EGG FOO YOUNG (CHINESE OMELETTE)
Recipe video above. This is how the Chinese do omelettes! Egg Foo Young was created as a recipe to use up leftovers, so make this your own using what you have - see Notes for the formula. Otherwise, use EITHER the prawn/shrimp or pork filling. Makes 4 small omelettes, serves 2 as meal with rice, or 4 as part of a banquet.
Provided by Nagi
Categories Mains
Time 25m
Number Of Ingredients 21
Steps:
- Mix cornflour and soy sauce. Then add remaining ingredients.
- Pour into a saucepan over medium heat. Bring to simmer, stirring constantly. Simmer for 1 minute until sauce thickens to thin syrup consistency. Remove from stove, set aside.
- MICROWAVE option: Microwave on high for 1 1/2 minutes. Stir very well, microwave for another 1 1/2 minutes until thickened. Mix well again.
- Place pork in a bowl, add remaining ingredients. Use fork to mix through.
- Whisk eggs in a bowl.
- Add beansprouts, green onions, pork or prawns, salt and pepper. If using pork, crumble the raw pork in with fingers (see video). Mix through.
- Heat 1/2 tbsp vegetable oil and drizzle of sesame oil in a non stick skillet over medium heat. Add a bit of garlic and quickly saute (10 seconds) and push into centre of skillet.
- Ladle in 1/4 of batter. Use spatular to push edges in to form a round(ish) shape.
- Cook until the underside is light golden (about 1 1/2 minutes) then flip and cook the other side for 1 minute. The raw meat will cook through in this time. Repeat with remaining egg to make 4 omelettes (use 2 pans if you can!).
- Slide omelette onto plate. Pour over sauce. Sprinkle with sesame seeds and green onions, if using.
- Serve with a side of rice and steamed vegetables of choice. Double the sauce if you want enough to pour over the rice and veggies! (Click on Servings to scale recipe up).
Nutrition Facts : Calories 227 kcal, Carbohydrate 7 g, Protein 16 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 309 mg, Sodium 838 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
EGG FOO YOUNG
Egg Foo Young is a Chinese egg omelette dish made with carrots, peas, bean sprouts, onion and bell peppers with an easy gravy topping.
Provided by Sabrina Snyder
Categories Main Dish
Time 15m
Number Of Ingredients 8
Steps:
- Add the eggs, onion, carrots, peas, bell pepper, bean sprouts and soy sauce together in a bowl and whisk to combine.
- In a large skillet heat 1 teaspoon of sesame oil at a time for each pancake you cook on medium heat.
- Add about 1/3 cup of mixture per pancake and cook for 3-4 minutes on the first side and 1-2 minutes on the second side.
Nutrition Facts : Calories 170 kcal, Carbohydrate 2 g, Protein 9 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 248 mg, Sodium 263 mg, Sugar 1 g, ServingSize 1 serving
EGG FOO YUNG (PORK AND SHRIMP OMELETS)
Feel free to add pea tips or other vegetables, minced hot chiles...whatever you like. There are no rules here.
Provided by Andrew Zimmern
Categories main-dish
Time 50m
Yield 4 medium-sized omelets
Number Of Ingredients 32
Steps:
- Prepare the pork and shrimp: Preheat a wok over high heat until hot. Add the peanut oil and swirl to coat. Add the pork and shrimp and cook, stirring, for 1 minute. Add the soy sauce and oyster sauce; season with salt and pepper. Cook, stirring, for another minute or so. Transfer the pork and shrimp to a plate and set aside to cool. Wipe out the wok.
- Meanwhile, make the omelets: Beat the eggs in a large bowl. Add the cabbage, carrot, scallions, peas, bean sprouts, ginger, and the reserved pork and shrimp and stir well to combine. Do not season; salting now will make these omelets watery.
- Preheat the wok over medium heat. Add 2 tablespoons of the oil and one-fourth of the omelet mixture and cook, until the egg is set, about 1 minute. If needed, add a bit more of the beaten egg, pushing in the edges to make the omelet round. Flip and cook until the omelet starts to tighten and brown at the edges, 1 minute. Transfer to a plate. Repeat to make 3 more omelets, adding more oil to the wok as needed. Season the egg foo yung with salt and serve with one or both of the sauces.
