Egg Foo Young Recipe - Better than Takeout! (2024)

FAQs

Is egg foo young a healthy Chinese dish? ›

Egg Foo Young is one of the healthiest Chinese takeout meals if made at home! While restaurants tend to cook the omelettes in a LOT of oil, when made at home it's a low fat, high protein, low carb dinner option.

Make the Sauce

Bring the chicken broth to a boil over medium heat. Stir in the soy sauce, rice wine, sesame oil, and pepper, to taste. Turn up the heat slightly and add the cornstarch dissolved in the water, stirring quickly to thicken.

A thick egg omelet stuffed with a miscellaneous heaping of greens and either pork, shrimp, or chicken, egg foo young has been a Chinese American staple for centuries. Crisp on outside with a silky-smooth interior, and dressed with a delectable gravy, this beloved dish has stood the test of time.

Chicken, beef and shrimp pan-fried with bean sprouts, cabbage, carrots and eggs in a special brown sauce.

Serving Egg Foo Yung

You could probably eat Egg Foo Yung on its own but I cannot eat it without a rich Chinese gravy and white rice. The gravy is made from a mixture of chicken broth, oyster sauce and soy sauce that gets brought to a simmer and thickened with a cornstarch slurry.

The texture of egg fu yung is also slightly different from an omelette - it is fluffy on the inside with a crispy pan-fried outside, creating a mouthwatering contrast. This iconic Chinese takeaway option is not only delicious but is also super simple to make at home.

Broth: Many versions of this dish use beef broth, but you can also find it made with chicken or vegetable broth. Soy Sauce: Soy sauce is one of the main ingredients that you'll find in nearly every version of Chinese brown sauce.

Egg Foo Young Nutrition

The egg foo young served in Chinese restaurants is often cooked with a lot of oil and served with a rich gravy that is loaded with sodium. The University of Pittsburgh recommends avoiding egg foo young in Chinese restaurants, since it tends to be very high in calories.

Why does Chinese egg fried rice taste so good? ›

The answer: high heat, expert tosses, and something known as 'wok hei. ' As J. Kenji López-Alt writes for Serious Eats, expert cooking with a wok (and the gas range it requires) is one of the main reasons that fried rice from a Chinese restaurant tastes so much better than what you can make at home.

In Chinese culture the egg is very significant, valued for centuries as a food supplement—especially for children, pregnant women, and those who are ill.

You can keep the leftover egg foo young pancakes in the fridge for up to four days or freeze them for up to four months. I reheat them by popping them in a toaster oven or an air fryer set at 375°F for 5 to 8 minutes or until heated through.

When it comes to eating Egg Foo Young, one typically finds it cut into portions, covered in a smooth, flavorful sauce that's either soy or oyster sauce-based. The sauce elevates the dish, enhancing the flavors of the omelette's constituents.

Balut (/bəˈluːt/ bə-LOOT, /ˈbɑːluːt/ BAH-loot; also spelled as balot) is a fertilized developing egg embryo that is boiled or steamed and eaten from the shell.

Never leave cooked eggs or egg dishes out of the refrigerator for more than 2 hours or for more than 1 hour when temperatures are above 90° F.

Leftover egg foo young should be stored in a covered container in the refrigerator for up to 3-4 days. To reheat, transfer to a skillet and heat on medium for 5-7 minutes, until gravy is fully heated through.

Historians have speculated that the dish was originally served on bread as a sandwich, created by 19th-century cattle drivers in the American West or by Chinese railroad cooks as a sort of transportable egg foo yong. At some point a breadless version was developed, and it became known as the Denver (or western) omelet.

Egg Foo Yung (young) (1 patty) contains 3.6g total carbs, 3g net carbs, 8.5g fat, 6.4g protein, and 114 calories.

Is Egg Foo Young high in cholesterol? ›

Shrimp egg foo yung contains 2.9 g of saturated fat and 380 mg of cholesterol per serving.

Chicken egg foo yung contains 3.4 g of saturated fat and 333 mg of cholesterol per serving. 175 g of Chicken egg foo yung contains 134.75 mcg vitamin A, 3.0 mg vitamin C, 1.57 mcg vitamin D as well as 2.01 mg of iron, 64.75 mg of calcium, 306 mg of potassium.

There are 113 calories in 1 patty of Egg Foo Yung. * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet.