How to make Egg Fu Yung at home!

11 2 minutes read

Egg Foo Young is a classic Chinese-American dish featuring savory omelets packed with vegetables and meat, typically served with a rich, flavorful gravy. It’s a satisfying and versatile meal, perfect for a unique breakfast, lunch, or light dinner.

Egg Fu Yung

Ingredients:

For the Egg Foo Young Patties

Ingredient	Quantity
Eggs	6
Bean sprouts	1/2 pint
Scallions	4 tablespoons
Bamboo shoots	4 teaspoons
Water chestnuts	4
Ham	1/2 cup
Soy sauce	1 teaspoon
Peanut oil	3 tablespoons

For the Sauce

Ingredient	Quantity
Chicken broth	1 cup
Sugar	2 teaspoons
Vinegar	2 teaspoons
Corn starch	1 tablespoon
Water	2 tablespoons
Soy sauce (remaining from above)	1 1/3 tablespoons – 1 teaspoon = 1/3 tablespoon

Instructions:

Prepare Fillings: Mince all the vegetables (bean sprouts, scallions, bamboo shoots, water chestnuts) and shred the ham. This ensures they cook quickly and are well distributed in the egg patties.
Prepare Egg Mixture: In a bowl, place the 6 eggs and beat them slightly, just enough to break the yolks and combine. Mix in the prepared ham and vegetables, along with 1 teaspoon of soy sauce.
Cook Patties (Batch 1): Heat 2 tablespoons of peanut oil in a small skillet over medium-high heat for about 30 seconds until hot. Add approximately 1/3 cup of the egg foo young batter to the pan, shaping it like a pancake. Cook for a few minutes until the bottom is golden brown, then flip and cook the other side until browned and cooked through.
Keep Warm & Cook Remaining Patties: Place the cooked egg foo young pancake on an oven-safe plate. Keep it warm in a preheated oven (set to a low temperature like 200°F/95°C) while you cook the remainder of the batter, adding more peanut oil as needed for each new pancake.
Prepare Sauce Thickener: In a small bowl, whisk together the 2 tablespoons of water and 1 tablespoon of corn starch until smooth. Set aside.
Make Sauce: In a saucepan, combine the remaining soy sauce (which would be 1/3 tablespoon if you used 1 teaspoon in the egg mixture), chicken broth, sugar, and vinegar. Bring this mixture to a boil over medium-high heat.
Thicken Sauce: Once boiling, gradually add the cornstarch mixture to the saucepan, stirring constantly. Continue cooking and stirring until the sauce thickens to your desired consistency.
Serve: Arrange the warm egg foo young patties on serving plates. Generously top with the prepared sauce.