel free to fancy your homemade stock with any spice you wish to add that will make it taste more delicious.
Egg foo young is a recipe that everyone will love and ask for more. Read down to know more about this recipe.
What Goes Into Egg Foo Young
- Hard root veggies such as potatoes and carrots should be shredded or julienned as well as giving it a quick saute before turning it into the egg mixture.
- Don’t forget your herbs, adding herbs such as parsley and basil are all excellent additions.
- You can as well substitute mung bean sprouts with soybean sprouts. If you are using soybeans sprouts it needs to be sauteed first to soften before turning them into your recipe.
- You can substitute garlic chives with shallots, regular chives, or onions. It should be sauteed first to sweeten and soften before adding to the egg mixture.
- Ground pork or beef is a great choice for this recipe. But if you are using normal meat it should be pieces or ground to ensure it cooks up well.
- Mushrooms and bell peppers are best chopped into bite-sized pieces and pre-cooked to release water from them.
- Seafood and egg foo young is a delicious combo.
What To Eat With Egg Foo Young
Egg foo young can go well with white rice, it can be eaten on its own as well.
How Do I Save My Egg Foo Young?
Egg foo young sauce can be made ahead of time and served in the fridge for up to 2 weeks in an airtight container. When ready to be served, it can be reheated in a microwave or stove. But this recipe is best eaten fresh.
Is This Meal Healthy?
Yes, of course, egg foo young is one of the healthiest Chinese takeout meals if made at home. Restaurants cook their omelets in a lot of oil, whereas when made at home the oil won’t be much, it will have low fat, low carb, and high protein which is a healthy choice.
Preparation time: 10 minutes
Cook time: 20 minutes
Total time: 30minutes
For The Egg Foo Young
- 1 small ginger, slice peeled
- 4 garlic, chive stalks
- 2 to 5 cups neutral oil with a high smoke point, such as grapeseed oil, or vegetable oil, for deep frying
- Scallions for garnish, sliced (optional)
- 1 teaspoon kosher salt, divided
- 4 large eggs, divided
- 2 tablespoons of Shaoxing wine, divided
- 6 tablespoons of water, divided (optional)
- 4 teaspoons rice flour, divided (optional)
- White pepper, few dashes
- 4 ounces uncooked shrimp, peeled and deveined (optional)
- 1/2 cup mung beans sprouts. divided
For The Egg Foo Young Sauce
- 1 tablespoon soy sauce
- 2 teaspoons oyster sauce
- 1 cup plus 1 tablespoon water, divided
- 1 tablespoon of cornstarch
- 1 teaspoon chicken or beef bouillon paste
- 1/8 teaspoon black pepper, freshly ground
- 1/4 teaspoon granulated sugar
- 1 teaspoon Shaoxing wine
- 1 tablespoon of sesame oil, toasted
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Method of Preparation
Step 1: In a small saucepan add 1 cup of water and bouillon paste and bring to a simmer over medium-high heat. While it is on heat, whisk 1 tablespoon cornstarch into 1 tablespoon of water mixed in a small bowl.
Step 2: Then add 1 tablespoon soy sauce, 1 teaspoon Shaoxing wine, 1/8 teaspoon black pepper, 1/2 teaspoon toasted sesame oil, 2 teaspoons oyster sauce, 1/4 teaspoon of granulated sugar into your saucepan then stir to combine well. Have a taste of it and add more seasoning if needed.
Step 3: While you are whisking, pour in the cornstarch mixture into the sauce and whisk until it combines well and gets thick enough to coat the back of a spoon, do this for about 30 seconds. When it’s ready huge bubbles form across the surface. If it is still runny at this point, whisk in an additional teaspoon of cornstarch dissolved in a teaspoon of water first. Pour your sauce into a serving bowl and set it aside.
Step 4: From here, we are making the egg foo young sauce, add 3 tablespoons of water with 2 teaspoons of your flour in a medium bowl and whisk until the flour is dissolved perfectly. Then add 2 large eggs and whisk briefly to combine. At this point, the texture does not need to be super smooth.
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Step 5: Add in 1 tablespoon of your Shaoxing wine, a few dashes of white pepper, 1/2 teaspoon of the kosher salt. Whisk briefly to combine. The mixture will be uniformly yellow but does not need to be super smooth until you stop whisking.
Step 6: Chop your 4 ounces peeled and deveined shrimp into bite-sized pieces if using, trim 4 garlic, and cut crosswise into 1/2-inch pieces. Mince 1 small slice of peeled ginger until you have about 1/2 teaspoon. Add half of your shrimp, ginger, chives, and 1/4 cup of the mung bean sprouts to the egg mixture and stir well to combine.
Step 7: In a 10-inch frying pan, heat your neutral oil add 2 cups in a wok or 5 cups for a 10-inch pan over high heat. The depth and surface area of the oil will determine how wide and how fluffy your egg patty will get. Your oil is ready for frying when a bamboo skewer or wooden chopstick bubbles immediately when inserted.
Step 8: Now, pour your egg mixture all at once into the center of the wok from a height of about six inches. The egg should spread out and bubble up into a big party. If you have stray bits floating in the oil, use a skimmer to gently coax them back into the patty.
Step 9: Fry your egg patty until the edges get browned and firm, for about 5 minutes. As it cooks, use a spatula to gently splash oil over the top, this will help the top from a crust and makes it easier to flip. You can mix up the second batch of your egg mixture in the empty bowl with your remaining ingredients.
Step 10: Finally, gently flip the patty with the skimmer and a spatula. The flipped patty should be bronzed and smooth on the surface, this is the side you are going to serve facing up. Fry this for about 3 minutes more. Very carefully pour out the oil in a pan into a heatproof bowl. Let the patty pan-fry for another 3 minutes to weep more oil, then pour off the excess oil into the same bowl. Slide the egg patty onto a serving platter.
Step 11: Return your reserved oil to the pan, then add more oil if needed and repeat the same process for the second patty. To serve top with the egg foo young sauce and chopped scallions and serve immediately.
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- Serve your egg foo young immediately, but if you are not ready, slide the cooked egg patty onto a wire rack so that it stays crispy until you are ready to serve.
- Your choice of protein should be chopped or small or rather use ground meat.
More Chinese Recipes To Try
- Cashew chicken
- Fried rice
- Char siu
- Kung pao chicken
- Spring rolls
- Beef and broccoli
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Egg foo young is a Chinese recipe packed with flavors, that taste delicious and spicy. It is a healthy choice packed with lots of goodness. It is filled with veggies, meat, pork, or shrimp smoothened in a tasty Chinese sauce.
This recipe is best prepared at home because the ones bought at the restaurants tend to be oily but you can reduce your amount of oil so it can be less oily, low carbs and low fat to make it a healthy meal for you.