Egg foo yung is very popular egg-based dish in Chinese-American cuisine. It can be served as a main dish or as a side dish. It is often served with rice and soy sauce.
6 tablespoons vegetable oil, divided use
4 eggs, slightly beaten
2 cups fresh bean sprouts
1/4 cup finely diced white onion
1 green onion, chopped
2 tablespoons flour
1/2 teaspoon salt, divided
2 tablespoons flour
1 cup chicken stock
1 tablespoon oyster sauce
1 teaspoon dry sherry
1/4 teaspoon white pepper
Heat 2 tablespoons of the oil in a wok over medium-high heat.
In a bowl, stir together the eggs, bean sprouts, white onion, green onion, flour, and 1/4 teaspoon of the salt. When the wok is hot, add the egg mixture to the wok and cook until the underside is dry and lightly browned. Carefully remove the egg pancake from the wok and place on a plate.
Add 2 more tablespoons of the oil and heat. Add the egg pancake back to the wok, the uncooked side down. Let cook for 2-3 minutes or until browned. Carefully remove the pancake again to a plate and keep warm.
Wipe out the wok and add the remaining oil. Stir in the flour. Cook, stirring constantly, until the flour mixture is smooth and just starts to brown a little. While stirring, slowly add the chicken stock. Stir constantly until the mixture thickens. Add the oyster sauce, sherry, remaining salt, and white pepper. Cook, stirring constantly, until the desired thickness is reached.
Spoon the gravy over the egg pancake and serve the egg foo yung immediately.
For extra crispy edges, make sure the wok or skillet is fully heated before adding the egg mixture.
To keep the pancakes warm while cooking in batches, place them in a low oven on a wire rack over a baking sheet.
Be gentle when flipping the pancakes to maintain their shape.
Adjust the thickness of the gravy by adding more or less stock as needed.
Adding a small amount of cornstarch to the egg mixture can help bind the ingredients and make flipping easier.
Serve with additional soy sauce or hot sauce on the side.
To avoid soggy pancakes, serve the gravy on the side and let guests pour it over their servings as desired.
Incorporate a dash of Chinese five-spice powder into the egg mixture for an extra layer of flavor.
Yes, you can add cooked, diced meat such as chicken, pork, shrimp, or beef to the egg mixture before cooking to make it more substantial.
If bean sprouts are unavailable, you can substitute with shredded cabbage, carrots, or mushrooms for a similar texture.
If you're out of oyster sauce, you can use hoisin sauce or a mixture of soy sauce and a little sugar as a substitute, though the flavor will be slightly different.
Yes, you can cook the pancakes ahead of time and reheat them in the oven or on a skillet. However, it's best to make the gravy fresh to serve.
The pancakes are ready to flip when the edges look set and slightly dry, and the bottom is lightly browned. Use a wide spatula for flipping to keep them intact.
Serve Egg Foo Yung hot with the gravy poured over the pancakes. It pairs well with steamed rice or stir-fried vegetables and a side of soy sauce.
Store leftover pancakes and gravy separately in airtight containers in the refrigerator for up to 3 days. Reheat pancakes in a skillet over medium heat and the gravy in a saucepan, adding a little water if it's too thick.
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reviews & comments
July 8, 2022
First time making egg foo yung and I think it turned out pretty delicious. It was actually easier than I expected. Thank you for the easy to follow recipe!