Despite cooking and baking my way through most of the pandemic, I’ve craved Chinese food the most this past year.
I do make some simple Chinese dishes every now and then but I do miss a hearty plate of beef chow fun studded with slippery noodles and savory pieces of beef, dim sum in all shapes and sizes and fluffy bao buns that taste like heaven. I also missed the sight of char siu (Chinese BBQ pork) hanging from hooks at a Chinese deli with its bright red exterior and charred edges. A few months ago, I decided to make my own because I knew I ultimately wanted to make Egg Foo Yung.
What is Egg Foo Yung?
Most sites and resources refer to Egg Foo Yung as a Chinese omelette. I would take it a step further and describe it as a beaten egg pancake with veggies and meat. This dish is more commonly seen in Chinese-American cuisine but shows up in other Asian cuisines around the world.
Egg Foo Yung Ingredients & How to Make It
Of all the things you can add to Egg Foo Yung, bean sprouts are the #1 ingredient you cannot forget. They add a nice light crunch and balance out the heaviness of the protein. I like to also add mushrooms, char siu and scallions in mine but you can also add ham, shrimp, bamboo shoots or water chestnuts. It may seem like you have very little egg to filling when assembling everything together but the beaten eggs tend to spread if you add too much.
Making Egg Foo Yung is very easy. All it requires is chopping up your fillings and beating your eggs. This is one of those meals that is good at using leftover bits and bobs. You’re going to want to use a non-stick pan to make these and to not be afraid of replenishing your oil for each batch. Frying the eggs adds a lacy exterior that is essential to the texture of Egg Foo Yung. When each batch is finished, I like to place them on a cooling rack and keep them warm in the oven too. This helps the bottoms from getting soggy and keeps the Egg Foo Yung warm until ready to consume.
Yield: 4 servings
Notes
I like to add mushrooms, char siu and scallions in mine but you can also add ham, shrimp, bamboo shoots or water chestnuts.
It may seem like you have very little egg to filling when assembling everything together but the beaten eggs tend to spread if you add too much to each Egg Foo Yung.
If you like your gravy on the thicker side, add another tablespoon or cornstarch and water slurry to the broth mixture.
Ingredients
Egg Foo Yung
8 oz. white or brown mushrooms, sliced
12 oz. bean sprouts
1 cup chopped char siu
3 scallions, diced
5 eggs, beaten
½ teaspoon salt
¼ teaspoon white peppers
Vegetable oil for frying
Gravy
2 cups chicken broth
1-2 tablespoons oyster sauce
1 teaspoon soy sauce
1 tablespoon cornstarch
1 tablespoon cold water
Steps
Preheat oven to 200ºF or the warm setting.
Heat 2 tablespoons oil in a large non-stick skillet to medium-high. In a large bowl, combine mushrooms, bean sprouts, char siu, scallions, eggs, salt and white pepper.
Once oil is hot (if you test a bit of egg, it will sizzle), spoon out ½ cup portions of egg mixture in the pan. Fry for about 1-2 minutes or until the first side is golden brown and the edges have set. Flip and cook the other side, about another 1-2 minutes. Once cooked, place on a metal rack over a sheet tray and keep Egg Foo Yung warm in the oven. Add some more oil to the pan and continue with the rest of the egg mixture.
To make the gravy, combine chicken broth, oyster sauce and soy sauce in a small pot. Bring to a simmer. In a small bowl, whisk together the cornstarch and water until combined. Slowly pour cornstarch slurry in broth mixture. Whisk for 1 minute or until the gravy has thickened slightly.
Serve Egg Foo Yung with white rice and gravy.
