Egg Foo Yung

Wanted to make an egg dish with the Chinese chives I have in my garden but didn’t want to make the typical Chinese dish of “Scrambled Eggs with Chinese Chives”. After giving this some thoughts, it occurred to me that I have not made Egg Foo Yung in quite a while. The recipe in my cookbook calls for scallion, but why not susbsitute Chinese chives? Great idea!

What is Egg Foo Yung you may ask?

It is a Chinese-American egg omelette closely resembling the Italian frittata without the cheese. Also spelled Egg Foo Young and Egg Fu Rung, it is beaten eggs combined with chopped meat, seafood and vegetables.

I like to make mini ones using egg rings but you can make a single large one and cut into wedges. The smaller ones look cuter and are easier to flip but takes longer to make so it comes down to how much time do you have to put the meal on the table.

Besides substituting Chinese chives for the scallion, I am also substituting asparagus (in season) for the bamboo shoots. What I am trying to say is, use the recipe as a guide and feel free to substitute what is in season and/or available at the moment.

Egg Foo Yung

From “My Students’ Favorite Chinese Recipes updated edition” by Norma Chang

Ingredients
¼ pound raw shrimp, shelled, deveined and chopped coarsely
2 ounces Chinese roast pork, ham or any cooked meat
4 – 6 dried Chinese mushrooms, soaked for at least ½ hour to soften, discard stems, thinly slice or coarsely chop caps
1 cup shredded bamboo shoots asparagus thinly sliced
1 tablespoon ginger wine
1 teaspoons kosher salt or to taste
4 – 5 white part of scallion ¼ – ½ cup chopped Chinese chives
6 extra large eggs, lightly beaten
¼ cup shredded green part of scallion for garnish
½ cup (about) oil (see NOTE)

Combine the following 4 ingredients in a small saucepan. This is the sauce.
1 cup chicken broth
1 tablespoon regular or gluten free soy sauce
kosher salt to taste
2 – 3 teaspoons cornstarch

Preparations
1. Add 1 – 2 tablespoons oil to preheated wok or frying pan. Add shrimp, stir-fry over high heat until color changes. Add roast pork, mushrooms, bamboo shoots asparagus, ginger wine and salt, stir-fry until asparagus turns a bright green color. Stir in white part of scallion Chinese chives. Remove to a plate. Spread to cool. Up to this point can be done the day before and kept refrigerated.

2. Add cooled shrimp mixture to beaten eggs. Mix well.

3. Heat a large frying pan. Add about ¼ inch of oil (see NOTE). Place as many egg rings in oil as frying pan will accommodate. Turn range to medium to medium high. When oil nears smoking point, pour ¼ cup egg mixture into each ring. Cook until egg is set and nicely browned at the bottom (adjust heat as needed). Remove rings, turn to brown the other side.

4. Remove egg foo yung to a warm serving platter. Repeat cooking as necessary.

5. Stir ingredients in saucepan to incorporate cornstarch, bring to a boil, stirring constantly. Spoon over egg foo yung, garnish with green part of scallion. Serve with steamed white or brown rice and a vegetables or salad.

KITCHEN HINT: Lacking egg rings? Pour egg mixture all at once into frying pan (see NOTE) and make one big egg foo yung, cut into wedges, arrange wedges on warmed serving platter.

NOTE: Use less oil (1 – 3 tablespoons to thinly coat cooking surface) if making one big Egg Foo Yung. Once egg mixture is set, cut into ¼’s, if desired, for easier turning.

Copyright © by Norma Chang

Robin, The Gardener of Eden, is the host for Thursdays Kitchen Cupboard. Head on over to Thursday’s Kitchen Cupboard to see what others are cooking.

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About Norma Chang

I am the author/publisher of 2 user-friendly Chinese cookbooks: "My Students' Favorite Chinese Recipes (updated edition)" and "Wokking Your Way to Low Fat Cooking" A gardener who enjoys cooking and eating and loves to think outside the box A garden volunteer at Locust Grove Heritage Vegetable Garden Conduct hands-on cooking workshops for teenagers Conduct cultural programs for children and family Conduct healthy cooking classes for adults
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69 Responses to Egg Foo Yung

  1. Wilderness says:

    Norma that looks good. I guess I didn’t realize you thickened the chicken stock.

    • Norma Chang says:

      Hello Wilderness,
      It is not necessary, but it gives the sauce a bit more body.
      I have problem getting onto your blog. I can access it if you link to Mr. Linky, but I cannot when you comment on my blog.

