Egg Foo Young

4.60 from 84 votes

Egg Foo Young is a delicious Chinese-style omelet filled with ground pork and a mix of vegetables. This is an authentic Egg Foo Young recipe, prepared just like it's done in Chinese restaurants.

Prep Time10

Cook Time10

Total Time20

Course: Egg

Cuisine: Chinese Recipes

Keyword: Egg Foo Young

Servings: people

Author: Bee Yinn Low

Ingredients

3 large eggs at room temperature
2 oz (60g) bean sprouts
2 oz (60g) ground pork
4 medium-sized shrimp peeled and cut into small pieces
1 scallion cut into small rings
1/2 teaspoon sesame oil
1 teaspoon Shaoxing wine optional
1 teaspoon oyster sauce
2 teaspoons soy sauce
1 pinch sugar
3 dashes white pepper
3 tablespoons oil

Instructions

Crack the eggs into a large bowl and beat with a fork. Add the bean sprouts, ground pork, shrimp, scallions, sesame oil, Shaoxing wine (if using), oyster sauce, soy sauce, sugar, and white pepper. Stir well until everything is evenly combined and the oyster sauce is fully dissolved.
Heat a wok or skillet over high heat and add the oil. Once the oil is hot, ladle about one-third of the egg mixture into the pan, forming an omelet about 4 to 5 inches (10 to 12 cm) wide.
As the omelet begins to set, use a pair of chopsticks to gently gather the bean sprouts, pork, shrimp, and scallions toward the center, making the middle slightly thicker. Cook for about 3 minutes, or until the bottom is golden brown and set.
Carefully flip the omelet and cook for another 2 to 3 minutes, or until the other side is golden brown, puffed up, and the pork and shrimp are fully cooked. Repeat with the remaining egg mixture to make a total of 3 omelets. Serve immediately with steamed rice.

Notes

You want a bit of fat in the ground pork. A good ratio is 80% lean meat and 20% fat.
You may use Chinese rice wine, Japanese cooking sake, or dry sherry. If you cannot consume alcohol, skip it altogether.
Soy sauce and oyster sauce – two of the most important seasoning sauces in Cantonese cooking.

Nutrition