Egg Foo Young Recipe for the Cantonese Crispy Omelette
This egg foo young recipe makes the original Cantonese style egg foo young or egg foo yung and egg fu yung in English or fu yong dan or fuyong dan in Cantonese. A deliciously crispy omelette filled with char sui pork, spring onions and bean sprouts, it originated in Southern China in the 18th century during the Ching Dynasty. This egg foo young recipe does not make the Chinese-American egg foo young, a popular Chinese restaurant takeout dish of crispy pancake-like omelettes with brown gravy.
Servings: 2
Calories: 451kcal
Ingredients
- 6 eggs large, total of around 275 g
- 150 g pork mince
- 8 pieces spring onion
- 80 g bean sprouts blanched and dried
- 1 tbsp white sesame seeds for garnish
- 3 tbsp vegetable oil
Egg Seasoning
- 1 tsp sugar
- ½ tsp white pepper ground
- ½ tsp sesame oil
- 1 ½ tsp cornstarch mixed with 1 tbsp water
Pork Marinade
- ½ tsp light soy sauce
- ¼ tsp sugar
- ½ tsp cornstarch
Instructions
- Marinade the pork mince and leave out at room temperature for 10 minutes.
- Quickly cook the pork mince off in a small amount of vegetable oil until just cooked. Allow to cool.
- While this is cooling, separate the eggs, keeping the whites in a mixing bowl. Whisk the egg whites until foamy.
- Add the whites to the yolks and stir to combine. Stir in the sugar, white pepper, sesame oil and cornstarch slurry.
- Chop the bases (white parts) of the spring onions into 5 cm (2 inch) lengths. Chop the rest of the spring onions finely for garnish.
- Add the pork mince, spring onion pieces and most of the bean sprouts (save some for garnish) to the egg mixture.
- Heat a wok over high heat and add the vegetable oil when it starts to shimmer, add the egg mixture. Leave for 30 seconds and then swirl the wok around to redistribute the uncooked egg.
- At this stage you can fold the eggs into an omelette shape or cut into quarters and flip the pieces. If you do try to flip the whole omelette it will probably fall apart.
- If it's an omelette style you're going for, you can remove the eggs once it reaches the colour you like. If you're cutting up the eggs cook them on the flip side for just a minute.
- Serve with spring onions, bean sprouts, white sesame seeds and with steamed rice. You can add a little soy sauce if you want more of a savoury flavour.
Nutrition
Calories: 451kcal | Carbohydrates: 9g | Protein: 31g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 545mg | Sodium: 317mg | Potassium: 490mg | Fiber: 1g | Sugar: 5g | Vitamin A: 767IU | Vitamin C: 7mg | Calcium: 133mg | Iron: 4mg