Egg Foo Young, a beloved dish in Chinese-American cuisine, is more than just a simple omelet; it's a culinary adventure bursting with flavor and texture. This comforting classic features fluffy eggs, brimming with savory vegetables and a rich, umami-packed gravy. Forget complicated restaurant versions – this recipe delivers restaurant-quality Egg Foo Young with ease, using readily available ingredients and simple techniques. It's the perfect weeknight meal, satisfying enough for a hearty dinner but quick enough to whip up after a long day.
This recipe focuses on building layers of flavor, from the perfectly seasoned egg mixture to the deeply satisfying gravy. We'll explore the secrets to creating light and fluffy eggs, the best vegetables to include, and a gravy that’s both thick and delicious. Ready to learn how to make this iconic dish? Let's dive into the step-by-step instructions!
Tools Needed
- Pan
- Whisk
Ingredients
- Eggs: 6 (small) or 4 (large)
- Soy sauce: 1.5 tsp
- Shaoxing wine: 1 tsp
- Pepper: dashes
- Carrots: 15g (julienned)
- Shrimp: 50g (chopped)
- Cashew nuts: 50g
- Spring onion: 1 stalk (finely chopped)
- Water: 1 cup
- Concentrated chicken stock: 1 tsp
- Sugar: 1 tsp
- Dark soy sauce: ½ tsp (optional)
- Salt: pinch (to taste)
- Sesame oil: 1 tsp
Step-by-Step Instructions
Step 1. Prepare the Egg and Filling
- In a bowl, whisk together eggs, soy sauce, Shaoxing wine, and pepper.
- Heat oil in a pan. Add julienned carrots, chopped shrimps, and cashew nuts. Stir-fry until almost cooked.
Step 2. Cook the Egg Foo Young
- Pour the egg mixture into the pan. Cook over medium-low heat, scraping the bottom occasionally to prevent sticking. When almost set, sprinkle with spring onions.
- Carefully flip the omelet and cook until done to your liking.
Step 3. Prepare the Gravy
- In a separate pan, bring water to a boil. Add chicken stock, sugar, dark soy sauce (optional), and a pinch of salt and pepper. Simmer until slightly thickened.
Step 4. Combine and Serve
- Remove the gravy from heat and stir in sesame oil. Pour the gravy over the cooked omelet and garnish with more spring onions.
Read more: Crispy Salt & Pepper Shrimp: A Simple Chinese Prawn Recipe
Tips
- Use smaller eggs if you prefer a richer flavor; adjust the amount accordingly.
- Don't cook the omelet over high heat to prevent burning.
- Adjust the amount of soy sauce and dark soy sauce to your preference.
- If you don't have concentrated chicken stock, use regular chicken stock, but be mindful of its saltiness.
Nutrition
- N/A
FAQs
1. Can I use different vegetables in my Egg Foo Young?
Absolutely! Feel free to substitute or add your favorite vegetables like broccoli, mushrooms, carrots, or peas. Just be sure to chop them to a similar size for even cooking.
2. What kind of gravy is best for Egg Foo Young?
A simple cornstarch-thickened gravy made with chicken broth, soy sauce, and a touch of sugar is traditional and delicious. You can also experiment with other broths or add a splash of rice wine for extra depth of flavor.
3. How do I keep my Egg Foo Young from being too dry?
Make sure your gravy is the right consistency – thick but pourable. Also, don’t overcrowd the pan when cooking the eggs, as this can lead to them drying out. Cook in batches if necessary.
So there you have it – a delicious and surprisingly easy Egg Foo Young recipe that's perfect for a weeknight dinner or a fun weekend meal. This adaptable recipe allows you to customize it with your favorite vegetables and seasonings, making it a true culinary adventure every time. Enjoy your homemade Egg Foo Young!