Description
Egg Foo Young is a classic Chinese omelette known for its fluffy texture and deliciously savory filling. This recipe combines eggs with bean sprouts, shallots, and your choice of prawn or pork filling, cooked to golden perfection and served with a flavorful soy-based sauce. Ideal for a quick and satisfying meal, this dish brings authentic Asian flavors right to your kitchen.
Ingredients
Scale
Sauce Ingredients
- 4 tsp cornflour (corn starch)
- 1 1/2 tbsp light soy sauce (or all-purpose soy sauce)
- 2 tsp oyster sauce
- 1 tbsp Chinese cooking wine (Shaoxing wine) or Mirin
- 1/2 tsp sesame oil
- 1 cup (250 ml) water
- Dash of white pepper
Main Ingredients
- 6 eggs
- 2 cups bean sprouts (approximate)
- 4 shallots or green onions (white part only, sliced)
- Salt and white pepper to taste
- 2 tbsp vegetable oil
- 1 tsp sesame oil
- 1 garlic clove (finely chopped)
Filling (Choose One)
- 100-120g (3.5-4 oz) chopped raw small prawns/shrimp, peeled and deveined
- OR
- 100-120g (3.5-4 oz) ground/minced pork (or chicken, turkey, beef, or veal)
- 1/2 tsp soy sauce
- 1/2 tsp oyster sauce
- 1/4 tsp sugar
- Dash of sesame oil
- Sesame seeds and sliced green onion for garnish
Instructions
- Prepare the sauce: In a small bowl, whisk together the cornflour, light soy sauce, oyster sauce, Chinese cooking wine, sesame oil, water, and a dash of white pepper until smooth. Set aside the sauce mixture for later use.
- Prepare the filling: If using prawns, chop into small pieces. For pork or other meat, mix the ground meat with soy sauce, oyster sauce, sugar, and dash of sesame oil. Set aside the filling mixture.
- Mix the egg base: In a large bowl, beat the eggs with salt and white pepper. Add bean sprouts, sliced shallots, and the prepared filling mixture. Mix well to combine all ingredients evenly.
- Cook the omelette: Heat vegetable oil and sesame oil in a non-stick skillet or frying pan over medium-high heat. Add finely chopped garlic and sauté briefly until fragrant. Pour a portion of the egg mixture into the pan, shaping it into a round omelette. Cook for 3-4 minutes until the edges start to set and the bottom is golden brown.
- Flip and cook the other side: Carefully flip the omelette and cook for another 2-3 minutes until fully cooked and nicely browned on both sides. Repeat with remaining egg mixture to make approximately 4 omelettes.
- Finish with sauce: Once all omelettes are cooked, pour the prepared sauce into a small saucepan. Cook over medium heat, stirring constantly until the sauce thickens and becomes glossy.
- Serve: Place each omelette on a plate, spoon the thickened sauce over the top, and garnish with sesame seeds and sliced green onion. Serve hot as a main dish or with steamed rice.
Notes
- Use light soy sauce for a less salty flavor; all-purpose soy sauce can be substituted if preferred.
- Shao Xing wine imparts authentic Chinese flavor, but Mirin (Japanese cooking wine) can be used as an alternative.
- The filling can be customized – substitute pork with chicken, turkey, beef, or veal to your liking.
- Ensure prawns are peeled and deveined for the best texture and taste.
- Adjust seasoning with salt and white pepper according to your taste preference.
