Ultimate Smoked Pork Egg Foo Young: A Delicious Family Favorite Recipe
This Smoked Pork Egg Foo Young recipe is a cherished family heirloom, a unique and incredibly delicious spin on the classic Chinese-American dish. My Dad perfected this recipe, transforming traditional Egg Foo Young into an extraordinary culinary experience that has become an all-time family favorite. It’s a surprisingly simple recipe to master, yielding a gourmet-quality meal right in your own kitchen.
Imagine a rich, flavorful omelette brimming with caramelized sweet onions and tender, smoky pulled pork, all generously crowned with a savory pork gravy. This isn’t just an omelette; it’s a comforting, hearty dish that blends the best of American barbecue with classic Chinese-American flavors. Whether you spell it “egg foo young” or “egg foo yung,” the result is consistently delicious and satisfying.
The secret to this recipe’s unparalleled depth of flavor lies in one key ingredient: perfectly smoked pulled pork. This elevates the dish from good to unforgettable, infusing every bite with a rich, smoky essence that beautifully complements the eggs and onions. It’s a true testament to how a single, high-quality ingredient can transform a simple meal into something truly special.
Watch the Recipe: Making Delicious Pork Egg Foo Young
To help you visualize each step and ensure your Egg Foo Young comes out perfectly, we’ve prepared a detailed video tutorial. Follow along as we demonstrate how to combine the savory smoked pork with fluffy eggs and sweet onions, creating a golden-brown omelette that’s both comforting and gourmet. This visual guide makes the process even easier, so you can confidently prepare this amazing dish.
The Secret Ingredient: Smoking the Pork Butt to Perfection
The cornerstone of this exceptional Egg Foo Young is undoubtedly the smoked pork butt. Achieving that perfect, fall-apart tender texture and rich smoky flavor is key to truly elevating this dish. While you can certainly use leftover pulled pork, smoking a fresh pork butt specifically for this recipe will deliver the most incredible results. We recommend checking out our comprehensive fall apart smoked pork butt recipe for detailed instructions on how to prepare the ideal pork for your Egg Foo Young.
For this specific recipe, I seasoned an 8-pound pork butt generously with simple yet effective ingredients: coarse sea salt and freshly ground black pepper. These seasonings enhance the natural flavor of the pork without overpowering the delicate smoky notes. The smoking process began at a consistent 250°F for a solid 6 hours, allowing the smoke to deeply penetrate the meat and create a beautiful bark.
After the initial smoking phase, I increased the smoker temperature to 275°F. This higher temperature helps to render fat and further tenderize the meat, ensuring it reaches that desired “probe tender” consistency. The pork was cooked until it achieved an internal temperature of about 202°F. This specific temperature range is crucial for breaking down the tough connective tissues in the pork butt, resulting in meat that is incredibly juicy and practically melts in your mouth. Allow the smoked pork to rest before shredding; this crucial step helps redistribute the juices, keeping the meat moist and flavorful.
Effortless Shredding for the Perfect Texture
Once your smoked pork butt has rested and slightly cooled, the next step is to shred it. This process should be remarkably easy, a true sign of perfectly cooked pork. You can simply use two sturdy forks, or for even greater efficiency and a more authentic feel, consider using meat claws. The pork should be EXTREMELY tender, practically falling apart with minimal effort. This ensures a consistent texture throughout your Egg Foo Young omelette, allowing the smoky pork to integrate beautifully with the eggs and onions.
Aim for pulled pork pieces that are small enough to mix well into the egg batter but still substantial enough to provide a satisfying bite. This tender, smoky pork is now ready to be transformed into a quick, easy, and super delicious omelette, becoming the star of our Egg Foo Young. The act of shredding releases more of that wonderful smoky aroma, promising a delightful meal to come.
Essential Ingredients for Your Pork Egg Foo Young
With our star ingredient, the flavorful smoked pulled pork, ready to go, it’s time to gather the rest of the components for this incredible Pork Egg Foo Young recipe. Each ingredient plays a vital role in creating the harmonious balance of flavors and textures that makes this dish so appealing. Fresh, high-quality ingredients will always yield the best results.
Beyond the smoked pork, you’ll need fresh eggs, a sweet onion for its mild and delicate flavor, a convenient brown or pork gravy mix for a rich topping, and a good quality extra virgin olive oil for sautéing. This thoughtful selection ensures that every bite is packed with savory goodness, complemented by a hint of sweetness and that undeniable smoky depth. This combination strikes a perfect balance, making it a truly comforting and satisfying meal.
