egg foo young

Name: Egg Foo Young
Prep time: 10 min
Cook time: 10 min
Yield: 6
Cuisine: Chinese
Ingredients: 8 large eggs, lightly beaten; 1/2 red bell pepper, finely chopped; 1 stalk(s) celery, sliced thin; 1/2 cup(s) mushrooms, finely chopped; 1/2 onion, finely chopped; 1/2 cup(s) chopped fresh bean sprouts; 4 green onions, chopped (green and white parts); 1 cup(s) cooked chicken, finely diced (I use rotisserie chicken); 1/2 teaspoon(s) kosher salt; 1/4 teaspoon(s) white pepper; 1 1/4 cup(s) chicken broth; 3 tablespoon(s) soy sauce; 1 tablespoon(s) rice vinegar; 2 teaspoon(s) brown sugar; 1 teaspoon(s) sesame oil; 2 tablespoon(s) cornstarch; 3 tablespoon(s) cold water; 3 tablespoon(s) canola oil

12 Pinches 1 Photo

Beth Pierce

Ofallon, MO

Updated on May 7, 2024

This Egg foo Young Recipe, also known as egg fu yung, is a delicious, light and airy Chinese omelet filled with red pepper, celery, mushrooms, onions, bean sprouts, scallions, and chicken smothered in a flavorful, tangy, and savory brown gravy that will leave you licking your plate. It is one of our favorite breakfast recipes and always a hit with friends and family.

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This delectable Egg Foo Young, also known as Egg Foo Yung, is a Chinese-style Omelet filled with red peppers, celery, mushrooms, onions, bean sprouts, scallions, salt, white pepper, and chicken, all smothered in a scrumptious, slightly salty-sweet, tangy

prep time 10 Min

cook time 10 Min

method Stove Top

yield 6 serving(s)

Ingredients

8 large eggs, lightly beaten
1/2 red bell pepper, finely chopped
1 stalk celery, sliced thin
1/2 cup mushrooms, finely chopped
1/2 onion, finely chopped
1/2 cup chopped fresh bean sprouts
4 green onions, chopped (green and white parts)
1 cup cooked chicken, finely diced (I use rotisserie chicken)
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
1 1/4 cups chicken broth
3 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons brown sugar
1 teaspoon sesame oil
2 tablespoons cornstarch
3 tablespoons cold water
3 tablespoons canola oil

How To Make egg foo young

Step 1

In a large bowl with the beaten eggs, add the red pepper, celery, mushrooms, onions, bean sprouts, half the green onions, and the chicken. Mix well. Add salt and pepper and mix again.

Step 2

In a small saucepan over low heat, combine chicken broth, soy sauce, rice vinegar, brown sugar, and sesame oil. In a bowl, blend cornstarch and water. Slowly whisk the cornstarch slurry into the saucepan. Continue stirring until the sauce thickens and bubbles.
Step 3

Heat a nonstick skillet with 1/2 tablespoon of canola oil over medium heat. Add approximately 1/2 cup of the egg mixture and cook until lightly browned on the bottom. Flip and brown the other side. Plate and keep warm. Repeat until all the batter is gone.
Step 4

Serve warm with the gravy and sprinkle with the rest of the green onions.
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