Traditional Egg Foo Young

Egg Foo Young is a flavorful Chinese omelet dish featuring a savory blend of eggs, vegetables, and meats, cooked to a golden perfection.

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4

Ingredients

4 large eggs

1/2 cup cooked chicken breast, diced

1/2 cup bean sprouts

1/4 cup green onions, finely chopped

1/4 cup white onion, finely chopped

1/4 cup peas

1 teaspoon soy sauce

1 teaspoon sesame oil

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 tablespoon vegetable oil

1 cup chicken broth

1 tablespoon oyster sauce

1 tablespoon cornstarch

1 tablespoon water

Instructions

1. In a large mixing bowl, beat the eggs until smooth, then add the diced chicken breast, bean sprouts, green onions, white onion, peas, soy sauce, sesame oil, salt, and pepper. Mix well.

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

3. Pour about 1/3 cup of the egg mixture into the skillet, forming a small pancake. Cook for 2-3 minutes on each side until golden brown and set. Repeat with remaining mixture.

4. For the sauce, in a small saucepan, combine chicken broth and oyster sauce. Mix cornstarch with water in a separate bowl and add to the saucepan. Cook over medium heat, stirring constantly, until the sauce thickens.

5. Serve the Egg Foo Young with the sauce drizzled over the top.

Storage

Store leftover Egg Foo Young in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a skillet over medium heat or microwave on a microwave-safe plate until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.