Egg Foo Young (Chinese Omelette, 芙蓉蛋)

Name: Egg Foo Young (Chinese Omelette, 芙蓉蛋)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving
Ingredients: 1 tablespoon oyster sauce; 1 tablespoon light soy sauce; ½ teaspoon dark soy sauce; ½ teaspoon sesame oil; 1 tablespoon cornstarch; 1 pinch ground white pepper; 1 pinch garlic powder; 1 pinch sugar; 240 ml water, or unsalted stock; 6 eggs; 50 g shrimp (raw), diced; 50 g chicken (precooked), diced; 50 g bean sprouts; 30 g carrot, grated; 30 g scallions, finely chopped; ⅛ teaspoon salt; neutral cooking oil; Sweet soy sauce, or light soy sauce; homemade chilli oil; scallions, finely chopped; toasted sesame seeds

User Reviews

5.0

132 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
4
Calories
232 kcal
Course
Main Course
Cuisine
Chinese

Egg Foo Young (Chinese Omelette, 芙蓉蛋)

Iris Warren

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An easy-to-follow egg foo young recipe which includes the formula for the classic gravy, as well as a tasty alternative way to season.

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Ingredients

Servings

For the gravy

1 tablespoon oyster sauce
1 tablespoon light soy sauce
½ teaspoon dark soy sauce
½ teaspoon sesame oil
1 tablespoon cornstarch
1 pinch ground white pepper
1 pinch garlic powder optional
1 pinch sugar
240 ml water, or unsalted stock about 1 cup

For the egg mixture

6 eggs
50 g shrimp (raw), diced about ⅓ cup (see note 1)
50 g chicken (precooked), diced about ⅓ cup (see note 1)
50 g bean sprouts about ½ cup
30 g carrot, grated about ⅓ cup
30 g scallions, finely chopped about ⅓ cup
⅛ teaspoon salt
neutral cooking oil

Alternative seasoning (substitute for the gravy)

Sweet soy sauce, or light soy sauce to taste
homemade chilli oil to taste

For garnishing

scallions, finely chopped
toasted sesame seeds

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Instructions

Prepare the gravy (skip this step if using alternative seasonings)

In a small saucepan, mix oyster sauce, light and dark soy sauce, sesame oil, cornstarch, white pepper, garlic powder and sugar with room temperature water (or unsalted stock).
Bring it to a boil then leave to simmer over low heat until it becomes just thick enough to coat the spoon (Do not overcook as the sauce will thicken further as it cools).

Cook the egg mixture

In a mixing bowl, lightly beat eggs. Then add shrimp, chicken, bean sprouts, carrot, scallions and salt. Mix well.
Heat an empty wok over high heat until smoking hot (see note 2). Pour in oil (just enough to cover the bottom of the wok). Swirl to cover a bigger perimeter. Add ¼ part of the egg mixture.
Turn the heat to medium-low and leave to fry. Once the bottom side becomes golden brown, flip to fry the other side. Repeat to cook the rest of the mixture.

Garnish and serve

Place the cooked egg foo young over steamed rice. Pour the gravy over. Alternatively, use soy sauce and chilli oil to season. Garnish with scallions and sesame seeds.

Notes

Although this recipe suggests shrimp and chicken, please feel free to use other protein ingredients to substitute, such as minced pork/beef (pre-cooked), fish fillet, squid, tofu, etc.
You may use other cookware and alter the size of the egg foo young. Please note that, if using a non-stick wok/pan, you need to add the oil first then heat it.