- Whisk together all of the ingredients and heat in a small saucepan until simmering. Remove from the heat, cover and keep warm or let cool, then refrigerate up to 3 days. Rewarm before serving.
- Bring a medium saucepan of water to a simmer. Meanwhile, combine all of the ingredients except the sesame oil in a medium stainless steel bowl. Place the bowl over the simmering water in the saucepan (do not let the bowl touch the water). Whisk occasionally until the yolks set, 5 to 7 minutes. Whisk in the sesame oil. Taste and add more sugar, if desired. Cover and keep warm or let cool, then refrigerate up to 3 days. Rewarm gently before serving.
SUPER EASY EGG FOO YUNG
Egg foo yung, or egg foo young, is a popular item found on Chinese-American restaurant menus everywhere. A fluffy Chinese-style omelet, this flavorful dish is made with eggs, vegetables, and often includes meat. While it may seem complex, this simple recipe shows you how to make egg foo young from your own kitchen with just a handful of ingredients and a skillet. Serve it as an appetizer, side dish or even as a main entrée along with a bowl of white rice and enjoy!
Provided by TBSP Kitchens
Categories Entree
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- In a large bowl, beat 8 eggs. Add all vegetables and the soy sauce and stir to combine.
- Heat 1 teaspoon sesame oil in a skillet on medium heat and add about half a cup of the egg mixture to the pan (exact amount will vary). Cook each side until golden brown, flipping once or twice.
- Repeat with remaining sesame oil and egg mixture until batch is complete.
Nutrition Facts : Calories 140, Carbohydrate 4 g, Cholesterol 185 mg, Fat 1, Fiber 0 g, Protein 8 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 2 g, TransFat 0 g
EGG FOO YOUNG RECIPE
Make this homemade crispy and fluffy Chinese egg omelette, Egg Foo Young at home in under 15 minutes. Add veggies or meat of your choice to make it super filling.
Provided by Neha Mathur
Categories Main Course
Time 20m
Number Of Ingredients 15
Steps:
- Start by making the gravy. To make the gravy, mix 1 and ½ tbsp of cornstarch with 2 tbsp of water in a small bowl and make a slurry. Add all the ingredients like 1 cup chicken broth, 2 tsp soy sauce, 1 tsp rice vinegar, 1 tsp sesame oil, and the cornstarch slurry to a small saucepan.
- Cook for 4-5 minutes on medium heat until the sauce thickens. Keep stirring continuously to avoid the formation of lumps. Remove the pan from heat and let the sauce cool down.
- To make the omelette, break 8 large eggs into a medium-size mixing bowl. Whisk them using a wire whisk.
- Add 1 tsp minced garlic, 10-12 medium-sized chopped shrimps, 3-4 sliced button mushrooms, ¼ cup chopped bean sprouts, ¼ cup chopped green onions, salt to taste, ¼ tsp five-spice powder, and 1 tsp red chili flakes to the bowl and mix well.
- Heat a 5-7 inch frying pan. Add 2 tbsp oil to the pan and let it heat.
- Once the oil is hot, pour ¼th of the egg mixture into the pan and cook on medium-high heat for 2-3 minutes, until the omelet is crisp and browned from the bottom.
- Flip it using a rubber spatula and fry from the other side as well. Remove on the serving plate.
- Pour the sauce over the eggs and serve hot.
Nutrition Facts : Calories 162 kcal, Carbohydrate 2 g, Protein 15 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 365 mg, Sodium 633 mg, ServingSize 1 serving
CHICKEN EGG FOO YOUNG
You'll never want to buy takeout again after tasting this delicious Chinese-inspired chicken omelette. It's so easy to make at home, and nutritious to boot. This speedy dish will soon become a family favourite.
Provided by Developed for CFC by Nancy Guppy, RD, MHSc
Yield 4
Number Of Ingredients 19
Steps:
- To make the sauce bring the chicken broth, hoisin sauce, soy sauce, white pepper and sesame oil to a boil.
- Mix the cornstarch with cold water and whisk into broth, stirring quickly until it thickens. Keep warm on low heat while making the egg foo young.
- Rinse the mung bean sprouts and drain thoroughly. Set aside.
- Beat the eggs with the mirin (or water). Stir in ½ cup (125 mL) of the green onions, ½ cup (125 mL) of the sweet red pepper, sliced mushrooms and bean sprouts. Save ¼ cup (60 mL) of the red pepper and green onion to garnish when serving.
