Recipe sourced from RedHouseSpice.com
Believed to be invented by immigrant Chinese chefs, Egg Foo Yung (芙蓉蛋, aka Chinese omelette) is a popular Chinese dish. It comprises a pan-fried (or deep-fried) omelette with various meats and vegetables inside, served with a savoury brown gravy.
Compared to Western-style omelette, egg foo young has some unique features:
The add-in ingredients (meat and vegetables) are different and they’re mixed with beaten eggs before cooking.
No dairy products (butter or cheese) are required.
It uses plant-based cooking oil to fry.
Although it can be pan-fried (like today’s recipe), many restaurants deep fry it for a better taste.
It’s served flat like a pancake, instead of being folded.
Typically, it’s served with a gravy made with classic Chinese condiments.
It has a distinct savoury taste; thus, it’s usually enjoyed with steamed rice.
Ingredients
For the Gravy
1 tablespoon oyster sauce
1 tablespoon light soy sauce
½ teaspoon dark soy sauce
½ teaspoon sesame oil
1 tablespoon cornflour
1 pinch ground white pepper
1 pinch garlic powder – optional
1 pinch sugar
240 ml water, or unsalted stock – about 1 cup
For the Egg Mixture
6 eggs
50 g prawns (raw), diced – about ⅓ cup (see note 1)
50 g chicken (precooked), diced – about ⅓ cup (see note 1)
50 g bean sprouts – about ½ cup
30 g carrot, grated – about ⅓ cup
30 g spring onions, finely chopped – about ⅓ cup
⅛ teaspoon salt
Vegetable or Peanut Oil
Alternative seasoning (substitute for the gravy)
Sweet soy sauce, or light soy sauce – to taste
homemade chilli oil – to taste
For Garnishing
Spring Onions, finely chopped
Toasted sesame seeds
Instructions
Prepare the gravy (skip this step if using alternative seasonings).
In a small saucepan, mix oyster sauce, light and dark soy sauce, sesame oil, cornflour, white pepper, garlic powder and sugar with room temperature water (or unsalted stock).
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).
To Cook The Egg Mixture
In a mixing bowl, lightly beat eggs. Then add shrimp, chicken, bean sprouts, carrot, spring onions and salt. Mix well.
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.
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.
Garnish and Serve
Place the cooked Egg Foo Yung over steamed rice. Pour the gravy over. Alternatively, use soy sauce and chilli oil to season. Garnish with spring onions and sesame seeds and enjoy with a chilled glass of Pfeiffer Seriously Fine.
Notes
1. Although this recipe suggests prawns and chicken, please feel free to use other protein ingredients to substitute, such as minced pork/beef (pre-cooked), fish fillet, squid, tofu, etc.
2. You may use other cookware and alter the size of the egg foo young. Please note that, if using a non-stick wok/pan, you need to add the oil first then heat it.
