Egg Fu Young Peony Flower Eggs
Transform your dinner table into an artistic culinary display with Egg Fu Young Peony Flower Eggs—a visually stunning and flavor-packed dish inspired by Chinese cuisine. This recipe takes the classic egg fu young and elevates it into delicate, flower-like creations, crafted from fluffy eggs, crisp bean sprouts, succulent shrimp, and aromatic green onions. The dish is finished with a glossy, umami-rich sauce made from chicken stock, soy sauce, and oyster sauce, adding depth to every bite. Perfect as an elegant appetizer or main course, these edible "peony flowers" are as delightful to look at as they are to eat. Quick to prepare in under 30 minutes, this recipe brings a unique fusion of artistry and flavor to your table.
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Recipe Information
Ingredients
- 6 large eggs
- 1 cup bean sprouts
- 0.5 cup cooked shrimp
- 2 stalks green onions
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 2 tablespoons vegetable oil
- 2 teaspoons water
- 1 teaspoon cornstarch
- 0.5 cup chicken stock
Instructions
In a medium mixing bowl, crack the eggs and whisk them until evenly combined.
Finely slice the green onions and add them to the eggs along with the bean sprouts, cooked shrimp, 1 tablespoon of soy sauce, sesame oil, salt, and pepper. Mix until well combined.
Heat 1 tablespoon of vegetable oil in a non-stick frying pan over medium heat.
Pour about 1/4 of the egg mixture into the pan to form a round, pancake-like shape. Cook for 2-3 minutes until the edges are set and golden.
Using a spatula, carefully fold opposing edges of the egg inward slightly to resemble petal shapes. Flip the egg gently and cook for another 1-2 minutes on the other side. Remove from the pan and set aside. Repeat with the remaining egg mixture.
In a small saucepan, combine chicken stock, 1 tablespoon of soy sauce, oyster sauce, and water. Bring to a simmer over medium heat.
Mix the cornstarch with 1 tablespoon of water to create a slurry, then stir it into the sauce. Cook for another 1-2 minutes until the sauce thickens. Remove from heat.
Arrange the cooked eggs on a serving plate, shaping them further to resemble peony flowers by pushing and curling edges inward with a spatula.
Drizzle the thickened sauce generously over the eggs.
Serve immediately while warm, garnished with additional chopped green onions if desired.
Nutrition Facts
Calories |
246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 3.9 g | 19% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 319 mg | 106% | |
| Sodium | 817 mg | 36% | |
| Total Carbohydrate | 4.1 g | 1% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 1.6 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 70 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 188 mg | 4% | |
*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.
