Old-Fashioned Egg Fu Yung

Egg fu yung is the Chinese-American omelet at its most generous, crisp-edged egg patties folded around stir-fried shrimp, barbecued pork, snow peas, and mung bean sprouts, all finished with a glossy oyster sauce gravy. This is the real takeout version, made from scratch.

The wok technique matters. Stir-fry the aromatics and fillings in hot oil first, so the shallots soften, the pork warms, and the vegetables stay tender-crisp. Then cool slightly before folding into beaten eggs, hot fillings scramble the eggs before they hit the pan.

One-third cup scoops of batter make individual omelets that crisp in under two minutes per side. Keep them in a warm oven while you finish the batch.

The sauce is pure umami: chicken broth, oyster sauce, white pepper, and cornstarch boiled together in the same wok where the omelets cooked, so it pulls up any browned bits. A finishing drop of sesame oil off the heat sends it home.

Chef Tips

• Beat eggs just until the whites and yolks break, overbeating makes tough omelets.
• Blanch and drain the bean sprouts first, raw sprouts weep water into the eggs.
• Use Chinese barbecued pork (char siu) from an Asian deli for authentic flavor.
• Keep oil hot between batches, cool oil soaks into the egg instead of crisping it.

Variations

• Use only shrimp or only pork for a single-protein version.
• Swap bean sprouts for shredded cabbage for a different crunch.
• Add a teaspoon of grated ginger to the aromatics for more warmth.