Arrow Created with Sketch. Back to The Recipes Egg Foo Young Meals Snacks and Apps np_email_663301_000000 Created with Sketch. pinterest Created with Sketch. Twitter Created with Sketch. Facebook Created with Sketch. - shares Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. 5/5 - 8 Ratings PRINT Prep Time 5 minutes Cook Time 15-20 minutes Serving Yield 4 servings There's a certain crispiness and fluffy texture to egg foo young that you just can't get from a French omelette or a plate of scrambled eggs. This traditional Chinese dish combines crunchy peppers with aromatic green onion and is served with a rich brown sauce. The burst of umami might have you convinced that the technique is beyond your expertise, but the truth is that with quality ingredients, you don't need complicated cooking methods. Enjoy this egg foo young over steamed rice and veggies for a nutritionally balanced breakfast. By: Omnivore's Cookbook Ingredients For the sauce: 1 cup chicken broth 2 tablespoons oyster sauce 2 tablespoons Shaoxing wine 1 tablespoon soy sauce (or tamari for gluten-free) 1 teaspoon sugar 4 teaspoons cornstarch 2 teaspoons peanut oil (or vegetable oil) 2 cloves garlic, chopped For the eggs: 8 large Pete and Gerry’s Organic Eggs 1/2 cup bell peppers or anaheim peppers, finely diced 2 green onions, finely chopped 1/4 teaspoon fine sea salt 1/8 teaspoon white pepper powder 2-8 tablespoons vegetable oil (see notes) Nutritional Information Servings: 4 Amount Per Serving: Calories 440, Fat Cal. 330, Total Fat 37g (57% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 375mg (125% DV), Sodium 1050mg (44% DV), Total Carb. 11g (4% DV), Fiber <1g (3% DV), Sugars 6g, Protein 14g, Vitamin A (25% DV), Vitamin C (45% DV), Calcium (8% DV), Iron (10% DV), Vitamin D (20% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet. For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post. Directions To make the sauce: Step 1 In a medium-sized bowl, whisk together the chicken broth, oyster sauce, Shaoxing wine, soy sauce, sugar, and cornstarch. Step 2 Heat oil in a small saucepan over medium heat until shimmering. Add the garlic and stir fry a few times to release the fragrance. Step 3 Stir the sauce mixture again to completely dissolve the cornstarch, then pour into the pan. Stir immediately and constantly until mixture forms a silky sauce thick enough to coat the back of a spoon. Transfer to a clean bowl and set aside. To make the eggs: Step 1 Beat the eggs in a large bowl using an immersion blender, whisk, or fork until evenly blended. Add the peppers, green onions, salt, and white pepper. Mix until well combined. Step 2 Heat the oil in a small skillet over medium heat. Once oil is hot, scoop about 1/3 cup of the egg mixture into the skillet to make a patty. Step 3 Fry egg mixture until golden brown, about 2 minutes per side. You can use your spatula to shape the egg so it forms a round circle. If the egg starts to brown too fast, lower the heat. Transfer to a plate and repeat with the remaining egg mixture. Step 4 Serve the eggs hot over steamed rice and veggies, if desired. Drizzle sauce on top while serving. Notes: It's tradition to use quite a bit of oil to make the eggs fluffy. If you prefer a less fatty dish, you can use as little as 2 tablespoons, but note that the eggs will come out a bit flatter and will have a denser texture in this case. When making egg foo young, high heat is the key to a lightly browned surface and fluffy, crispy bites of egg with a rich flavor. That means “overcooking” the eggs in French cuisine terms. In northern China, egg foo young isn't typically served with a sauce, so the eggs in this recipe still taste great as a standalone dish. Rate this Recipe Share this Recipe How much did you enjoy this recipe? How much did you enjoy this recipe? Rate it from 1-5 to let us know! x Page 1 Copy 3 Created with Sketch. 1 Page 1 Copy 3 Created with Sketch. 2 Page 1 Copy 3 Created with Sketch. 3 Page 1 Copy 3 Created with Sketch. 4 Page 1 Copy 3 Created with Sketch. 5 Submit COMMENTS Submit * Required RESPONSES Katrina July 26, 2020 What could I substitute the oyster sauce for? I'm allergic to it but I would really love to make this Reply Page 1 Created with Sketch. 1 Reply [email protected] July 28, 2020 Hi Katrina! While we haven't tried these substitutes yet, we think more soy sauce or hoisin sauce could be substituted in for the oyster sauce and this recipe would turn out just fine. Eager to hear if you end up making this! Reply Page 1 Created with Sketch. Walter October 20, 2019 Can this be frozen? Reply Page 1 Created with Sketch. 1 Reply [email protected] October 21, 2019 We don't recommend freezing the egg portion of your egg foo young, but you can certainly try freezing the sauce, Walter! There's always the risk of textural changes when cooked eggs are frozen, and it's highly likely that these cooked eggs would unfortunately lose their crispy exterior and fluffy interior if stored in the fridge. Reply Page 1 Created with Sketch. Anne April 13, 2019 Shaoxing Wine- where would i purchase it? Reply Page 1 Created with Sketch. 1 Reply [email protected] April 14, 2019 Hi Anne! Shaoxing wine is a special type of rice wine that is used primarily for cooking. If you have an Asian Specialty Market near you, you should be able to find it there. A couple of great substitutes would be to use a Rice Wine or Mirin instead. We hope you get the chance to try the recipe! Reply Page 1 Created with Sketch.