How to make Egg Fu Yung at home!
Egg Foo Young is a traditional Chinese-American dish consisting of savory omelets filled with a variety of vegetables and meat, commonly accompanied by a rich, flavorful gravy. It makes for a hearty and adaptable meal, ideal for an unusual breakfast, lunch, or light dinner.
Egg Fu Yung
Ingredients:
For the Egg Foo Young Patties
| Ingredient | Amount |
|---|---|
| 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 | Amount |
|---|---|
| Chicken broth | 1 cup |
| Sugar | 2 teaspoons |
| Vinegar | 2 teaspoons |
| Corn starch | 1 tablespoon |
| Water | 2 tablespoons |
| Soy sauce (remaining) | 1/3 tablespoon (after using 1 teaspoon above) |
Instructions:
- Prepare Fillings: Finely chop all vegetables — bean sprouts, scallions, bamboo shoots, and water chestnuts — and shred the ham. This helps them cook evenly and blend well into the patties.
- Make Egg Mixture: Crack the eggs into a bowl and beat lightly to break yolks and mix. Stir in the ham, vegetables, and 1 teaspoon of soy sauce.
- Cook Patties (First Batch): Heat 2 tablespoons of peanut oil in a skillet over medium-high heat for about 30 seconds until hot. Pour roughly 1/3 cup of the egg mixture into the pan, shaping it into a pancake. Cook until the bottom turns golden brown, then flip and cook until the other side is browned and fully cooked.
- Keep Warm & Cook Remaining Patties: Transfer cooked patties to an oven-safe plate and keep warm in a low oven (around 200°F/95°C) while cooking the rest of the batter, adding more peanut oil as needed for each batch.
- Prepare Sauce Thickener: In a small bowl, whisk together water and cornstarch until smooth and set aside.
- Make Sauce: In a saucepan, combine the remaining soy sauce, chicken broth, sugar, and vinegar. Bring the mixture to a boil over medium-high heat.
- Thicken Sauce: Slowly add the cornstarch mixture to the boiling sauce while stirring constantly. Continue stirring until the sauce thickens to your preference.
- Serve: Plate the warm egg foo young patties and generously pour the sauce over them.
