Egg foo young, also spelled as egg foo yung or egg foo young, is a popular Chinese-American dish that combines beaten eggs with shrimp, vegetables, and a flavorful brown gravy. This dish is often served as a main course with a side of steamed white rice or a warm bowl of Chinese hot and sour soup. While it may seem intimidating to make at home, with the right ingredients and techniques, you can create a delicious and satisfying shrimp egg foo young that rivals your favorite restaurant’s version.
Understanding Egg Foo Young
Before diving into the recipe, it’s important to understand what egg foo young is and its origins.
What is Egg Foo Young?
Egg foo young is a type of fluffy Chinese omelet filled with assorted vegetables and a protein, usually shrimp or pork. The omelet is fried until golden brown, flipped like a pancake, and then topped generously with a thick brown gravy made from soy sauce and oyster sauce.
Origins of Egg Foo Young
While egg foo young is distinctly Chinese-American, created by chefs as a way to use up leftovers, similar egg-based dishes exist in China and other Asian countries. The closest dish to egg foo young in China is called fu yung egg slices.
Healthier Alternatives
In restaurants, egg foo young is often deep-fried, giving it a reputation for being unhealthy. However, when made at home, you can lighten it up by cooking it in a skillet with just enough oil to make the omelet golden and crisp. This recipe uses egg whites instead of whole eggs, further reducing the fat content.
Ingredients for Shrimp Egg Foo Young
To make shrimp egg foo young, you’ll need the following ingredients:
Chicken Broth
This serves as the base for the shrimp egg foo young sauce. You can use store-bought chicken stock or make your own homemade chicken broth.
Oyster Sauce
This quintessential Asian sauce adds richness and savory umami flavor to the dish.
Soy Sauce
Soy sauce is mixed into the sauce and beaten into the eggs to give both components plenty of salty and savory flavor. Tamari can be used instead of soy sauce if you’re avoiding wheat and gluten.
Cornstarch
When whisked with water to create a slurry, cornstarch helps to thicken the sauce and give it body.
Shrimp
For this recipe, you’ll want to use large or medium uncooked shrimp. You can purchase them already peeled and deveined, or you can clean them yourself.
Bean Sprouts
Bean sprouts don’t add much flavor to the dish, but they make up for it in texture and crunch.
Vegetables
A combination of mushrooms and onions is used in this recipe. They infuse the Chinese omelet with a flavor that pairs well with shrimp and the brown gravy.
Egg Whites
While most recipes use whole eggs, this recipe opts for just egg whites to make it lighter.
Directions for Making Shrimp Egg Foo Young
Now that you have all the ingredients, let’s get started on making shrimp egg foo young. Follow these steps to create a delicious and satisfying dish.
Prepare the Gravy
Begin by making the gravy, which serves as the sauce for the shrimp egg foo young. In a medium saucepan, combine chicken broth, soy sauce, oyster sauce, and cornstarch slurry. Cook over medium heat, stirring constantly, until the sauce thickens and comes to a boil. Reduce the heat to low and let the sauce simmer while you prepare the omelet.
Prepare the Shrimp and Vegetables
While the gravy is simmering, prepare the shrimp and vegetables. Peel and devein the shrimp if necessary, and pat them dry with paper towels. Slice the mushrooms and onions into thin pieces.
Beat the Egg Whites
In a large bowl, beat the egg whites until they are frothy and slightly bubbly. This will help create a fluffy omelet. Do not overbeat, as this can make the eggs tough.
Cook the Shrimp and Vegetables
Heat a large skillet over medium-high heat and add a small amount of oil. Add the sliced mushrooms and onions to the skillet and cook until they are softened and slightly browned. Add the shrimp to the skillet and cook until they are pink and cooked through. Remove the shrimp and vegetables from the skillet and set them aside.
Cook the Omelet
Wipe out the skillet with a paper towel and add a small amount of oil. Pour the beaten egg whites into the skillet and spread them out evenly. Cook the omelet over medium-low heat until the edges start to set.
Sprinkle the cooked shrimp and vegetables evenly over one half of the omelet. Carefully fold the other half of the omelet over the filling, making sure to seal the edges. Cook the omelet until the bottom is golden brown and the eggs are fully set.
Serve the Shrimp Egg Foo Young
Slide the omelet onto a serving plate and pour the warm gravy over the top. Garnish with bean sprouts and serve immediately with a side of steamed white rice or a warm bowl of Chinese hot and sour soup.
Tips for Making Perfect Shrimp Egg Foo Young
To ensure your shrimp egg foo young is perfect, keep the following tips in mind:
Use Fresh Ingredients
Fresh ingredients make all the difference in the flavor of your dish. Make sure to use fresh shrimp and vegetables for the best results.
Don’t Overcook the Omelet
Overcooking the omelet can make it tough and dry. Cook it over medium-low heat and remove it from the skillet as soon as the eggs are fully set.
Adjust the Seasoning
Taste the gravy before pouring it over the omelet and adjust the seasoning as needed. You may want to add more soy sauce or oyster sauce for extra flavor.
Serve Immediately
Shrimp egg foo young is best served immediately after cooking. The omelet will lose its fluffiness and the gravy will thicken if left to sit for too long.
Conclusion
Making shrimp egg foo young at home is a rewarding experience that allows you to control the ingredients and cooking methods, resulting in a healthier and more flavorful dish. With the right ingredients and techniques, you can create a delicious and satisfying shrimp egg foo young that rivals your favorite restaurant’s version. So, why wait? Gather your ingredients and get started on making your own shrimp egg foo young today!
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