Egg Foo Young
“Discover the joy of making Egg Foo Young at home. This 35-minute chinese recipe delivers authentic flavors that will make your taste buds sing.”
🤖 Why This Recipe Matches Your Mood
Discover the joy of making Egg Foo Young at home. This 35-minute chinese recipe delivers authentic flavors that will make your taste buds sing.
This Egg Foo Young represents the artistry of Chinese culinary tradition, where every dish is crafted with intention and balance. Chinese cooking philosophy emphasizes harmony—the yin and yang of flavors, textures, and colors.
This recipe brings restaurant-quality results to your home kitchen, letting you experience the authentic tastes that have delighted millions across the globe.
📋 Egg Foo Young
📝 Ingredients
- •1 cup Unsalted Beef Stock
- •1 tablespoon Soy Sauce
- •1 tablespoon Shaoxing Wine
- •1 tablespoon Oyster Sauce
- •1/2 tsp Pepper
- •1 tablespoon Cornstarch
- •1 tablespoon Water
- •1 tablespoon Cornstarch
- •1 tablespoon Water
- •8 large Egg
- •1/2 tsp Kosher Salt
- •1/4 tsp Sugar
- •1 Spring Onions
- •1 cup Mung Bean Sprouts
- •20 Shrimp
- •3 Cups Vegetable Oil
- •2 cups Jasmine Rice
👨🍳 Instructions
- 1
Make the gravy:
- 2
In a small saucepan, add the beef stock, soy sauce, Shaoxing wine, oyster sauce, and white pepper powder over medium heat. Whisk together and bring to a simmer.
- 3
Combine the cornstarch and water in a small bowl and whisk to dissolve. Add to the saucepan and whisk until the gravy thickens and coats the back of the spoon, 2 to 3 minutes. Cover the saucepan with a lid and keep it warm on the lowest possible heat.
- 4
Make the egg foo young batter:
- 5
In a medium bowl, whisk together the cornstarch and water until dissolved. Add the eggs, salt, and sugar. Whisk until well combined and there are no more egg white clumps.
- 6
Add the green onion, bean sprouts, and shrimp. Stir until everything is evenly coated.
- 7
Fry the egg foo young:
- 8
Add the vegetable oil to a large wok; it should reach about 2 inches up the sides. Heat the oil over medium-high heat to 350°F, or until vigorous bubbles form around an inserted wooden chopstick.
- 9
With a ladle, gently and slowly add 1/4 of the omelet batter. Egg foo young should immediately bubble and puff up like magic. Fry until golden brown and crispy on each side, about 2 minutes per side. If there are any light spots, use a ladle to gently baste it with hot oil.
- 10
Tip
- 11
Egg foo young can be a bit tricky to flip. The easiest method is to put a tool in each hand (a spider, slotted spoon, tongs, and large chopsticks are all good candidates) and gently coax the omelet over, pulling up on one side and pushing down and around on the other.
- 12
Remove the omelet and place it on a paper towel-lined baking sheet. Let it cool for 5 minutes. Meanwhile, repeat with the remaining batter to make 4 omelets. If needed, add more oil to the pan between batches.
- 13
Serve and enjoy:
- 14
Plate each egg foo young over a bed of rice. Spoon the warm gravy over the top and serve immediately.
💡 Why This Recipe?
Discover the joy of making Egg Foo Young at home. This 35-minute chinese recipe delivers authentic flavors that will make your taste buds sing.
⭐ Pro Tips
- 1Read the entire recipe before starting to avoid surprises
- 2Prep all ingredients before cooking (mise en place) for a smoother experience
- 3For best results, use fresh, high-quality Unsalted Beef Stock
- 4Taste as you go and adjust seasonings to your preference
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