Egg Foo Young

Name: Egg Foo Young
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 cup unsalted beef stock; 1 tbsp soy sauce; 1 tbsp shaoxing wine; 1 tbsp oyster sauce; ½ tsp pepper; 1 tbsp cornstarch; 1 tbsp water; 1 tbsp cornstarch; 1 tbsp water; 8 eggs; ½ tsp kosher salt; ¼ tsp sugar; 1 green onion; 1 cup mung bean sprouts; 20 shrimps; 3 cups vegetable oil; 2 cups jasmine rice

A Chinese dinner made with seafood. Ready in about 35 minutes. Difficulty: medium.

30 minPrep (about)
5 minCook (about)
35 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 5 people +

Changed from 4 to 5 people · Back to 4

Main ingredient

25 shrimps

Fresh & other

1 ¼ cups unsalted beef stock
1 ½ tbsp shaoxing wine
1 ½ tbsp cornstarch
1 ½ tbsp water
1 ½ tbsp cornstarch
1 ½ tbsp water
10 eggs
¼ tsp sugar
1 green onion Shopping tip: Green onions (scallions).
1 ¼ cups mung bean sprouts
2 ½ cups jasmine rice

Sauces & oils

1 ½ tbsp soy sauce
1 ½ tbsp oyster sauce
3 ¾ cups vegetable oil

Spices & seasonings (2): pepper, kosher salt

¾ tsp pepper
¾ tsp kosher salt

How to make it

Steps in our own plain words.

Make the gravy
Add the white pepper powder, oyster sauce, Shaoxing wine, soy sauce and beef stock over medium heat in a small pot.
Whisk.
Bring to a simmer.
Mix the cornstarch and water in a little bowl.
Whisk to dissolve.
Add to the pot.
Whisk till your gravy thickens plus coats your back of the spoon, 2 to 3 min.
Cover the pot with a lid.
Keep it warm on your lowest possible heat.
Make the egg foo young batter
Whisk the cornstarch and water until dissolved in a medium bowl.
Add the eggs, salt, and sugar.
Whisk until well mixed plus there are no more egg white clumps.
Add the shrimp, bean sprouts and green onion.
Stir until everything is coated.
Fry the egg foo young
Add the vegetable oil to a big wok.
It should reach around 2 inches up the sides.
Heat your oil.
Do it over medium-high heat to 350°F, till vigorous bubbles form around inserted wooden chopstick.
Plus slowly add 1 4 of your omelet batter with a ladle.
Egg foo young should right away bubble and puff up like magic.
Fry until golden and crispy on every side, about 2 minutes per side.
If there are any light spots, use ladle to baste it with hot oil, tip.
Egg foo young can be bit tricky to flip.
Your easiest method is to put tool in each hand and coax your omelet.
Do it over, pulling up on one side plus pushing down and around on the other.
Remove the omelet.
Place it on a paper towel-lined sheet pan.
Let it cool for 5 minutes.
While that cooks, repeat with the rest of the batter to make 4 omelets.
If needed, add more oil to your pan between batches.
Serve and enjoy
Plate every egg foo young over bed of rice.
Spoon the warm gravy over the top.
Serve right away.