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

FAQs

Is egg foo young a healthy choice? ›

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.

Egg foo young is more than just an omelet

Well, it's basically a pancake, fried fritter, and omelet all in one. The secret to good egg foo young is how well the ingredients are mixed. Done right, it becomes fluffy and delicious.

While distinctly Chinese American, egg foo young has its roots in China, where there are variations of the dish throughout the eastern coast. In China, it's sometimes dotted with preserved radish or oysters (common in Fujian) or char siu pork (typical of Hong Kong).

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 only difference is that egg foo young includes a homemade egg foo young sauce. This gravy sauce enhances the flavor of the whole dish; it's basically the secret ingredient. It's made from chicken broth mixed with oyster sauce, sugar, soy sauce, cornstarch and water.

Egg Foo Yung is a Chinese egg omelet. The name is Cantonese and means "hibiscus egg." Egg Foo Yung (also spelled Egg Foo Young and Egg Fu Yung) is made with beaten eggs and most often ham, but—as with the omelet we are all familiar with—a variety of meats and seafood as well as vegetables can also be added.

The most important difference between a regular egg omelette and authentic egg foo yung is the filling. There are countless variations you can embrace with the basic egg foo yung recipe, but the ingredients list will usually include an assortment of vegetables like onions, bean sprouts and mushrooms.

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.

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

What else is egg foo young called? ›

In Chinese Indonesian cuisine, it is known as fu yung hai, sometimes spelled as pu yung hai. The omelette is usually made from the mixture of vegetables such as carrots, bean sprouts, and cabbages, mixed with meats such as crab meat, shrimp, or minced chicken.

Egg foo young is one of the healthiest items on a Chinese takeaway menu, thanks to the eggs, vegetables, and meat or shrimp. It's a high protein, low fat, low carb dish that's perfect if you're looking to boost your protein intake.

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.

Many peasant families would raise poultry in their back yard. So inevitably eggs were a cheap, easily-accessible and highly versatile staple that provided labourers with the protein they needed to get through long days of back-breaking work. No wonder so many famous Chinese dishes unabashedly put eggs center stage.

Chicken egg foo yung contains 3.4 g of saturated fat and 333 mg of cholesterol per serving.

Chinese brown sauce is low calorie, making it a decently healthy choice when saucing your stir-fries. It does not contain much in the ways of vitamins or nutrients. To reduce the sodium, use low-sodium beef broth and soy sauce. Because brown sauce contains cornstarch it is not appropriate for a keto diet.

Opt for steamed dumplings instead of ordering egg rolls and fried dumplings. Sidestep fried or breaded meat entrees. Instead, choose baked, broiled, grilled, sautéed protein sources-chicken, fish, shellfish, lean beef or pork.

Chicken congee, a classic Chinese rice porridge, is an ideal choice for those feeling ill. The dish is easy on the stomach while offering sufficient protein from the chicken. A notable aspect of chicken congee is its adaptability.