As the sun sets after a long day, the scent of something savory wafts through my kitchen, turning my attention away from the chaos of the day. Tonight, it’s all about Egg Foo Young—a traditional Chinese omelet that promises to deliver comfort and flavor in just 15 minutes. This tender, fluffy dish can be easily customized with your choice of protein, whether you’re in the mood for ground pork, succulent shrimp, or even a vegetarian twist.
I discovered Egg Foo Young on an adventurous food trip, and the first bite sealed its place as a weeknight favorite in my home. Packed with vibrant vegetables like crunchy bean sprouts and fresh scallions, it’s not just quick and healthy; it’s a meal that pleases everyone at the table. So, whether you’re looking to revitalize your weekly dinners or simply escape the mundane fast food routine, let’s dive into making this delightful dish that’s both satisfying and oh-so-simple!
Why is Egg Foo Young a Must-Try?
Quick Preparation: This recipe takes only 15 minutes, making it the perfect solution for busy weeknights.
Customizable Flavor: Choose from a range of protein options to suit your taste, whether it’s pork, chicken, or a veggie delight.
Fresh Ingredients: Packed with crunchy bean sprouts and vibrant scallions, every bite bursts with freshness.
Satisfying Meal: Each serving is protein-rich and filling, ensuring satisfaction without the heaviness of fast food.
Impressive Presentation: Serve this dish with a drizzle of rich gravy and garnished with sesame seeds for an enticing look that will impress family and friends!
Egg Foo Young Ingredients
For the Omelet
- Eggs – The heart of the dish, providing structure and richness essential for a fluffy omelet.
- Ground Pork (100g) – Adds a savory flavor and protein; easily substituted with chicken, turkey, or ham.
- Shrimp (100g, peeled and deveined) – Offers a delightful seafood twist; can be replaced with diced chicken or omitted for a vegetarian take.
- Scallions (3, sliced) – Introduces freshness and a mild onion flavor that brightens the dish.
- Bean Sprouts (2 bowls) – Contributes crunch; remember to scald them to eliminate excess moisture and odor.
For the Gravy
- Cornstarch (1 tsp for omelet and 1.5 tbsp for gravy) – Provides tenderness to the omelet and thickens the savory gravy.
- Soy Sauce (1 tbsp) – Delivers umami and saltiness; opt for low-sodium or gluten-free for dietary needs.
- Oyster Sauce (1 tbsp) – Deepens the flavor profile; vegetarian substitutes like mushroom sauce are available.
- Fish Sauce (0.5 tbsp, optional) – Adds a hint of seafood essence; can be omitted for a vegetarian option.
- Chicken Bone Broth (200ml) or Water – Enhances the gravy base with rich flavor, but water works perfectly in a pinch.
Optional Garnish
- Sesame Seeds – Sprinkle for a nutty finishing touch.
- Sliced Green Onion – Adds color and freshness to elevate the presentation of your Egg Foo Young.
Dive into making this Egg Foo Young that’s not just a quick dinner option but also a colorful and satisfying meal that your family will adore!
How to Make Egg Foo Young
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Prepare Ingredients: Start by washing and removing the roots from the bean sprouts. Then, peel and devein the shrimp for that fresh seafood flavor.
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Scald Bean Sprouts: Boil the bean sprouts for about 1 minute until they’re tender, then drain and set them aside to cool.
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Scald Shrimp: In the same boiling water, add the shrimp for about 1 minute until they turn pink, drain, and set aside.
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Cook Ground Pork: Heat a pan over medium heat, and add the ground pork. Cook until browned, letting it sit for a couple of minutes to enhance the flavor without stirring initially.
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Make Gravy: In a pot, combine soy sauce, oyster sauce, fish sauce, and chicken bone broth. Bring to a boil, then thicken with a cornstarch slurry; remove from heat after about 1 minute.
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Prepare Omelet Mixture: In a mixing bowl, whisk together the eggs, oil, and cornstarch. Fold in the sliced scallions, scalded shrimp, and cooked pork until well combined.
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Cook Omelet: Heat some more oil in a clean pan; pour in the egg mixture and sprinkle the scalded bean sprouts on top. Cover and cook until the bottom is golden brown, about 1.5 minutes.
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Fold Omelet: Gently fold one side of the omelet over. Cook for another minute, then flip it delicately to cook for an additional minute on the other side.
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Serve: Transfer your fluffy Egg Foo Young to a plate, drizzle generously with the savory gravy, and garnish with sesame seeds and sliced green onion for a delightful touch.
Optional: Add a sprinkle of chili flakes for a mild kick!
Exact quantities are listed in the recipe card below.
What to Serve with Egg Foo Young?
Pair your delightful Egg Foo Young with these complementary dishes to create a well-rounded meal.
- Steamed White Rice: Perfectly fluffy rice absorbs the rich gravy, enhancing every bite of your savory omelet.
- Stir-Fried Vegetables: A colorful medley of vegetables adds a delightful crunch and extra nutrients, balancing the meal beautifully.
- Sweet Chili Sauce: Drizzle this sauce on top for a spicy kick that elevates the umami flavors of the Egg Foo Young.
- Creamy Coconut Soup: A warm, fragrant soup serves as a wonderful contrast to the hearty omelet, enriching your dining experience.
To round out your meal, consider a refreshing drink.
- Jasmine Tea: The subtle floral notes cleanse the palate, complementing the savory richness of the dish perfectly.
- Mango Sticky Rice: End on a sweet note with this classic dessert that contrasts the savory tones of the main course. It’s a tropical delight that will leave everyone satisfied!
Make Ahead Options
These Egg Foo Young are perfect for meal prep enthusiasts! You can prepare the omelet mixture (eggs, cooked pork, shrimp, scallions) up to 24 hours in advance. Simply combine all the ingredients in a bowl and refrigerate. For added convenience, scald the bean sprouts and store them separately in an airtight container, ensuring they stay fresh for about 3 days. When you’re ready to serve, heat oil in a pan, pour in the prepared egg mixture, and add the scalded bean sprouts just before cooking. This way, you’ll have a quick, satisfying dish on busy weeknights with just as much flavor as if made fresh!
How to Store and Freeze Egg Foo Young
Fridge: Store leftover Egg Foo Young in an airtight container for up to 2 days. Ensure it’s completely cooled before sealing to maintain its texture.
Freezer: If you’d like to save it for later, freeze the omelets individually wrapped in plastic wrap, then place them in a freezer bag. They can last for up to 2 months.
Reheating: To reheat, thaw overnight in the fridge, then gently warm in a skillet over low heat, adding a splash of water to retain moisture.
Serving Fresh: For the best texture and taste, enjoy your Egg Foo Young fresh, but it can still be delightful even after storage!
Egg Foo Young Variations
Feel free to play around with these delicious twists to make the dish truly your own!
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Protein Swap: Trade the ground pork for chicken, turkey, or even tempeh for a hearty meal.
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Seafood Delight: Add crab meat or scallops instead of shrimp for a luxurious twist that elevates the flavor profile.
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Vegetarian Option: Replace all meats with crumbled tofu or mushrooms for a plant-based masterpiece that doesn’t skimp on taste.
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Veggie Boost: Toss in bell peppers, carrots, or spinach for extra nutrition and a pop of color. They add delicious crunch and freshness!
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Spicy Kick: Stir in some diced jalapeños or a splash of sriracha for a fiery version that packs a punch!
Adding different proteins or vegetables can turn this dish into a new family favorite every week. Don’t hesitate to experiment with what you have on hand—after all, cooking is all about making it personal!
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Texture Twist: Mix in shredded cabbage for an additional crunchy texture that also gives the omelet a unique bite.
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Gluten-Free: Use gluten-free soy sauce and oyster sauce to keep this meal friendly for those with dietary restrictions without sacrificing flavor.
Expert Tips for Perfect Egg Foo Young
- Scalding Matters: Ensure shrimp and bean sprouts are properly scalded before adding them to the omelet to prevent excess moisture.
- Don’t Rush Browning: Allow the ground pork to brown properly before stirring; this enhances its flavor and delivers a rich, savory taste to your Egg Foo Young.
- Flipping Technique: If you’re nervous about flipping, use a plate to carefully turn the omelet; this helps keep it intact and fluffy.
- Customize Freely: Don’t hesitate to explore different protein options like chicken or plant-based alternatives, adapting the Egg Foo Young to your dietary needs and preferences.
- Texture Check: Cook the omelet until it’s slightly golden and tender. Overcooking can lead to a dry texture, so monitor your heat closely!
Egg Foo Young Recipe FAQs
What type of eggs should I use for Egg Foo Young?
Absolutely, fresh eggs are essential! Look for eggs with bright, unblemished shells. The fresher the eggs, the fluffier and richer your omelet will be. I always recommend using organic or free-range eggs when possible for the best flavor.
How do I store leftover Egg Foo Young?
Very simple! Place your leftover Egg Foo Young in an airtight container and refrigerate it. It will keep well for up to 2 days. Make sure it’s completely cooled before sealing to help maintain its lovely texture.
Can I freeze Egg Foo Young?
Yes, you can! To freeze, wrap each omelet individually in plastic wrap and then place them in a freezer bag. They can be frozen for up to 2 months. When you’re ready to enjoy, thaw in the refrigerator overnight, and reheat gently in a skillet for the best results.
What are some common mistakes to avoid when making Egg Foo Young?
Great question! One common mistake is not scalding the bean sprouts and shrimp properly, which can lead to excess moisture in your omelet. Always scald them briefly in boiling water – just 1 minute does the trick! Additionally, be mindful not to rush the browning of the ground pork; let it sit in the pan for optimal flavor.
Is Egg Foo Young suitable for those with gluten allergies?
Absolutely, just be sure to use gluten-free soy sauce and oyster sauce alternatives! This way, you can enjoy this savory dish without any concerns. It’s a versatile recipe that adheres to dietary needs, so you can adapt it for various preferences, including making it vegetarian!
Can I use different proteins in my Egg Foo Young?
Very much so! Feel free to substitute the ground pork with chicken, turkey, or even tofu for a vegetarian alternative. Adding shrimp also provides a delightful seafood twist! The flexibility in protein options allows you to customize the omelet to your taste preferences and dietary needs.
Savory Egg Foo Young: Quick, Fluffy Dinner Delight!
Ingredients
Equipment
Method
- Start by washing and removing the roots from the bean sprouts. Then, peel and devein the shrimp.
- Boil the bean sprouts for about 1 minute until they’re tender, then drain and set aside to cool.
- In the same boiling water, add the shrimp for about 1 minute until they turn pink; drain and set aside.
- Heat a pan over medium heat; add the ground pork and cook until browned.
- In a pot, combine soy sauce, oyster sauce, fish sauce, and chicken bone broth. Bring to a boil; thicken with a cornstarch slurry.
- In a mixing bowl, whisk together the eggs, oil, and cornstarch. Fold in the scallions, shrimp, and pork until combined.
- Heat oil in a pan; pour in the egg mixture and sprinkle the bean sprouts on top. Cover and cook until the bottom is golden brown.
- Gently fold one side of the omelet over; cook for another minute, then flip to brown the other side.
- Transfer the omelet to a plate, drizzle with gravy, and garnish with sesame seeds and sliced green onion.