Egg Foo Yung Ii
This chef-curated Egg Foo Yung Ii offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 42g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 388 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Egg Foo Yung Ii offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Egg Foo Yung Ii to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Egg Foo Yung Ii, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- 8 eggs, beaten
- 1 cup thinly sliced celery
- 1 cup finely chopped onion
- 1 cup bean sprouts
- 1/2 cup diced fresh mushrooms
- 1/3 cup chopped cooked chicken
- breast
- 1/3 cup cooked and crumbled
- ground beef
- 1/3 cup chopped cooked pork
- 1 teaspoon salt
- 1/4 teaspoon ground black
- pepper
- FOO YUNG SAUCE
- 2 cubes chicken bouillon
- 1 1/2 cups hot water
- 1 1/2 teaspoons white sugar
- 2 tablespoons soy sauce
- 6 tablespoons cold water
- 1 1/2 tablespoons cornstarch
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
Beat eggs in a large bowlStep 2: Technique & Execution
Add the celery, onion, bean sprouts, mushrooms, chicken, beef, pork, salt and pepperStep 3: Technique & Execution
Heat oil in a medium skillet or wok and brown egg mixture 1/2 cup at a timeStep 4: Technique & Execution
When all of the mixture is browned, set asideStep 5: Technique & Execution
To Make Sauce: Dissolve the bouillon in the hot water in a small saucepan; add sugar and soy sauce and blend well over medium heatStep 6: Technique & Execution
Add cold water and cornstarch and stir until thick and smoothChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 388 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 42g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 35g | Complex, slow-digesting dietary fiber |
| Fat | 16g | Wholesome dietary lipids for micronutrient absorption |
Egg Foo Yung Ii
This chef-curated Egg Foo Yung Ii offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Poached eggs | Firm tofu slices (lightly pan-seared) or avocado slices (for a rich plant-based fat source) |
| Baby spinach | Swiss chard, baby kale, or arugula (wilt at the same temperature/time) |
| White vinegar | Lemon juice or apple cider vinegar (acid helps egg whites coagulate) |
Instructions
Technique & Execution: Beat eggs in a large bowl
Technique & Execution: Add the celery, onion, bean sprouts, mushrooms, chicken, beef, pork, salt and pepper
Technique & Execution: Heat oil in a medium skillet or wok and brown egg mixture 1/2 cup at a time
Technique & Execution: When all of the mixture is browned, set aside
Technique & Execution: To Make Sauce: Dissolve the bouillon in the hot water in a small saucepan; add sugar and soy sauce and blend well over medium heat
Technique & Execution: Add cold water and cornstarch and stir until thick and smooth
Tried this recipe?
Let us know how it turned out! Click a star below to leave a review and rate the recipe.
Storage & Freezing Tips
- Refrigerator: Store in an airtight container for up to 2 days. Keep the components separate if possible to preserve texture.
- Reheating: Reheat gently in a skillet on medium-low heat with a splash of olive oil or butter.
- Freezing: Freezing is not recommended for this dish because ingredients like eggs become soggy, rubbery, or mushy when defrosted.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
You Might Also Like
Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
Community Reviews
Please log in to leave a review.