📝 About This Recipe
A cornerstone of Cantonese-American comfort food, Egg Foo Young is a sophisticated take on the savory omelet, boasting a crisp, golden exterior and a tender, soufflé-like interior. This version elevates the classic with a medley of fresh vegetables, succulent shrimp, and smoky roast pork, all tied together by a rich, silken brown gravy. It’s a versatile masterpiece that transforms humble pantry staples into a restaurant-quality feast that is both nostalgic and deeply satisfying.
🥗 Ingredients
The Egg Base
- 6 pieces Large Eggs (at room temperature)
- 1 teaspoon Toasted Sesame Oil (for aromatic depth)
- 1/4 teaspoon White Pepper (ground)
- 1/2 teaspoon Kosher Salt
The Fillings
- 1.5 cups Bean Sprouts (fresh, rinsed and patted very dry)
- 1/2 cup Small Shrimp (peeled, deveined, and roughly chopped)
- 1/2 cup Char Siu (Roast Pork) (diced into small cubes)
- 3 stalks Scallions (thinly sliced)
- 1/4 cup Water Chestnuts (finely chopped for crunch)
- 2 pieces Shiitake Mushrooms (stems removed, finely sliced)
- 4-6 tablespoons Vegetable Oil (for shallow frying)
The Signature Brown Gravy
- 1.5 cups Chicken Stock (low sodium preferred)
- 1 tablespoon Oyster Sauce
- 1 tablespoon Soy Sauce (regular or light)
- 1/2 teaspoon Dark Soy Sauce (primarily for a rich mahogany color)
- 1.5 tablespoons Cornstarch (mixed with 2 tbsp water to make a slurry)
- 1/2 teaspoon Sugar (to balance the salt)
👨🍳 Instructions
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1
Prepare the gravy first: In a small saucepan, whisk together chicken stock, oyster sauce, soy sauce, dark soy sauce, and sugar. Bring to a gentle simmer over medium heat.
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2
Once simmering, slowly whisk in the cornstarch slurry. Continue to cook for 1-2 minutes until the sauce thickens enough to coat the back of a spoon. Cover and keep warm on the lowest heat setting.
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3
In a large mixing bowl, crack the 6 eggs. Add the sesame oil, salt, and white pepper. Whisk vigorously until the yolks and whites are fully incorporated and slightly frothy.
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4
Prepare the fillings: Ensure the bean sprouts are bone-dry using paper towels; any excess moisture will make the omelets soggy.
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5
Fold the bean sprouts, chopped shrimp, diced roast pork, scallions, water chestnuts, and shiitake mushrooms into the egg mixture until evenly distributed.
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6
Heat a wok or a heavy-bottomed non-stick skillet over medium-high heat. Add 3 tablespoons of vegetable oil, swirling to coat the sides.
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7
Using a ladle, carefully pour about 1/2 cup of the egg and filling mixture into the hot oil. It should sizzle immediately and the edges should begin to puff up.
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8
Use a spatula to gently push any spreading egg back toward the center to maintain a thick, circular 'pancake' shape about 5 inches wide.
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9
Cook for 2-3 minutes until the bottom is deeply golden brown and the edges are crisp. Carefully flip the omelet over.
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10
Cook the second side for another 2 minutes until the shrimp is opaque and the egg is fully set through the center.
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11
Remove the omelet and drain on a wire rack or paper towels. Repeat with the remaining batter, adding more oil to the pan as needed between batches.
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12
Stack the warm omelets on a serving platter and generously ladle the hot brown gravy over the top just before serving.
💡 Chef's Tips
Dry your vegetables thoroughly, especially bean sprouts, to prevent a watery batter. Don't be shy with the oil; shallow frying is what gives Egg Foo Young its signature lacey, crispy edges. If the omelet feels too fragile to flip, let it cook 30 seconds longer to build a stronger crust. For a vegetarian version, substitute the pork and shrimp with diced tofu and extra mushrooms, and use vegetarian stir-fry sauce instead of oyster sauce. Whisking the eggs until frothy incorporates air, which results in a lighter, more pillowy texture.
🍽️ Serving Suggestions
Serve immediately alongside a bowl of steaming jasmine rice to soak up the extra gravy. Pair with a side of garlicky sautéed bok choy or snap peas for a balanced meal. A drizzle of chili oil on top adds a wonderful heat that cuts through the richness of the eggs. Serve with a pot of hot Oolong or Jasmine tea to cleanse the palate between bites. For a classic takeout experience, serve with a side of pork fried rice.