Egg Foo Yung Recipe
Make Egg Foo Yung Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Egg Foo Yung Ingredients
Method
Egg Foo Yung Directions
- 1
Prepare batter
In a large bowl, whisk together the eggs, soy sauce, sesame oil, white pepper, and salt until well combined.
- 2
Make cornstarch slurry
Whisk together cornstarch and water in a small bowl until smooth, then whisk the slurry into the egg mixture to thicken.
- 3
Add proteins and vegetables to batter
Fold in shrimp, bean sprouts, green onions, shredded cabbage, and mushrooms until evenly coated with the batter.
- 4
Rest batter
Let the batter rest 5-10 minutes to hydrate the vegetables and allow flavors to meld.
- 5
Heat oil
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- 6
Cook first batch
Ladle about 1/3 cup of batter into the hot pan, spreading into a circle. Cook until the bottom is golden and the edges are set, about 2-3 minutes.
- 7
Flip and finish
Carefully flip the omelette and cook the other side until golden and center is just set, about 2-3 minutes more. If needed, drizzle with a little more oil.
- 8
Keep warm and repeat
Transfer cooked Egg Foo Yung to a warm plate. Repeat with remaining batter, adding more oil as needed.
- 9
Serve
Serve hot. Garnish with extra green onions or serve with a simple dipping sauce.
