Egg Foo Young

Method18 steps

1. 1

   Step 1: Whisk only the gravy tablespoon cornstarch (1 tbsp) with its separate gravy tablespoon water (1 tbsp) in a small bowl until smooth. Hold this actual gravy slurry ready, keeping the omelet slurry ingredients separate.

   Uses 1 tbsp cornstarch for gravy · 1 tbsp water for gravy slurry

2. 2

   Step 2: Whisk all the unsalted beef stock (1 cup), soy sauce (1 tablespoon), Shaoxing wine (1 tablespoon), oyster sauce (1 tablespoon) and ground white pepper (½ tsp) together in a small saucepan over medium heat and bring the complete gravy base to a simmer.

   Uses 1 cup Unsalted Beef Stock · 1 tablespoon Soy Sauce · 1 tablespoon Shaoxing Wine · 1 tablespoon Oyster Sauce · ½ tsp ground white pepper for gravy

3. 3

   Step 3: Whisk the actual gravy slurry into the actual simmering gravy base for two to three minutes until it thickens and coats the back of a spoon.

   Thicken actual egg-foo gravy · 3 minUses All actual gravy base · All actual gravy slurry

4. 4

   Step 4: Cover the actual cooked gravy and keep it warm over the lowest possible heat while making the omelets, stirring occasionally so it does not catch.

   Uses All actual cooked gravy

5. 5

   Step 5: Wash and slice both the white and green parts of the spring onion (1), and rinse and drain the measured mung bean sprouts (1 cup). Peel and devein the twenty medium raw shrimp (20 medium), thawing them first if frozen, then pat dry. Hold these actual prepared fillings ready.

   Uses 1 Spring Onions · 1 cup Mung Bean Sprouts · 20 medium raw shrimp, peeled and deveined, thawed if frozen and patted dry in step 5

6. 6

   Step 6: Whisk only the separate omelet tablespoon cornstarch (1) and omelet tablespoon water (1) together in a medium bowl until dissolved. Add all eight large eggs, kosher salt (1/2 tsp) and sugar (1/4 tsp), keeping the actual gravy ingredients out of this bowl.

   Uses 1 separate tbsp cornstarch for omelet batter · 1 separate tbsp water for omelet slurry · 8 large Egg · 1/2 tsp Kosher Salt · 1/4 tsp Sugar

7. 7

   Step 7: Whisk the actual egg mixture thoroughly until combined and no egg-white clumps remain.

   Uses All actual omelet mixture

8. 8

   Step 8: Stir all the actual prepared spring onion, drained sprouts and dry raw shrimp through the actual smooth egg batter until everything is evenly coated.

   Uses All actual smooth egg batter · All actual prepared fillings

9. 9

   Step 9: Line a baking sheet with paper towels for draining the finished omelets. Have two suitable turning tools ready, such as a spider or slotted spoon with tongs or large chopsticks.

10. 10

    Step 10: Pour enough vegetable oil from the available three cups into a large wok to reach about two inches up its sides. Heat over medium-high heat to 350°F / about 175°C, or until vigorous bubbles form around an inserted wooden chopstick.

    Uses Enough oil from the available 3 cups for about 2-inch wok depth

11. 11

    Step 11: Stir the actual complete batter so the shrimp and vegetables are distributed. Slowly ladle its first quarter into the actual hot oil to make the first omelet; keep the other three quarters uncooked in the batter bowl.

    Uses First quarter of the actual complete batter · Actual hot frying oil for the first omelet

12. 12

    Step 12: Fry the first side of the actual first omelet for about two minutes until its underside is golden and crisp. Spoon some of its actual hot frying oil over any pale spots as needed.

    Fry first omelet first side · 2 minUses The actual first omelet in its frying oil

13. 13

    Step 13: Check the actual first underside is golden and ease its edge free with a turning tool, getting the second tool into position to support the flip.

    Uses The actual first-side-fried omelet and its wok oil

14. 14

    Step 14: Support the actual first omelet with one tool while using the other to coax it over. Fry its second side for about two minutes until golden and crisp, basting any pale spots with its hot oil. Check the centre egg is fully set, the shrimp are opaque and cooked and the omelet centre reaches at least 71°C / 160°F; continue frying if needed.

    Fry first omelet second side until fully cooked · 2 minUses The actual first omelet and its frying oil

15. 15

    Step 15: Lift the actual first fully cooked omelet onto the paper-towel-lined sheet and let it drain and cool for five minutes while frying the remaining batch. Keep the actual frying oil in the wok.

    Drain first cooked omelet while frying the rest · 5 minUses Only the actual fully cooked first omelet lifted out; keep the oil in its wok

16. 16

    Step 16: Repeat with each of the remaining three batter quarters to make three more omelets: fry about two minutes on the first side, turn, then fry about two minutes on the second until fully set, golden, shrimp opaque and centres at least 71°C / 160°F. Return the actual oil to frying temperature between omelets, adding the separate extra oil only if needed. Drain each finished omelet on paper towels and let it cool five minutes while completing the others.

    Both sides of each remaining omelet: 2 min + 2 min · 4 minUses Remaining three quarters of the actual batter · The same actual used wok frying oil · Additional vegetable oil between batches, only if needed

17. 17

    Step 17: Warm the full two cups ready-cooked jasmine rice until thoroughly hot; if reheating chilled rice, heat it to at least 74°C / 165°F. Divide the actual hot rice between four plates.

    Uses 2 cups ready-cooked jasmine rice for serving, warmed in step 17

18. 18

    Step 18: Once each actual omelet has completed its five-minute draining rest, put one on each of the four prepared rice plates. Spoon the actual warm gravy over all four and serve immediately.

    Uses The actual first finished omelet, after its five-minute rest · All three actual remaining omelets, after each has drained and rested · All actual plated hot rice · All actual warm cooked gravy