Prep 10 mins
Cook 20 mins
I love Chinese take-out, and frequently try different recipes to make at home. Never quite making the grade usually. I have to say I fiddled with this one and I don't think I'll be ordering any more "egg foo young" from our local chinese joint. Don't be surprised on how good this is! It's my recipe but the ideas came from a cooking website speciallizing in Asian cuisine. If you have clam juice, or seafood stock or shrimp stock use it, chicken stock will do, and water if you have none. It will make a difference on the result in the taste of your "chinese omelets'." I have yet to master the gravy part the take-out kind, but I never eat it anyway. So I didn't include one here. If you like you can make your own gravy or use a store bought variety. But I don't think you will miss it much. Your option. I'm by no means biased against gravy.
- 6 jumbo eggs
- 118.29 ml shrimp, cooked and roughly chopped
- 118.29 ml mixed mushrooms, chopped fine
- 78.07 ml green onion, chopped
- 236.59 ml mung bean sprouts, fresh
- 14.79 ml low sodium soy sauce
- 9.85 ml salt
- 118.29 ml chicken stock or 118.29 ml shrimp stock
- 118.32 ml vegetable oil
- Crack all eggs into a bowl and beat until foamy. Add 1 teaspoons salt, and shrimp stock. Beat well again.
- Chop shrimps, mushrooms, and green onions. Place each in their own little bowls.
- In a 6 inch non-stick skillet heat 1 tablespoons vegetable oil until it shimmers. Add a small handful of mushrooms and green onions. Fry briefly stirring continually.
- Add 1/4 of egg mixture to pan on top of mushrooms, and onions. Dribble a little of the soy sauce, and salt into egg mixture now and sprinkle a small handful of shrimps, then bean sprouts on top.
- Do not stir. Let cook until egg starts to brown nicley along edges of omlette.
- Using a large spatula flip over and pour 1 tablespoons vegetable oil around sides of pan. Swirling pan so eggs don't stick.
- When eggs are completely cooked, remove and serve immediatley.
- Repeat making these omelettes until all ingredients have been used.
- Should make about 4 Egg Foo Youngs.
I made this last night as part of a chinese meal and was very happy with the results. I only made half of the recipe but followed the recipe exactly as written. I used my wok to cook each one separately (the wok helps hold the shape)and made a gravy to top them with. Served with Aunty Pam's Orange and Ginger Chicken and steamed rice made a perfect chinese dinner. No more take-out foo yung for me. Thanks for sharing your great recipe! Made for PAC Fall 2011.
This was really a hit at dinner. I made smaller rounds so we all had enough. I followed the recipe and it worked out great. Served with some brown gravy (I found here on the site), Chinese Take-Out: Egg Drop Soup#509630 and Spicy Pad Thai#2106937. Thank you for posting. Made for Spring PAC 2014.