Chinese Egg Foo Young
Chinese Egg Foo Young is a savory, fluffy omelette filled with vegetables and seasoned with soy sauce, making it a flavorful, quick, and satisfying dish for any meal.
Ingredients
Instructions
- In a bowl, mix water, Chinese vegetables, green onions, and soy sauce.
- Beat eggs in a separate bowl, then add to the vegetable mixture and combine well.
- Heat oil in a skillet over medium heat.
- Pour a portion of the egg mixture into the skillet, shaping into a round pancake.
- Cook until the eggs are set and golden brown on both sides, about 3-4 minutes per side.
- Repeat with remaining mixture, adding more oil as needed.
Tips & Substitutions
For a fluffier texture, beat the eggs thoroughly and consider adding a splash of milk or cream. If you don’t have Chinese vegetables on hand, frozen stir-fry mixes can work well. Experiment with proteins by adding cooked shrimp or chicken for variation. This dish can be made vegetarian, catering to various dietary preferences, making it a versatile option in your collection of vegetarian recipes.
Serving Suggestions
Serve the egg foo young hot, drizzled with additional soy sauce or a homemade oyster sauce for extra flavor. It pairs beautifully with steamed rice or noodles (homemade) for a complete meal. Consider serving with a side of stir-fried bok choy or a light salad to balance the dish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the egg foo young in a skillet over medium heat for a few minutes on each side until warmed through, or microwave for about 30 seconds to 1 minute, watching closely to avoid overcooking.
Nutrition & Diet Analysis (per serving)
Each serving of Chinese Egg Foo Young contains roughly 959 calories, with 3g protein, 16g carbohydrates, and 101g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 558mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make egg foo young ahead of time?
Yes, you can prepare the egg mixture in advance and store it in the refrigerator for up to 24 hours. When ready to cook, just stir it well and proceed with the frying process. This can save time during busy weeknights.
What kind of vegetables can I use in egg foo young?
You can use a variety of vegetables such as bell peppers, mushrooms, and bean sprouts. Fresh or frozen Chinese vegetables work well, providing a colorful and nutritious addition to the dish. Feel free to customize based on your personal preferences and seasonal availability.
How do I make egg foo young crispy?
To achieve a crispy texture, ensure your skillet is hot before adding the egg mixture. Use enough oil to coat the bottom of the skillet, and avoid overcrowding the pan. Cooking each pancake until golden brown on both sides will enhance the crispiness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).