Egg foo yung [foo YUHNG] is commonplace in Chinese restaurants, but easy to make at home. It's as simple as eggs, cornstarch, and a little seasoning, plus crisp bean sprouts and scallions. The sauce adds even more flavor to this side dish.
Makes
6 servings
Total Time
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Ingredients
FOR THE SAUCE, HEAT:
FOR THE EGG FOO YONG, WHISK:
Test Kitchen Approved
Test Kitchen Tip
Adding cornstarch to the eggs prevents the egg proteins from setting up too hard, which means you’ll have softer set eggs.
Instructions
For the sauce, heat broth, soy sauce, oyster sauce, and chili garlic sauce in a saucepan over medium-high to a boil. Whisk together cornstarch and sherry, then whisk into boiling broth mixture and cook until it thickens; keep warm over low heat.
For the egg foo yong, whisk together eggs, cornstarch, bean sprouts, and soy sauce; season with salt. Heat oil in a 10-inch nonstick skillet over medium. Add egg mixture to skillet, cover, and cook eggs until set, 7–8minutes. Top Egg Foo Yong with scallions and serve with sauce.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 121
% Daily Value*
Total Fat 7g 10%
Saturated Fat 2g 10%
Cholesterol 186mg 62%
Sodium 695mg 28%
% Daily Value*
Carbs 5g 1%
Protein 8g
*Percent Daily Values are based on a 2,000 calorie diet.
