Egg Foo Yung is a comforting Chinese-American classic featuring tender, fluffy egg omelets packed with plump shrimp, fresh bean sprouts, and scallions. The key to perfect Egg Foo Yung is a light, airy egg mixture that sets gently in the pan, creating a soft texture that contrasts beautifully with the rich, savory brown gravy. This dish is incredibly versatile, serving as a satisfying breakfast, a quick lunch, or a hearty dinner. It comes together quickly on the stovetop, making it an excellent choice for busy weeknights or when you crave a comforting, home-style meal with international flair. The umami-rich sauce ties everything together, ensuring every bite is flavorful and satisfying.
Egg Foo Yung (Omelet
Description
Egg Foo Yung is a comforting Chinese-American classic featuring tender, fluffy egg omelets packed with plump shrimp, fresh bean sprouts, and scallions. The key to perfect Egg Foo Yung is a light, airy egg mixture that sets gently in the pan, creating a soft texture that contrasts beautifully with the rich, savory brown gravy. This dish is incredibly versatile, serving as a satisfying breakfast, a quick lunch, or a hearty dinner. It comes together quickly on the stovetop, making it an excellent choice for busy weeknights or when you crave a comforting, home-style meal with international flair. The umami-rich sauce ties everything together, ensuring every bite is flavorful and satisfying.Ingredients
Directions
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In a large bowl, beat the eggs with water, salt, garlic powder, and white pepper until just combined.
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Fold the cooked shrimp, bean sprouts, and chopped scallions into the egg mixture gently to keep the texture light.
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Heat peanut or vegetable oil in a 9-inch nonstick skillet over medium-high heat until shimmering.
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Drop a scant 1/4 cup of the egg mixture into the hot oil, spreading it slightly into a round patty.
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Cook until the bottom is set and lightly golden brown, about 1-2 minutes.
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Carefully flip the patty and cook the other side until just set, then transfer to a warmed plate.
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Repeat with the remaining egg mixture, making 4 patties in total.
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For the sauce, combine soy sauce, cornstarch, rice vinegar, and ginger in a small saucepan.
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Gradually stir in the water until the cornstarch is fully dissolved and no lumps remain.
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Bring the sauce to a boil over medium heat, stirring constantly until it thickens and becomes glossy.
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Place two egg patties on each serving plate and pour half of the hot sauce over each portion.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 150.0kcal
- % Daily Value *
- Total Fat 18.0g28%
- Saturated Fat 11.0g56%
- Cholesterol 47.0mg16%
- Sodium 21.0mg1%
- Total Carbohydrate 2.8g1%
- Dietary Fiber 0.0g0%
- Sugars 2.8g
- Protein 1.5g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
