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Egg Foo Young | 芙蓉蛋

Updated: May 21


To be honest, I do not know that American Chinese cuisine is an entirely cuisine on its own. Not until a friend of mine introduced the cuisine to me and opened my eyes many years ago. This is the very 1st dish that I learned from him.



I decided to make this 100% vegetarian without any meat whatsoever; his version uses pork and shrimp. The oil temperature is very crucial for this recipe. If the oil isn't hot enuff, you will end up with a huge mess as soon as you ladle in the egg mixture. The best way is to shallow deep fry with 2 inches of oil. And use a wooden chopstick to check the temperature of the oil, if bubbles start to form around the chopstick, the oil is ready.



1 more pointer to add. The omelette will burn super fast, so keep a close eye on it. If you get everything right, you will have a very light, fluffy omelette that goes really well with the gravy. Happy Lunar New Year!


Ingredients:

(Serve 4)

  • Gravy:

  • Sesame Oil, 1/4 Cup

  • Garlic Thinly Sliced, 3 Cloves

  • Ginger Finely Sliced, 1 Inch

  • Bleached All Purpose Flour, For Gravy

  • Chicken Stock Homemade, 355g

  • Demarara Sugar, 1/2 TBSP

  • Soy Sauce, 1.5 TBSP

  • Toasted Sesame Oil, 1/2 TBSP

  • ShaoXing / Hua Tiao / Sherry Wine, 1 TBSP

  • Oyster Sauce, 1 TBSP

  • White Pepper, Pinch

  • Sea Salt, Pinch

  • Kecap Manis Homemade, 1/2 TBSP

  • Omelette:

  • Frozen Vegetable Mix (Green Peas and Carrots, 100g

  • Cabbage Thinly Sliced, 60g

  • Eggs, 4

  • Sea Salt, Pinch

  • White Pepper, Pinch

  • Mushroom Powder, Pinch

  • Rapeseed / Sunflower / Canola / Peanut Oil, For Frying

Equipment:

  • Dutch Oven

  • Sauce Pot

  • Cast Iron Skillet / Pan

Directions:

  1. Please visit my "How To Make Chicken Stock" page for the recipe.

  2. Please visit my "How To Make Kecap Manis" page for the recipe.

  3. Prepare the Gravy

  4. In a skillet over medium-low heat, add sesame oil.

  5. Once heated, add garlic and ginger.

  6. Sizzle until lightly browned, keeping a close eye to prevent burning.

  7. Strain the oil into a sauce pot and discard the solids.

  8. Weigh the flavored oil and add the same weight of flour.

  9. Turn heat up to medium and whisk to form a roux.

  10. Gradually whisk in the stock, 1/2 portion at a time, until fully incorporated.

  11. Remove from heat and stir in the remaining ingredients.

  12. Taste and adjust seasoning with salt or more pepper.

  13. Strain the gravy again into a bowl.

  14. Set aside until ready to serve.

  15. Prepare the Omelette

  16. Bring a pot of water to a simmer and blanch vegetables for 30 seconds.

  17. Drain and pat dry with kitchen paper.

  18. Transfer vegetables to a large bowl.

  19. Add eggs, salt, pepper, and mushroom powder. Mix well.

  20. Heat 2 inches of oil in a Dutch oven over medium heat.

  21. Test with a wooden chopstick: bubbles = oil is ready.

  22. Scoop egg mixture using a 3/4 full ladle.

  23. Gently lower into the hot oil.

  24. Let it puff and fry until golden on the bottom, about 20 seconds.

  25. Flip and fry for another 10 seconds.

  26. Remove and drain on paper towels or wire rack.

  27. Repeat with the remaining egg mixture.

  28. To Serve

  29. Ladle gravy over the freshly fried omelette.

  30. Serve immediately while hot and fluffy.

  31. Leftover gravy can be frozen and used for stir-fries or other dishes.


Eggcellent...


Light, crispy, fluffy...

Recipe Video:




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