Egg Foo Young

Name: Egg Foo Young
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 Large eggs; 1 cup Fresh bean sprouts; ½ cup Cooked chicken breast, diced; 1⅓ teaspoon Dried minced onion; 1 cup Fresh mushrooms, sliced; 2 teaspoon Cooking oil; ½ cup Water; 2 teaspoon Low-sodium soy sauce; 2 teaspoon Cornstarch

Recipe GLPR4233e75c209368

Chinese

Main Course

25 min

216 cal

Servings: 2

Stovetop

SNAP eligible

Fluffy egg patties filled with tender vegetables and cooked chicken, served with a savory cornstarch-thickened sauce. A classic Chinese-inspired breakfast or light meal that's quick to prepare and deeply satisfying.

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Ingredients

2 Large eggs

1 cup Fresh bean sprouts

½ cup Cooked chicken breast, diced

1⅓ teaspoon Dried minced onion

1 cup Fresh mushrooms, sliced

2 teaspoon Cooking oil

½ cup Water

2 teaspoon Low-sodium soy sauce

2 teaspoon Cornstarch

Directions

Wash your hands thoroughly with soap and warm water. Crack the eggs into a large mixing bowl.
Using an electric mixer or a wire whisk, beat the eggs vigorously for about 5 minutes until the mixture becomes very thick, pale, and fluffy—this incorporates air into the eggs for light patties.
Gently fold the bean sprouts, diced cooked chicken, sliced mushrooms, and dried minced onion into the beaten eggs using a spatula or wooden spoon. Be careful not to deflate the mixture—use gentle folding motions.
Heat the cooking oil in a large skillet or frying pan over moderate heat. The pan is ready when a small drop of the egg mixture sizzles immediately upon contact.
Pour the egg mixture into the hot pan in half-cup portions, leaving space between each patty for even cooking. Allow them to spread slightly into round patties.
Cook until the bottom is golden brown, about 2–3 minutes. Carefully flip each patty and cook the other side for another 2–3 minutes until golden brown. Transfer cooked patties to a plate and keep warm.
While the patties cook, prepare the sauce. In a small saucepan, whisk together the cornstarch and water until no lumps remain, then stir in the soy sauce.
Place the saucepan over low heat and stir constantly. Cook for 2–3 minutes until the mixture thickens and becomes translucent, moving the whisk across the bottom and corners to prevent lumps.
Arrange the egg patties on plates and spoon the warm sauce generously over the top. Serve immediately.

Comments

Grocery List Plus Editorial Staff4.25

Egg foo young is a straightforward pan-fried dish that Charlotte grocers stock completely: eggs, chicken, onions, mushrooms, and soy sauce are standard everywhere, and bean sprouts are reliably available at Harris Teeter, Food Lion, Kroger, and Walmart year-round. The 25-minute stated time holds if you use pre-cooked rotisserie chicken and don't chop finely; from raw chicken or careful brunoise, budget 35-40 minutes. At $8 to $10 total for two servings—driven by fresh chicken and eggs—the cost per serving is reasonable for a weeknight protein. The dish suits busy households because it cooks fast once ingredients are prepped, handles interruption well (patties stay warm on a plate), and reheats acceptably in a skillet with a splash of water, though the exterior loses its crispness. This is a reliable choice if you stock rotisserie chicken or plan ahead for thawing.