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This is an old family recipe that my Dad shared with us, his take on the egg foo young dish. It's an all time family favorite and a delicious, simple recipe to make.
Homemade pork egg foo young, also spelled egg foo yung, a flavorful omelette with sweet onions combined with smoked pulled pork, and topped with pork gravy.
Video - Making pork egg foo young
Smoking the pork butt
The main ingredient, a quality, seasoned pork butt smoked to perfection is key. Check out our fall apart smoked pork butt recipe to make the perfect pork for this recipe.
I seasoned this pork butt with sea salt and fresh course ground black pepper and smoked at 250° for 6 hours. I then bumped it up to 275°F until probe tender, about 202°F internal temperature.
Shredding the meat
Simply shred the meat with meat claws or two forks. It should be EXTREMELY tender and just fall apart.
Now let's transform this pork into an easy, quick, super delicious omelette.
What you need
Now that we have the key ingredient, smoked pork butt, let's prepare the rest of the ingredients for pork egg foo young recipe.
Ingredients
- Smoked pork butt (pulled pork)
- Eggs (whisked)
- Sweet onion
- Brown/pork gravy mix package
- Extra virgin olive oil
Preparing the ingredients
- Whisk some eggs with a little bit of water or milk for fluff.
- Prepare pork gravy as per package instructions.
- Chop up a sweet onion and sauté in some olive oil in a skillet / frying pan over medium heat until onions get translucent.
- Add smoked pulled pork to the cooked onions.
- Add the whisked eggs to smoked pulled pork and onions. Let it sit for a bit before flipping.
- Once omelette sets, transfer to plate and pour pork gravy as a finishing touch. Eat while warm.
Can't tell you how delicious this smoked pork egg foo young omelet is unless you actually make it. So go smoke that pork butt and get to it!
FAQ
The difference is the ingredients set in the egg mixture and also egg foo young is cooked more on the well done side with the color of a golden brown than a traditional omelette.
It's a popular item on the Chinese-American restaurant menu. It's a fluffy, Chinese style omelette that has eggs, vegetables, and some meat.
Traditionally, it contains oyster sauce, chicken stock, and sugar and combined with a cornstarch slurry, a mixture of water and cornstarch to make a sauce.
Cook's tips
- Add some water or milk to whisk eggs for fluff
- Egg foo young omelette is cooked more on the well done side so let it sit longer than usual
- Choose a sweet onion to add a layer of flavor
- Pour pork gravy while omelette is warm and eat asap
Check out these other great recipes
Ingredients
- ½ cup pulled pork
- 4 Eggs (Scrambled)
- 1 roasted pork gravy (package)
- 2 tablespoon sweet onion (chopped)
- 2 teaspoon olive oil
Equipment
Instructions
Smoking the Pork
- Use left over smoked pulled pork or smoke a pork butt. Smoke 8lb pork butt / shoulder at 250ºF for 6 hours, then increase temperature to 275 for 3 hours or until an internal temperature of 195-202 F.For more detailed instruction on smoking pork butt, visit my perfect smoked pork butt recipe.
Prepping Ingredients
- Shred pork with two forks or a meat claw. Place aside.
- Prepare roasted pork gravy as per package instructions
- Whisk together 4 eggs with a little bit of water or milk for fluff
- Chop up a sweet onion and sauté with some extra virgin olive oil in hot pan
- Add smoked pulled pork to sautéed onions, break apart to distribute around pan
- Pour whisked eggs and let omelette set before flipping. Once it reaches a golden brown color, remove omelette to plate
- Pour warm pork gravy onto omelette and eat asap
Pro Tips
- Add some water or milk to whisked eggs for fluff
- Egg foo young omelette is cooked more on the well done side so let it sit longer than usual
- Choose a sweet onion to add a layer of flavor
- Pour pork gravy while omelette is warm and eat asap
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