Why are my eggs runny?

The heat may be too low. I cook egg foo young on medium-high heat. That seems to be the sweet spot in terms of a high enough temperature that the center cooks through - but not so high that the exterior scorches.

My veggies aren't cooked. What did I do wrong?

They may not be sliced thinly enough. A big hunk of bell pepper will take longer to cook than thin slices.

Why is my gravy thin?

I thicken my gravy with a cornstarch slurry made of equal parts cornstarch and water mixed together. If your gravy isn't thickening up, try adding another tablespoon of cornstarch and a tablespoon of water to the mix. It should thicken up just like the gooey gravies and sauces from Chinese restaurants.

Is egg foo young kid friendly?

I'd say so. There's nothing too complex or unfamiliar about this recipe. It's eggs, chicken and veggies smothered in gravy. If your kids are used to eating Chinese-American food like sweet and sour and General Tso chicken , they will absolutely love egg foo young.

Chicken Egg Foo Young Recipe

Name: Chicken Egg Foo Young Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Chinese
Ingredients: 6 large eggs; 1/2 cup chicken broth; 2 ounces shiitake mushrooms, sliced in to thin strips; 1/4 cup bean sprouts; 1/4 red bell pepper, sliced into thin strips; 1 stalk green onion, finely chopped; 2 ounces cooked chicken, finely chopped; 2 cloves garlic, minced; 1 tablespoon vegetable oil; 1 cup chicken broth; 2 1/2 tablespoons soy sauce; 2 teaspoons rice vinegar; 2 teaspoons granulated sugar; 1 tablespoon cornstarch mixed with 1 tablespoon water; 1 teaspoon sesame oil; 1 green onion, finely chopped

Description

No deep frying required! I lightly pan fry my chicken egg foo young instead. Make light and fluffy Chinese egg pancakes at home. They’re packed with veggies and topped with the tastiest gooey gravy.

Ingredients

Units Scale

Foo Young Pancakes:

6 large eggs
1/2 cup chicken broth
2 ounces shiitake mushrooms, sliced in to thin strips
1/4 cup bean sprouts
1/4 red bell pepper, sliced into thin strips
1 stalk green onion, finely chopped
2 ounces cooked chicken, finely chopped
2 cloves garlic, minced
1 tablespoon vegetable oil

Foo young sauce:

1 cup chicken broth
2 1/2 tablespoons soy sauce
2 teaspoons rice vinegar
2 teaspoons granulated sugar
1 tablespoon cornstarch mixed with 1 tablespoon water
1 teaspoon sesame oil

Topping:

1 green onion, finely chopped

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Instructions

Prepare the batter. Whisk the eggs in a bowl and add chicken broth, mushrooms, bean sprouts, bell peppers, scallions, chicken and garlic. Stir until all the ingredients are evenly coated. Season with salt and pepper and set aside.
Make the gravy. Put all the ingredients for the foo young sauce in a small pot and bring to a boil. Turn the heat to low and simmer for 2 minutes. Turn the heat off and set aside.
Cook the foo young pancakes. In a pan over medium high heat, add vegetable oil. Using a ladle, pour small amounts of egg mixture into the pan and make 2-4 little pancakes at a time. Cook on both sides for 2-3 minutes, until slightly brown, and transfer to a plate. Work in batches until all the mixture has been used.
Reheat sauce and serve. If the gravy has cooled, quickly warm it up. Pour over pancakes. Top each serving with scallions and serve immediately.

Notes

Keep the sauce and pancakes separate if you decide to save some for later. Leftover egg foo young can be covered and refrigerated for up to 2 days. When reheating, microwave pancakes for 30-45 seconds. For the sauce, reheat in a pot along with 1 tablespoon cornstarch mixed with 1 tablespoon water to bring back the gooey texture.

Nutrition

Serving Size: 1 serving
Calories: 133
Sugar: 2.6g
Sodium: 714mg
Fat: 8g
Saturated Fat: 2.3g
Unsaturated Fat: 1.7g
Trans Fat: 0g
Carbohydrates: 5.3g
Fiber: 0.6g
Protein: 10g
Cholesterol: 200mg