Egg Foo Young Recipe - Better than Takeout! (2024)

FAQs

What is egg foo young sauce made of? ›

In a small saucepan, blend starch, ginger, soy, vinegar and sugar. Slowly stir in beef broth and oyster sauce. Stir over a low heat until thickened and transparent. Stir in chili flakes.

Since the arrival of the egg foo young in the United States, Americans — particularly Midwesterners — have made it their own, adding barbecued meats, drizzling brown gravy over the top, and frying it into a fritter.

While distinctly Chinese American, egg foo young has its roots in China, where there are variations of the dish throughout the eastern coast. In China, it's sometimes dotted with preserved radish or oysters (common in Fujian) or char siu pork (typical of Hong Kong).

Serving Egg Foo Yung

You could probably eat Egg Foo Yung on its own but I cannot eat it without a rich Chinese gravy and white rice.

Basically, the most common American-Chinese Cantonese sauce (like for beef and broccoli) is almost always Oyster Sauce, Soy sauce, Corn Starch, sugar, garlic powder, onion powder, Chicken/Pork/Beef stock and optionally sesame oil. Many people add additional MSG powder to the sauce.

Egg Foo Young is one of the healthiest Chinese takeout meals if made at home! While restaurants tend to cook the omelettes in a LOT of oil, when made at home it's a low fat, high protein, low carb dinner option.

Egg foo young is an omelette dish found in Chinese, Indonesian, British, and Chinese American cuisine. Literally meaning "Hibiscus egg", this dish is prepared with beaten eggs and most often minced ham.

When meat is used as an ingredient, a choice of roast pork, shrimp, chicken, beef, or lobster may be offered. In Chinese Indonesian cuisine, it is known as fu yung hai (芙蓉蟹, literally "Hibiscus crab"), sometimes spelled pu yung hai.

Egg foo young is more than just an omelet

Well, it's basically a pancake, fried fritter, and omelet all in one. The secret to good egg foo young is how well the ingredients are mixed. Done right, it becomes fluffy and delicious.

What is the rarest Chinese food? ›

Never leave cooked eggs or egg dishes out of the refrigerator for more than 2 hours or for more than 1 hour when temperatures are above 90° F.

Ways to reinvent leftovers:

Place a piece of your leftover Egg Foo Young Casserole in a wrap, add a slice of avocado and some salsa, roll it up and you just turned your meal into a Southwest-inspired dish. Pour the leftover sauce on a steamy bed of white rice and dig in!

Reheat thoroughly: To kill any bacteria present, reheat leftover Chinese food to a temperature of at least 165°F (74°C).

Chinese brown sauce is low calorie, making it a decently healthy choice when saucing your stir-fries. It does not contain much in the ways of vitamins or nutrients. To reduce the sodium, use low-sodium beef broth and soy sauce. Because brown sauce contains cornstarch it is not appropriate for a keto diet.

This sauce, made from chicken powder, garlic, ginger, and scallions (green onions), is thickened with cornstarch, giving your dishes a light, clear, and delicious coating that will leave your family asking for seconds. If you're a fan of Chinese cuisine, you'll love this simple Chinese white sauce recipe.

Beef fillet in Beijing (Capital) sauce is made with tender beef fillet slices that are marinated, coated with cornflour, and deep-fried until golden and crisp. The sauce is a rich and flavourful mixture of hoisin sauce, soy sauce, sugar, vinegar, and water.

Soy sauce (jiàng yóu, 酱油), the most common of Chinese sauces, sounds simple, and for the most part, it is. However, there are many types, each unique to different Asian cuisines (Chinese, Japanese, Thai, etc.).