Easy Egg Foo Young Recipes

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SUPER EASY EGG FOO YUNG



Super Easy Egg Foo Yung image

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

8 eggs
1 cup chopped onion
1 cup bean sprouts
1/2 cup chopped celery
1/2 cup chopped mushrooms
1/4 cup diced green onion
1 tablespoon soy sauce
8 teaspoons sesame oil, divided

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 YUNG (FOR 2) WITH ORIENTAL SAUCE



Egg Foo Yung (For 2) With Oriental Sauce image

From Alberta Egg Producers website. This tastes a lot like our favorite Chinese restaurant's Egg Foo Yung, so I was thrilled to find out how easy it is to make at home! I usually double the amount of sauce, and I like to add a touch of oyster sauce to the sauce sometimes, too. For a complete Chinese experience, we usually eat this with Recipe #228704.

Provided by Tee Lee

Categories     Breakfast

Time 40m

Yield 3-4 omelets, 2 serving(s)

Number Of Ingredients 10

4 eggs
3 tablespoons water
1 tablespoon soy sauce
1 cup fresh bean sprout
1/2 cup fresh mushrooms, sliced or 1 (8 ounce) can mushrooms, chopped
2 -4 green onions, thinly sliced
cooking spray
2 teaspoons cornstarch
1/2 cup beef broth
1 tablespoon soy sauce

Steps:

  • FOR OMELETS:.
  • In a medium bowl, beat the eggs with water and soy sauce.
  • Stir in bean sprouts, mushrooms and green onions; mix well.
  • Spray an 8-inch non-stick skillet with cooking spray, and heat skillet over medium heat.
  • Pour in approximately one fourth of the egg mixture.
  • As mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath.
  • Cook until bottom is set and beginning to brown, and top is almost set, then slide onto a plate.
  • Flip over (uncooked side down) back into skillet and cook until eggs are done in the middle, about 1-2 minute.
  • Slide onto a serving plate, keeping warm.
  • Repeat procedure to make 2-3 more omelettes, stacking them on serving plate when done.
  • Cut omelets into wedges and serve with warm Oriental Sauce.
  • FOR ORIENTAL SAUCE:.
  • Combine all sauce ingredients in a small pan and heat to a boil, stirring constantly.
  • Boil for 1 minute; serve hot.

Nutrition Facts : Calories 192.4, Fat 9.8, SaturatedFat 3.2, Cholesterol 372, Sodium 1378, Carbohydrate 8.9, Fiber 1.7, Sugar 3.5, Protein 17.5

EGG FOO YOUNG (CHINESE OMELETTE)



Egg Foo Young (Chinese omelette) image

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

4 tsp cornflour / corn starch
1 1/2 tbsp light soy sauce (, or all purpose (Note 2))
2 tsp Oyster Sauce
1 tbsp Chinese Cooking Wine ((shaoxing wine) OR Mirin (Note 3))
1/2 tsp sesame oil
1 cup / 250 ml water
Dash of white pepper
6 eggs
2 cups bean sprouts ((just eyeball it))
4 shallots/green onions (, white part only, sliced)
Salt and white pepper
2 tbsp vegetable oil
1 tsp sesame oil
1 garlic clove (, finely chopped)
ONE Filling of Choice, below (Prawn or Pork)
100 - 120g/3.5 - 4 oz chopped raw small prawns/shrimp (, peeled and deveined (Note 4))
100 - 120g/3.5 - 4 oz ground/mince pork ((or chicken, turkey, beef or veal))
1/2 tsp EACH soy sauce and Oyster Sauce
1/4 tsp sugar
Dash of sesame oil
Sesame seeds, sliced green onion

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

EASY EGG FOO YOUNG



Easy Egg Foo Young image

Provided by Southern.Crockpot

Number Of Ingredients 0

Steps:

  • MAKING 1) Take a frying pan and heat oil in it. 2) Add the celery, onion, carrot and garlic and sauté them. 3) Add the shrimp after the vegetables get cooked and heat thoroughly. 4) Remove from the heat before making the omelet. 5) Take a bowl and break the eggs into it adding bean sprouts, salt and pepper. Whisk well. 6) Take the fry pan and heat oil. 7) Pour in the egg-bean sprout mixture. 8) Cook for a couple of minutes or until set. 9) Slide out half of the omelet onto a plate. 10) Place the shrimp mixture onto it and carefully fold the other half of the omelet over it. SERVING 11) Serve after garnishing with cilantro.

