Description
Golden egg foo young brings Chinese-American comfort straight to kitchen tables with crispy edges and fluffy centers. Packed with mixed vegetables and savory eggs, this classic dish delivers quick satisfaction that will delight hungry diners.
Ingredients
Scale
Proteins:
- 6 large eggs
Vegetables:
- 1 cup bean sprouts
- ½ cup shredded carrots
- ½ cup sliced mushrooms
- ½ cup green onions, chopped
- ½ cup bell peppers, finely chopped
- ½ cup shredded cabbage (optional)
Seasonings and Sauce Ingredients:
- 1 tablespoon soy sauce
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sesame oil
- ½ teaspoon garlic powder
- ½ teaspoon ground white pepper
- 2 tablespoons vegetable oil (for frying)
- 1 cup chicken or vegetable broth
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon rice vinegar (optional)
Instructions
- Crack eggs into a spacious mixing vessel, incorporating soy sauce, sesame oil, garlic powder, and white pepper. Whisk thoroughly until the mixture achieves a smooth, uniform consistency.
- Introduce a vibrant medley of bean sprouts, julienned carrots, sliced mushrooms, chopped green onions, diced bell peppers, and shredded cabbage into the egg blend.
- Gently fold the ingredients, ensuring each vegetable is delicately enrobed with the seasoned egg mixture, creating a harmonious distribution of textures and flavors.
- Heat a non-stick skillet over medium-high temperature, lightly coating the surface with cooking oil to prevent adherence.
- Ladle the egg and vegetable concoction into the skillet, forming golden-edged patties that showcase the colorful vegetable mosaic within.
- Cook each patty until the bottom turns crisp and golden, approximately 3-4 minutes, then carefully flip to achieve an equally bronzed surface on the opposite side.
- Transfer the completed Egg Foo Young to a serving plate, allowing excess oil to drain, and garnish with additional green onions if desired.
Notes
- Achieve the perfect texture by thoroughly draining excess moisture from vegetables like bean sprouts and cabbage to prevent soggy egg patties.
- Customize the recipe for dietary needs by swapping out vegetables or using alternatives like tofu scramble for a vegan version.
- Control oil temperature when frying to ensure crispy edges without burning, using medium-high heat and a non-stick pan for even cooking.
- Enhance flavor complexity by experimenting with different seasonings like ginger, five-spice powder, or a splash of rice vinegar to elevate the traditional recipe.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Lunch, Dinner
- Method: Mixing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 300
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 370 mg