Savory Egg Foo Young Chinese Omelette Recipe
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.
- 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
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
- 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.
- 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.
- Add mushrooms: Toss sliced mushrooms into the pan with pork and sauté until softened, around 2-3 minutes. Remove from heat after cooking.
- Mix filling: In a heatproof bowl, combine the cooked pork mixture with chopped Chinese cabbage, sliced green onions, and bean sprouts.
- 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.
- 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.
- Repeat cooking: Repeat the omelette cooking process with remaining egg mixture and filling, adding oil as needed between batches.
- 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
