Shrimp Egg Foo Young
Submitted by pattyannb
Shrimp egg foo young: fluffy Chinese egg patties packed with shrimp, bean sprouts and mushrooms, pan-fried golden and smothered in a savory soy gravy. The takeout classic, made at home.
YIELD
4 servingsPREP
10 minCOOK
25 minREADY
40 minBetter known as egg foo young, these shrimp omelets are a Chinese-American takeout classic, fluffy egg patties loaded with shrimp, crunchy bean sprouts, mushrooms, celery, and scallions, then pan-fried golden and drenched in a savory gravy.
That glossy soy gravy is what makes egg foo young what it is, so make it first: simmer water, cornstarch, sugar, soy sauce, and bouillon until it thickens, and keep it warm while you cook. Without it, you’ve just got an omelet.
These aren’t folded like a French omelet, either. You ladle about half a cup of the loaded egg mixture into hot oil and fry it like a little fritter, a couple of minutes per side until light brown and set.
The bean sprouts keep it crisp inside, and a final pour of warm gravy and a scatter of green onion turns it into a Chinese comfort plate worth skipping delivery for.
Kitchen Tips
- Make the gravy first and keep it warm. Egg foo young isn’t complete without it.
- Don’t overload each patty. About half a cup of mixture per omelet fries up evenly.
- Fry in hot oil so the edges crisp and the patties hold together when you flip them.
- Add the bean sprouts raw for crunch, and pat the shrimp dry so the patties don’t go watery.
Variations
- Use cooked chicken, pork, crab, or just vegetables in place of shrimp.
- Add water chestnuts or bamboo shoots for extra crunch.
- Stir a little oyster sauce or ginger into the gravy for more depth.
Ingredients
Directions
Combine water, cornstarch, sugar, soy sauce and bouillon in small saucepan.
Cook over medium beat until mixture boils and thickens, about 5 minutes.
Combine eggs, salt and pepper in medium bowl. Beat until frothy. Finely chop mushrooms.
Heat 1 tablespoon (15 mL) of the oil in small skillet.
Cook mushrooms in the oil for 1 minute.
Stir mushrooms into egg mixture.
Wash and drain sprouts. Remove shells and veins from shrimp.
Finely chop shrimp, 4 of the onions and celery. Mix sprouts, shrimp, chopped onions and celery into egg mixture.
For each omelet, heat ½ tablespoon (7 mL) of the oil.
Cook over medium heat until hot.
Pour ½ cup (125 mL) egg mixture into oil.
Cook until light brown, 2 to 3 minutes on each side.
Stack omelets on serving plates. Pour warm soy sauce mixture over omelets.
Garnish with sliced green onions.
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