  2. I love egg foo yung. I’ve never had it made like this but I’m dying to try it! I love your recipes, Norma!

  3. Robin says:

    I have always loved this dish but have never made it. You have inspired me to give it a try. Thanks for sharing yet another wonderful recipe!

  4. emily says:

    Norma,
    After reading your last post about the garlic chives, I decided to trim some to add to our breakfast eggs this morning. Now I’ll have to try this recipe.

  5. ChgoJohn says:

    It’s been some time since I’ve enjoyed egg foo yung. This recipe here means that I can make it at home. I can guarantee it won’t be long before I have it again. Thanks, Norma.

  6. Kristy says:

    You know, I have heard of Egg Foo Young, but I never really knew what it was. It does sound delicious and I’m sure the fresh chives and asparagus made this even more flavorful! :)

  7. This is so tempting! My mom sometimes makes me egg foo yung with shrimp, but I have never tried to make it myself.

  8. Lou Murray's Green World says:

    Looks and sounds really yummy. With shrimp, ham and asparagus, it must have been delicious. Thanks for the suggestion.

  9. Daphne says:

    I’m not sure I’ve ever had egg foo yung. I’ve certainly heard of it. The Chinese restaurants around here don’t serve it though. Or at least I haven’t seen it. It looks delicious.

  10. Courtney says:

    I think these look delicious! And love the you just subbed away with the good stuff you had that was fresh!

  11. This looks deliciously oriental and exotic :D
    Great work!

    Cheers
    Choc Chip Uru

  12. Eva Taylor says:

    I have to admit, Norma, Chinese food has had a bad wrap in my family; I have never loved it for it was mostly deep fried and not a heck of a lot of taste. BUT I finally have to say that YOU have certainly opened my eyes and I have seen healthier and more flavourful Chinese foods on your lovely blog. Thank you. Although, I still have quite an aversion to the typical Chinese food restaurants in Toronto, but then I haven’t been to a really good one.

    I am quite intrigued with the Egg Foo Yung in a broth, quite intrigued indeed. My hubby and I have made a consorted effort not to eat out for the next couple of weeks (to help lose a little excess fat-age) so I am indeed looking for luncheon dishes and this one fits the bill perfectly. Although I likely won’t find Chinese Chives, the ordinary kind will do in a pinch; I will give this a go this weekend and if mine turns out a pretty as yours, I may just blog about it (but only if it’s as nice as yours). We’re doing a low carb, no sugar, no fat regime for the next couple of weeks (see note above, same reason!) so I’ll have to alter the recipe a bit (no yolks, no corn starch and just shrimp), I do hope you won’t mind.

    Thank you for bringing the excitement back into making lunch, it’s always such a rush because neither of us think of it until we’re starving at 2-3pm! JT will be happy to hear we’re trying something new this weekend. Hope you have a wonderful (but chilly) weekend.

    Eva http://kitcheninspirations.wordpress.com/

    • Norma Chang says:

      Hello Eva,
      If you make the individual small Egg Foo Yung it is not, I am afraid, low fat as it is pan-fried. You could try making a big one in a non-stick pan where you need only to oil the pan lightly to prevent sticking then cut into quarters for ease of flipping, but since you are such a good cook, I am sure you can flip the whole thing. This way you will get the nice browning without much fat and, nice presentation.
      Use scallion instead of chives.
      I would love to have you play around with my recipe and let me know the results. Actually I was thinking of playing around with this same recipe to come up with a tasty low-fat version. Which reminds me I frequently stir-fry using broth instead of oil, I should do posts on this. I too am trying to lose a few pounds, I am unable to and one reason is because I have heavy bones, hahaha.
      It is what you order in a Chinese restaurant that matters.

      • Eva Taylor says:

        I made a low fat version of this for lunch today, and it was INCREDIBLE! My hubby saw the recipe and said, I’ll take mine without the broth, but by the time lunch was over (and several spoonfuls of mine, insert angry face here), he said “I’ll have mine in the broth next time!” Success all around, except maybe the photo! I’m going to make it again, maybe Sunday, and hopefully have better looking eggs. Thanks again for a great recipe, loved it!
        http://kitcheninspirations.wordpress.com

      • Norma Chang says:

        Hello Eva,
        Glad it went over well with you and hubby. Looking forward to the photos.

      • Eva Taylor says:

        I guess next time I venture into a Chinese restaurant, I’ll have to go with someone in the know! Thanks Norma.

      • Norma Chang says:

        Hello Eva,
        Ask for the Chinese menu.

