What's the difference between egg foo yung and omelette?

The most important difference between a regular egg omelette and authentic egg foo yung is the filling . There are countless variations you can embrace with the basic egg foo yung recipe, but the ingredients list will usually include an assortment of vegetables like onions, bean sprouts and mushrooms.

What is the healthiest Chinese food to eat?

Steamed Fish and Vegetables Takeout menus tend to offer a mild-tasting variety of protein-rich white fish, such as sole, and it's paired with mixed vegetables. The veggies add fiber, a key nutrient for digestion and heart health. If you have the chance to choose or add Chinese eggplant as a veggie, go for it.

What does foo yung mean in Chinese?

Word History Etymology. Chinese (Guangdong) fùh yùhng egg white, egg-coated ingredients, literally, a kind of hibiscus. First Known Use.

What are the four types of omelets?

Plain or French Omelet - made with just eggs, salt, and pepper, and is usually folded over itself. Cheese Omelet - made with grated cheese as a filling. Western or Denver Omelet - made with diced ham, onions, peppers, and cheese. Spanish Omelet - made with potatoes, onions, and bell peppers.

What is the difference between omelette and omelet vs omelette?

Omelet and omelette are both English terms. Omelet is predominantly used in 🇺🇸 American (US) English ( en-US ) while omelette is predominantly used in 🇬🇧 British English (used in UK/AU/NZ) ( en-GB ) .

Are eggs and omelette the same?

Is there a difference between an omelette and a fried egg? We'll, technically they're both fried eggs . But with an omelette, the egg is mixed before cooking either in the pan or separately in a bowl first. A fried egg is cracked directly into the pan and not mixed.

Is omurice and omelette the same?

Japanese omurice (オムライス) is a thin, soft-cooked omelette wrapped around seasoned Japanese ketchup rice (ケチャップライス) or chicken rice (チキンライス) . The name itself is a catchy Japanese loanword that blends “omelette” and “rice.” This Western-style dish is unique to Japan, as it doesn't exist in American or European cuisine.

Egg Foo Yung Recipe - Food.com (2024)

Community Pick

Submitted by Lorac

"One of my favorite Chinese dishes. Great for a brunch, lunch or supper. Posted by request."

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photo by alenafoodphoto

Ready In:: 50mins
Ingredients:: 14
Serves:: 4

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ingredients

6 eggs, lightly beaten
1 cup fresh bean sprout
¹⁄₄ cup minced scallion
¹⁄₄ 1/4 cup celery or 1/4 cup shredded Chinese cabbage
4 water chestnuts, minced
¹⁄₃ - ¹⁄₂ 1/3-1/2 cup pork or 1/3-1/2 cup minced shrimp
1 teaspoon soy sauce
2 -3 tablespoons peanut oil (or other cooking oil)
Foo Yung Sauce
1 cup chicken broth
1 tablespoon soy sauce
2 teaspoons sugar
2 teaspoons vinegar
1 tablespoon cornstarch
2 tablespoons water

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directions

Mix eggs, vegetables, meat and soy.
Heat 2 tsp oil in a 4-6 inch skillet over moderate heat for 30 seconds.
Add 1/3 cup egg mixture and fry as you would a pancake until lightly browned on the bottom, turn over and brown flip side.
Keep warm (but do not stack), while you fry remaining pancakes, adding more oil if needed and stirring egg mixture before adding to pan.
Foo Yung Sauce: In a pan, heat broth, soy, sugar and vinegar.
In a bowl, blend cornstarch and water.
Add to sauce and cook, stirring, until sauce bubbles and thickens.
Serve with hot Egg Foo Yung.

Questions & Replies

What is the nutritional content Thanks

Linda M.

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Reviews

This is a great egg foo yung recipe - I've never had much luck getting the patties to stay together, but these shaped up very nicely. I did use one more egg than in the recipe. I used the bean sprouts, which are fast becoming a favorite vegetable. Definately a keeper recipe - thanks!

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ChrisMc
This ranks among the best Egg Foo Young I've ever had. I made it with small thawed shrimp which I left whole. I didn't have water chestnuts so I used celery. The water chestnuts would have been great in this dish. The chicken brooth sauce was just delicious! Next time I'm going to make this vegetarian with sauteed mushrooms. I served this dish with rice and stir fry broccoli. I had some problems keeping it in round pattie shapes but think next time I'll use a small rd. frypan instead of my big electric one. Thank you Lorac. My family is still raving.