Ingredients List
- Smoked Pulled Pork: The star of our dish, providing rich flavor and tender texture.
- Large Eggs: Whisked for a fluffy omelette base.
- Sweet Onion: Adds a delicate sweetness and aromatic depth without being overpowering.
- Brown/Pork Gravy Mix: For that essential savory, comforting topping.
- Extra Virgin Olive Oil: Perfect for sautéing the onions and cooking the omelette.
Step-by-Step Preparation & Cooking Instructions
Preparing this Smoked Pork Egg Foo Young is straightforward and quick, especially if your smoked pork is already prepared. Follow these simple steps to bring this delicious dish to life:
- Whisk the Eggs: In a medium bowl, whisk your eggs vigorously. For an extra fluffy omelette, add a splash of water or milk to the eggs before whisking. This incorporates air and helps create a lighter, more tender texture. Set aside.
- Prepare the Gravy: Follow the package instructions to prepare your brown or pork gravy. Ensure it’s warm and ready to serve just as the omelettes are finished. A good gravy is essential for that authentic Egg Foo Young experience.
- Sauté the Onions: Heat a tablespoon of extra virgin olive oil in a non-stick skillet or frying pan over medium heat. Add your finely chopped sweet onion and sauté gently. Cook until the onions become translucent and soft, releasing their natural sweetness and fragrance. Avoid browning them too much; we want them sweet, not caramelized.
- Combine with Pork: Add the smoked pulled pork to the sautéed onions in the skillet. Break it apart slightly to ensure it’s evenly distributed. Stir them together for a minute or two, allowing the pork to warm through and the flavors to meld with the onions.
- Add Eggs and Cook: Pour the whisked egg mixture evenly over the pork and onion mixture in the pan. Let it cook undisturbed for a few minutes. The key for Egg Foo Young is to let it set well on the bottom and sides before flipping. You’re looking for a beautiful golden-brown color on the underside.
- Flip and Finish: Carefully flip the omelette to cook the other side until it’s also golden brown and fully cooked through. This might be easier to do in smaller portions if your pan is large or if you’re making individual servings.
- Serve with Gravy: Once the omelette is perfectly cooked, transfer it to a plate. Generously pour the warm pork gravy over the top as the finishing touch. The combination of the rich gravy with the smoky omelette is simply irresistible. Serve immediately while warm to enjoy the best flavors and textures.
You truly won’t understand how incredibly delicious this smoked pork egg foo young omelette is until you make it yourself. The unique blend of smoky pork, sweet onions, and fluffy eggs, all coated in savory gravy, is a culinary delight. So, get that pork butt smoking and dive into this fantastic recipe!
Frequently Asked Questions About Egg Foo Young
Got questions about Egg Foo Young? We’ve got answers to help you better understand and enjoy this delightful dish.
The primary difference lies in the ingredients and cooking style. Egg Foo Young typically incorporates a variety of ingredients directly into the egg mixture before cooking, such as vegetables (like bean sprouts, onions, water chestnuts), and various meats (pork, chicken, shrimp). It’s also cooked until it reaches a more “well-done” state, often with a distinctive golden-brown crust, compared to a traditional French omelette which is usually softer, folded, and cooked to a lighter, less browned finish. The thicker, pancake-like structure of Egg Foo Young also sets it apart.
Egg Foo Young is a popular Chinese-American dish, essentially a fluffy, savory omelette. It’s characterized by its unique combination of whisked eggs with various fillings like vegetables (often finely chopped onions, bean sprouts, or mushrooms) and protein (such as pork, chicken, beef, or shrimp). It’s typically fried until golden and crisp on the outside and tender within, then traditionally served with a rich, savory gravy poured over it. It’s a staple on many Chinese restaurant menus in the Western world.
Traditionally, the gravy for Egg Foo Young is a savory, thick sauce. While our recipe uses a convenient pork gravy mix, authentic Egg Foo Young sauce often features a base of chicken or beef stock, enhanced with ingredients like soy sauce, oyster sauce (for umami depth), and a touch of sugar for balance. It is typically thickened with a cornstarch slurry (a mixture of cornstarch and cold water) to achieve its characteristic glossy, pourable consistency. Some variations might include garlic, ginger, or other aromatics for added flavor complexity.
Chef’s Tips for Perfect Pork Egg Foo Young
To ensure your Homemade Smoked Pork Egg Foo Young turns out perfectly every time, keep these valuable cook’s tips in mind. These small details can make a big difference in the final taste and texture of your dish.
