Gluten Free Egg Foo Young | Gluten Free Recipes | Gluten Free Recipe Box (2024)

FAQs

Is Chinese egg foo young gluten-free? ›

Egg Foo Young (Paleo, Whole30, Keto)

It's perfect for gluten-free packed lunches!

Leftover egg foo young should be stored in a covered container in the refrigerator for up to 3-4 days.

Egg Foo Young is one of the healthiest Chinese takeout meals if made at home! While restaurants tend to cook the omelettes in a LOT of oil, when made at home it's a low fat, high protein, low carb dinner option.

Though cornstarch is generally used as a thickening agent for sauces, ask if wheat flour has been used. Check to make sure that there is no wheat flour in other spices used. To avoid gluten, choose simply prepared dishes, such as steamed vegetables, poultry, meat, seafood, or tofu.

Know Which Dishes Are Most Likely to Be Safe

The best standby options in Chinese restaurants are chow fun (wide rice noodles) and mei fun (thin rice noodles) with vegetables or chicken, cooked with a white sauce.

Egg foo young can be served plain, but it's traditionally dressed with a thick, soy-sauce-based gravy. The gravy can be made with a variety of ingredients like chicken stock, soy sauce, oyster sauce, sesame oil, and a bit of sugar.

Leftovers can be kept for 3 to 4 days in the refrigerator. After that, the risk of food poisoning goes up. If you don't think you'll be able to eat leftovers within four days, freeze them right away. Frozen leftovers will stay safe for a long time.

While Egg Foo Yung was born in American Chinese restaurants in the mid-1800s, its inspiration likely comes from Shanghai cuisine. Fu Yung Egg Slices is an elaborate Shanghai recipe made with beaten egg whites and minced ham, possibly named for the lotus flower.

Word History and Origins

Origin of egg foo yung¹. < dialectal Chinese (Guangdong) f ùh yùhng, equivalent to Chinese f úrong egg white, literally, the name of a kind of hibiscus.

What do you eat with egg foo young? ›

Serving Egg Foo Yung

You could probably eat Egg Foo Yung on its own but I cannot eat it without a rich Chinese gravy and white rice. The gravy is made from a mixture of chicken broth, oyster sauce and soy sauce that gets brought to a simmer and thickened with a cornstarch slurry.

The omelette is usually made from the mixture of vegetables such as carrots, bean sprouts, and cabbages, mixed with meats such as crab meat, shrimp, or minced chicken. The dish is often served in sweet and sour sauce with peas.

The Cantonese name foo young in English means hibiscus egg. Description: Whole eggs are combined with flour, a variety of spices, vegetables, and dark or white meat chicken. The egg mixture is pan fried in a wok and served with savory egg foo young gravy.

Dumplings (especially Chinese ones) are usually wrapped in a wheat dough. If you are gluten-free, be cautious; the dough used for making crystal shrimp dumplings (har gow) contains wheat starch in addition to tapioca flour. The batter used to make rice noodle rolls (cheong fun) sometimes contain wheat starch too.

Typically speaking, duck sauce should be gluten free, because it doesn't contain wheat or wheat products of any kind. However, it is possible that some duck sauces, especially those made in-house at a restaurant, could contain some cross-contamination from other gluten-filled products in the kitchen.