  13. Charles says:

    Hi Norma, I haven’t had foo young in absolutely ages – and to be honest I never saw anyone make it themselves before, only see it in takeaway places, so it’s lovely to see one that’s made with love and care instead of churned out with way too much salt and grease.

    Looks delicious!

    • Norma Chang says:

      Hello Charles,
      Unfortunately if you make it as small individual ones using the egg ring, it is not low-fat since it is pan fried. Read my reply to Eva’s comment.

  14. mac says:

    Brings back childhood memories, heard about it but never ate one.

  15. Liz says:

    I’ve heard of egg foo yung but never eaten it. I think I’ll make it this evening. It looks really interesting.

  16. hotlyspiced says:

    These look beautiful Norma. I haven’t heard of them before but I imagine they are a bit like a fritatta? I would like to try these and I like the way you have made little ones in individual egg moulds – great idea xx

  17. Ooooh, Norma, I love Egg Foo Yung and like others here, having had it in so long! Thank you for reminding me that I need to remedy that. Yours looks so good and so perfect, and I love your ingredients…they sound far better than any Egg Foo Yung I’ve had thus far.

  18. Looks so good! I need to make some ginger wine and give this recipe a try!

    • Norma Chang says:

      Hello Sandra,
      You do not have to make ginger wine to make this dish just pulverize a piece of fresh ginger and add to 1 tablespoon of dry sherry, rice wine or sake.

  19. Hi Norma, I am so hungry now! I have a question for you as this recipe has shrimps. We went to Asian market today and were looking at tiny little shrimps, that are sold dried in a bag. What are they for? We would like to incorporate it somehow in our menu but I don’t know what to do with it. Thanks Norma!

    • Norma Chang says:

      Hello Marina,
      I believe you are referring to dried shrimp, it is used for flavoring (think anchovies). It is somewhat of an acquired taste. Very strong flavor, a little goes a long way.
      How I use it is, frist I rinse then soak in water to cover until softened. Leave whole or mince or coarsely chop depending on what I am using it for. I frequently mince and add to ground meat mixture used for stuffing mushrooms, bitter melon, etc.
      You can do a veggie stir-fry with it. Soak 1 – 3 teaspoons to soften, leave whole or coarsely chop, saute in a bit of oil together with ginger slices, garlic and scallions when fragrant add vegetables. Use the soaking liquid, it has lots of flavor.
      Hope I helped.

  20. Thanks for the tip on making one big egg dish, as I don’t own the mini egg rings!

  21. I haven’t had Egg Foo Young in a very long time. I would love this with a big bowl of hot steamed white rice. Thanks for sharing Norma.

  22. Lrong says:

    It is one hour to dinner time here in Japan… and I am salivating for the egg foo yung…

  23. This looks delicious! Never tried this dish but would love to make it and eat it soon.

  24. Oh I remember my sister’s telling me about ‘Foo Yung Egg’ but i don’t think I’ve really had it before :) gonna ask Mr Bao to make it for me hehe ~ YAY!

  25. Norma, this is so interesting – egg foo yong is one of those dishes we hear about, but I’ve never seen it on a Chinese restaurant menu here. It must be an American speciality. Thank you for sharing the recipe!

    • Norma Chang says:

      Hello Celia,
      Yes, like chop suey and fortune cookie, it is a Chinese-American creation that’s why you do not see it in on a Chinese restaurant menu in Australia. By the way do you have fortune cookies in Australia?

  26. Norma, what a fantastic Egg Foo Yung recipe! We usually make Egg Foo Yung by steaming cabbage, onion, carrot and green beans which we then add to beaten egg, with a splash of soya sauce and a pinch of sugar.
    Have a super day. :-)

  27. Norma,
    This looks like the best egg foo yung I have ever seen. I can’t wait to make it. I’m sure it will taste as good as it looks.

  28. Pingback: Egg Foo Yung (gluten free, fat free but NOT flavour free) « Kitcheninspirations

    • Norma Chang says:

      Hello Eva,
      How clever and creative, I was sooooo looking forward to see how you would adapt my recipe and must admit I am very impressed with your idea and creation. Thanks for the mention. I see you read my comment on Barb’s post about using the ebelskivers to make mini egg foo yung, I just knew you would want to get one.

  29. Sorry I missed quite a few of your posts Norma, this one included.
    Thanks to Eva, I got to see this really interesting recipe and look forward to experimenting with it.
    Do you think I can make it with chicken instead of the shrimp?

  30. Pingback: Egg-elskiver Foo Yung « Kitcheninspirations

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