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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
Prepare the Egg Mixture
Cook the Egg Pancakes
Create the Gravy Base
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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.
This indo_chinese recipe takes 30 minutes to prepare and yields 4 servings. At 252.88 calories per serving with 13.97g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Thicken the Gravy and Serve
Add 1/2 cup of finely chopped cooked chicken, shrimp, or crumbled firm tofu to the egg mixture for extra protein.
Incorporate other finely chopped vegetables like mushrooms, bean sprouts, or water chestnuts for added texture and flavor.
For a deeper, umami-rich gravy, add 1 tablespoon of oyster sauce or a teaspoon of toasted sesame oil at the end.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
Contains a variety of vegetables like cabbage, carrots, and capsicum, providing essential vitamins, minerals, and dietary fiber that support digestive health.
Eggs are a good source of B vitamins, particularly B12 and riboflavin, which are crucial for energy metabolism and maintaining a healthy nervous system.
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.
One serving, which includes one pancake and gravy, contains approximately 350-450 calories. The final count can vary based on the amount of oil absorbed during frying and the specific gravy ingredients.
Egg Foo Yung is best served fresh, as the pancakes can become soggy if they sit in the gravy. You can prepare the vegetable mix and the gravy base in advance, then cook the pancakes and thicken the gravy just before serving.
It pairs wonderfully with steamed jasmine rice, vegetable fried rice, or Hakka noodles to create a complete and satisfying meal.
Lumps usually form if the cornstarch slurry is added to a boiling liquid too quickly or if the cornstarch wasn't fully dissolved in cold water first. Always mix cornstarch with cold water until smooth, then pour it in slowly while constantly stirring the gravy.