📝 About This Recipe
A cornerstone of Modern American-Chinese cuisine, this Egg Foo Young elevates the classic Cantonese omelet into a soul-warming masterpiece. Featuring a pillowy, golden-fried texture packed with crunchy vegetables and succulent proteins, it is defined by its signature velvety brown gravy. This dish perfectly bridges the gap between traditional Chinese technique and the bold, comforting flavors found in the iconic Chinatowns of New York and San Francisco.
🥗 Ingredients
The Egg Base
- 6 pieces Large Eggs (at room temperature, lightly beaten)
- 2 cups Mung Bean Sprouts (fresh and rinsed)
- 1/2 cup Small Shrimp (peeled, deveined, and roughly chopped)
- 1/2 cup Roasted Pork (Char Siu) (diced into small cubes)
- 3 pieces Scallions (thinly sliced)
- 1/4 cup Water Chestnuts (finely chopped for crunch)
- 1 teaspoon Toasted Sesame Oil
- 1/4 teaspoon White Pepper (finely ground)
- 1/2 teaspoon Kosher Salt
The Signature Gravy
- 1.5 cups Chicken Stock (low sodium preferred)
- 1 tablespoon Oyster Sauce (adds depth and shine)
- 1 tablespoon Soy Sauce (regular or light soy)
- 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 saltiness)
Frying and Garnish
- 1/2 cup Vegetable Oil (for shallow frying)
- 1 sprig Fresh Cilantro (for garnish)
👨🍳 Instructions
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1
Begin by preparing the gravy. In a small saucepan, combine the 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 the gravy base is simmering, whisk in the cornstarch slurry. Continue to cook for 1-2 minutes until the sauce thickens enough to coat the back of a spoon. Keep warm on the lowest heat setting.
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3
In a large mixing bowl, crack the 6 eggs and whisk them thoroughly with the sesame oil, salt, and white pepper until no streaks of white remain.
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4
Fold in the bean sprouts, chopped shrimp, diced pork, scallions, and water chestnuts. Ensure the ingredients are evenly distributed throughout the egg mixture.
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5
Heat a wok or a large non-stick skillet over medium-high heat. Add about 2-3 tablespoons of vegetable oil. The oil should be shimmering but not smoking.
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6
Using a large ladle, carefully pour about 1/2 cup of the egg mixture into the hot oil. It should sizzle immediately and the edges should puff up.
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7
Use a spatula to gently push the edges of the omelet toward the center if it spreads too thin, maintaining a circular 'pancake' shape.
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8
Fry for approximately 2-3 minutes until the bottom is a deep golden brown and the center is mostly set.
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9
Carefully flip the patty. Cook the second side for another 1-2 minutes until golden and the shrimp inside are opaque and cooked through.
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10
Remove the patty and drain on a wire rack or paper towels. Repeat the process with the remaining batter, adding more oil to the pan as needed.
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11
Stack the warm patties on a serving platter, or place individual patties on plates.
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12
Give the warm gravy a final stir and pour it generously over the top of the egg patties.
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13
Garnish with a few extra sliced scallions and fresh cilantro leaves before serving immediately.
💡 Chef's Tips
For the fluffiest results, ensure your bean sprouts are very dry before adding them to the eggs; excess moisture will make the omelet soggy. If you don't have Char Siu, you can substitute with cooked ham or shredded rotisserie chicken. Don't skimp on the oil—the 'fried' nature of the egg is what creates the authentic American-Chinese restaurant texture. To check if the oil is hot enough, drop a tiny bit of egg into it; it should float and bubble instantly. Always use white pepper instead of black pepper for that specific 'takeout' flavor profile.
🍽️ Serving Suggestions
Serve alongside a steaming bowl of Jasmine rice to soak up the extra umami gravy. Pair with a side of stir-fried bok choy or garlic broccoli for a balanced meal. For a drink pairing, a crisp Lager or a chilled Oolong tea cuts through the richness of the fried eggs perfectly. If serving as part of a larger feast, it complements Spicy General Tso's Chicken beautifully. Add a side of chili crisp or hot mustard for those who enjoy a bit of heat.