Egg Foo Young

Egg Foo Young Recipe

A Chinese takeaway favorite, egg foo young, is surprisingly easy to make and packed full of flavor. This fluffy yet complex egg omelette serves as a perfect way to start your meal, and can be served alongside rice.


For egg mixture

  • 5 eggs
  • 4 ounces of pre cooked pork (113 grams)
  • 4 ounces of peeled shrimp (113 grams)
  • ½ cup of carrot
  • 1/3 cup of cheese leeks
  • 1/3 cup of Chinese chives
  • 1/3 cup of cabbage
  • ¼ cup of freshly chopped hot chili
  • 1 tablespoon of soy sauce
  • 2 teaspoon of oyster sauce
  • ½ tea spoon of black pepper
  • ¼ teaspoon of salt

For the sauce

  • 1 tablespoon oyster sauce
  • 1 tablespoon of soy sauce
  • 1 teaspoon of sugar
  • 1 tablespoon corn flour
  • ½ teaspoon white pepper
  • 1 cup water or chicken broth (homemade)


Egg description

  • Firstly, cut carrots and cabbage into thin shreds. Cut Chinese chives and Chinese leeks into short and even strips. Chop some red hot chilies.

    Egg Foo Young
    Egg Foo Young
  • Take shrimp and roughly cut it into small pieces on cutting board.
  • Pre-cook the ground pork.
  • Beat 5 eggs.
  • Mix all the ingredients in a bowl.
  • Add soy sauce, oyster sauce, black pepper, and salt up to your taste.
  • Pour vegetable oil in a pan according to the amount given above. First turn the heat up and then turn it low because egg is very easy to burn.

For sauce

  • Add oyster sauce, soy sauce, sugar, corn flour, white pepper and water in a small pot (use chicken broth if available)
  • Mix it well and when you see the sauce becoming thick, turn off the heat.
  • Pour the sauce.

This classic traditional dish is like a breath of fresh air and will lighten up your meal. So, do try it at least once. You are sure to get addicted.

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