"Egg Foo Yung is often described as a Chinese omelette that consists of beaten eggs, veggies and meat. This Chinese American dish best served with a rich gravy and white rice for a delicious dinner."
Egg Foo Yung
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Prep time: 15mins
Cook time: 5mins
Serves or Makes: 4
Recipe Card
ingredients
- 8 ounces white or brown mushrooms, sliced
- 12 ounces bean sprouts
- 1 cup char siu
- 3 scallions, diced
- 5 eggs, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon white peppers
- Vegetable oil for frying
- 2 cups chicken broth
- 2 tablespoons oyster sauce
- 1 teaspoon soy sauce
- 1 tablespoon cornstarch
- 1 tablespoons water
Method
Step 1
Preheat oven to 200ºF or the warm setting.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Serve Egg Foo Yung with white rice and gravy.