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Egg Foo Young with Gravy Recipe for the Chinese American Omelette. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.
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5 from 1 vote

Egg Foo Young with Gravy Recipe

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 minutes
Cook Time10 minutes
Course: Breakfast, Brunch
Cuisine: Chinese/American
Servings: 8 Pieces
Calories: 1208kcal
Author: Lara Dunston

Ingredients

  • 6 large eggs
  • 150 g char siu pork chopped into small chunks
  • 80 g bean sprouts blanched
  • 6 green onions bases removed and cut into 4cm sections, 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

Sauce/Gravy

  • 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

Instructions

  • Crack the eggs in a bowl and whisk lightly. Add the light soy sauce, sesame oil and cornstarch slurry and mix to combine.
  • To make the sauce, combine the chicken stock, light soy sauce, cornstarch slurry and sesame oil. Mix over low heat and reduce to a thick sauce while making the eggs.
  • Add the bean sprouts, green onion bases and char siu pork to the eggs and mix well.
  • Heat the oil up to 190°C (375°F) in a wok. Carefully add a small ladle 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 and start to brown on the bottom in around 30 seconds. Carefully flip the egg mixture over at this stage – if it's ready it should turn over easy with a fish slice.
  • Cook the other side for around 30 seconds and drain on kitchen towels. If you're doing a large amount of eggs you can keep the finished pieces warm in an oven over low-medium heat.
  • Serve with rice, top with the reduced gravy and sprinkle with some bean sprouts, white sesame seeds and green onions.

Nutrition

Calories: 1208kcal | Carbohydrates: 19g | Protein: 60g | Fat: 100g | Saturated Fat: 16g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 51g | Trans Fat: 1g | Cholesterol: 1040mg | Sodium: 2185mg | Potassium: 1224mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2172IU | Vitamin C: 38mg | Calcium: 270mg | Iron: 8mg