Egg Foo Young

Egg Foo Young

Egg Foo Young is a delightful Chinese-style omelette bursting with shrimp, mung bean sprouts, and green onions, all topped with a rich, savory gravy. This crispy, fluffy dish pairs beautifully with jasmine rice for a comforting meal.

Seafood

Prep Time

20 min

Cook Time

20 min

Servings

4

Egg Foo Young, a beloved Chinese-American classic, showcases a harmonious blend of fluffy eggs and fresh, crunchy vegetables enhanced by succulent shrimp. Its origins trace back to Cantonese cuisine, where it was adapted to feature local ingredients and tastes, becoming a staple in many households and restaurants worldwide. The dish captures the essence of versatility, serving as a quick lunch or a satisfying dinner. The secret to this recipe lies in the luscious gravy, simmered gently to combine the deep flavors of beef stock, soy, Shaoxing wine, and oyster sauce, thickened to perfection with cornstarch. This savory sauce envelops the golden omelettes, elevating each bite with a burst of umami richness. The technique of frying the egg batter in hot oil ensures a crispy exterior while keeping the inside tender and moist, a textural delight. Egg Foo Young pairs wonderfully with fragrant jasmine rice, absorbing the flavorful gravy and balancing the dish's richness. For an added touch, serve with steamed bok choy or a side of stir-fried vegetables. This recipe offers a joyful cooking experience, inviting both beginners and seasoned cooks to master a classic dish with confidence and flair.

Ingredients

  • 1 cup Unsalted Beef Stock
  • 1 tablespoon Soy Sauce
  • 1 tablespoon Shaoxing Wine
  • 1 tablespoon Oyster Sauce
  • 0.5 tsp Pepper
  • 1 tablespoon Cornstarch
  • 1 tablespoon Water
  • 1 tablespoon Cornstarch
  • 1 tablespoon Water
  • 8 large Egg
  • 0.5 tsp Kosher Salt
  • 0.25 tsp Sugar
  • 1 Spring Onions
  • 1 cup Mung Bean Sprouts
  • 20 Shrimp
  • 3 cup Vegetable Oil
  • 2 cup Jasmine Rice

Instructions

Make the gravy: In a small saucepan, combine the unsalted beef stock, soy sauce, Shaoxing wine, oyster sauce, and a pinch of white pepper powder. Place it over medium heat and whisk gently as the mixture begins to warm. Allow the sauce to come to a gentle simmer, letting the aromatic flavors meld together beautifully. Meanwhile, stir together the cornstarch and water in a small bowl until completely smooth; this slurry will thicken your gravy. Slowly whisk this into the simmering sauce, continuing to stir until the gravy thickens to a luxurious consistency that lightly coats the back of a spoon, typically 2 to 3 minutes. Cover the pan and keep the sauce warm on the lowest heat setting. Prepare the egg foo young batter: In a medium mixing bowl, whisk the cornstarch with water until dissolved thoroughly. Crack in the eggs, add salt and sugar, then whisk vigorously until the mixture is smooth with no remaining egg white clumps. Fold in the finely chopped spring onions, crunchy mung bean sprouts, and plump shrimp, ensuring everything is evenly distributed within the batter for balanced flavor and texture. Fry the egg foo young: Pour vegetable oil into a large wok to a depth of about 2 inches. Heat the oil over medium-high until it reaches 350°F; test by dipping a wooden chopstick in—the oil should bubble vigorously around it. Using a ladle, slowly and carefully pour one-quarter of the egg mixture into the hot oil. Watch with delight as the batter immediately bubbles and puffs, a magical transformation into golden, crispy patties. Fry each side for approximately 2 minutes until beautifully browned and crisp. For even cooking, gently baste any lighter spots with hot oil from the wok. Tip: Flipping the omelet can be a challenge. Use two utensils—such as a slotted spoon and chopsticks—to carefully lift and turn the egg foo young, coaxing it over without breaking. Once cooked, transfer the omelet to a paper towel-lined baking sheet to drain and cool slightly, about 5 minutes. Repeat the frying process with the remaining batter, adding more oil if necessary between batches to maintain the perfect frying temperature. Serve and enjoy: Place each crispy omelet atop a warm bed of fluffy jasmine rice. Generously spoon the savory gravy over the top while still warm, ensuring every bite is lusciously coated. Serve immediately to enjoy the delightful contrast of crispy edges and tender interiors paired with rich sauce and fragrant rice.

Quick Info

Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
4

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