Along with chop suey, egg foo young is considered one of the O.G. Chinese American classics. At its core, egg foo young is an omelet—but not just any omelet. It has a soft and tender interior with perfectly browned and crisped edges. A spoonful of gravy adds layers of textures and a pop of flavor as it soaks into the crispy crevices.
Using a Wok for Egg Foo Young
Although you don’t need a wok for egg foo young, a wok is the best vessel for this recipe. Since woks have a small base with steep walls, this allows the egg foo young to shallow fry without adding too much oil. Since the base is smaller than a frying pan, it also helps prevent the omelet from spreading too quickly and thinly.
Use the Chopstick Trick
A thermometer is the easiest method for determining if the oil is at the right temperature. If you don’t have one handy, use this trick favored by Chinese cooks. Stick a wooden chopstick or the thin handle of a wooden spoon in the hot oil to see if there is any bubbling action. If there is light bubbling, it means that the oil is close to 325°F. If there is vigorous bubbling around the chopstick or handle, the temperature has reached 350°F, which is great for most frying.
What Is Cornstarch Slurry?
Cornstarch helps to thicken liquid, like gravy, without imparting any flavor. Cornstarch slurry is made by dissolving cornstarch in a small amount of water, usually at a one-to-one ratio. For example, one tablespoon of cornstarch dissolved in one tablespoon of water will make one tablespoon of cornstarch slurry. Mixing and dissolving the cornstarch is crucial since it tends to clump when it is added to a lot of liquid. By mixing and dissolving it in a small amount of water, it makes it easier to distribute without having globs of gooey cornstarch floating around the broth.
Tweaking Egg Foo Young
Just like any other omelet, egg foo young is a clever vessel for restaurants (and you!) to use whatever they have on hand and create a delicious new meal out of it. Feel free to substitute the shrimp with a protein of your choice. Pre-cook the protein since egg foo young just takes a few minutes to fry on each side, but not enough time to cook raw meat without burning the omelet. Toss in other thinly sliced, quick-cooking veggies like finely shredded carrot or cabbage.
More Eggy Main Dishes
Kai Jeow (Thai Omelet) Fried Egg Taco Roasted Red Pepper, Chive, and Chèvre Egg Bites French Omelet Quick and Easy Egg Drop Soup
1 cup unsalted beef stock 1 tablespoon soy sauce 1 tablespoon Shaoxing wine 1 tablespoon oyster sauce 1/2 teaspoon ground white pepper 1 tablespoon cornstarch 1 tablespoon water
For the omelet
1 tablespoon cornstarch 1 tablespoon water 8 large eggs 1/2 teaspoon kosher salt 1/4 teaspoon sugar 1 green onion, green and white parts sliced 1 cup mung bean sprouts 20 medium peeled and deveined shrimp, thawed if frozen and patted dry 2 to 3 cups vegetable or canola oil, as needed, for frying
For serving
2 cups cooked jasmine rice
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. Add the green onion, bean sprouts, and shrimp. Stir until everything is evenly coated. 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. 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. Love the recipe? Leave us stars below!
