📋Better-Than-Takeout Egg Foo Young (Chinese Omelette)
Egg Foo Young is flavour-packed light and fluffy Chinese omelette loaded with chopped vegetables and shrimp smothered in flavorful tangy brown gravy sauce. One of the easiest breakfasts or snacks that everybody would love and tastes better than the Chinese restaurant take-out version.
½poundraw shrimpshell removed, deveined and chopped
3stalks of green onionwhite part only, sliced
1garlic cloveminced
1carrotjulienned
1cupbean sprouts
Salt and white pepper to taste
2tablespoonsvegetable oil
Egg Foo Young gravy sauce-
2tablespoonscorn starch
2tablespoonslow sodium soy sauce
1tablespoonoyster sauce
1tablespoonrice vinegar or Chinese cooking wineShaoxing wine
½teaspoontoasted sesame oil
¼teaspoonwhite pepper
1 ½cupschicken stockor beef stock or use water
Garnish-
Green oniongreen part
Toasted sesame seeds
Instructions
Prep shrimp by removing the shell and devein it. Chop into small bite-size pieces. Note: you can also use cooked leftover shrimp or cooked pork or cooked and shredded chicken in the recipe.
Some recipes use raw shrimp directly whisked in egg and cooked in omelette. I prefer to partially cook raw shrimp before I add it to the egg mixture, ensuring no raw or undercooked shrimps are in the omelette.
In a bowl mix all gravy ingredients – corn flour, soy sauce, toasted sesame oil, rice vinegar, white pepper and stock. Whisk well until it’s lump-free.
Pour the sauce into a saucepan and cook sauce on low heat until sauce bubbles and thickens. Keep stirring frequently. Cook until gravy sauce is thick enough to coat the back of the spoon.
Add carrot juliennes and bean sprout and cook for 30 seconds. Remove pan from heat and set aside.
Break eggs into a large bowl. Whisk it with salt and white pepper to taste. Add in partially cooked shrimp filling, and whisk until combined.
Heat ½ tablespoon vegetable oil in a nonstick skillet or in a wok. Make sure the pan is very hot before you pour in the egg mixture. Ladle in the egg mixture and using a spatula push the edges to form a round shape.
Cook omelette on medium heat until edges or crispy and browned on one side. Carefully flip and cook on the other side.
Transfer egg Foo Young onto serving place. Pour a generous amount of gravy sauce on top. If the gravy is too thick, reheat it on low flame with 1 to 2 tablespoons of extra stock or water until it’s in pourable consistency.
Garnish with green onion and sesame seeds. Serve immediately.
Video
Notes
Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on the products used.