NutritionSortLoading...
Loading...

4 tsp cornflour / corn starch

1 ½ tbsp light soy sauce (, or all purpose (Note 2))

2 tsp Oyster Sauce

1 tbsp Chinese Cooking Wine ((shaoxing wine) OR Mirin (Note 3))

½ tsp sesame oil

1 cup / 250 ml water

Dash of white pepper

6 eggs

2 cups bean sprouts ((just eyeball it))

4 shallots/green onions (, white part only, sliced)

Salt and white pepper

2 tbsp vegetable oil

1 tsp sesame oil

1 garlic clove (, finely chopped)

ONE Filling of Choice, below (Prawn or Pork)

100 - 120g/3.5 - 4 oz chopped raw small prawns/shrimp (, peeled and deveined (Note 4))

100 - 120g/3.5 - 4 oz ground/mince pork ((or chicken, turkey, beef or veal))

½ tsp EACH soy sauce and Oyster Sauce

¼ tsp sugar

Dash of sesame oil

Sesame seeds, sliced green onion

Select all/resetAdd to shopping list

1. Mix cornflour and soy sauce. Then add remaining ingredients.

2. Pour into a saucepan over medium heat. Bring to simmer, stirring constantly. Simmer for 1 minute until sauce thickens to thin syrup consistency. Remove from stove, set aside.

3. MICROWAVE option: Microwave on high for 1 ½ minutes. Stir very well, microwave for another 1 ½ minutes until thickened. Mix well again.

4. Place pork in a bowl, add remaining ingredients. Use fork to mix through.

5. Whisk eggs in a bowl.

6. Add beansprouts, green onions, pork or prawns, salt and pepper. If using pork, crumble the raw pork in with fingers (see video). Mix through.

7. Heat ½ tbsp vegetable oil and drizzle of sesame oil in a non stick skillet over medium heat. Add a bit of garlic and quickly saute (10 seconds) and push into centre of skillet.

8. Ladle in ¼ of batter. Use spatular to push edges in to form a round(ish) shape.

9. Cook until the underside is light golden (about 1 ½ minutes) then flip and cook the other side for 1 minute. The raw meat will cook through in this time. Repeat with remaining egg to make 4 omelettes (use 2 pans if you can!).

10. Slide omelette onto plate. Pour over sauce. Sprinkle with sesame seeds and green onions, if using.

11. Serve with a side of rice and steamed vegetables of choice. Double the sauce if you want enough to pour over the rice and veggies! (Click on Servings to scale recipe up).

Note-

The Egg Foo Young Formula

Egg Foo Young can be made with almost any vegetables and proteins because it’s a recipe that evolved as a way to use up leftovers. Use:

2 cups of Add Ins for every 6 eggs.

Add Ins being cooked proteins, raw shrimp/prawns, fish, mince/ground meat and vegetables.

Prawn/shrimp and pork are the two most common versions on restaurant menus so I’m sharing both of these today.

Any raw vegetables that are finely chopped enough to cook through in a few minutes in the omelette are ideal here. If using vegetables that will take longer to cook, for example, diced zucchini, then sauté first in a little oil and perhaps garlic for extra flavour, then add to the batter.