Egg Foo Young Recipe


Nutrition

Cal/Serving: 500
Daily Value: 25%
Servings: 2

Low-Carb
Sugar-Conscious, Vegetarian, Peanut-Free, Tree-Nut-Free, Fish-Free, Shellfish-Free
Fat40g62%
Saturated13g65%
Trans1g0%
Carbs14g5%
Fiber2g7%
Sugars3g0%
Protein21g43%
Cholesterol589mg196%
Sodium672mg28%
Calcium116mg12%
Magnesium33mg8%
Potassium466mg13%
Iron3mg19%
Zinc2mg16%
Vitamin A1404IU28%
Vitamin C9mg16%
Thiamin (B1)0mg9%
Riboflavin (B2)1mg44%
Niacin (B3)1mg4%
Vitamin B60mg18%
Folic Acid (B9)96µg24%
Vitamin B121µg23%
Vitamin D3µg1%
Vitamin E5mg24%
Vitamin K67µg83%
Fatty acids, total monounsaturated17g0%
Fatty acids, total polyunsaturated7g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

If clementines are unavailable, substitute 1/3 cup freshly squeezed juice and a little zest from a...
These cookies take oatmeal to new levels with chocolate chips and coconut.  
Add some Mediterranean flavors to your next casserole dish.

Egg Foo Young
Valaer Murray

What is egg foo young? A Chinese fritatta, basically. Plus, with a big helping of veggies, you get an easy, healthy meal that's a departure from your everyday omelette. Substitute any of the vegetables in this recipe for other favorites, like bean sprouts or steamed bok choy. Make it heartier by chopping up some cooked Chinese sausage, ham, or shrimp to add to the egg foo young mixture. To make a nice, rich egg foo young sauce, I made a simple roux and flavored it with soy sauce and rice wine vinegar, although a more traditional version uses broth and cornstarch for a gravy. 

Click here to see What Are Heirloom Eggs?

3.6
Ratings10

INGREDIENTS

For the egg foo young :

  • 2 tablespoons canola oil
  • 3 minced scallions
  • 1/4 cup steamed cabbage, julienned
  • 3 tablespoons minced bamboo shoots
  • 3 tablespoons minced water chestnuts
  • 6 eggs, preferably heirloom or organic
  • 1 teaspoon soy sauce
  • 1/2 teaspoon rice wine vinegar
  • Pinch of Chinese five-spice powder
  • Black pepper, to taste

For the egg foo young sauce :

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/4 cup water
  • 2 teaspoons soy sauce
  • 1 teaspoon rice wine vinegar

DIRECTIONS

For the egg foo young :

Heat 1 tablespoon of oil in a small skillet, and sauté the scallions for 1 minute before adding the rest of the vegetables, sautéeing for a few minutes on medium heat, but not browning. Remove the skillet from the heat and put aside.

Whisk together the eggs, soy sauce, vinegar, spice powder, and pepper. Add the cooked vegetables to the egg mixture, scraping the pan clean. Heat the remaining tablespoon of oil and pour in the egg mixture. Cook on very low heat until the bottom just starts to brown (about 5 minutes) then flip onto the other side (you can slide the egg foo young out of the skillet onto a plate then cover the uncooked side with the skillet and flip over).

For the egg foo young sauce :

Melt the butter in a saucepan over medium heat, turn the heat to low and whisk in the flour, making a simple roux. In a separate bowl, combine the water, soy sauce, and vinegar, and then slowly whisk into the roux until smooth, adding more water if neccessary. Remove from heat and pour over the egg foo young.

Recipe Details

Servings: 2
Total time: 45 minutes
Cuisine: Chinese
Special Designations: Vegetarian, Gluten-free

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human