www. Egg Foo Yong .com

Recipes for Egg Foo Young
Recipes for Egg Foo Yung
Recipes for Egg Foo Yong

different spelling, same thing
(in Chinese, it's known as 芙蓉蛋)

Originally from China, this Chinese dish is a classic, easy to cook item. You don't even need a wok! Any non-stick pan will do.

 

egg foo yong


Easy to cook

Great for a quick bite, or a midnight snack. It takes no more than 20 minutes to cook. Use pre-minced ingredients to save even more time.

 

Great for leftovers
Egg Foo Yong is a great way to use leftover ham, sausages, roast chicken or roast turkey. Just slice them into small pieces and add them to any of the Egg Foo Yong recipes on this page. Beef doesn't work so well though, so you'll want to avoid using left-over hamburgers.

 

Asian food ingredients
scallions
Picture above: Green onions. They are also known as spring onions, scallions or shallots.
bean sprouts
Picture above: Bean Sprouts. Available at most Asian grocers.

 

 

What's so special about a wok?
When used on a high flame, woks concentrate the heat delivered to the food ingredients at the base of the wok. This allows flavors to be fused together quickly, before ingredients become dry or wilted from overcooking. Wok cooking typically uses very high heat and very short cooking times (less than 2 minutes is common).

 

 

Picture credits: The Egg Foo Yong picture is licensed under Creative Commons Attribution ShareAlike 2.0 License (cc-by-sa-2.0) This image was originally posted to Flickr by s0m3f00l here. The green onion picture is from the Wikimedia Commons.

Links:
National Chicken Council
U.S. Poultry & Egg Association

Egg Nutrition Center

Chicken-Mushroom Egg Foo Yong recipe (egg foo young)

Ingredients

3 tablespoons vegetable oil
1 slice fresh ginger root, minced
8 green onions, chopped
2 cups bean sprouts
2 mushrooms, sliced
1 green bell pepper, chopped
1/4 cup cooked chicken strips, or shredded roast chicken (turkey works as well)
1 teaspoon salt
1 teaspoon pepper

6 eggs, beaten


Cooking Directions

1. Heat 2 tablespoons oil in a pan (or a wok) using medium-high heat.
2. Stir fry ginger, green onions, bean sprouts, mushrooms, green pepper, chicken strips, salt and pepper until vegetables are tender.
3. In a large bowl combine beaten eggs and vegetable mixture prepared in step 2.
4. Heat 1 tablespoon oil in a pan over medium heat. Pour in some egg mixture to form a small omelet. Cook until golden brown on each side. Repeat with remaining egg mixture to get the layering effect.

For sauce, see Classic Egg Foo Yong recipe.

 



More Recipes
Classic Egg Foo Yong recipe (egg foo young)
Chicken-mushroom Egg Foo Yong recipe (egg foo young)
Shrimp Egg Foo Yong recipe (egg foo young)

 

 

Calories in Egg

1 medium egg, raw: 65 calories (nutrition facts)

 

Chinese cooking

BBC interview with Kylie Kwong

Buy a wok (The Wok Shop, San Francisco)