Nutrition Facts :

EGG FOO YOUNG



Egg Foo Young image

Egg Foo Young is a Chinese egg omelette dish made with vegetables like carrots, mushrooms, bean sprouts, and bell peppers. Served with a simple and flavorful gravy topping.

Provided by My Cultured Palate

Categories     Main Course

Time 25m

Number Of Ingredients 11

4 large eggs
1/4 cup bean sprouts, chopped
1/3 cup chopped mushrooms
1 1/2 tbsp soy sauce
1 1/2 tsp sesame oil
1/4 cup diced white onion
1/3 cup chopped matchstick carrots
1/2 red bell pepper, diced
1 cup chicken, vegetable, or beef broth
2 1/2 tbsp soy sauce
1 tbsp cornstarch

Steps:

  • Place eggs into a medium bowl and beat till combined.
  • Add mushrooms, bean sprouts, and soy sauce to the eggs. Set aside.
  • In a non-stick skillet, add a tbsp of sesame oil and heat over medium heat. Add the carrots, onions, and bell peppers. Cook, while stirring every so often, till vegetables are tender.
  • Remove veggies from heat and allow them to cool for a few minutes. Add to the egg mixture and stir.
  • Add a little oil (1/4-1/2 tsp) to a medium skillet over medium heat. When skillet has warmed start to make the omelettes.
  • Use 1/3 cup portions of the egg mixture. Allow it to cook 2-3 minutes, flip, and allow it to cook an additional 1-2 minutes. Transfer to a plate. Repeat this process to use all of the egg mixture.
  • Serve over rice with gravy.

Nutrition Facts : Calories 76 kcal, Carbohydrate 8 g, Protein 5 g, Fat 3 g, SaturatedFat 1 g, Sodium 2015 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 2 g, ServingSize 1 serving

EGG FOO YONG WITH SAUCE



Egg Foo Yong with Sauce image

"I'm trying to cut back on meat and have to watch my cholesterol, so I eliminated the meat in this recipe and used egg substitute," explains Rochelle Higgins of Fredericksburg, Virginia. "The patties are easy to make and reheat nicely in the microwave."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

4 teaspoons cornstarch
1 tablespoon sugar
2 teaspoons grated fresh gingerroot
1 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons sherry or apple juice
EGG FOO YONG:
1-1/2 cups egg substitute
1/4 cup chopped green onions
2 cups canned bean sprouts, rinsed and drained
1 can (8 ounces) water chestnuts, drained and chopped
1 can (4 ounces) mushroom stems and pieces, drained
1/4 teaspoon salt
1/8 teaspoon Chinese five spice
2 tablespoons canola oil

Steps:

  • In a small saucepan, combine the cornstarch, sugar and ginger. Stir in broth until smooth. Add soy sauce and sherry or apple juice. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Remove from the heat; set aside., In a bowl, combine egg substitute and onions; let stand for 10 minutes. Add bean sprouts, water chestnuts, mushrooms, salt and Chinese five spice; mix well. , In a nonstick skillet, heat the oil. Drop batter by 1/4 cupfuls into oil. Cook until golden brown, about 2 to 2-1/2 minutes on each side. Serve with sauce.

Nutrition Facts : Calories 209 calories, Fat 10g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 955mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges

EGG FOO YUNG



Egg Foo Yung image

Make and share this Egg Foo Yung recipe from Food.com.

Provided by Dienia B.

Categories     Cantonese

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

8 eggs
2 tablespoons oil
1/4 cup chopped green onion
1/4 cup thinly sliced water chestnut
1 cup fresh bean sprout
1 teaspoon soy sauce
1 teaspoon oyster sauce
salt and pepper
2 cups beef broth
1 tablespoon oyster sauce
2 tablespoons soy sauce
3 tablespoons cornstarch
oil

Steps:

  • Beat eggs.
  • Heat skillet with 2 tablespoons oil.
  • Add green onions, water chestnuts, bean sprouts, soy sauce, oyster sauce, salt and pepper to the eggs.
  • Pour 1 ladle of egg mixture into pan, pushing eggs back into center of egg mixture.
  • Flip over and brown other side.
  • EGG FOO YUNG SAUCE:.
  • Meanwhile, make sauce. In another saucepan, cook beef broth, oyster sauce, soy sauce and corn starch together until thickened, stirring occasionally.

Nutrition Facts : Calories 266.8, Fat 17.2, SaturatedFat 4, Cholesterol 423.4, Sodium 1367.7, Carbohydrate 12.1, Fiber 1, Sugar 2.5, Protein 15.8

EGG FOO YUNG FOR TWO



Egg Foo Yung for Two image

Delicious authentically flavored egg foo yung. I used Rachael Ray's foo yung sauce, but any gravy flavored with a bit of oyster sauce and soy sauce will do. My husband says this is the best he's had anywhere.

