Egg Foo Yung

Pretty much everyone in my family, with the exception of my oldest son, loves eggs. Whether they be hard boiled, fried, or scrambled, everyone is sure to indulge. To me, eggs might be the best vehicle for serving up any type of hearty meal, and this past weekend, I decided to turn on my family to a dish known as Egg Foo Yung.  If you have never had egg foo yung, it is a must try. Think of it as a Chinese omelette, stuffed with all sorts of goodness, and served with an awesome beef gravy. My family totally fell in love with this, and were craving it the following day.

Egg Foo Yung

Let’s get started.

Ingredients for the Egg Foo Yung:

  • 1 lb ground pork
  • 1 cup shitake mushrooms, chopped
  • 2 shrimp, peeled, deveined, sliced in half
  • 1 sprig of green onion, thinly sliced
  • 1/2 tsp sesame oil
  • 1/2 tbsp sherry cooking wine
  • 1 cup bean sprouts
  • 1 tbsp mushroom soy sauce (or regular soy sauce)
  • 3 whole eggs, beaten
  • 1 tbsp canola oil
  • 1/2 tbsp unsalted butter

Ingredients for the Gravy:

  • 1 1/2 cup of beef stock
  • 1 tbsp minced garlic
  • 2 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 1 tbsp corn starch
  • 1/2 tsp cracked black pepper

Start by adding the ground pork and shitake mushrooms to a large, non-stick skillet, and cook over medium-high heat until the pork is cooked through. Once cooked, add the pork mixture to a bowl and wipe out the skillet.

Make the gravy. Add the gravy ingredients to a sauce pan, and bring to a boil. Reduce the heat, and simmer for a few minutes until the sauce thickens. Once it is thickened, turn off the heat and set it to the side.

How to make Egg Foo Yung

To a mixing bowl, beat the eggs, and then add in one cup of the ground pork and mushroom mixture. Toss in the sesame oil, soy sauce, bean sprouts, sherry, and shrimp. Give this a good stir.

To the skillet, add the canola oil and butter, and let that heat through until the butter is nice and melted, over medium-high heat.

Add the entire egg mixture, and spread the mixture out so everything is nice and even. Cook for a few minutes, and once the egg is set, give it a flip and cook another couple of minutes.

Egg Foo Yung

Slide the omelette onto your serving dish and ladle on the beef gravy. Garnish with the sliced green onions and any additional bean sprouts.

Trust me when I tell you this. This Chinese omelette is nothing short of amazing. Texturally it is awesome. You get the bits of pork and shrimp, and then the bean sprouts come through along with the great flavors of mushrooom, soy sauce and sesame oil. Don’t even get me started on the gravy. This could be one of my favorite things about the egg foo yung. The gravy… The gravy was out of this world. Beefy, garlic, and Asian inspired, this has got to be one of my favorite dishes, and I was surprised that my most suspicious of eaters devoured the egg foo yung! Hope you enjoy!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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