Egg Foo Young Recipe
Egg Foo Young has its roots in traditional Chinese cuisine, particularly the Guangdong province. Originally, it was a way to use leftover ingredients, combining eggs with various vegetables and meats to create a hearty meal. As Chinese immigrants settled in America, they adapted the recipe to suit local tastes, incorporating ingredients like bean sprouts, mushrooms, and soy sauce.
Equipment
- Mixing bowl
- Whisk or fork
- Non-stick skillet or frying pan
- Spatula
- Small saucepan
Ingredients
For the Egg Foo Young:
- 4 large eggs
- 1/2 cup bean sprouts
- 1/2 cup sliced mushrooms
- 1/4 cup chopped green onions
- 1/4 cup cooked shrimp or chicken, diced (optional)
- 2 tablespoons vegetable oil
- Salt and pepper to taste
For the Gravy:
- 1 cup chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon sugar
- Salt to taste
Instructions
- Prepare the IngredientsStart by gathering all your ingredients. If you're using shrimp or chicken, ensure they're cooked and diced into small pieces. Slice the mushrooms and chop the green onions. Rinse the bean sprouts thoroughly.
- Beat the EggsIn a large mixing bowl, crack the eggs and whisk them until well beaten. Season with a pinch of salt and pepper.
- Combine the IngredientsAdd the bean sprouts, sliced mushrooms, chopped green onions, and diced shrimp or chicken (if using) to the beaten eggs. Stir gently to combine all the ingredients evenly.
- Heat the SkilletPlace a non-stick skillet or frying pan over medium heat and add 1 tablespoon of vegetable oil. Allow the oil to heat up until shimmering but not smoking.
- Cook the OmelettesPour a portion of the egg mixture into the skillet, forming a round omelette about 4 inches in diameter. Cook for 3-4 minutes on one side until the edges start to set and the bottom is golden brown.
- Flip the OmelettesCarefully flip the omelette using a spatula. Add another tablespoon of oil if the pan looks dry. Cook the other side for an additional 2-3 minutes until fully set and golden brown. Remove from the skillet and keep warm. Repeat with the remaining egg mixture.
- Prepare the GravyIn a small saucepan, combine the chicken broth, soy sauce, sugar, and a pinch of salt. Bring to a simmer over medium heat. In a separate small bowl, mix the cornstarch with a tablespoon of water to create a slurry. Gradually add the cornstarch mixture to the simmering broth, stirring continuously until the gravy thickens. Remove from heat.
- ServePlace the cooked Egg Foo Young omelettes on serving plates and drizzle the savory gravy over the top. Garnish with additional green onions if desired. Serve hot with steamed rice or your favorite side dish.