Egg Foo Young

Egg Foo Young
Contributor
Egg Foo Young

Valaer Murray

Egg Foo Young

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?

Ingredients

For the egg foo young

  • 2  tablespoons  canola oil
  • minced scallions
  • 1/4  cup  steamed cabbage, julienned
  • 3  tablespoons  minced bamboo shoots
  • 3  tablespoons  minced water chestnuts
  • 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.

Nutritional Facts

Total Fat
22g
31%
Sugar
4g
4%
Saturated Fat
3g
13%
Carbohydrate, by difference
27g
21%
Protein
5g
11%
Vitamin A, RAE
127µg
18%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
11µg
12%
Calcium, Ca
65mg
7%
Choline, total
4mg
1%
Fiber, total dietary
3g
12%
Folate, total
31µg
8%
Iron, Fe
4mg
22%
Magnesium, Mg
31mg
10%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Phosphorus, P
114mg
16%
Selenium, Se
6µg
11%
Sodium, Na
753mg
50%
Water
93g
3%
Zinc, Zn
1mg
13%

Egg Foo Young Shopping Tip

Staples of Asian cuisine such as ginger, daikon, rice vinegar, and spicy chile sauces like Sriracha add bright, fresh flavors without lots of fuss.

Egg Foo Young Cooking Tip

Sriracha has good heat but also has flavor - its mild sweetness comes from sun-ripened chili peppers as well as sugar and garlic.