Egg Foo Yung
A homestyle Chinese omelette packed with eggs, cabbage, bean sprouts, and spring onion, then pan-fried until golden. It makes a satisfying side-style protein dish with a light savory sauce spooned over the top.
For 4 servings
- prep · ~10 min
Prep the vegetables and sauce mix.
1.Shred the cabbage finely and slice the spring onion.2.Mince the garlic and rinse the bean sprouts well.3.In a small bowl, mix the cornstarch with 2 tbsp water until smooth. - mix · ~5 min
Make the egg mixture.
1.Crack the eggs into a large bowl and beat until well blended.2.Add cabbage, bean sprouts, spring onion, garlic, 1 tsp soy sauce, salt, black pepper, and all-purpose flour.3.Mix until the vegetables are evenly coated with the eggs.TIPKeep the mixture thick and full of vegetables so each omelette holds its shape in the pan. - fry · ~15 min
Cook the Egg Foo Yung patties.
1.Heat 1 tbsp oil in a wide pan over medium heat.2.Spoon one-quarter of the egg mixture into the pan and shape it into a thick round.3.Cook until the bottom is golden and set, 2 to 3 minutes.4.Flip gently and cook the other side until puffed and cooked through, 2 to 3 minutes.5.Repeat with the remaining oil and egg mixture to make 4 pieces.TIPUse medium heat so the center cooks through before the outside gets too dark. - boil · ~3 min
Make the light sauce.
1.Pour 1 cup water into a small pan and bring it to a gentle boil.2.Stir in the remaining 1 tsp soy sauce.3.Add the cornstarch slurry and stir until the sauce turns smooth and lightly thickened, about 1 minute. - assemble · ~1 min
Arrange the patties and spoon over the sauce.
- serve · ~1 min
Serve hot.
Serve Egg Foo Yung right away as a side dish with fried rice, noodles, or stir-fried vegetables.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the bean sprouts dry after rinsing so the egg mixture stays thick and the patties set faster.
- 2Shred the cabbage very finely; thick pieces can make the omelette crack when you flip it.
- 3Let each patty cook until the edges look set before turning, or the center may spill out.
- 4Use a wide spatula and flip in one confident motion since these vegetable-heavy patties are delicate.
- 5Stir the cornstarch slurry again right before adding it to the pan, because it settles quickly.
- 6Spoon the sauce on just before serving to keep the golden surface from softening too much.
- 7Leftover patties reheat best in a skillet over low heat, which keeps them tender instead of rubbery.
Adapt it for your goals.
High-protein
Add cooked shredded chicken, prawns, or diced tofu to the egg mixture for a heartier meal with more staying power.
low carbLow-carb
Skip the all-purpose flour and make slightly smaller patties; they will be a bit more delicate but still tasty.
vegetarian deluxeVegetarian-deluxe
Add finely sliced mushrooms and carrots for more texture, color, and a fuller vegetable flavor.
spicySpicy
Mix in chopped green chili or a little chili sauce if you want the omelette and gravy to have some heat.
Why this is on our healthy list.
Good Protein Base
Eggs make this dish satisfying and help turn a simple vegetable mix into a filling protein-rich side or light meal.
Includes Crunchy Vegetables
Cabbage, bean sprouts, spring onion, and garlic add fiber, freshness, and variety to the omelette.
Light Sauce Option
The thin soy-cornstarch sauce adds savory flavor without relying on a heavy creamy or oily gravy.
Frequently asked questions
The vegetables may be too wet or too chunky. Dry the sprouts well, shred the cabbage finely, and wait until the first side is fully set before flipping.