Provided by NB Roy

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 30m

Yield 2

Number Of Ingredients 12

3 extra large eggs
2 teaspoons soy sauce
1 teaspoon oyster sauce
½ teaspoon sesame oil
3 tablespoons vegetable oil
6 slices fresh ginger
1 large clove garlic, smashed
1 cup fresh bean sprouts
½ cup chopped roast pork loin
½ cup chopped cooked chicken breast
¼ cup chopped mushrooms
¼ cup chopped green onions

Steps:

  • Whisk eggs, soy sauce, oyster sauce, and sesame oil together in a glass measuring cup. Add enough water to make 1 cup; whisk until blended.
  • Heat vegetable oil in an 11-inch nonstick omelet pan over medium-high heat. Cook and stir ginger and garlic until browned, 1 to 2 minutes. Discard ginger and garlic.
  • Cook and stir bean sprouts, pork loin, chicken breast, mushrooms, and green onions in the same skillet until heated through, about 2 minutes. Transfer to a bowl.
  • Reheat skillet over medium-high heat. Pour in 1/2 cup egg mixture, tilting skillet to coat the bottom. Cook for 30 seconds. Spread half of the bean sprout mixture over one side of the egg layer. Reduce heat to low; cook until eggs are set, 3 to 5 minutes. Fold over omelet and slide onto a plate.
  • Repeat with remaining 1/2 cup egg mixture and bean sprout mixture to make second omelet.

Nutrition Facts : Calories 473.7 calories, Carbohydrate 6.2 g, Cholesterol 378.3 mg, Fat 36.2 g, Fiber 1.2 g, Protein 31.5 g, SaturatedFat 7.8 g, Sodium 489.3 mg, Sugar 2.7 g

EGG FOO YUNG



Egg Foo Yung image

Egg Foo Yung is a Chinese version of an omelette and is very adaptable to include many types of fillings. Enjoy with bean sprouts and spring onions, or try adding beef, chicken, pork or tofu for even more protein.

Provided by NZEggs

Categories     Lunch     Dinner

Time 15m

Number Of Ingredients 8

2 tsp cornstarch
1/2 cup (125 ml) salt reduced beef broth
2 tbsp salt reduced soy sauce, divided
4 eggs
3 tbsp water
1 cup bean sprouts
1/2 cup sliced mushrooms
2 spring onions, thinly sliced

Steps:

  • Combine cornstarch, beef broth and 1 tbsp (15 mL) soy sauce in small saucepan. Bring to boil, stirring constantly; boil for 1 minute. Remove from heat and keep warm.
  • Whisk eggs, water and remaining soy sauce in medium bowl. Stir in bean sprouts, mushrooms and spring onions; mix well.
  • Spray 20 cm non-stick pan with cooking oil. Heat over medium heat.
  • Pour in one-third of egg mixture. As mixture sets around edge of skillet, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set. Slide omelette onto plate. Invert back into skillet and cook completely for about 1 minute. Keep warm while making two more omelettes.
  • Cut omelettes into wedges and serve with warm sauce.

Nutrition Facts :

EGG FOO YOUNG



Egg Foo Young image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 16

EVOO, for brushing
12 eggs
4 ounces thinly sliced deli chicken, turkey, ham or roast beef, finely chopped
4 ounces shiitake mushrooms, stemmed and thinly sliced
1 cup fresh bean sprouts
1 cup shredded baby bok choy
1/2 cup shredded carrots
1 bunch scallions, thinly sliced on an angle
1/4 red bell pepper, very thinly sliced
One 1-inch piece fresh ginger, peeled and grated, plus 2 thin slices
1 large clove garlic, grated or made into a paste
Salt and freshly ground pepper
1 tablespoon cornstarch
1 cup chicken stock
1/4 cup tamari (aged soy sauce)
1 teaspoon hot sauce

Steps:

  • Preheat a griddle over medium heat and brush it with some oil.
  • Whisk the eggs in a large mixing bowl. Stir in the chicken, mushrooms, bean sprouts, bok choy, carrots, scallions, bell pepper, grated ginger and garlic. Season with salt and pepper.
  • Using a large spoon, drop about 1/2 cup of the mixture onto the griddle for each "pancake". Cook until golden, 2 to 3 minutes per side.
  • Meanwhile, mix the cornstarch with a splash of chicken stock to dissolve. Combine the remaining stock, the cornstarch mixture, tamari, hot sauce and sliced ginger in a small saucepan. Boil until thick enough to coat the back of a spoon, about 3 minutes. Discard the sliced ginger.
  • Put 2 pancakes on each plate and top with the gravy.

