Dinner · Advanced

Egg Foo Young

Name: Egg Foo Young
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2
Cuisine: Chinese
Ingredients: 240 ml Ready-to-use Unsalted Beef Stock; 15 ml Soy Sauce; 15 ml Apple Cider Vinegar; 15 ml Soy Sauce; 1 g Pepper; 8 g Cornstarch (gravy); 15 ml Water (gravy); 8 g Cornstarch (omelettes); 15 ml Water (omelettes); 440 g Egg; 2.5 g Kosher Salt; 1 g Sugar; 100 g Bean Sprouts; 100 g Shrimp; 30 g Spring Onions; 15 ml Sunflower Oil

Four pan-cooked egg foo young omelettes with shrimp, mung bean sprouts and a soy-stock gravy; two substantial servings. This alcohol-free adaptation uses measured pan oil rather than deep-frying oil.

Protein: 42.23g
Energy: 489.46 kcal
Carbs: 14.82g
Fat: 28.39g
Time: 55 min
Serves: 2

Halal

What you need

Ingredients

Measured for 2 servings.

240 mlReady-to-use Unsalted Beef Stock
15 mlSoy Sauce
15 mlApple Cider Vinegar
15 mlSoy Sauce
1 gPepper
8 gCornstarch (gravy)
15 mlWater (gravy)
8 gCornstarch (omelettes)
15 mlWater (omelettes)
440 gEgg
2.5 gKosher Salt
1 gSugar
100 gBean Sprouts
100 gShrimp
30 gSpring Onions
15 mlSunflower Oil

Make it

Method

Prepare the gravy first: whisk 240 ml unsalted beef stock with both measured 15 ml portions of soy sauce, 15 ml apple cider vinegar and 1 g black pepper. Bring to a gentle simmer. Stir the 8 g cornstarch marked 'gravy' into its own 15 ml cold water until smooth, pour into the stock while whisking and simmer for 2–3 minutes until lightly thickened. Keep warm on low heat.
In a separate bowl, dissolve the other 8 g cornstarch in the other 15 ml cold water. Whisk in 440 g beaten egg, 2.5 g salt and 1 g sugar until no streaks remain. Finely chop 30 g spring onion and fold it in with 100 g rinsed, well-drained mung bean sprouts and 100 g small pieces of peeled raw shrimp; keep the shrimp chilled until this step.
Heat about one quarter of the measured 15 ml sunflower oil in a nonstick pan over medium heat. Pour in one quarter of the egg mixture; keep the shrimp pieces distributed through it. Cook about 3–4 minutes on the first side, loosen gently and flip with a broad spatula. Cook the second side about 3–4 minutes until the egg is fully set and a shrimp piece at the center reaches 63°C. Repeat with the remaining mixture and oil to make four omelettes.
Serve two omelettes per person with half the warm gravy. This measured-oil, pan-cooked version will be less crisp than a deep-fried egg foo young. Cooked rice, if added, is not included in the displayed nutrition.

Per serving