Egg Foo Yung
Egg Foo Yung is a delightful fusion of flavor and texture, combining fluffy egg pancakes with a medley of crisp vegetables and optional savory protein, all drizzled with a luscious homemade sauce. This classic Chinese-inspired dish comes together quickly with ingredients like fresh bean sprouts, green onions, and shredded carrots, making it both nutritious and satisfying. The golden pancakes are cooked to perfection in a skillet, while an umami-rich sauce featuring chicken broth, oyster sauce, and a touch of sesame oil provides the ultimate finishing touch. Ideal for a weeknight dinner or an elegant brunch, Egg Foo Yung is versatile, easy to prepare, and bursting with restaurant-quality flavor. Pair this dish with steamed rice or serve as-is for a low-carb option! Perfect for lovers of quick, flavorful Asian recipes.
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Recipe Information
Ingredients
- 6 large eggs
- 1 cup bean sprouts
- 3 stalks green onions
- 0.5 cup, shredded carrot
- 0.75 cup cooked chicken, shrimp, or pork (optional)
- 1 tablespoon soy sauce
- 0.5 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 1.5 teaspoons cornstarch
- 1.5 cups chicken broth
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
Instructions
In a large mixing bowl, crack the eggs and beat them lightly.
Add the bean sprouts, chopped green onions, shredded carrot, and your choice of cooked protein (if using) to the bowl. Mix well.
Stir in soy sauce, sesame oil, salt, and pepper to season. Set the mixture aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat.
Spoon a ladleful of the egg and vegetable mixture into the skillet to form a small pancake (around 4-5 inches in diameter).
Cook for 2-3 minutes on one side until golden brown, then flip and cook for another 1-2 minutes. Remove the cooked Egg Foo Yung and place it on a plate lined with paper towels. Repeat with the remaining mixture, adding more vegetable oil as needed.
To make the sauce, combine chicken broth, oyster sauce, sugar, and cornstarch in a small saucepan. Stir well to dissolve the cornstarch.
Place the saucepan over medium heat and cook, stirring constantly, until the sauce thickens and coats the back of a spoon.
To serve, drizzle the sauce over the Egg Foo Yung pancakes or serve it on the side for dipping.
Nutrition Facts
Calories |
291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 319 mg | 106% | |
| Sodium | 857 mg | 37% | |
| Total Carbohydrate | 7.0 g | 3% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 3.3 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 74 mg | 6% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 425 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
