Best 3 Egg Fu Yong Chinese Omelette Recipes

Egg fu yung, also known as egg foo young, is a Chinese omelette dish made with eggs, vegetables, and meat. It is a popular dish in Chinese restaurants and is often served with a sweet and sour sauce. The omelette is typically made with eggs, bean sprouts, bamboo shoots, water chestnuts, and green onions. The meat can be chicken, pork, or shrimp. The omelette is cooked in a hot skillet until it is golden brown and crispy on the outside and fluffy on the inside. It is then served with a sweet and sour sauce or a brown sauce. Egg fu yung is a delicious and easy-to-make dish that is perfect for a quick and easy meal.

Here are our top 3 tried and tested recipes!

EGG FOO YOUNG (CHINESE OMELETTE)

Egg Foo Young (Chinese omelette) image

Recipe video above. This is how the Chinese do omelettes! Egg Foo Young was created as a recipe to use up leftovers, so make this your own using what you have - see Notes for the formula. Otherwise, use EITHER the prawn/shrimp or pork filling. Makes 4 small omelettes, serves 2 as meal with rice, or 4 as part of a banquet.

Provided by Nagi

Categories Mains

Time 25m

Number Of Ingredients 21

Ingredients

4 tsp cornflour / corn starch
1 1/2 tbsp light soy sauce (, or all purpose (Note 2))
2 tsp Oyster Sauce
1 tbsp Chinese Cooking Wine ((shaoxing wine) OR Mirin (Note 3))
1/2 tsp sesame oil
1 cup / 250 ml water
Dash of white pepper
6 eggs
2 cups bean sprouts ((just eyeball it))
4 shallots/green onions (, white part only, sliced)
Salt and white pepper
2 tbsp vegetable oil
1 tsp sesame oil
1 garlic clove (, finely chopped)
ONE Filling of Choice, below (Prawn or Pork)
100 - 120g/3.5 - 4 oz chopped raw small prawns/shrimp (, peeled and deveined (Note 4))
100 - 120g/3.5 - 4 oz ground/mince pork ((or chicken, turkey, beef or veal))
1/2 tsp EACH soy sauce and Oyster Sauce
1/4 tsp sugar
Dash of sesame oil
Sesame seeds, sliced green onion

Steps:

Mix cornflour and soy sauce. Then add remaining ingredients.
Pour into a saucepan over medium heat. Bring to simmer, stirring constantly. Simmer for 1 minute until sauce thickens to thin syrup consistency. Remove from stove, set aside.
MICROWAVE option: Microwave on high for 1 1/2 minutes. Stir very well, microwave for another 1 1/2 minutes until thickened. Mix well again.
Place pork in a bowl, add remaining ingredients. Use fork to mix through.
Whisk eggs in a bowl.
Add beansprouts, green onions, pork or prawns, salt and pepper. If using pork, crumble the raw pork in with fingers (see video). Mix through.
Heat 1/2 tbsp vegetable oil and drizzle of sesame oil in a non stick skillet over medium heat. Add a bit of garlic and quickly saute (10 seconds) and push into centre of skillet.
Ladle in 1/4 of batter. Use spatular to push edges in to form a round(ish) shape.
Cook until the underside is light golden (about 1 1/2 minutes) then flip and cook the other side for 1 minute. The raw meat will cook through in this time. Repeat with remaining egg to make 4 omelettes (use 2 pans if you can!).
Slide omelette onto plate. Pour over sauce. Sprinkle with sesame seeds and green onions, if using.
Serve with a side of rice and steamed vegetables of choice. Double the sauce if you want enough to pour over the rice and veggies! (Click on Servings to scale recipe up).

Nutrition Facts : Calories 227 kcal, Carbohydrate 7 g, Protein 16 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 309 mg, Sodium 838 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

EGG FU YONG (CHINESE OMELETTE)

Egg Fu Yong (Chinese Omelette) image

Just a little something I found in a magazine. I am yet to try this. The recipe calls for flavor enhancer sauce. I haven't looked yet, but I am assuming you can find this in an International foods store. 4th March, 2008: The flavor enhancer sauce might be Maggi seasoning (Thank you Happy Hippie C#122878 for the tip).

