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The Perfect Egg Foo Young: A Delicious Chinese-American Classic

Egg Foo Young is a classic Chinese-American dish that has won the hearts of food lovers around the world.
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Prep Time 15 minutes
Cook Time 10 minutes
Course Breakfast, Brunch, Lunch
Cuisine American, Chinese
Calories 260 kcal

Ingredients
  

  • 6 large eggs
  • 1 cup bean sprouts
  • 1 cup cooked, diced chicken, shrimp, or tofu (or a combination)
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped bell pepper
  • 1/4 cup thinly sliced green onions
  • 1/4 cup minced fresh cilantro
  • 1/4 tsp white pepper
  • 1/4 tsp salt
  • 2 tbsp vegetable oil, for frying

Instructions
 

  • In a large mixing bowl, whisk the eggs until well beaten. Stir in the bean sprouts, cooked chicken/shrimp/tofu, onion, bell pepper, green onions, cilantro, white pepper, and salt. Mix gently until all ingredients are well combined.
  • Heat 1 tablespoon of vegetable oil in a non-stick skillet or well-seasoned pan over medium heat. Once the oil is hot, ladle about 1/4 cup of the egg mixture into the pan, forming a small pancake-like shape. You may need to cook the Egg Foo Young in batches, depending on the size of your pan.
  • Cook the Egg Foo Young for 3-4 minutes on one side, or until the edges are set and the bottom is golden brown. Carefully flip the pancake using a spatula and cook for another 3-4 minutes on the other side.
  • Remove the cooked Egg Foo Young from the pan and place it on a paper towel-lined plate to absorb excess oil. Repeat the process with the remaining egg mixture, adding more oil to the pan as needed.

Nutrition

Calories: 260kcalCarbohydrates: 8gProtein: 18gFat: 18gSodium: 600mgFiber: 2g
Keyword egg dish, Egg Foo Young, eggs, rice
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