The Best Egg Foo Young for One | Food Wishes
Egg foo young is one of the greatest retro Chinese American comfort foods of all time, and we’re going to show a perfect method for making just one portion. You can make this easy, nutritious dinner with little more than a couple eggs and a few vegetables. We’ll also show you how to make a quick and easy gravy that really elevates the taste experience, giving the egg foo young a beautiful shine. Enjoy!
For the fully formatted, printable, written recipe, follow this link: https://www.allrecipes.com/egg-foo-young-for-one-recipe-12025349
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47 Comments
I feel like I must admit publicly that in the past, when really pressed for time, or possibly after drinking a certain amount of beer, I have in fact skipped the gravy and served this with ketchup. I wanted to get that off my chest, and I'm now ready to be judged.
Can't wait to try. There used to be a restaurant in Chula Vista (San Diego), CA that made the all time best egg foo young. Unfortunately, they went out of business some during during late 1980's or early 1990's. All I know, is that when we returned after a sojourn in another state, they were gone. To this day, I've been trying to find something nearly as good. Your recipe (sans the ham), looks like a strong contender. However, there's was served with a brown gravy and it was a bit thicker than what you seem to make. I also think their egg foo young had mushrooms in it. In any case, what I most remember is the taste and texture of the egg. Not one restaurant I've been to over the years has come close to that one restaurant!
In your video, you served alongside ginger rice. Do you have a recipe for that as well? That's a new one on me and have never heard of it. Since I adore ginger, I'm intrigued by the idea!
Please don't judge Egg Foo Yung by what is served in the US.
Anywhere else it's a very light dish with the eggs set but barely covered and it's not served witg gravy. It's far far better.
I like adding slices of ginger to the gravy that I remove before serving…..elevates that gravy
what an incredibly annoying voice.
Yes! I love homemade Egg Fu Yung. My mother made it all the time and I do it the way she did. I am not fond of it in the restaurant. Too fatty and thick for my taste. Probably because of my Mother's way. I am loving getting another take on a homemade version from a chef, especially Chef John.
I saw this and thought, how have I missed this after all this time? And then saw it was from a few hours ago 😆 Fab!
You can't really get this in Britain. You can order it. But you can't really get it. Last time I tried I got an enormous, dense, overcooked omelette. With no gravy.
So, short of going to San Fran, this video is the next best thing. Thanks Chef. I will be trying this soon.
It occurs to me now that I think this dish may be the only example of my actually liking browned egg. I want my omelette blonde. I don't want any crispy edges on a fried egg. But this dish? It works for me.
I'm gonna forever talk about the summer where Chef John added a face-cam intro for a few videos. Noone will believe me
After all, you are the Jo Jo Gunn, of your egg foo young, so run run run to make this recipe.
I had no idea what this dish is. Thank you.
Ooh, yeahhh.. this just sent me straight to my shopping list to add mung beans and Napa cabbage. Don't know why I never thought about making these, I used to make them years ago as a vegetarian but this recipe looks great. Wonderful addition to weekly menu planning. 👍
If you can't use oyster sauce due to allergies, what can you substitute with.
Because of food allergies I’ve never had real egg foo young or real okonomiyaki, however I make something that’s a rough approximation of if egg foo young and okonomiyaki had a gluten free baby. This looks very similar to what I make! I usually add some rice flour, and make them bigger like an okonomiyaki. I’m quite anxious to try this version!
I literary make this 2 times a month and STILL learned a few tricks.
I used to make egg foo young. never added meat. always added fresh ginger. and more egg-centric, less amount of vegetables. But I would eat yours, too! Like the idea of adding cornstarch to crisp of the edges, and the sauce. Yum.
You should have used one of the patties for a St Paul Sandwich. Yum!
Gravy comes in packets chef for convenience and drunkeness
Those salmon cakes and now egg foo were both staples in our house while my daughter was geowing up.Pretty sure Chef John taught me both. Keep the hits coming!
Dry Age it and call it Egg Foo Old 😂🎉
This is mostly disappeared off Chinese restaurant menus in my area.
I have made this for my girls for years we have done it with cheddar, provolone, parmesan aregiano, and swiss all were very good. The best was my aunt who made it with gruyere (spelling) and it was surprisingly good with a nutty hint. Thanks Chef John
NIce! Thanks! But , my gosh, you take such big bites! ;-)…Fun fact, growing up in my L.A. neighborhood, they thought I was Chinese! I'd come out of my house and they would shout, "Say, Foo"! lol. 👍 "After all, you are the Carl Jung of your Egg Foo Young!"…lol. (I wrote that one)…
There's something about the takeout egg foo young with the gloppy brown gravy that I personally love. This looks fantastic, and I'll be trying it for sure, but it almost feels like I'll be eating an entirely different dish
Nice recipe. I make mine with large shrimp.
Now put that between two slices of bread with lettuce, tomato, and mayo and you got a St Louis treat…the St. Paul.
Missed the rim shot after "egg foo old"
For the protein, just use whatever leftover meat is in the fridge. Chopped up shrimp is nice too.
❤❤Yummy !! 🙏👋
The first time my family ever tried this dish, my brother called it "Fried dog food."
That looks very tasty, and easy!! Good one Chief John! 🎉
Ssounds wonderful. I will have to avoid the oyster sauce (allergic), but the mushroom-based vegan "oyster" sauce tastes great. So does a good fish sauce.
Thamks, Chef John!
This is incredible! I've made over 70 of your dishes over the past 3 years. Every single one has been absolutely amazing! Arigato gozaimasu! 🙏🙏🙏
Fantastic. I like the mushroom idea.
Back in the 80s la choy made a egg fu Yung kit that was really good. I haven't seen it in years and I miss it. Im going to try this, it looks good
You know it's good Americanised Chinese food when the dish is no longer recognisable by actual Chinese people. For some reason, I really love general tso's chicken, cha siu fried rice and chicken chao meng.
The problems are the ones that still have somewhat resemblance to the actual dish, they look fine but taste wrong and feel wrong, eg. sweet and sour pork, soy sauce chicken.
Love your great works, Chef John. You never disappoint.
On the worst days when the world's beating me down, your voice cheers me up so much, I'm not even hungry but I'm here for the voice😊🎉
And this is how I discovered what Egg Foo Young is. And the Chinese restaurant a 5min drive from me has it. Guess what I'm ordering tomorrow.
Egg Foo requires unhealthy canned gravy … this is just eggs with chicken gravy!
Chef John, It looks great and easy as well. THANK YOU VERY MUCH!!
Mix in the rice at the beginning and make one big pancake for okonomiyaki, one of my go-to “for one” meals.
reminds me of Okonomiyaki
I'm not judging, I'm admiring the bean sprouts! Those are the best looking bean sprouts I've ever seen.
Canada: Can ya'll delete the term Canadian Bacon from your country?
USA: Canadian Bacon differs from ham because it's Canadian ham
Canada: No it's just ham, it's not Canadian specific pork
USA: We're going to tariff you, have a bad day
That sauce pan was so tiny I thought you were cooking in a measuring cup for a second 😂
Not egg foo old😂
I am so happy