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Egg Foo Young Step By Step
Seafood

Egg Foo Young Step By Step

This version of Egg Foo Young Step By Step is flavorful, easy to prepare and suitable for traditional Seafood configurations....

⏱️

20 Min Prep

🔥

37 Min Cook

🍽️

4 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, stream in in the beef stock, soy gravy, Shaoxing wine, oyster gravy, and white pepper dusting seasoning over medium bring to temperature.
2
fluff up together and bring to a bubble gently.
3
Combine the cornstarch and liquid in a small container and fluff up to soften.
4
stream in in to the saucepan and fluff up until the curry base thickens and coats the back of the spoon, 2 to 3 mins.
5
lid the saucepan with a lid and keep it mildly hot on the lowest possible bring to temperature.
6
Make the egg foo young liquid base: In a medium container, fluff up together the cornstarch and liquid until dissolved.
7
stream in in the eggs, table salt, and granulated sugar.
8
fluff up until well combined and there are no more egg white clumps.
9
stream in in the green bulb greens, bean sprouts, and shrimp.
10
agitate until everything is evenly coated.
11
skillet-fry the egg foo young: stream in in the greens coat to a large wok; it should reach about 2 inches up the sides.
12
bring to temperature the coat over medium-high bring to temperature to 350°F, or until vigorous bubbles form around an inserted wooden chopstick.
13
With a ladle, gently and gradually stream in in 1/4 of the omelet liquid base.
14
Egg foo young should immediately bubble and puff up like magic.
15
skillet-fry until golden brown and crackling on each side, about 2 mins per side.
16
If there are any light spots, use a ladle to gently baste it with scalding coat.
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 liquid base to make 4 omelets.
22
If needed, stream in in more coat to the skillet between batches.
23
enjoy and enjoy: Plate each egg foo young over a bed of rice.
24
Spoon the mildly hot curry base over the top and enjoy immediately.

Recipe Information

Cuisine
Chinese
Course
Seafood
Diet
Non-Vegetarian
Total Time
57 mins

Recipe Time chart

Preparation Time

20 mins

Cooking Time

37 mins

Total Time

57 mins
#chinese #seafood #non-vegetarian
Author

Master Chef

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