Egg Foo Young
10 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 8 large Eggs
- 1/2 cup bell peppers (or anaheim peppers) (, finely diced )
- 2 green onions (, thinly sliced )
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon white pepper powder
- 5 tablespoons vegetable oil ((*Footnote))
- 1/2 cup chicken broth
- 2 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon soy sauce
- 1/2 teaspoon sugar
- 1 teaspoon cornstarch
- 1 teaspoon peanut oil ((or vegetable oil))
- 1 cloves garlic (, minced )
Method
- Whisk together the chicken broth, oyster sauce, Shaoxing wine, soy sauce, and sugar in a small bowl. In a separate small bowl, stir together the cornstarch and 1 tablespoon cold water until smooth.
- Heat the oil in a small saucepan over medium heat until shimmering. Add the garlic and stir until fragrant, about 30 seconds.
- Pour in the broth mixture and bring to a simmer. Reduce the heat to medium-low and cook for 2 minutes, stirring occasionally, to allow the alcohol to cook off and the flavors to meld.
- Stir the cornstarch slurry again until smooth, then slowly drizzle it into the simmering sauce while stirring constantly. Cook until the sauce thickens enough to lightly coat the back of a spoon, 30 to 60 seconds. Remove from the heat and set aside.
- Crack the eggs into a large bowl. Mix the salt and white pepper in a small bowl, then sprinkle the mixture evenly over the eggs (*Footnote 1). Beat with an immersion blender or whisk until smooth. Add the peppers and green onions and stir until combined.
- Heat about 1/2 tablespoon oil in a wok or small nonstick skillet over medium heat until hot (*Footnote 2). Scoop about 1/3 cup of the egg mixture into the pan. The eggs should begin to bubble and puff up immediately. If they don't, let the pan heat a little longer before adding the next batch. Cook until the bottom is golden brown and the top is almost set, 1 to 2 minutes.
- Flip and cook until the second side is golden brown, 30 seconds to 1 minute. If the eggs brown too quickly before they are set, reduce the heat to medium-low. Repeat with the remaining egg mixture, adding more oil as needed.
- Serve the eggs hot over steamed rice along with the brown sauce. Drizzle sauce on top before serving.