Egg Foo Young with Gravy Recipe

5 from 2 votes

This egg foo young with gravy recipe makes the Chinese American restaurant specialty of crispy omelettes doused in gravy and sprinkled with scallions, sesame seeds and bean sprouts. Served with rice, the fantastic, filling omelette can be eaten for breakfast, brunch, lunch, or dinner and is just as delicious as the Cantonese original.

Prep Time15

Cook Time10

Course: Breakfast, Brunch

Cuisine: Chinese/American

Servings: Pieces

Calories: 1208kcal

Author: Terence Carter

Equipment

Flat Bottomed Wok – Carbon Steel

Ingredients

6 large eggs
150 g char siu pork chopped into small chunks
80 g bean sprouts blanched
6 green onions white bases removed and cut into 4cm sections; green tops chopped finely for garnish
1 tsp light soy sauce
½ tsp sesame oil
½ tsp cornstarch mixed with water to form a paste
4 tbsp cooking oil like peanut oil that has a high smoke-point

Gravy/Sauve

200 ml chicken broth
2 tsp light soy sauce
1 tsp toasted sesame oil
2 tsp cornstarch mixed with water to form a paste

Garnish

1 tsp white sesame seeds

Metric - US Customary

Instructions

Make the egg mixture: in a bowl, crack the eggs and whisk lightly. Add the light soy sauce, sesame oil and cornstarch slurry, and whisk lightly to combine.
To make the gravy or sauce: in a pan over low heat, combine the chicken stock, light soy sauce, cornstarch slurry, and sesame oil, and leave to simmer on low to reduce to a thick sauce while you're making the eggs.
To the egg mixture: add the bean sprouts, the white ends of the green onions, and char siu pork and combine well.
To the wok: add the oil and heat up to 190°C (375°F), using a kitchen thermometer to check the temperature. Carefully add a small ladle full of the egg mixture to the wok, making sure to get a little of each ingredient in the mix.
The egg mixture should bubble up, form into an omelette, and start to brown on the bottom in around 30 seconds. When it does, use a fish slice to carefully flip the egg over. If it's ready, it should turn over easily with the fish slice.
Cook the other side of the omelette for around 30 seconds, then remove and drain the omelette on kitchen towels. Note: if you're cooking for a crowd, keep the finished omelettes in an oven over low-medium heat.
Serve the omelettes with steamed rice, spoon the reduced gravy over the omelettes, and sprinkle some bean sprouts, white sesame seeds and green onion slices onto each omelette.

Nutrition