- For Maximum Fluffiness: When whisking your eggs, incorporate a small amount of water or milk. About 1 tablespoon per 4 eggs is a good ratio. This adds steam during cooking, resulting in a lighter, fluffier omelette.
- Achieve that Golden-Brown Exterior: Unlike delicate French omelettes, Egg Foo Young is meant to be cooked until well-done and golden-brown. Don’t rush it! Let the omelette sit a bit longer than you might typically for an omelette, allowing a beautiful crust to form on the bottom before flipping. This gives it the characteristic texture and appearance.
- The Sweet Onion Advantage: Opt for a sweet onion variety (like Vidalia or Walla Walla) over a stronger yellow or red onion. Sweet onions soften beautifully and caramelize slightly, adding a delicate sweetness that perfectly complements the savory pork and eggs without overpowering them.
- Serve Immediately with Warm Gravy: The magic of Egg Foo Young truly shines when served hot. Prepare your pork gravy just before the omelettes are done, keeping it warm. Pour the hot gravy over the fresh, warm omelette right before eating. This prevents the omelette from getting soggy and ensures a delightful contrast of temperatures and textures.
Explore More Delicious Recipes
If you enjoyed making and savoring this Smoked Pork Egg Foo Young, you’ll love these other fantastic recipes that feature bold flavors and simple techniques. Expand your culinary repertoire with these mouth-watering dishes!
- Smoked Shrimp
- Grilled Sliced Potatoes
- Grilled Filet Mignon – The Perfect Steak
- Grilled Sausage and Peppers
Pork Egg Foo Young (Wagner style)
Pin Recipe
Ingredients
- ½ cup pulled pork
- 4 Eggs (Scrambled, for fluff use a splash of water or milk)
- 1 roasted pork gravy (package, prepared according to instructions)
- 2 tablespoon sweet onion (finely chopped)
- 2 teaspoon extra virgin olive oil
Equipment
Instructions
Smoking the Pork Butt (If starting from scratch)
- If you don’t have leftover smoked pulled pork, prepare a pork butt (shoulder). Season an 8lb pork butt with sea salt and fresh ground black pepper. Smoke at 250ºF for 6 hours. Afterwards, increase the smoker temperature to 275ºF and continue smoking for approximately 3 more hours, or until the pork reaches an internal temperature of 195-202°F and is “probe tender.”
For even more detailed instructions and tips on achieving a perfect smoked pork butt, please visit my dedicated perfect smoked pork butt recipe.
Assembling and Cooking the Egg Foo Young
- Once the smoked pork has slightly cooled, shred it thoroughly using two forks or meat claws. The meat should be extremely tender and easy to pull apart. Set the shredded pork aside.
- Prepare your roasted pork gravy mix according to the package instructions. Keep it warm until serving.
- In a bowl, vigorously whisk 4 eggs. For a fluffier omelette, add a small splash of water or milk (about 1 tablespoon) to the eggs before whisking.
- Heat 2 teaspoons of extra virgin olive oil in a large non-stick skillet or frying pan over medium heat. Add the finely chopped sweet onion and sauté until it becomes translucent and fragrant, about 3-5 minutes.
- Add the shredded smoked pulled pork to the sautéed onions in the pan. Gently break apart the pork to distribute it evenly among the onions and warm it through for 1-2 minutes.
- Pour the whisked egg mixture over the pork and onion in the skillet. Spread it evenly to cover all ingredients. Allow the omelette to cook undisturbed until the bottom is golden brown and set, and the edges begin to pull away from the pan. This typically takes about 3-5 minutes. Carefully flip the omelette and cook the other side until it’s also golden and cooked through.
- Once the Egg Foo Young omelette is cooked, transfer it to a plate. Generously pour the warm pork gravy over the top. Serve immediately and enjoy!
Pro Tips for the Best Pork Egg Foo Young
- Enhance Fluffiness: For a truly light and airy Egg Foo Young, whisk a tablespoon of water or milk into your eggs before cooking. This creates steam pockets during cooking, resulting in a delightfully fluffy texture.
- Achieve Golden Perfection: Unlike traditional omelettes, Egg Foo Young benefits from being cooked to a deeper golden-brown. Don’t be afraid to let it sit a little longer in the pan to develop that beautiful color and slight crispness on the exterior.
- Choose Sweet Onions: The choice of onion matters! Sweet onions add a subtle, delicate sweetness that perfectly balances the savory richness of the smoked pork without being sharp or overpowering.
- Serve Immediately: For the ultimate experience, pour the warm pork gravy over your Egg Foo Young omelette right after it’s cooked and serve it without delay. This ensures the omelette stays warm and the flavors are at their peak.