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+ servings
a plate of egg foo young with chopsticks

Egg Foo Young

Course: Breakfast + Brunch, Main Dish, Quick + Easy
Cuisine: Chinese
Season: All Season
Dietary: Dairy-Free, Gluten-Free, Vegetarian
Preparation: Fast + Easy
30 minutes
Total Time: 30 minutes
Servings: 4 6" egg patties
A Chinese take-out favorite made in a flash at home. Fill your egg foo young with any number of fillings to suit your mood or what you have on hand.
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Ingredients

Easy Brown Sauce

  • ½ ounce dried shiitake or porcini mushrooms Pistol River Mushroom Farm is a good source.
  • cup hot water
  • 1 teaspoon ketchup
  • Tablespoons soy sauce
  • 2 cloves garlic
  • 1 Tablespoon rice wine vinegar
  • 1 Tablespoon rice flour or cornstarch

Eggs

  • 6 large eggs
  • cup bell pepper, any color, finely chopped
  • cup bean sprouts
  • cup edamame, peas, or finely chopped broccoli, optional
  • 3 green onions, two finely chopped and one thinly sliced on the diagonal
  • 1 cup cooked shrimp, chicken, or ham, finely chopped, optional
  • salt and black or white pepper to taste
  • 6 Tablespoons vegetable oil*

Instructions

Cook the Sauce

  • In a small saucepan, use your fingers to break the dried mushrooms into small, irregular pieces and cover them with 1¼ cups hot water. Set aside for 15 minutes. Whisk all the remaining sauce ingredients into the saucepan with the mushrooms and cook over medium heat, whisking occasionally, until the sauce simmers and thickens, about 5-6 minutes. Keep warm.

Cook the Egg Pancakes

  • In a medium mixing bowl, beat the eggs with a fork until well combined. Add the bell pepper, bean sprouts, chopped green onions, and shrimp, chicken or ham, if using. Season with salt and pepper.
  • Heat the oil* in a small skillet over medium to medium high heat. Scoop about ½ cup of the egg mixture into the skillet. Fry until golden brown, about 4 minutes per side. Repeat with the remaining egg mixture. This should make about four 6" patties.
  • Serve with steamed short-grained rice, spooning the mushroom sauce over the top. Garnish with sliced green onion.

Notes

This recipe is adapted from Maggie Zhu at Omnivore's Kitchen. I thank her for her delicious blog and the step-by-step guidance in learning to cook Chinese dishes. 
*Maggie's recipe for egg foo young says to use between 2 and 8 tablespoons of vegetable oil. Less oil will give you a flatter, less puffy traditional omelette, she says, and she is right. I found that 6 Tablespoons in my 8" kitchen is perfect for that tall, puffy egg that I remember having in Chinese restaurants.