If you search Egg Foo Young you will find all sorts of stories and research about whether it is truly an authentic Chinese dish or not. Dudes – it is basically an omelet and I am sure the Chinese fixed something like it way back when. LOL What is important is that it is a very yummy dish and really easy to make at home. I was craving Egg Foo Young and my lunch date with my brother was cancelled because he cracked a molar. So, I decided to make my own for the very first time. You get to read about it here.
My friend Lihua made me some Egg Foo Young once and it was delicious but there was no gravy. I found out the gravy was added by Chinese American restaurants because Americans love sauce and gravy on their foods. LOL Her dish was very much like an omelet and it was full of veggies and very very good. She explained that it was just a leftover dish her family often made. Whatever veggies they had around plus any protein was added to it. So experiment and make it your own! Hers was not as crispy as the fast food Chinese version but I really enjoyed it.
Today, however, I was craving the ones with gravy so I set out to find a recipe on line. I settled on this one: https://www.allrecipes.com/recipe/163370/shrimp-egg-foo-young/ I chose that one because I had shrimp and I did not have flour.
I gathered my ingredients. I had salad shrimp and they were tiny but I thought it would work okay. I was wrong but it was not inedible. In the future I will use fresh medium sized shrimp that I will cook first. We all know fresh ingredients are better. The recipe did not say what size eggs which always bothers me so I chose 4 large organic brown eggs. I prefer the light brown thicker gravy made with flour but I’m out of flour and had plenty of cornstarch so this recipe was perfect for what I had on hand.
I beat the eggs into submission and added twice the amount of green onions since I had no sprouts, garlic powder and a splash of mirin. They are normally cooked in a wok but I used a nonstick electric pan. I put a dash of peanut oil for flavor and poured canola oil so the eggs could float. In another bowl I whisked together some korean beef boullion powder, cornstarch, organic light brown sugar, vinegar, garlic powder, onion powder and soy sauce. In the future I will cut the amount of vinegar in half. I really enjoyed the tang of the vinegar added to the gravy but my Korean brown rice vinegar is really strong and it almost overwhelmed the sauce. This is what is fun about a recipe. You can play with it and make it your own.
The pretty patty shapes you get from Chinese take out joints happen because they are using a wok which makes the eggs puddle in the bottom of the round pan. They also have really hot oil which makes the eggs flower – which is cool because the name translates to “hibiscus egg”. Again, I do not own a wok since I do not have a gas stove so my egg foo young was more like a square. I also did not have the oil as hot so I did not get the crispy edges but I was fine with that because I tend to like my eggs cooked less.
As I flipped the first “patty” I realized I had forgotten to add the shrimp. DOH! Just as well as I now would get to sample one without. The second patty had TOO MANY shrimp. It is not cooking with Bridgette lately unless there is a mistake or two so I’m accustomed to it and roll with it. LOL Since I did not have a deep well of oil, I had to flip my omelets a couple of times and when it was done enough, I plated it and put the “gravy” on top. I have to say the gravy was more like a sauce to me.It was different than the gravies I have had in the past but today I really enjoyed the addition of the vinegar as it added a tang. I can see people not liking that though. So, try it to find out. Next time I plan to make a flour based gravy and see what happens. You know by now I suck at anything with flour. LOL
If you don’t have sprouts finely shred a bit of cabbage and even julienne some carrots or Vidalia onion or zucchini. You really do need some veggies in there to make the patties come out better. Whip those eggs into a frenzy before you add the veggies so that they are super light and fluffy. I used Mirin but you can use water or some broth. I was satisfied and again learned that I enjoy my own cooking far more than restaurants not because I cook better, but because it is so fresh and cleaner tasting. I know exactly what goes into my dish and I know my kitchen is super clean.
Here is the recipe with my alterations. Good luck!
- Egg Foo Young Ingredients:
- 4 large organic brown eggs
- 1/2 cup thinly sliced green onions
- 1 cup cooked salad shrimp (use medium cooked shrimp instead, or cooked chicken)
- 1/8 tsp onion powder
- 1/8 tsp garlic powder
- Oil for cooking (I used a splash of peanut oil for flavor and canola)
- Gravy ingredients:
- 2 cups of beef broth (I mixed my powder with warm water)
- 2 heaping tablespoons of cornstarch
- 2 tablespoons of light brown sugar
- 2 tablespoons of korean rice vinegar (I would use just one next time)
- 2 tablespoons of korean soy sauce
Do yourself a favor and cook the egg foo young in a deeper pot so it can float and make that pretty flower patty shape. Drain on paper towels and then add your gravy. If you are making it a heavier meal, eat it with steamed rice, but you really don’t need the rice.