Egg Foo Young Recipe

Crispy fluffy egg foo young filled with crisp veggies and aromatic green onion and served with a rich brown sauce. It's super easy to make and tastes so satisfying. Serve it with steamed rice and veggies and you'll have a nutritious meal in no time.

To make the sauce

1. In a medium-sized bowl, whisk together the chicken broth, oyster sauce, Shaoxing wine, soy sauce, sugar, and cornstarch.
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.
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

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.
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.
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.
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.