Egg Foo Young

Why You’ll Love This Recipe

Egg Foo Young is quick and easy to prepare, combining eggs with your favorite fillings for a hearty meal. The silky gravy adds depth and complements the fluffy omelets perfectly. It’s customizable, delicious, and great for using leftover meats or veggies.

Ingredients

For the omelets:

• 6 large eggs

• 1 cup cooked chicken, shrimp, or tofu, diced

• 1 cup bean sprouts

• 1/2 cup diced onions

• 1/2 cup sliced mushrooms

• 1/4 cup chopped green onions

• Salt and pepper, to taste

• Vegetable oil, for frying

For the gravy:

• 2 cups chicken broth

• 2 tablespoons soy sauce

• 1 tablespoon oyster sauce

• 1 teaspoon sugar

• 2 teaspoons cornstarch mixed with 2 tablespoons water

• Salt and pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare Omelet Mixture:
   In a large bowl, beat eggs.
   Add cooked meat or tofu, bean sprouts, onions, mushrooms, green onions, salt, and pepper. Mix well.

2. Cook Omelets:
   Heat vegetable oil in a large skillet over medium-high heat.
   Pour about 1/3 cup of the egg mixture into the skillet, forming a small pancake.
   Cook until golden brown on both sides and cooked through, about 3-4 minutes per side.
   Repeat with remaining mixture. Keep warm.

3. Make Gravy:
   In a saucepan, combine chicken broth, soy sauce, oyster sauce, and sugar.
   Bring to a simmer over medium heat.
   Stir in cornstarch slurry and cook until thickened, about 2 minutes.
   Season with salt and pepper.

4. Serve:
   Place omelets on plates and spoon gravy over the top. Serve hot.

Servings and Timing

• Servings: 4

• Prep time: 15 minutes

• Cook time: 20 minutes

• Total time: 35 minutes

Variations

• Vegetarian: Use tofu and extra vegetables, omit oyster sauce or use vegetarian substitute.

• Seafood: Add cooked shrimp or crab meat.

• Spicy: Add diced jalapeños or chili sauce to the gravy.

• Herbs: Garnish with fresh cilantro or parsley.

• Sauces: Serve with sweet and sour sauce or hoisin sauce.

Storage/Reheating

• Storage: Refrigerate leftover omelets and gravy separately for up to 2 days.

• Reheating: Reheat omelets in a skillet; warm gravy separately and pour over before serving.

FAQs

Can I make the gravy ahead?

Yes, prepare and refrigerate; reheat before serving.

What if I don’t have oyster sauce?

Use soy sauce with a pinch of sugar as a substitute.

Can I freeze Egg Foo Young?

It’s best fresh, but omelets can be frozen without gravy.

How do I get fluffy omelets?

Beat eggs well and avoid overfilling the pan.

Can I add other vegetables?

Yes, bell peppers, zucchini, or peas work well.

Is Egg Foo Young gluten-free?

Use gluten-free soy sauce and oyster sauce substitutes.

How do I prevent sticking?

Use enough oil and a non-stick skillet.

Can I use raw meat?

Cook meat thoroughly before adding to egg mixture.

What’s the best side dish?

Serve with steamed rice or fried rice.

Can I make mini Egg Foo Young?

Use smaller pans or muffin tins for bite-sized portions.

Conclusion

Egg Foo Young is a flavorful and versatile dish that combines fluffy eggs, savory fillings, and rich gravy for a satisfying meal. Quick to prepare and endlessly customizable, it’s a delicious option for any time of day.

Egg Foo Young

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• Author: Alice
• Prep Time: 15 minutes
• Cook Time: 15-20 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Breakfast
• Method: Frying
• Cuisine: Chinese
• Diet: Gluten Free

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Description

Egg Foo Young is a classic Chinese-American dish featuring fluffy omelets packed with vegetables, meat or seafood, and topped with a savory, rich gravy. Perfect for breakfast, lunch, or dinner, this quick and versatile recipe is customizable and full of comforting flavors.

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Ingredients

For the Omelets:

• 6 large eggs

• 1 cup cooked chicken, shrimp, or tofu, diced

• 1 cup bean sprouts

• 1/2 cup diced onions

• 1/2 cup sliced mushrooms

• 1/4 cup chopped green onions

• Salt and pepper, to taste

• Vegetable oil, for frying

For the Gravy:

• 2 cups chicken broth

• 2 tablespoons soy sauce

• 1 tablespoon oyster sauce

• 1 teaspoon sugar

• 2 teaspoons cornstarch mixed with 2 tablespoons water (slurry)

• Salt and pepper, to taste

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Instructions

1. Prepare Omelet Mixture:
   In a large bowl, beat eggs. Add cooked meat or tofu, bean sprouts, onions, mushrooms, green onions, salt, and pepper. Mix well.

2. Cook Omelets:
   Heat vegetable oil in a large skillet over medium-high heat. Pour about 1/3 cup of egg mixture to form small pancakes. Cook 3-4 minutes per side until golden brown and cooked through. Repeat with remaining mixture. Keep warm.

3. Make Gravy:
   In a saucepan, combine chicken broth, soy sauce, oyster sauce, and sugar. Bring to simmer over medium heat. Stir in cornstarch slurry and cook until thickened, about 2 minutes. Season with salt and pepper.

4. Serve:
   Place omelets on plates, spoon gravy over the top, and serve hot.

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Notes

Use vegetarian oyster sauce or omit for vegetarian option.Adjust gravy spice by adding jalapeños or chili sauce.Garnish with fresh cilantro or parsley for extra flavor.