Egg Foo Yung # 2

Egg foo yung is a Chinese-American diner staple: thick egg patties loaded with bean sprouts and onions, fried golden brown and smothered in a savory brown gravy. Think of it as the Chinese answer to a Western omelet, but crispier and with a sauce that makes it a full meal.

The batter is eggs mixed with mung bean sprouts, white onion, scallion, flour, and salt. The flour gives the patties structure so they hold together in the wok instead of scrambling. Ladle the mixture into four mounds and flatten gently with a spatula. They need enough time over moderate heat to set and brown on the bottom before flipping.

The gravy is a quick roux-based sauce: oil and flour cooked together, then chicken broth, oyster sauce, dry sherry, salt, and white pepper whisked in until thick. Oyster sauce is the secret here, adding a deep, briny umami that ties the whole dish together. Pour it over the scored patties and serve immediately.

Kitchen Tips

• Don’t overmix the batter; you want the sprouts to stay intact for crunch in the finished patties
• Cook in a well-seasoned wok or heavy skillet; a thin pan won’t hold enough heat for proper browning
• Score the tops with an “X” before saucing so the gravy seeps into the patties

Variations

• Add diced cooked chicken, pork, or shrimp to the gravy as the recipe suggests
• Fold diced water chestnuts or bamboo shoots into the egg mixture for extra crunch
• Serve over steamed rice for a more substantial dinner