Egg Foo Young Recipe

This is not your mother’s egg foo young recipe. This one has a whole lot of flavor, and you will end up with tender, juicy eggs that are far less likely to break apart during cooking.

The “egg foo young with cabbage” is a recipe that has been around for many years. It is made up of eggs, vegetables, and bread crumbs.

A delicious, delectable Chinese omelet packed with veggies and either pork or shrimp, egg foo young is light and fluffy. This is a full, protein-rich meal that you can eat at any time of day to satisfy both your taste senses and your appetite.

You may personalize your egg foo young by adding a variety of items. Use shrimp or minced pork, along with your favorite fresh veggies, and toss everything in the thick, umami-rich egg foo young sauce before serving. Try egg foo young if you’re looking for a healthy low-fat, low-carb meal with a lot of flavor.

What is the meaning of Egg Foo Young?

A delectable Chinese omelet is egg foo young. It was derived from comparable traditional Chinese meals by Chinese chefs in the United States, who invented egg foo young as a method to use up leftovers. The ingredients plus the fact that it’s cooked to a golden brown, which would be considered overdone by Western standards, set it apart from a typical Western omelet.

Because of the eggs, veggies, and pork or shrimp, egg foo young is one of the healthiest foods on a Chinese takeout menu. It’s a high-protein, low-fat, low-carb meal that’ll help you get more protein into your diet.

Ingredients for Young Egg Foo

The basis of your egg food young is eggs – after all, this is an omelet! Bean sprouts, green onions, and any other vegetables you wish to include, as well as shrimp or pork, are all required. You’ll need white pepper, sesame oil, salt, and garlic to season the omelet. You’ll need a few unique items, like as Shaoxing cooking wine and oyster sauce, to make that delectable gravy. To thicken the gravy, you’ll also need soy sauce and cornflour.

Egg-Foo-Young-Recipe

How to Make Foo Young (Egg Foo)

In less than half an hour, you may have your egg foo young on your plate and ready to eat. Are you ready to begin? To begin, make a slurry using the cornflour and soy sauce. Add the oyster sauce, Shaoxing wine, water, pepper, and sesame oil and stir to combine. Pour everything into a saucepan and cook over medium heat, whisking frequently, until the sauce thickens. Remove the pot from the heat and place it to the side.

In a mixing bowl, combine the bean sprouts, green onions, prawns (or pork), pepper, and salt for the omelet. In a big skillet, drizzle the vegetable oil and sesame oil together. Cook for a few minutes until the garlic is aromatic, then push it to the side of the pan. Pour in 14 cup of the egg mixture and cook until golden brown on the bottom side.

Flip the omelet when it has browned on one side and cook for another minute or two. Rep with the rest of the egg mixture. Place the omelet on a plate and pour a good quantity of gravy on top. Serve with a serving of steaming or fried rice, garnished with sesame seeds and chopped green onions.

Advice on Making the Best Egg Foo Young

If you don’t have Shaoxing wine on hand, mirin may be used instead. Because Mirin is sweeter and less salty than Shaoxing wine, the salt levels in the sauce may need to be adjusted.

If using ground pork (or beef, chicken, or turkey), combine it with 1/2 teaspoon each of soy sauce, oyster sauce, and sugar and heat it before adding it to the eggs.

Add fresh chopped cabbage, peppers, or other veggies to your Chinese omelet to make it more filling.

This meal is naturally high in protein and low in carbohydrates. Substitute xanthan gum for cornstarch, and use coconut aminos instead of soy sauce to make it entirely keto-friendly. If you’re using pork, you may also use less sauce and replace the sweetener with sugar.

Serve your egg foo young with rice and steamed veggies as a side dish.

If you want to have additional sauce to pour over the rice and veggies, you may simply double the sauce.

How to Store Chinese Omelette Made at Home

Egg foo young may be preserved in the fridge for up to 3 days if kept in an airtight container. In a skillet, reheat it for 5 to 7 minutes.

Instructions

To mix the cornflour and soy sauce, whisk them together. Oyster sauce, Shaoxing wine, water, pepper, and sesame oil are whisked together. Bring the sauce to a low boil and whisk continually for 1 minute, or until it thickens. Remove the pan from the heat and put it aside.

Whisk together the bean sprouts, green onions, prawns or pork, pepper, and salt to form the omelet.

In a large skillet, heat the oils. Garlic should be sautéed until aromatic, then pushed to the side. 14 cup of the egg mixture should be poured in. Cook until golden brown on the bottom, then turn and cook for another minute. Rep with the rest of the egg mixture.

On a platter, place the omelet. Pour the sauce over the omelet’s top. If preferred, garnish with parsley and serve with rice.

The “vegetable egg foo young recipe” is a dish that uses vegetables in place of the traditional meat. It is also healthier than other recipes.

Frequently Asked Questions

Is egg foo young a healthy meal?

A: I have no idea what that is.

What is the difference between an omelette and foo yung?

A: An omelette is a French dish consisting of beaten eggs, while foo yung is a type of Chinese food.

What does egg foo young mean in English?

A: Egg foo young is a type of dish consisting of scrambled eggs, vegetables and meat formed into patties. Its usually served with lettuce, tomato or mayonnaise.

  • chicken egg foo young recipe
  • shrimp egg foo young recipe
  • egg foo young gravy recipe
  • egg foo young ingredients
  • shrimp egg foo young recipe with cabbage
You May Also Like