The Best Egg Foo Young Recipe

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Egg Foo Young is a Cantonese-style omelet. It’s also a very popular takeout dish here in the US. Today, I’m going to show you how we can easily make the best Egg Foo Young at home.

Egg Foo Young Recipe

Serve 4-6
Prep time: 10 minutes
Cook time: 15 minutes

8 eggs, whisked
2 cups chives, sliced into 1-inch pieces
2 cups bean sprouts
2 cups small shrimp, deveined
1/4 teaspoon salt
1 tablespoon cornstarch slurry (1 tablespoon cornstarch and 1 tablespoon water)
4 tablespoons extra light olive oil, separated

For the gravy:
1 cup chicken stock
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 tablespoon cornstarch slurry (1 tablespoon cornstarch and 1 tablespoon water)


To prepare the ingredients:

Slice the chives into 1-inch pieces.

To make the eggs:

In a large bowl, crack in the eggs, and whisk. Add the salt and cornstarch slurry. Whisk.

Also add the chives, bean sprouts, and shrimp. (You could also add some char siu and ham in this recipe.) Whisk.

In a seasoned wok, over high heat, add in the extra light olive oil (you could also use other high smoking point oil).

Turn to medium-low heat, add a ladle of egg and vegetable mixture in the wok. Cook until golden brown, 2 minutes on each side.

Repeat with the rest of the egg and vegetable mixture.

To make the gravy:

In a saucepan, over medium heat, add in the chicken stock, soy sauce, oyster sauce, and sesame oil. Bring to a simmer. Add in the cornstarch slurry. Stir until thickened. Set aside.

Place it on a plate. Serve with the gravy.

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