Egg Foo Yung
Fluffy, savory egg pancakes loaded with crisp vegetables and smothered in a delicious, tangy brown gravy. This Indo-Chinese classic is a quick and satisfying meal, perfect with a side of fried rice.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Egg Mixture
- b.In a large bowl, lightly whisk the 8 eggs until the yolks and whites are just combined. Do not over-whisk.
- c.Add 1 tbsp soy sauce, 1/2 tsp salt, and 1/2 tsp white pepper. Whisk again briefly.
- d.Fold in the shredded cabbage, julienned carrot, sliced capsicum, and 1/4 cup of chopped spring onions until evenly distributed.
- 2
Step 2
- a.Cook the Egg Pancakes
- b.Heat 1 tbsp of oil in a non-stick skillet or wok over medium heat. The oil should be hot but not smoking.
- c.Using a ladle (about 1/2 cup), pour a portion of the egg mixture into the pan, forming a pancake about 4-5 inches in diameter.
- d.Cook for 2-3 minutes, until the edges are set and golden brown. Carefully flip using two spatulas and cook for another 2 minutes until fully cooked through.
- e.Remove the pancake and place it on a wire rack or a plate lined with paper towels. Repeat with the remaining oil and egg mixture to make 4 pancakes in total.
- 3
Step 3
- a.Create the Gravy Base
- b.In the same pan, add 1 tbsp of oil. Sauté the minced ginger and garlic for 30-40 seconds until fragrant.
- c.Pour in the vegetable broth, 3 tbsp soy sauce, rice vinegar, sugar, and 1/4 tsp white pepper. Stir well and bring the mixture to a gentle simmer over medium heat.
- 4
Step 4
- a.Thicken the Gravy and Serve
- b.In a small bowl, whisk the cornstarch with 1/4 cup of cold water until completely smooth to create a slurry.
- c.While stirring the simmering gravy continuously, slowly pour in the cornstarch slurry. Continue to stir and cook for 1-2 minutes until the gravy thickens to your desired consistency.
- d.To serve, place a warm egg pancake on each plate. Pour a generous amount of the hot gravy over the top.
- e.Garnish with 2 tbsp of fresh spring onion greens and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure vegetables are chopped or shredded very finely so they cook quickly and evenly within the egg pancake.
- 2Maintain a medium heat while frying the pancakes. If the heat is too high, the outside will burn before the inside is cooked.
- 3Use two wide spatulas to flip the pancakes to prevent them from breaking.
- 4Always mix cornstarch with cold water before adding it to hot liquid to prevent lumps from forming in your gravy.
- 5The gravy will continue to thicken as it cools. Remove it from the heat just before it reaches your perfect consistency.
- 6Serve immediately after pouring the gravy to enjoy the contrast between the fluffy pancake and the sauce before it becomes too soft.
Adapt it for your goals.
Protein Boost
Add 1/2 cup of finely chopped cooked chicken, shrimp, or crumbled firm tofu to the egg mixture for extra protein.
Vegetable Add insVegetable Add-ins
Incorporate other finely chopped vegetables like mushrooms, bean sprouts, or water chestnuts for added texture and flavor.
Gravy FlavorGravy Flavor
For a deeper, umami-rich gravy, add 1 tablespoon of oyster sauce or a teaspoon of toasted sesame oil at the end.
Why this is on our healthy list.
Rich in Protein
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
Packed with Vegetables
Contains a variety of vegetables like cabbage, carrots, and capsicum, providing essential vitamins, minerals, and dietary fiber that support digestive health.
Source of B Vitamins
Eggs are a good source of B vitamins, particularly B12 and riboflavin, which are crucial for energy metabolism and maintaining a healthy nervous system.
Frequently asked questions
It can be a balanced meal with protein from eggs and vitamins from vegetables. However, it's shallow-fried and the gravy contains sodium and sugar, so it's best enjoyed in moderation. To make it healthier, use less oil and reduce the soy sauce and sugar.