Egg Foo Young with a Twist

Ingredients

• 4 large eggs 4 large eggs
• 1/4 cup (60ml) chicken or vegetable broth 1/4 cup (60ml) chicken or vegetable broth
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1/2 cup (75g) diced cooked chicken, shrimp, or tofu 1/2 cup (75g) diced cooked chicken, shrimp, or tofu
• 1/4 cup (30g) diced carrots 1/4 cup (30g) diced carrots
• 1/4 cup (30g) diced bell peppers 1/4 cup (30g) diced bell peppers
• 1/4 cup (30g) diced mushrooms 1/4 cup (30g) diced mushrooms
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• 1/4 teaspoon garlic powder 1/4 teaspoon garlic powder
• 1/4 teaspoon ground ginger 1/4 teaspoon ground ginger
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons vegetable oil, for frying 2 tablespoons vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 14g, 3g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 18g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a mixing bowl, whisk together the eggs, chicken or vegetable broth, soy sauce, and sesame oil.
2. 2.
   Add the diced chicken, shrimp, or tofu, along with the carrots, bell peppers, mushrooms, green onions, garlic powder, ground ginger, salt, and pepper. Mix well to combine.
3. 3.
   Heat the vegetable oil in a non-stick skillet over medium heat.
4. 4.
   Pour a ladleful of the egg mixture into the skillet, spreading it evenly to form a pancake shape.
5. 5.
   Cook for 2-3 minutes, or until the bottom is golden brown. Flip the pancake and cook for an additional 2-3 minutes.
6. 6.
   Repeat the process with the remaining egg mixture, adding more oil to the skillet as needed.
7. 7.
   Once all the pancakes are cooked, transfer them to a serving plate.

Treat your ingredients with care...

• Chicken/Shrimp/Tofu — Make sure the protein is cooked and diced before adding it to the egg mixture. This ensures even cooking and a consistent texture in the final dish.

Tips & Tricks

• For a vegetarian version, omit the chicken, shrimp, or tofu and increase the amount of vegetables.
• Serve the Egg Foo Young with a side of steamed rice or noodles for a complete meal.
• Customize the spices to your taste by adding a pinch of chili flakes or a dash of hot sauce.
• Make sure the skillet is well-greased to prevent the pancakes from sticking.
• To keep the pancakes warm while cooking the remaining batches, place them on a baking sheet in a preheated oven at 200°F (95°C).

Serving advice

Serve the Egg Foo Young pancakes hot, garnished with additional sliced green onions and a drizzle of soy sauce. Pair it with steamed rice or noodles for a satisfying meal.

Presentation advice

Arrange the Egg Foo Young pancakes on a platter, overlapping them slightly to create an appealing visual display. Garnish with fresh herbs, such as cilantro or parsley, for a pop of color.