Tuesday, July 5, 2011

Chicken Egg Foo Young

So after a recent trip to Happy China - just your run-of-the-mill take-out Chinese place, I decided to stray from the ordinary, and delve into some Egg Foo Young.

This was my first experience with Egg Foo Young, so I really had no idea what to expect.  After getting the take-out home, I discovered that it was pretty much just an amped-up omelette with a special "gravy".  It was tasty though, a little greasy, but maybe it was supposed to be that way?  I don't know.

Anyway, for breakfast/brunch yesterday, I decided to tackle Egg Foo Young at home.  The result was something much less greasy, and with tons more flavor!


Egg Mixture:

3 tablespoons vegetable oil
1 inch piece of fresh ginger, peeled and minced
4 green onions, chopped
2 cups mung bean sprouts
1 cup sliced portobello mushrooms
1 green bell pepper, seeded and chopped
2 boneless, skinless chicken thighs, sliced
salt and pepper, to taste
6 eggs, slightly beaten


1 cup chicken broth
1 tablespoon soy sauce
2 teaspoons sugar
2 teaspoons rice wine vinegar
1 tablespoon cornstarch
2 tablespoons cold water

In a large skillet under medium high heat, add vegetable oil and heat until shimmering.  Season chicken with salt and pepper and add to skillet.  Cook until white throughout, about 5-7 minutes.  Remove from pan with a slotted spoon and set aside in a large bowl.

Adding more oil if necessary, add ginger, green onions, bean sprouts, mushrooms, and green peppers to skillet.  Saute for about 6-8 minutes, or until vegetables start to soften.  Season with salt and pepper. 
Add vegetables to large bowl with the chicken.

Pour eggs into bowl with vegetables and chicken, and combine.

Heat a non-stick skillet under medium high heat, adding about a tablespoon of oil.  Add about half of the egg mixture to the pan and cook for about 3-5 minutes or until eggs have solidified.  Carefully fold half of the mixture over (like an omelet) and cook for an additional minute or 2, or until cooked throughout.

Repeat with remaining egg mixture.

For the sauce, combine chicken broth, soy sauce, vinegar, and sugar in a small saucepan.  Bring mixture to a boil.

Make a slurry with the cold water and cornstarch.  As soon as the chicken broth mixture is at a boil, at the cornstarch slurry.  Heat for about 1-2 minutes, or until mixture thickens.  Pour gravy over eggs.

This was definitely delicious.  We had 2 huge Egg Foo Youngs and we both only ate half of it.  Not that we didn't like it, but we were just so full!  These things seriously pack a lot of stuff in!  Feel free to vary up the toppings, just like an ordinary omelette - but it's really the sauce that makes these special!

Have a great Tuesday guys, and see you all tomorrow!


  1. Peggy - congratulations on your engagement! You remind me of my daughter-in-law! She got her biology degree then went to Le Cordon Bleu in Paris....while my son was dating her! They got engaged halfway thru and are happily married! Egg Foo Young is a favorite of mine and this one looks amazing! Following you on Google Follower....I love it- it's like having friends in the kitchen with you!

  2. This looks incredibly delicious! I love the addition of fresh ginger and bean sprouts, so creative! :)

  3. Perfect for a morning breakfast with a glass of cold milk... Looks so delish...

  4. Your egg foo young looks wonderful! The gravy on top usually is a bit heavy and rich for me too. Happy to see that you toned down the sauce a bit to enhance the flavors!

  5. That sounds really good, Peggy! I have never had Egg foo young before, but I love the flavors you've used... Thanks for sharing!

  6. We call this Egg Foo Yong at Malaysia Peggy. Yeh, you are right on adding a couple of ingredients inside the eggs and preparing it.

    Sometimes we have this with as filing into bread.

  7. I simply love egg foo yong! I can't help but order it all the time. Great recipe!

  8. I've never had egg foo young, but I'm quite sure I'd like it better made at home and knowing exactly what is in it (and less greasy!). Thanks for doing the experiment and sharing it!

  9. I had egg foo young once at a restaurant and was turned off to it because of the grease factor and gravy. I'd like to give this recipe a try and let egg foo young redeem it's self. Haha! Your recipe sounds and looks delicious. Yummy!

  10. Never had egg foo young either but your looks tasty.

  11. Mm, this makes me miss eggs! I want some egg foo young!

  12. This sounds so tasty! Love the flavours!

  13. yum! I think I'm gonna make this soon. thanks for sharing the recipe! :)

  14. Yum! Looks good and sounds wonderful :)

  15. Sorry to know that your egg foo young is a bit greasy as it shouldn't be! Like the idea of putting sprout and mushroom as filling, healthy and nice.

  16. Got to make this sauce when I make a Chinese-style omelette. Sounds really delicious.

  17. Wow, Peggy! This looks so delicious! My hubby loves egg foo young, and this looks so healthy and do-able! Thanks for sharing! =]

  18. Looks delicious! It's amazing that you can re-create the dish from restaurant at home!

  19. my hubby loves eggs and I'd love to try this recipe...so tempting
    you have a lovely blog.
    happy to follow you.

    Do check my space when time permits




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