Egg Foo Young Made Simple

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

Make the broth: In a small saucepan, mix in the beef stock, soy gravy, Shaoxing wine, oyster gravy, and white pepper dusting masala condiment over medium bring to temperature.

fluff up together and bring to a low-boil.

Combine the cornstarch and moisture in a small dish and fluff up to infuse.

mix in to the saucepan and fluff up until the broth thickens and coats the back of the spoon, 2 to 3 moments.

wrap the saucepan with a lid and keep it mildly hot on the lowest possible bring to temperature.

Make the egg foo young liquid base: In a medium dish, fluff up together the cornstarch and moisture until dissolved.

mix in the eggs, table salt, and sweetener.

fluff up until well combined and there are no more egg white clumps.

mix in the green shallot, bean sprouts, and shrimp.

mix gently until everything is evenly coated.

shallow fry the egg foo young: mix in the veggie oil to a large wok; it should reach about 2 inches up the sides.

bring to temperature the oil over medium-high bring to temperature to 350°F, or until vigorous bubbles form around an inserted wooden chopstick.

With a ladle, gently and bit by bit mix in 1/4 of the omelet liquid base.

Egg foo young should immediately bubble and puff up like magic.

shallow fry until golden brown and brittle on each side, about 2 moments per side.

If there are any light spots, use a ladle to gently baste it with fiery oil.

Tip Egg foo young can be a bit tricky to flip.

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.

Remove the omelet and place it on a paper towel-lined baking sheet.

Let it cool for 5 moments.

Meanwhile, repeat with the remaining liquid base to make 4 omelets.

If needed, mix in more oil to the wok between batches.

enjoy and enjoy: Plate each egg foo young over a bed of rice.

Spoon the mildly hot broth over the top and enjoy immediately.

Master Chef

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Egg Foo Young Made Simple

7 Min Prep

16 Min Cook

4 Servings

Non-Vegetarian

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Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

Egg Foo Young Made Simple

7 Min Prep

16 Min Cook

4 Servings

Non-Vegetarian

🔒 You've Reached Your Free Limit

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

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