Egg Foo Young (Print Version)
# Ingredients:
→ Sauce
01 -
4 tsp cornflour (corn starch)
02 -
1 1/2 tbsp light soy sauce
03 -
2 tsp oyster sauce
04 -
1 tbsp Chinese cooking wine (shaoxing) or mirin
05 -
1/2 tsp sesame oil
06 -
1 cup water
07 -
Dash of white pepper
→ Omelette Base
08 -
6 eggs
09 -
2 cups bean sprouts
10 -
4 green onions, white part only, sliced
11 -
Salt and white pepper to taste
12 -
2 tbsp vegetable oil
13 -
1 tsp sesame oil
14 -
1 garlic clove, finely chopped
→ Prawn/Shrimp Filling Option
15 -
100-120g raw small prawns, peeled and deveined, roughly chopped
→ Pork Filling Option
16 -
100-120g ground pork
17 -
1/2 tsp soy sauce
18 -
1/2 tsp oyster sauce
19 -
1/4 tsp sugar
20 -
Dash of sesame oil
→ Garnish
21 -
Sesame seeds
22 -
Sliced green onions
# Instructions:
01 -
In a bowl, mix cornflour with soy sauce until smooth. Add remaining sauce ingredients and stir well. Pour into a saucepan over medium heat and bring to a simmer, stirring constantly. Cook for about 1 minute until the sauce thickens to a thin syrup consistency. Remove from heat and set aside.
02 -
Place ground pork in a bowl, add soy sauce, oyster sauce, sugar and a dash of sesame oil. Mix together with a fork until well combined.
03 -
Crack eggs into a large bowl and whisk well. Add bean sprouts, sliced green onions, salt and white pepper. Add either the raw prawns or the seasoned pork (crumbling it in with your fingers). Stir everything together.
04 -
Heat 1/2 tbsp vegetable oil and a small drizzle of sesame oil in a non-stick skillet over medium heat. Add a bit of the chopped garlic, sauté quickly for about 10 seconds, then push to the center of the pan. Ladle in 1/4 of the egg mixture and use a spatula to push the edges in to form a roundish shape. Cook until the underside is light golden (about 1 1/2 minutes), then flip and cook the other side for 1 minute.
05 -
Slide the omelette onto a plate. Pour some sauce over the top. Sprinkle with sesame seeds and sliced green onions if desired. Repeat with remaining mixture to make a total of 4 omelettes. Serve with rice and steamed vegetables.
# Notes:
01 -
This Chinese-style omelette was originally created to use up leftovers, so feel free to customize with whatever protein and vegetables you have on hand.
02 -
For the formula, use about 2 to 2 1/2 cups of combined protein and vegetables for 6 eggs.
03 -
If you're using raw vegetables like leafy greens or bean sprouts, they can go directly into the egg mixture. For harder vegetables like bell peppers or zucchini, it's better to cook them first.
04 -
Makes 4 small omelettes - serves 2 as a main dish with rice, or 4 as part of a larger meal.