Egg Foo Young
ChineseChinese RecipesDesi eggsMedium
A golden Chinese omelette packed with bean sprouts, capsicum and cabbage, served with a light savoury sauce — the classic egg foo young.
Prep time10 min
Cook time15 min
Total time25 min
Servings2
Ingredients
- 4 eggs
- 1/2 cup bean sprouts
- 1/2 capsicum, finely diced
- 1 spring onion, chopped
- 1/2 cup shredded cabbage
- 1 tbsp soy sauce
- 1/2 tsp white pepper
- 1/2 tsp salt
- 2 tbsp oil
- For the sauce: 1/2 cup chicken stock, 1 tsp soy sauce, 1 tsp cornflour mixed with 1 tbsp water
Method
- Beat the eggs with soy sauce, white pepper and salt.
- Mix in the bean sprouts, capsicum, cabbage and spring onion.
- Heat oil in a pan, pour in half the mixture and cook for 2–3 minutes on each side until golden. Repeat with the rest.
- For the sauce, simmer the chicken stock and soy sauce, then stir in the cornflour mixture until thick.
- Serve the omelettes hot with the sauce poured over.
Nutrition — estimated per serving
Calories (estimate)280 kcal
Protein (estimate)15 g
Fat (estimate)19 g
Carbs (estimate)8 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Do not overload the omelette with vegetables or it will not hold together. Food safety: cook the omelette until the egg is fully set. Allergens: contains egg and soy (soy sauce). Substitute: use shredded carrot or mushrooms in the filling. Nutrition is an estimate per serving.