Egg Foo Young
If you are looking for a reliable seafood recipe, this Egg Foo Young is one to keep: 17 ingredients, 12 simple steps, ready in roughly under an hour. Low and slow is the secret — the longer simmer lets unsalted beef stock soften and the flavours deepen. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Level Hard
Ingredients
- 1 cup Unsalted Beef Stock
- 1 tbsp Soy Sauce
- 1 tbsp Shaoxing Wine
- 1 tbsp Oyster Sauce
- ½ tsp To taste Pepper
- 1 tbsp Cornstarch
- 1 tbsp Water
- 1 tbsp Cornstarch
- 1 tbsp Water
- 8 large Egg
- ½ tsp Kosher Salt
- ¼ tsp Sugar
- 1 Chopped Spring Onions
- 1 cup Mung Bean Sprouts
- 20 Shrimp
- 3 cup Vegetable Oil
- 2 cup Jasmine Rice
Method
- In a small saucepan, add the beef stock, soy sauce, Shaoxing wine, oyster sauce, and white pepper powder over medium heat. Whisk together and bring to a simmer.
- Combine the cornstarch and water in a small bowl and whisk to dissolve. Add to the saucepan and whisk until the gravy thickens and coats the back of the spoon, 2 to 3 minutes. Cover the saucepan with a lid and keep it warm on the lowest possible heat.
- Make the egg foo young batter:
- In a medium bowl, whisk together the cornstarch and water until dissolved. Add the eggs, salt, and sugar. Whisk until well combined and there are no more egg white clumps.
- Add the green onion, bean sprouts, and shrimp. Stir until everything is evenly coated.
- Fry the egg foo young:
- Add the vegetable oil to a large wok; it should reach about 2 inches up the sides. Heat the oil over medium-high heat to 350°F, or until vigorous bubbles form around an inserted wooden chopstick.
- With a ladle, gently and slowly add 1/4 of the omelet batter. Egg foo young should immediately bubble and puff up like magic. Fry until golden brown and crispy on each side, about 2 minutes per side. If there are any light spots, use a ladle to gently baste it with hot oil.
- 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 minutes. Meanwhile, repeat with the remaining batter to make 4 omelets. If needed, add more oil to the pan between batches.
- Serve and enjoy:
- Plate each egg foo young over a bed of rice. Spoon the warm gravy over the top and serve immediately.
Tips for the best Egg Foo Young
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Let the beef come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Read the whole method before you start and measure out the 17 ingredients first — it keeps the pace relaxed once the heat is on.
Variations
- Swap the beef for lamb or mushrooms or lentils — keep the cooking time similar and check for doneness.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Fusion twist: keep the method but swap the spices for your own favourites — the Chinese base takes well to it.
Serving ideas
Serve slightly warm with a scoop of vanilla ice cream or a spoon of thick cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
Is this Egg Foo Young recipe hard to make?
It is rated hard: 17 ingredients and 12 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for unsalted beef stock?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Egg Foo Young ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Recipe data via TheMealDB — source
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