20-Min Pork Egg Foo Young Recipe
Pork Egg Foo Young is a comforting Chinese-style omelet made with eggs, pork, and vegetables, served with a savory gravy-style brown sauce.
Ingredients
For the pork
- 1 tablespoon cooking oil, high-smoking-point oil such as avocado, grapeseed, or peanut
- ½ pound ground pork
- Pinch of salt
- Pinch of white pepper
For the egg foo young
- 4 large eggs, beaten
- ¼ teaspoon salt, or adjust to taste
- 1 tablespoon cornstarch, for slurry
- 3 tablespoons water, for slurry
- 3 stalks scallions, chopped
- 1 cup cabbage, thinly sliced
- ½ large carrot, shredded
- 1 cup mung bean sprouts
- 2 tablespoons cooking oil, divided (high-smoking-point oil such as avocado, grapeseed, or peanut)
For the gravy-style brown sauce
- 1 cup chicken stock
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon tapioca starch, for slurry (or cornstarch)
- 3 tablespoons water, for slurry
Instructions
- To cook the pork, in a wok or pan over high heat, add the cooking oil, then add the ground pork, salt, and white pepper. Stir-fry for about 3 minutes until the pork is fully cooked. Transfer to a plate and allow it to cool slightly.
- To prepare the egg mixture, in a small bowl, mix the cornstarch with the water to make a slurry. In a separate bowl, whisk the eggs with the salt, then stir in the slurry. Add the cabbage, carrot, bean sprouts, scallions, and the cooked pork, then mix well.
- To cook the egg foo young, in a wok or pan over medium heat, add about 1 tablespoon of cooking oil. Ladle some of the egg mixture into the pan and cook for about 2 minutes until the bottom is golden brown. Flip and cook the other side for another 2 minutes until fully set. Remove and repeat with the remaining mixture.
- To make the gravy-style brown sauce, in a small bowl, mix the tapioca starch with the water to make a slurry. In a pot over medium heat, combine the chicken stock, soy sauce, oyster sauce, and sesame oil and bring to a gentle simmer. Stir in the slurry and cook until the sauce thickens and becomes glossy.
- To serve, place the egg foo young patties on a plate and spoon the gravy-style brown sauce over the top.
Video
Notes
Brown the pork first: Browning the pork before adding it to the egg mixture develops a richer aroma and deeper flavor that enhances the egg foo young.
Use a cornstarch slurry in the eggs: Mixing a small amount of cornstarch and water into the eggs helps the patties hold together and creates a softer, more tender texture.
Cook over medium heat: Medium heat allows the egg foo young to cook through evenly while developing golden edges without burning the outside.
Don’t overcrowd the pan: Cook the patties in batches, so they have enough space to brown properly and hold their shape when flipped.
Tapioca starch for shine: Tapioca starch gives the gravy-style brown sauce a slightly shinier finish, but cornstarch works well as a substitute.
Protein swap: This recipe also works well with shrimp, chicken, or char siu instead of ground pork.