Egg Foo Young with Oyster
Hawker • Singapore
How to Make Egg Foo Young with Oyster (Traditional & Healthy Version)
Egg Foo Young with Oyster is a beloved dish found at many Singaporean kopitiams and hawker centres, blending Chinese culinary roots with local flavors. In Singapore, Egg Foo Young is often enjoyed as a quick lunch option, with its fluffy omelette texture and savory oyster notes appealing to both the young and old. The addition of oysters brings a unique umami richness, making the dish standout among other egg-based lunches. Reflecting Singapore's multicultural food scene, Egg Foo Young with Oyster is a fusion recipe that adapts classic Chinese cuisine to local tastes, using fresh vegetables and minimal oil for a healthier version. Its popularity stems from its versatility—served on its own, with rice, or as a side—making it a staple for those seeking a nutritious yet flavorful meal. The dish is especially favored for its simple preparation, wholesome ingredients, and the comforting flavors reminiscent of bustling hawker stalls and family gatherings.
Ingredients(for 1 medium omelette per person, typical for Singapore kopitiam lunch)
- 4 large Eggs (Fresh kampung eggs preferred)
- 100g Fresh oysters (Shucked, local wet market)
- 1 cup Bean sprouts (Taugeh)
- 1/3 cup Spring onions (Finely chopped)
- 1/4 cup Carrot (Julienned)
- 1 tbsp Light soy sauce (Low sodium)
- 1 tsp Sesame oil (For aroma)
- 1/4 tsp White pepper (Freshly ground)
- 1 tbsp Cornstarch (Mixed with 2 tbsp water)
- 1 tbsp Cooking oil (Preferably canola or olive oil)
Instructions
- 1
Rinse oysters gently under cold water, drain well, and pat dry with paper towels.
5 minutes
Ensure oysters are fresh for best taste and texture.
- 2
Beat eggs in a mixing bowl until frothy. Stir in soy sauce, sesame oil, and white pepper.
3 minutes
Whisk eggs well for a fluffy omelette.
- 3
Mix in bean sprouts, spring onions, carrot, and cornstarch slurry to the beaten eggs.
4 minutes
Cornstarch slurry helps bind and create a silky texture.
- 4
Fold in oysters gently, distributing them evenly throughout the mixture.
2 minutes
Don’t overmix to avoid breaking oysters.
Why This Dish is Healthy
This healthy Egg Foo Young recipe uses lean protein, fresh vegetables, and minimal oil, making it a balanced meal for lunch. It offers a nutrient-dense option that helps regulate appetite and maintain energy levels. The inclusion of oysters boosts micronutrient content, while low sodium soy sauce and healthy oil choices support heart health. Overall, it’s a clean, nutritious hawker favourite ideal for those tracking macros.
Egg Foo Young with Oyster is high in quality protein from eggs and oysters, supporting muscle repair and satiety. Bean sprouts and carrots add fiber, vitamins A, C, and antioxidants, promoting digestive health and boosting immunity. Oysters contribute zinc, iron, and B12, essential for energy and metabolism. Using minimal oil and fresh vegetables keeps calories and fat content in check, making this dish suitable for calorie-conscious eaters.
Pro Tips
- 💡Tip 1: Use fresh oysters from reputable sources for the best flavor and food safety.
- 💡Tip 2: Whisk eggs thoroughly for a lighter, fluffier omelette.
- 💡Tip 3: Cook omelette over medium heat to prevent burning and ensure even cooking.
Storage & Serving
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan or microwave. Avoid freezing, as texture may change.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 290.0 kcal |
