Classic Egg Foo Yung: A Chinese Canadian Delight

Name: Classic Egg Foo Yung: A Chinese Canadian Delight
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 portions
Cuisine: Chinese
Ingredients: 4 large eggs (beaten); 1 cup bean sprouts (fresh); 1/2 cup green onions (sliced); 1/2 cup shrimp (peeled and deveined); 1/4 cup carrot (shredded); 1 tbsp soy sauce; 1 tbsp vegetable oil; 1 cup chicken broth (low sodium); 1 tbsp cornstarch (mixed with 2 tbsp water); 1 tbsp soy sauce; 1 tsp sugar

35 min 4 portions Easy

All Recipes

Savour the flavours of this classic Egg Foo Yung, a perfect blend of eggs, vegetables, and savoury sauce.

Prep

15 min

Cook

20 min

Total

35 min

Servings

Difficulty

Easy

Egg Foo Yung is a popular dish that many Canadians enjoy as a part of their Chinese cuisine experience. This dish combines eggs, fresh vegetables, and a savoury sauce to create a delicious and satisfying meal. Our version of Egg Foo Yung respects traditional flavours while ensuring a simple cooking process that anyone can follow. The beauty of Egg Foo Yung lies in its versatility. You can easily adapt it to include your favourite vegetables or proteins, making it a perfect choice for a quick weeknight dinner or a weekend brunch. This recipe is ideal for anyone looking to enjoy a homemade Asian-inspired meal without the hassle of complicated techniques.

Instructions

Prepare the Ingredients

Beat the eggs in a large bowl and add bean sprouts, green onions, shrimp, carrot, and soy sauce. Mix well.

Pro tip: Ensure the shrimp is finely chopped for even distribution.

Heat the Oil

In a large skillet, heat vegetable oil over medium-high heat until shimmering.

Pro tip: The oil should be hot enough to sizzle when the mixture is added.

Cook the Patties

Spoon 1/4 cup of the egg mixture into the skillet and spread it out gently. Cook for about 2-3 minutes per side until golden brown.

Pro tip: Work in batches to avoid overcrowding the pan.

Make the Sauce

In a small saucepan, combine chicken broth, soy sauce, and sugar. Bring to a boil.

Thicken the Sauce

Stir in the cornstarch mixture and cook for another minute until the sauce thickens.

Pro tip: Stir constantly to avoid lumps.

Serve

Place the patties on a serving platter and drizzle with the sauce. Serve immediately.

Pro tip: Garnish with additional sliced green onions for a fresh touch.

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Tips & Tricks

Use fresh vegetables for the best flavour.
Ensure your oil is hot before frying for crisp edges.
Whisk eggs thoroughly for a fluffy texture.

Frequently Asked Questions

What is Egg Foo Yung?

Egg Foo Yung is a Chinese omelette dish made with eggs, vegetables, and sometimes meat, served with a savoury sauce.

How many calories are in Egg Foo Yung?

This Egg Foo Yung recipe contains approximately 250 calories per serving.

Can I make Egg Foo Yung vegetarian?

Yes, you can omit the shrimp and add more vegetables like mushrooms or bell peppers.

How do I store leftover Egg Foo Yung?

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat on the stovetop.

What is the best way to reheat Egg Foo Yung?

Reheat gently in a pan over medium heat to retain the texture and flavour.

Serving Suggestions

Serve your Egg Foo Yung hot with a generous drizzle of the accompanying sauce. It pairs excellently with steamed rice or a light cucumber salad. If you plan to make it ahead, you can store the patties and sauce separately in the fridge for up to two days. Reheat gently on the stovetop to maintain their texture and flavour.