Prep:  15 minutes
Cook:  25 minutes
Serves:  4
Average: 4.5 (2 votes)
Recipe by: Australian Eggs
The best Egg Foo Young recipe is made with fresh eggs and pork mince but you can swap the mince for prawns or chicken if you prefer. A Chinese omelette recipe that's been loved for generations, once you try this recipe, you'll want to make it all the time.
Credit: Whisk Media Group

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Egg Foo Young (Chinese Omelette)
  1. Whisk cornflour, stock cube and water in a small saucepan. Stir in remaining ingredients. Bring to a boil, stirring over a medium heat for 2 minutes, or until sauce thickens to a thin gravy consistency
  1. Heat 1 tbsp oil in a small non-stick frying pan. Add garlic and ginger. Cook, stirring, for 30 seconds or until fragrant. Add pork mince and cook, stirring, using a wooden spoon to break up any lumps until browned. Add mushrooms and cook, stirring, for 2-3 minutes or until softened. Remove from heat and add to a heatproof bowl with cabbage, green onions and sprouts and mix to combine. Wipe pan clean
  2. Whisk 2 eggs together and stir through ¼ of the mince mixture
  3. Heat 2 teaspoons of oil in the same pan over medium heat. Add egg and pork mince and cook for 2-3 minutes, pushing in the sides with a spoon to form a round pancake. Turn-over and cook for a further 2-3 minutes or until the egg is set. Turn out onto a plate. Repeat with the remaining oil, egg and mince mixture to make four omelettes
  4. To serve, spoon over sauce. Top with extra sprouts and green onions. Scatter with sesame seeds
Tips & Hints:
  • Pork mince can be replaced with peeled green prawns or chicken mince
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