Egg Foo Young (Chinese Omelette, 芙蓉蛋)
An easy-to-follow egg foo young recipe which includes the formula for the classic gravy, as well as a tasty alternative way to season.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1/2 tsp dark soy sauce
- 1/2 tsp sesame oil
- 1 tbsp cornstarch
- 1 pinch ground white pepper
- 1 pinch garlic powder (optional)
- 1 pinch sugar
- 240 ml water, or unsalted stock (about 1 cup)
- 6 eggs
- 50 g shrimp (raw), diced (about 1/3 cup (see note 1))
- 50 g chicken (precooked), diced (about 1/3 cup (see note 1))
- 50 g bean sprouts (about 1/2 cup)
- 30 g carrot, grated (about 1/3 cup)
- 30 g scallions, finely chopped (about 1/3 cup)
- 1/8 tsp salt
- Neutral cooking oil
- Sweet soy sauce, or light soy sauce (to taste)
- homemade chilli oil (to taste)
- Scallions, finely chopped
- Toasted sesame seeds
Instructions
- 1
In a small saucepan, mix oyster sauce, light and dark soy sauce, sesame oil, cornstarch, white pepper, garlic powder and sugar with room temperature water (or unsalted stock).
- 2
Bring it to a boil then leave to simmer over low heat until it becomes just thick enough to coat the spoon (Do not overcook as the sauce will thicken further as it cools).
- 3
In a mixing bowl, lightly beat eggs. Then add shrimp, chicken, bean sprouts, carrot, scallions and salt. Mix well.
- 4
Heat an empty wok over high heat until smoking hot (see note 2). Pour in oil (just enough to cover the bottom of the wok). Swirl to cover a bigger perimeter. Add ¼ part of the egg mixture.
- 5
Turn the heat to medium-low and leave to fry. Once the bottom side becomes golden brown, flip to fry the other side. Repeat to cook the rest of the mixture.
- 6
Place the cooked egg foo young over steamed rice. Pour the gravy over. Alternatively, use soy sauce and chilli oil to season. Garnish with scallions and sesame seeds.