Egg Foo Yung
By Kay Chun for The New York Times
Updated May 29, 2024
This is a GREAT recipe for egg goo yung.
INGREDIENTS
FOR THE GRAVY
1 tablespoon neutral oil (such as vegetable or canola)
1 tablespoon minced garlic
1 ½ cups low-sodium chicken broth 2 tablespoons oyster sauce
1 tablespoon low-sodium soy sauce 2 tablespoonscornstarch
½ teaspoon toasted sesame oil Kosher salt and black pepper
FOR THE OMELETS
Neutral oil (such as vegetable or canola), for shallow frying
6 large eggs
6 ounces medium cleaned shrimp, halved lengthwise and coarsely chopped
PREPARATION
Step 1
Make the gravy: In a small saucepan, heat oil over medium-low. Add garlic and cook, stirring, until fragrant, 1 minute. Reserve 2 tablespoons of the broth in a small bowl; add the remaining broth to the pan. Add oyster sauce and soy sauce and bring to a boil. Simmer briskly, stirring occasionally, until the flavors have melded and the sauce reduced to about 1 cup, about 10 minutes.
Step 2
Add cornstarch to the reserved broth and whisk until smooth, then add to the sauce.Cook,stirring,until thickened to a gravy consistency, about 1 minute longer. Stir in sesame oil and season with salt and pepper. Keep warm.
Step 3
Make the omelets: In a large (12-inch) cast-iron or nonstick skillet, heat 1⁄3 inch of oil over medium-high until an instant-read thermometer registers 325 to 350 degrees, 4 to 6 minutes. (The oil should be shimmering and a drop of the egg mixture in the oil should sizzle immediately.)
1 ½ cups (3 ounces) mung bean sprouts (or any combination of shredded cabbage, shredded carrots, finely chopped onions and thinly sliced scallions)
1⁄4 cup finely chopped scallions, plus more for serving
Step 4
When the oil is almost ready, combine eggs, shrimp, mung bean sprouts and scallions in a large bowl and season with salt and pepper. Using a fork, break the egg yolks and fold the mixture just until well incorporated. (Don’t overbeat or the eggs will spread too much during frying.)
Step 5
Using half of the batter, add 2 ladlefuls of the egg mixture to the oil to form 2 omelets. (They will bubble immediately.)
Step 6
Cook, basting the top with the hot oil, until golden underneath and just set, about 2 minutes. Flip, using tongs or a spatula and fork, and cook, basting with the oil, until golden on the second side and cooked through, about 1 minute longer. Transfer to a paper towel- lined plate to drain and season with salt. Repeat with the remaining egg mixture to form 2 more omelets.
Step 7
Arrange the omelets on plates and top with some of the gravy. Garnish with scallions and serve with the remaining sauce on the side.