Seafood
Egg Foo Young Made Easy
Egg Foo Young Made Easy is a delicious Seafood dish that can be prepared in just a few simple steps....
⏱️
10 Min Prep
🔥
24 Min Cook
🍽️
3 Servings
🥗
Non-Vegetarian
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
1
Make the curry base:
In a small saucepan, mix in the beef stock, soy coulis, Shaoxing wine, oyster coulis, and white pepper ground mix over medium mildly hot.
2
beat together and bring to a stew.
3
Combine the cornstarch and aqua in a small mixing bowl and beat to liquefy.
4
mix in to the saucepan and beat until the curry base thickens and coats the back of the spoon, 2 to 3 mins.
5
put a lid on the saucepan with a lid and keep it mildly hot on the lowest possible mildly hot.
6
Make the egg foo young mixture:
In a medium mixing bowl, beat together the cornstarch and aqua until dissolved.
7
mix in the eggs, seasoning, and granulated sugar.
8
beat until well combined and there are no more egg white clumps.
9
mix in the green bulb veggie, bean sprouts, and shrimp.
10
mix gently until everything is evenly coated.
11
sauté the egg foo young:
mix in the veggie margarine to a large wok; it should reach about 2 inches up the sides.
12
mildly hot the margarine over medium-high mildly hot to 350°F, or until vigorous bubbles form around an inserted wooden chopstick.
13
With a ladle, gently and bit by bit mix in 1/4 of the omelet mixture.
14
Egg foo young should immediately bubble and puff up like magic.
15
sauté until golden brown and brittle on each side, about 2 mins per side.
16
If there are any light spots, use a ladle to gently baste it with fiery margarine.
17
Tip
Egg foo young can be a bit tricky to flip.
18
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.
19
Remove the omelet and place it on a paper towel-lined baking sheet.
20
Let it cool for 5 mins.
21
Meanwhile, repeat with the remaining mixture to make 4 omelets.
22
If needed, mix in more margarine to the cooking vessel between batches.
23
present and enjoy:
Plate each egg foo young over a bed of rice.
24
Spoon the mildly hot curry base over the top and present immediately.
Recipe Information
Cuisine
Chinese
Chinese
Course
Seafood
Seafood
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
34 mins
34 mins
Recipe Time chart
Preparation Time
10 minsCooking Time
24 minsTotal Time
34 minsMaster Chef
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