Patric
I have never liked Egg Foo Yung from restaurants, but my husband has started making this recipe, and I love it. He doesn't mix the meat and veggies into the eggs, but pours the eggs into the pan and drops the meat/veggie mixture into the top of the "pancake" before he flips it. It is always beautiful and delicious.

ctrmom
Was good I seperated the egg yoke and in a metal bowl whip the whites to a stiff peak then fold in with yokes and vegetable added a little baking powder .Gravy was a packet of brown gravy

mont.1970
I LOVED the patties! I always (& did use) use FRESH ingredients. I loved being able to add more meat to my liking. Tasted JUST like restaurant quality! It's part of my home made oriental Valentine's Dinner 07 tonight~!I didn't like the sauce, but added oyster sauce in place of the vinegar.. The addition of vinegar was too strong for me; but the oyster sauce added the zing I like.GREAT! Great! GREAT!

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Amberngriffinco

see 65 more reviews

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Tweaks

Tried it myself and the eggs were way too liquid, so in the next batch, I beat 2 Tsp. of cornstarch into the eggs before adding the solid ingredients and I got perfect patties.

Gary S.
To get a thicker sauce doubled the cornstarch, and I used Hoisin sauce instead of Soy Sauce and sugar. I use Bok Choy (it's what I had) instead of: cup minced bamboo shoots or 1?8 cup celery or 1?8 cup shredded Chinese cabbage 2 water chestnuts, minced I used peanut oil first time, then sesame seed oil, both good.

Chris S.
We left out the vinegar and the sauce was much better. Maybe a personal taste thing?

Steve H.
Changed the gravy recipe

Garyatty
Fantastic. Easy recipe. I halved the recipe since I'm a family of one. I made the shrimp one. I also threw in an extra egg but realized after that it was not necessary. I had no corn starch so I used Xanthan gum instead. Tastes exactly like the Chinese food I grew up on at my local Chinese food restaurant. Thanks!

WeatherednBoston

see 3 more tweaks

RECIPE SUBMITTED BY

Lorac

212

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585 Recipes
17 Tweaks

<img src=http://www.addis-welt.de/smilie/smilie/girl/zwaa.gif alt= /> I am an escapee from a previous life of professional employment in various fields of <img src=http://www.addis-welt.de/smilie/smilie/krank/med.gif alt= /> nursing, management and occupational health and saftey. We moved to Arizona 13 years ago after having spent all our life in different areas of MA. I live with Mr. Lorac <img src=http://www.boomspeed.com/carolrobert/squeeze.gif alt= /> and 2 black cats <img src=http://www.addis-welt.de/smilie/smilie/tiercat/2627.gif alt= /> Mo (Mozart) and <img src=http://www.addis-welt.de/smilie/smilie/tiercat/2627.gif alt= /> Go (Van Gogh). I love doing creative things - <img src=http://bestsmileys.com/art/1.gif alt= /> oil painting, sewing, crafts, decorating and especially cooking. <img src=http://bestsmileys.com/cooking/3.gif alt= /> I enjoy digging through antique/thrift stores looking for treasures, art of any age, shape or form, <img src=http://bestsmileys.com/music2/11.gif alt= /> classical music, suspense- thriller type fiction and people watching. I have 2 married sons, 2 wonderful daughter-in-laws, 4 <img src=http://www.boomspeed.com/carolrobert/cat.gif alt= /> grandcats and 1 grandson <img src=http://www.smileycollector.com/images/patriotic/itty1.gif alt= /> born on the 4th of July ! I Co-Host <img src=http://bestsmileys.com/talking/9.gif alt= /> the Recipe Request and Eastern European Forums. <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/BtoBHosts.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src=http://i3.photobucket.com/albums/y53/duch*eSS13/BBQParticipantBanner-Final.jpg alt= /> <img src=http://i25.photobucket.com/albums/c99/ruemke/food/a.jpg alt= /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <a href=http://www.recipezaar.com/cookbook.php?bookid=85476 target=_blank><img src=http://i3.photobucket.com/albums/y53/duch*eSS13/RSC%20Banners/RSC5-NoPhoto-Participant.jpg alt= /></a> <a href=http://www.recipezaar.com/cookbook.php?bookid=85474 target=_blank><img src=http://i3.photobucket.com/albums/y53/duch*eSS13/RSC%20Banners/RSC3-NoPhoto-Participant.jpg alt= /></a> <a href=http://www.recipezaar.com/cookbook.php?bookid=28467 target=_blank><img src=http://i3.photobucket.com/albums/y53/duch*eSS13/RSC%20Banners/RSC2-NoPhoto-Participant.jpg alt= /></a> <a href=http://www.recipezaar.com/cookbook.php?bookid=35084 target=_blank><img src=http://i3.photobucket.com/albums/y53/duch*eSS13/RSC%20Banners/RSC1-NoPhoto-Participant.jpg alt= /></a> <img src=http://www.addis-welt.de/smilie/smilie/linien/27660.gif alt= />

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Egg Foo Yung Recipe - Food.com (2024)

ingredients

Foo Yung Sauce

directions

Questions & Replies

Reviews

Tweaks

RECIPE SUBMITTED BY

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FAQs

What's the difference between egg foo yung and omelette? ›