EGG FOO YUNG WITH GRAVY



Egg Foo Yung With Gravy image

Egg foo yung, commonly called a Chinese recipe, is actually a cultural hybrid of a dish. This omelet is great for dinner, lunch, and even breakfast.

Provided by Rhonda Parkinson

Categories     Lunch     Entree     Dinner     Brunch

Time 30m

Number Of Ingredients 22

For the Sauce:
1/2 cup low-sodium chicken broth
1 tablespoon light soy sauce
1 tablespoon Chinese rice wine, or dry sherry
1 dash sesame oil
Freshly ground black pepper to taste, or white pepper
2 teaspoons cornstarch
6 teaspoons water
For the Egg Foo Young:
5 large eggs
Freshly ground black pepper to taste
2 to 3 teaspoons Chinese rice wine, or dry sherry
1 teaspoon salt, or more to taste
3 tablespoons canola oil, divided
1/4 cup onion, chopped
3 Chinese sausages, sliced in 1/4-inch pieces
6 mushrooms, sliced
1/2 cup mung bean sprouts, blanched and drained
1/2 cup Napa cabbage, blanched and drained
For Serving:
4 cups steamed rice
Optional: 3 green onions, sliced

Steps:

  • Gather the ingredients.
  • Bring the chicken broth to a boil over medium heat. Stir in the soy sauce, rice wine, sesame oil, and pepper, to taste. Turn up the heat slightly and add the cornstarch dissolved in the water, stirring quickly to thicken.
  • Move the saucepan to another burner and keep warm on low heat while preparing the egg foo yung omelet.
  • Gather the ingredients.
  • In a medium bowl, lightly beat the eggs with pepper, rice wine, and salt. Reserve.
  • Heat 1 tablespoon of the oil in a wok or a 9-inch frying pan over medium heat. When the oil is hot, add the onion and sausage. Stir-fry for 2 minutes, then remove from the pan with a slotted spoon and reserve.
  • Add 1 more tablespoon of the oil and stir-fry the sliced mushrooms until they're browned. Remove from the pan and reserve.
  • Add the cooked sausages, onion, and mushrooms into the egg mixture along with the mung bean sprouts and napa cabbage.
  • Add the remaining tablespoon of oil to the pan. When the oil is hot, add the egg mixture. Cook until golden brown on the bottom.
  • Carefully turn over and cook the other side until golden brown.
  • Serve hot with the warmed sauce poured over the top and sprinkle with green onions, if using. Accompany with steamed rice. Enjoy.

Nutrition Facts : Calories 521 kcal, Carbohydrate 50 g, Cholesterol 252 mg, Fiber 1 g, Protein 18 g, SaturatedFat 6 g, Sodium 951 mg, Sugar 2 g, Fat 26 g, ServingSize 1 omelet (3 to 4 servings), UnsaturatedFat 0 g

EGG FOO YOUNG



Egg Foo Young image

This is an easy recipe to make at home. Green onion, celery, bean sprouts and shrimp sauteed in soy sauce and combined with egg.

Provided by sal

Categories     World Cuisine Recipes     Asian     Chinese

Time 30m

Yield 4

Number Of Ingredients 10

1 teaspoon sesame oil
1 cup chopped onion
¼ cup chopped green onion
½ cup chopped celery
1 cup bean sprouts
¼ teaspoon cornstarch
½ pound shrimp, peeled, deveined and roughly chopped
2 tablespoons soy sauce
1 teaspoon salt
8 eggs, well beaten

Steps:

  • In a skillet over medium heat, heat sesame oil and lightly fry the onions, celery and sprouts. Stir in cornstarch and add shrimp, soy sauce and salt. Stir until well blended. Remove from heat and transfer to a bowl.
  • Return the pan to the heat, and add the beaten eggs. Fry the eggs while stirring gently. Return the vegetable and shrimp mixture to the pan while the eggs are still liquid. Finish frying until eggs are fully cooked.

Nutrition Facts : Calories 238.6 calories, Carbohydrate 7.7 g, Cholesterol 461.6 mg, Fat 12.1 g, Fiber 1.3 g, Protein 25.4 g, SaturatedFat 3.3 g, Sodium 1312.7 mg, Sugar 3.9 g

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