Egg Foo Young is a beloved Chinese-American staple that transforms simple ingredients into a comforting, savory delight. This dish features a fluffy, golden egg pancake loaded with fresh bean sprouts, tender shrimp, and savory Chinese pork. The key to a great Egg Foo Young is the balance of textures: the soft, custardy egg contrasts beautifully with the crisp bean sprouts and juicy proteins. It is typically served with a savory brown sauce, making it perfect for a quick weeknight dinner or a casual family meal. Unlike complex stir-fries, this dish comes together quickly in a single skillet, offering a nostalgic taste of takeout right in your own kitchen. It pairs wonderfully with steamed rice or chow mein noodles for a complete and satisfying experience.
Old-Fashioned Egg Fu Yung
Description
Egg Foo Young is a beloved Chinese-American staple that transforms simple ingredients into a comforting, savory delight. This dish features a fluffy, golden egg pancake loaded with fresh bean sprouts, tender shrimp, and savory Chinese pork. The key to a great Egg Foo Young is the balance of textures: the soft, custardy egg contrasts beautifully with the crisp bean sprouts and juicy proteins. It is typically served with a savory brown sauce, making it perfect for a quick weeknight dinner or a casual family meal. Unlike complex stir-fries, this dish comes together quickly in a single skillet, offering a nostalgic taste of takeout right in your own kitchen. It pairs wonderfully with steamed rice or chow mein noodles for a complete and satisfying experience.Ingredients
Directions
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In a large bowl, whisk the eggs and salt until well combined.
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Heat a large non-stick skillet or wok over medium-high heat. Add 2 tablespoons of oil.
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Add the diced barbecued pork, shrimp, shallots, garlic, and snow peas (or green onions) to the skillet. Stir-fry for 2-3 minutes until the shrimp turn pink and the pork is heated through.
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Reduce heat to medium. Pour the beaten eggs over the mixture in the skillet.
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Gently fold the ingredients into the eggs, pushing the cooked edges toward the center, allowing uncooked egg to flow to the edges. Do not over-mix; you want a fluffy pancake texture.
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When the bottom is golden brown and the top is mostly set, add the blanched bean sprouts on top.
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Carefully flip the omelet using a spatula to cook the other side for 1-2 minutes, or until fully cooked and golden.
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Slide the Egg Foo Young onto a plate. Garnish with fresh coriander leaves.
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Serve immediately, optionally with a savory brown sauce or soy sauce-based dipping sauce.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 326.4kcal
- % Daily Value *
- Total Fat 28.8g45%
- Saturated Fat 6.1g31%
- Cholesterol 466.2mg156%
- Sodium 2592.5mg109%
- Total Carbohydrate 1.4g1%
- Dietary Fiber 0.0g0%
- Sugars 1.4g
- Protein 16.2g33%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