- Heat a teaspoon (5 mL) of oil over medium-high heat in an 8 inch (20 cm) non-stick pan. When the pan is hot, pour in one third of the egg mixture - about a cup and a bit (300 mL). Sprinkle with ¼ cup (60 mL) diced cooked chicken. As the mixture sets at the edges, lift with spatula to allow uncooked egg to flow underneath. Cook until the bottom is set and golden. The top will be almost set at this point. Slide onto a plate. Invert and add back to pan and cook another minute. Slide onto warm plate. Repeat procedure using more oil to make three more omelettes, stacking them on plate as you go.
- To serve, cut into four wedges and serve with the warm egg foo young sauce. Garnish with the rest of the red pepper and green onion.
Nutrition Facts :
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CHINESE EGG FOO YOUNG RECIPE » RECIPEFAIRY.COM
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4.4/5 (8)Total Time 15 minsCategory MainCalories 168 per serving
- To make the egg foo young gravy, whisk all of the ingredients together in a saucepan. Bring the liquid to a slow simmer while whisking continuously. The gravy must become thick.
- For the egg foo young, combine the eggs, onion, mushroom, bell pepper, bean sprouts and soy sauce in a large bowl and whisk to combine. Make sure the eggs are beaten well before adding the other ingredients.
- Heat 1 teaspoon sesame oil in a large frying pan for each egg foo young you make. Make sure you use medium heat to prevent the mixture from burning and sticking.
- Add about a 1/3 cup of the mixture and cook for 3-4 minutes. Do not try to move the egg foo young before it is ready as it breaks easily, just like an omelet. Turn the egg foo young over and cook for another 2-3 minutes or until cooked through.
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- Mix the cubed chicken with 1 tablespoon of water until the water is absorbed by the chicken (for more on this technique, check out our Spicy Chicken Stir-fry recipe). Add 1 teaspoon soy sauce and 1 teaspoon cornstarch until well combined, and set aside.
- Next, make the gravy. In a medium pot or saucepan, heat 1 tablespoon of oil over medium heat. Add 1 tablespoon of flour to make a roux, and cook for 15-20 seconds. Stir in the turmeric, paprika, garlic powder, and onion powder. Let fry for 15 seconds, and whisk in the chicken stock.
- Bring the mixture to a simmer, and add the soy sauce, oyster sauce, sesame oil, and freshly ground white pepper to taste. The gravy should be slightly thickened from the roux. Mix the cornstarch with the ¼ cup of chicken stock or water to make a slurry (i.e. until the cornstarch is completely dissolved), and slowly stir in two-thirds of the mixture. Let cook for 30 seconds. Add more of the cornstarch slurry if necessary, until the gravy is thick enough to coat a spoon. Add salt or more soy sauce to your own taste. Be careful not to over-salt the gravy. Cover and set aside.
- Next, sear the chicken. Heat 1 tablespoon of oil in your wok until it just starts to smoke, and add in the marinated chicken cubes. Sear for 1 minute on each side, and then stir-fry for another minute until just cooked through. Transfer back to the marinating bowl, and set aside to cool.
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- Add mixture to a bowl with 4 beaten eggs. Stir gently. The ratio should equal more veggies than eggs and should not be too runny. If it is, add additional sauteed vegetables or protein.
- In a clean skillet, add enough vegetable oil to cover the bottom of the pan. Add ¼ Egg Foo Young mixture to pan, formed into a pancake shape. Fry Egg Foo Young until the bottom is firm enough to flip.
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- First chop the prawns into small pieces. I am using chicken mince in this recipe. ( If you are using chicken meat, you can chop the chicken into small pieces.)
- To prepare the vegetables, finely chop the garlic cloves, julienne the carrot, cut the spring onion and chilli into thin slices.
- Heat a wok or pan into high heat, add 1 tablespoon of vegetable of oil. Stir fry the chicken mince for 1-2 minutes then add the chop garlic and stir for few seconds and follow with the prawns. Cook for another 1-2 minutes. Remove from wok and let it cool down for few minutes.
- Beat the eggs in a large bowl. Add all the cut vegetables, cooked chicken and prawn mince. Season with soy sauce, oyster sauce, white pepper, sesame oil and salt to taste. ( If you don't have white pepper, you can add black pepper instead. ) Mix well to combine all ingredients evenly.
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