Egg Foo Young Recipe

For egg mixture

For the sauce

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

Ingredients

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 teaspoon 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 cornflour
• ½ teaspoon white pepper
• 1 cup water or chicken broth (homemade)

Egg Foo Young Directions

1. Cut carrots and cabbage into thin shreds. Cut the Chinese chives and leeks into short, even strips. Chop the red chilies.
2. Roughly cut the shrimp into small pieces.
3. Pre-cook the ground pork.
4. Beat the eggs.
5. Mix all the ingredients in a bowl, adding soy sauce, oyster sauce, black pepper, and salt to taste.
6. Pour vegetable oil into a pan. Turn the heat up first, then low, since the egg burns easily.
7. For the sauce: add oyster sauce, soy sauce, sugar, cornflour, white pepper, and water (or chicken broth) to a small pot.
8. Mix well, and once the sauce thickens, turn off the heat.
9. Pour the sauce over the egg foo young.

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.
• 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 the egg is very easy to burn.

For sauce

• Add oyster sauce, soy sauce, sugar, cornflour, 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.

Last Words Egg Foo Young

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.

Izza Imran

Writer

Izza Imran develops and tests much of the recipe library on this site, from curries to slow-braised mains. She retests a dish until the measurements hold up in a normal home oven, then writes down the version that actually worked.

View all posts by Izza Imran →