Provided by Galley Devil

Categories Breakfast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

6 eggs
100 g shrimp, cleaned, boiled
100 g chicken, boiled, finely diced
50 g green peas, boiled
25 g mushrooms, sliced
50 g carrots, finely diced
50 g tomatoes, finely diced
50 g spring onions, finely chopped
25 g white onions, finely diced
2 teaspoons flavor enhancer, sauce
4 tablespoons vegetable oil
1/2 teaspoon sugar
1/2 teaspoon sesame oil
salt & pepper, to taste

Steps:

Whisk together all the ingredients except the oils and the spring onion.
Heat a non-stick frying pan and pour in the vegetable oil.
Once the oil is hot, pour in the egg mixture and cook on moderate heat.
When the surface begins to cook, drizzle sesame oil around the omlette.
Flip and repeat for the other side.
Cut into four pieces and garnish with chopped spring onion.
Serve hot.

EGG FOO YOUNG RECIPE FOR THE CANTONESE CRISPY OMELETTE

Egg Foo Young Recipe for the Cantonese Crispy Omelette image

This egg foo young recipe makes the original Cantonese style egg foo young or egg foo yung and egg fu yung in English or fu yong dan or fuyong dan in Cantonese. A deliciously crispy omelette filled with char sui pork, spring onions and bean sprouts, it originated in Southern China in the 18th century during the Ching Dynasty. This egg foo young recipe does not make the Chinese-American egg foo young, a popular Chinese restaurant takeout dish of crispy pancake-like omelettes with brown gravy.

Provided by Terence Carter

Categories Breakfast Brunch Dinner Lunch

Time 45m

Number Of Ingredients 13

Ingredients

6 eggs (large, total of around 275 g)
150 g pork mince
8 pieces spring onion
80 g bean sprouts (blanched and dried)
1 tbsp white sesame seeds (for garnish)
3 tbsp vegetable oil
1 tsp sugar
1/2 tsp white pepper (ground)
1/2 tsp sesame oil
1 1/2 tsp cornstarch (mixed with 1 tbsp water)
1/2 tsp light soy sauce
1/4 tsp sugar
1/2 tsp cornstarch

Steps:

Marinade the pork mince and leave out at room temperature for 10 minutes.
Quickly cook the pork mince off in a small amount of vegetable oil until just cooked. Allow to cool.
While this is cooling, separate the eggs, keeping the whites in a mixing bowl. Whisk the egg whites until foamy.
Add the whites to the yolks and stir to combine. Stir in the sugar, white pepper, sesame oil and cornstarch slurry.
Chop the bases (white parts) of the spring onions into 5 cm (2 inch) lengths. Chop the rest of the spring onions finely for garnish.
Add the pork mince, spring onion pieces and most of the bean sprouts (save some for garnish) to the egg mixture.
Heat a wok over high heat and add the vegetable oil when it starts to shimmer, add the egg mixture. Leave for 30 seconds and then swirl the wok around to redistribute the uncooked egg.
At this stage you can fold the eggs into an omelette shape or cut into quarters and flip the pieces. If you do try to flip the whole omelette it will probably fall apart.
If it's an omelette style you're going for, you can remove the eggs once it reaches the colour you like. If you're cutting up the eggs cook them on the flip side for just a minute.
Serve with spring onions, bean sprouts, white sesame seeds and with steamed rice. You can add a little soy sauce if you want more of a savoury flavour.

Nutrition Facts : Calories 451 kcal, Carbohydrate 9 g, Protein 31 g, Fat 32 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 545 mg, Sodium 317 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 18 g, ServingSize 1 serving

Tips:

Use fresh, high-quality ingredients: This will make a big difference in the flavor and texture of your egg foo yung.
Don't overcook the eggs: They should be cooked through but still soft and fluffy.
Use a well-seasoned wok or skillet: This will help prevent the eggs from sticking.
Add the vegetables and other ingredients to the egg mixture just before cooking: This will prevent them from becoming overcooked.
Serve egg foo yung immediately: It is best when eaten fresh out of the wok or skillet.

Conclusion:

Egg foo yung is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be customized to your own liking. With a little practice, you can make egg foo yung that is just as good as what you would find in a restaurant.