Egg Foo Young (Chinese Omelette, 芙蓉蛋)

Method6 steps · about 20 min

1. 1

   Step 1: Have the shrimp and ready cooked chicken diced, the carrot grated and all scallions chopped before cooking. For the classic gravy, whisk its oyster sauce (1 tbsp), light and dark soy sauces, sesame oil (½ tsp), cornstarch (1 tbsp), white pepper, optional garlic powder (1 pinch) and sugar (1 pinch) with the 240 ml room-temperature water in a small saucepan until no lumps remain. If choosing the optional sweet-soy-sauce and chili-oil seasoning instead, skip steps 1–2 for the gravy.

   Uses 1 tbsp oyster sauce for the gravy · 1 tbsp light soy sauce for the gravy · ½ tsp dark soy sauce for the gravy · ½ tsp sesame oil for the gravy · 1 tbsp cornstarch for the gravy · 1 pinch ground white pepper for the gravy · 1 pinch garlic powder for the gravy, optional · 1 pinch sugar for the gravy

2. 2

   Step 2: Bring the gravy mixture from step 1 to a gentle boil, then simmer over low heat, stirring occasionally, until it just coats a spoon. Remove from the heat; it will thicken further as it cools.

   Uses mixed classic gravy

   
3. 3

   Step 3: Lightly beat the six eggs in a bowl. Mix in the diced raw shrimp (50 g), ready cooked chicken (50 g), bean sprouts (50 g), grated carrot (30 g), the 30 g mixture scallions and ⅛ teaspoon salt.

   Uses 6 eggs · 50 g raw shrimp, diced · 50 g ready cooked chicken, diced · 50 g bean sprouts · 30 g carrot, grated · 30 g scallions, finely chopped for the egg mixture · ⅛ tsp salt for the egg mixture

   
4. 4

   Step 4: For a carbon-steel wok, heat it over high heat until very hot, then add enough frying oil to cover the bottom and swirl to coat a wider surface. For non-stick cookware, add the oil before heating. Pour in one-quarter of the egg mixture from step 3.

   Uses Neutral cooking oil, enough to coat the wok for each omelette · One-quarter of the prepared egg mixture

   
5. 5

   Step 5: Lower the heat to medium-low and fry the omelette from step 4 until the underside is golden brown. Flip and fry the second side until browned, the egg is set, the shrimp is opaque and the centre reaches 74°C. Transfer to a plate. Repeat steps 4–5 with the remaining three-quarters of the mixture from step 3, adding enough oil to coat the pan for each omelette.

   Uses first omelette in its oiled wok · Remaining three-quarters of the prepared mixture · Neutral cooking oil, enough to coat the wok for each omelette

   
6. 6

   Step 6: Serve the four cooked omelettes from step 5 hot, with separately prepared steamed rice if desired. For the classic route, divide the cooked gravy from step 2 among them. Alternatively, skip the gravy and season to taste with the ready sweet soy sauce and chili oil. Add the optional extra scallions and toasted sesame seeds.

   Uses Cooked omelettes lifted from their frying pan · Cooked gravy from step 2, when using the classic route · Ready sweet soy sauce, to taste, as an alternative to the gravy · Ready chili oil, to taste, as an alternative to the gravy · Extra finely chopped scallions, to garnish if desired · Ready toasted sesame seeds, to garnish if desired