Egg Foo Young
Egg Foo Young — a classic Chinese seafood omelette.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Seafood, Chinese, Dinner
Ingredients
- 1 cup unsalted beef stock
- 1 ml soy sauce
- 1 tbsp shaoxing wine
- 1 tbsp oyster sauce
- 0.5 g peppers
- 1 tbsp cornstarch
- 1 ml water
- 1 tbsp cornstarch
- 1 ml water
- 8 pcs eggs
- 0.5 tsp kosher salt
- 0.25 g sugar
- 1 g spring onion
- 1 cup mung bean sprouts
- 20 g shrimp
- 3 tbsp vegetable oil
- 2 cup jasmine rice
Instructions
- In a small saucepan set over medium heat, whisk together the beef stock, soy sauce, Shaoxing wine, oyster sauce, and white pepper, then bring the mixture to a gentle simmer.
- In a small bowl, stir the cornstarch into the water until fully dissolved, whisk the slurry into the simmering sauce, and continue whisking about 2–3 minutes until the gravy thickens and coats the back of a spoon; cover and keep warm over the lowest heat.
- In a medium bowl, dissolve the cornstarch in the water, then add the eggs, salt, and sugar and whisk until the mixture is smooth with no visible white streaks.
- Fold the green onion, bean sprouts, and shrimp into the egg mixture, stirring until the ingredients are evenly distributed and coated.
- Pour vegetable oil into a large wok to a depth of about 2 inches and heat over medium-high until it reaches 350°F or produces vigorous bubbling around an inserted wooden chopstick.
- Using a ladle, gently and slowly lower one quarter of the omelet batter into the hot oil; the egg should immediately bubble up and puff.
- Fry until the first side is golden brown and crisp, about 2 minutes, then carefully flip and cook the second side until golden and fully set, about 2 minutes more.
- If any pale areas remain while frying, ladle hot oil over the omelet to baste and promote even browning.
- Lift the omelet out with a slotted tool, drain on a paper towel–lined baking sheet, let rest for 5 minutes, and repeat with the remaining batter to make four omelets, adding more oil between batches as needed.
- Serve each egg foo young atop a mound of rice, spoon the warm gravy over the top, and serve immediately.