Savory Egg Foo Young Chinese Omelette Recipe

Introduction

Egg Foo Young is a delicious Chinese-style omelette loaded with savory pork, fresh vegetables, and a rich gravy sauce. This recipe brings together hearty flavors and a satisfying texture, perfect for a comforting meal any day of the week.

Ingredients

• 2 large Eggs
• 2 tablespoons Cornflour
• 250 grams Pork Mince
• 100 grams Mushrooms (shiitake or button)
• 100 grams Chinese Cabbage (Wombok)
• 2 stalks Green Onions
• 50 grams Bean Sprouts
• 2 cloves Garlic
• 1 tablespoon Ginger
• 1 cup Chicken Stock
• 2 tablespoons Soy Sauce
• 1 tablespoon Hoisin Sauce
• Oil for cooking

Instructions

1. Step 1: In a small saucepan, combine the cornflour with chicken stock and bring to a gentle boil, stirring frequently until it thickens into a thin gravy. Remove from heat and set aside.
2. Step 2: Heat 1 tablespoon of oil in a non-stick pan over medium heat. Add minced garlic and ginger, cooking for about 30 seconds until fragrant.
3. Step 3: Add the pork mince to the pan, breaking it up with a spatula. Brown for 5–7 minutes until cooked through. Add sliced mushrooms and sauté for another 2–3 minutes until softened. Remove from heat.
4. Step 4: In a heatproof bowl, combine the cooked pork mixture with chopped Chinese cabbage, green onions, and bean sprouts.
5. Step 5: In a separate bowl, whisk the eggs and gently fold in about one-quarter of the pork and vegetable mixture.
6. Step 6: Heat 2 teaspoons of oil in the frying pan over medium heat. Pour the egg and filling mixture into the pan, cooking for 2–3 minutes. Gently push the edges inward to shape it like a pancake, then flip and cook for another 2–3 minutes until fully set.
7. Step 7: Repeat the process with the remaining mixture, adding oil as needed. Serve each omelette topped with the prepared cornflour gravy sauce.

Tips & Variations

• Substitute pork with prawns, chicken, or keep it vegetarian by using tofu for a different twist.
• Swap cornflour with tapioca flour to make the sauce gluten-free.
• Adjust the hoisin sauce amount in the gravy for a sweeter or more savory flavor.
• Use bok choy or spinach instead of Chinese cabbage for varied textures and tastes.

Storage

Store leftover Egg Foo Young and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the omelettes gently in a pan over low heat or microwave until warmed through. Reheat the sauce in a small saucepan, stirring occasionally, before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, substitute the pork mince with extra mushrooms, tofu, or a plant-based mince, and use vegetable stock instead of chicken stock to keep it vegetarian.

How do I get the omelette to hold together well?

Using fresh eggs and properly cooking the fillings beforehand helps create a sturdy mixture. Gently folding the filling into the eggs and cooking slowly over medium heat will ensure the omelette sets without falling apart.

Savory Egg Foo Young Chinese Omelette Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 101 reviews

Savory Egg Foo Young is a classic Chinese omelette featuring a fluffy egg batter combined with a hearty pork mince filling, mushrooms, Chinese cabbage, and fresh vegetables. The dish is complemented by a thick, flavorful gravy made from chicken stock, soy sauce, and hoisin sauce, creating a perfect balance of savory and slightly sweet flavors. This recipe offers a delicious and satisfying meal that can be customized with different proteins and vegetables.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

For the Batter

• 2 large Eggs – Fresh eggs for a fluffy texture and structure
• 2 tablespoons Cornflour – Thickens the sauce, substitute with tapioca flour for gluten-free option

For the Filling

• 250 grams Pork Mince – Provides heartiness and protein, alternatives: prawns or chicken
• 100 grams Mushrooms – Shiitake or button mushrooms for umami flavor
• 100 grams Chinese Cabbage (Wombok) – For crunch, spinach or bok choy as substitutes
• 2 stalks Green Onions – Adds freshness, can use scallions or leeks
• 50 grams Bean Sprouts – Adds crunch, optional garnish
• 2 cloves Garlic – Fresh, for rich flavor
• 1 tablespoon Ginger – Complements garlic to enhance flavor

For the Sauce

• 1 cup Chicken Stock – Savory base, vegetable stock for vegetarian version
• 2 tablespoons Soy Sauce – Depth of flavor, use low-sodium for healthier option
• 1 tablespoon Hoisin Sauce – Adds slight sweetness, adjust to taste

Equipment

• Non-stick frying pan
• Small saucepan
• Mixing bowls

Instructions

1. Prepare the sauce base: In a small saucepan, combine cornflour, crumbled stock cube, and water. Bring to a gentle boil while stirring frequently until it thickens into a thin gravy consistency.
2. Sauté aromatics and pork: Heat 1 tablespoon oil in a non-stick frying pan over medium heat. Add minced garlic and ginger, cook for 30 seconds or until fragrant. Add pork mince, breaking it up with a spatula. Brown for 5-7 minutes.
3. Add mushrooms: Toss sliced mushrooms into the pan with pork and sauté until softened, around 2-3 minutes. Remove from heat after cooking.
4. Mix filling: In a heatproof bowl, combine the cooked pork mixture with chopped Chinese cabbage, sliced green onions, and bean sprouts.
5. Prepare egg batter: In a separate bowl, whisk two eggs until smooth. Gently fold in about one-quarter of the pork and vegetable filling into the eggs.
6. Cook omelette: Heat 2 teaspoons oil in the frying pan over medium heat. Pour the egg and filling mixture into the pan, let cook undisturbed for 2-3 minutes while gently pushing the edges to form a pancake shape. Flip and cook an additional 2-3 minutes until fully set and golden brown.
7. Repeat cooking: Repeat the omelette cooking process with remaining egg mixture and filling, adding oil as needed between batches.
8. Serve: Plate the cooked omelettes and spoon the thickened sauce over the top to finish.

Notes

• Use fresh eggs for the best texture and flavor.
• Substitute cornflour with tapioca flour for a gluten-free option.
• For vegetarians, replace pork mince with tofu or additional vegetables and use vegetable stock.
• Adjust hoisin sauce quantity in the gravy based on preferred sweetness.
• Cook omelettes over medium heat to ensure they cook through without burning.
• Bean sprouts are optional but recommended for added crunch and authenticity.

Keywords: Egg Foo Young, Chinese Omelette, Pork Mince Omelette, Savory Omelette, Chinese Egg Dish