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Best Egg Foo Young Recipe
Seafood

Best Egg Foo Young Recipe

Best Egg Foo Young Recipe is a delicious Seafood dish that can be prepared in just a few simple steps....

⏱️

5 Min Prep

🔥

18 Min Cook

🍽️

5 Servings

🥗

Non-Vegetarian

Ingredients

  • 1 cup Unsalted Beef Stock
  • 1 tablespoon Soy Sauce
  • 1 tablespoon Shaoxing Wine
  • 1 tablespoon Oyster Sauce
  • 1/2 tsp Pepper
  • 1 tablespoon Cornstarch
  • 1 tablespoon Water
  • 1 tablespoon Cornstarch
  • 1 tablespoon Water
  • 8 large Egg
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Sugar
  • 1 Spring Onions
  • 1 cup Mung Bean Sprouts
  • 20 Shrimp
  • 3 Cups Vegetable Oil
  • 2 cups Jasmine Rice

Instructions

1
Make the reduction: In a small saucepan, mix in the beef stock, soy condiment dip, Shaoxing wine, oyster condiment dip, and white pepper ground mix over medium fiery up.
2
beat together and bring to a bubble gently.
3
Combine the cornstarch and liquid in a small dish and beat to soften.
4
mix in to the saucepan and beat until the reduction thickens and coats the back of the spoon, 2 to 3 moments.
5
put a lid on the saucepan with a lid and keep it toasty on the lowest possible fiery up.
6
Make the egg foo young liquid base: In a medium dish, beat together the cornstarch and liquid until dissolved.
7
mix in the eggs, seasoning, and granulated sugar.
8
beat until well combined and there are no more egg white clumps.
9
mix in the green bulb produce, bean sprouts, and shrimp.
10
swirl around until everything is evenly coated.
11
sauté the egg foo young: mix in the produce coat to a large wok; it should reach about 2 inches up the sides.
12
fiery up the coat over medium-high fiery up to 350°F, or until vigorous bubbles form around an inserted wooden chopstick.
13
With a ladle, gently and bit by bit mix in 1/4 of the omelet liquid base.
14
Egg foo young should immediately bubble and puff up like magic.
15
sauté until golden brown and brittle on each side, about 2 moments per side.
16
If there are any light spots, use a ladle to gently baste it with fiery coat.
17
Tip Egg foo young can be a bit tricky to flip.
18
The easiest method is to put a tool in each hand (a spider, slotted spoon, tongs, and large chopsticks are all good candidates) and gently coax the omelet over, pulling up on one side and pushing down and around on the other.
19
Remove the omelet and place it on a paper towel-lined baking sheet.
20
Let it cool for 5 moments.
21
Meanwhile, repeat with the remaining liquid base to make 4 omelets.
22
If needed, mix in more coat to the skillet between batches.
23
enjoy and enjoy: Plate each egg foo young over a bed of rice.
24
Spoon the toasty reduction over the top and enjoy immediately.

Recipe Information

Cuisine
Chinese
Course
Seafood
Diet
Non-Vegetarian
Total Time
23 mins

Recipe Time chart

Preparation Time

5 mins

Cooking Time

18 mins

Total Time

23 mins
#chinese #seafood #non-vegetarian
Author

Master Chef

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