Eggs Foo Yung Oz Style
Discover the Aussie twist on a classic Chinese-American dish with this vibrant Eggs Foo Yung Oz Style! This hearty recipe brings together fluffy egg pancakes filled with a medley of fresh vegetables like bean sprouts, grated zucchini, and carrots, along with tender cooked chicken or prawns for optional protein-packed flair. Infused with savory hints of soy sauce and sesame oil, each pancake is perfectly crispy on the edges yet soft inside. Topped with a luscious homemade oyster sauce gravy, it’s a flavor-packed delight that’s ready in just 35 minutes. Ideal for brunch, lunch, or dinner, this easy-to-make dish is perfect for those seeking a versatile, protein-rich meal with a dash of gourmet flair.
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Recipe Information
Ingredients
- 6 large eggs
- 200 grams cooked chicken breast or prawns (optional)
- 1 cup bean sprouts
- 3 stalks green onions, thinly sliced
- 1 medium carrot, grated
- 1 small zucchini, grated
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 1 cup chicken broth
- 1 tablespoon oyster sauce
- 3 tablespoons vegetable oil
- 0.25 teaspoon salt
- 0.25 teaspoon white pepper
- 1 tablespoon chopped parsley (optional, for garnish)
Instructions
In a large mixing bowl, whisk together the eggs, soy sauce, sesame oil, salt, and white pepper until well combined.
Add the bean sprouts, green onions, grated carrot, grated zucchini, and your choice of cooked chicken or prawns into the egg mixture. Stir until all the ingredients are evenly coated.
Sprinkle the all-purpose flour over the mixture and fold gently to incorporate. This helps create a firmer texture for the pancakes.
Heat 1 tablespoon of vegetable oil in a large skillet or non-stick frying pan over medium heat.
Spoon 1/3 cup of the egg mixture into the hot skillet for each pancake. Flatten slightly with the back of the spoon to shape into a round patty.
Cook each side for about 3-4 minutes, or until the edges are golden brown and the center is set. Transfer to a paper towel-lined plate and repeat with the remaining mixture, adding more oil as needed.
To prepare the sauce, whisk together the chicken broth, oyster sauce, and cornstarch in a small saucepan. Bring to a gentle simmer over medium heat, stirring constantly, until the sauce thickens, about 2-3 minutes.
Serve the Eggs Foo Yung pancakes hot, drizzled with the prepared sauce. Garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
1457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.2 g | 116% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 31.1 g | ||
| Cholesterol | 1286 mg | 429% | |
| Sodium | 3392 mg | 147% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 14.0 g | ||
| Protein | 114.3 g | 229% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 338 mg | 26% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2289 mg | 49% | |
*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.
