How to Make Pork Egg Foo Young(1 Perfect Guide)

Pork Egg Foo Young is a classic Chinese-American dish that combines savory pork, eggs, and vegetables into a fluffy omelet, typically served with a rich, umami-filled gravy. This dish is not only delicious but also versatile, allowing you to customize it with various vegetables or proteins. Here’s a detailed guide on how to make a perfect Pork Egg Foo Young, including ingredient selection, preparation tips, and serving suggestions.

Ingredients:

For the Pork Egg Foo Young patties:

5 large eggs
200g (7 oz) ground pork or finely chopped cooked pork
1/2 cup bean sprouts (fresh for crunch)
1/4 cup onions, finely chopped
1/4 cup green onions, chopped
1/4 cup carrots, grated or finely diced
1/4 cup mushrooms, thinly sliced (optional)
1 garlic clove, minced
1 tablespoon soy sauce
1 teaspoon sesame oil (optional)
Salt and pepper, to taste
2-3 tablespoons vegetable oil, for frying

For the gravy:

1 cup chicken broth (preferably low-sodium)
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon cornstarch, mixed with 2 tablespoons of water (for a slurry)
1/2 teaspoon sugar
Pinch of white pepper
1/2 teaspoon sesame oil (optional for added flavor)

Step-by-Step Instructions:

1. Prepare the Ingredients:

Start by prepping all your ingredients. Finely chop the vegetables (onions, green onions, carrots, mushrooms), and mince the garlic. If you are using raw pork, ensure that it’s ground or chopped into small pieces.

For added flavor, you can lightly sauté the pork with a little salt and pepper until it’s cooked through. Set it aside to cool slightly before adding it to the egg mixture.

2. Make the Egg Mixture:

In a large mixing bowl, crack the eggs and whisk them until fully beaten. Add the soy sauce, sesame oil, and a pinch of salt and pepper to season the eggs. Stir in the cooked pork, bean sprouts, onions, green onions, carrots, mushrooms (if using), and minced garlic. Gently mix until all the ingredients are evenly combined.

You want the mixture to be balanced between eggs and filling, ensuring the patties are packed with flavorful ingredients but still hold together when cooked.

3. Fry the Egg Foo Young Patties:

Heat a tablespoon or two of vegetable oil in a non-stick skillet or wok over medium heat. Once the oil is hot, scoop about 1/3 cup of the egg mixture into the pan to form a small patty. Flatten it slightly with a spatula.

Cook the patty for about 3-4 minutes on each side, until it’s golden brown and the eggs are fully set. You can cook multiple patties at once if your pan is large enough, but make sure they aren’t too crowded.

Once cooked, transfer the patties to a paper towel-lined plate to absorb any excess oil. Repeat the process until all the egg mixture is used up, adding more oil to the pan as needed.

4. Make the Gravy:

While the patties are cooking, you can prepare the gravy. In a small saucepan, combine the chicken broth, soy sauce, oyster sauce, sugar, and sesame oil (if using). Bring the mixture to a simmer over medium heat.

Once it’s simmering, slowly stir in the cornstarch slurry, whisking constantly to prevent lumps. Continue to cook the gravy until it thickens, about 1-2 minutes. Once it reaches your desired consistency, remove it from the heat and season with white pepper.

If the gravy becomes too thick, simply add a little more chicken broth to thin it out. Taste and adjust the seasoning as needed.

5. Serve:

To serve the Pork Egg Foo Young, place a couple of patties on a plate and generously spoon the warm gravy over the top. You can garnish with additional chopped green onions or sesame seeds for extra flavor and presentation.

Egg Foo Young is typically served with steamed white rice, but you can also enjoy it alongside fried rice, noodles, or even a light vegetable stir-fry.

Tips for Success:

Customize the Filling:
Egg Foo Young is incredibly versatile, so feel free to adjust the ingredients to your liking. Instead of pork, you can use chicken, shrimp, or even tofu for a vegetarian version. Other vegetables like bell peppers, peas, or water chestnuts can be added for extra crunch and flavor.
Keep the Patties Fluffy:
The key to a light, fluffy Egg Foo Young is not overloading the mixture with too much filling. While it’s tempting to pack as much as possible into each patty, maintaining a balance of eggs and ingredients ensures that the patties hold together and cook evenly. Cook the patties over medium heat, which allows them to cook through without burning the outside.
Adjust the Gravy:
The gravy should be flavorful but not overpowering. If you want a deeper flavor, you can add a small splash of rice vinegar or a pinch of chili flakes for heat. You can also adjust the thickness of the gravy by adding more or less cornstarch slurry, depending on your preference.
Make-Ahead Tips:
You can prepare the Pork Egg Foo Young patties ahead of time and store them in the refrigerator for up to 2 days. Reheat them in a warm oven or lightly pan-fry them before serving. The gravy can also be made in advance and reheated on the stovetop, adding a little broth if it thickens too much.

Conclusion:

Pork Egg Foo Young is a delightful and easy-to-make dish that brings together savory pork, vegetables, and eggs in a crispy omelet topped with a rich gravy. It’s a great meal for busy weeknights and can be customized to suit your taste. Whether you’re a fan of traditional Chinese flavors or looking to experiment with new ingredients, this dish is sure to become a favorite in your home. Enjoy it with rice or as part of a larger meal, and savor the comforting combination of textures and flavors.

Egg foo young – Wikipedia

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