Egg Foo Yung

Name: Egg Foo Yung
Prep time: 10 min
Cook time: 10 min
Yield: 2 to 3 servings
Cuisine: Chinese Menu
Ingredients: Eggs — 4; Light Soy Sauce — 1½ tsp; Shaoxing Wine — 1 tsp; White Pepper — ¼ tsp; Cooking Oil — 2 tbsp; Prawns — 50g; Roast Pork — 50g; Carrots — 15g; Spring Onions — 1; Water — 250ml; Concentrated Chicken Stock — 1 tsp; Sugar — ½ tsp; Dark Soy Sauce — ½ tsp; Salt — 1 pinch; White Pepper — ¼ tsp; Cornflour — 1 tbsp; Water — 2 tbsp; Sesame Oil — 1 tsp

Egg Foo Yung (Ji Dàn Fúróng) is the 'original' Chinese omelette - a simple, rustic, and deeply satisfying dish that proves how far the humble egg can be elevated with high-heat wok technique. While other versions add meat or seafood, the classic Egg Foo Yung focuses on the 'lacy' texture of the eggs and the fresh 'snap' of the vegetables, resulting in a dish that is light, airy, and full of aromatic warmth.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 10 minutes

Servings: 2 to 3

Notes:

Adding Shaoxing wine directly to the beaten eggs neutralises any raw egg aroma and enhances the overall depth of flavour.

Fish sauce can be used as an alternative to light soy sauce when seasoning the beaten eggs.

Concentrated chicken stock powder dissolved in water provides a rich base for the gravy, though liquid chicken stock can be used as a direct replacement.

Sautéing the prawns, char siu pork, and carrots in the pan before pouring in the eggs ensures all ingredients are thoroughly cooked and evenly distributed.

Season Eggs and Prepare Slurry
In a large bowl, whisk the eggs with the light soy sauce, Shaoxing wine, and a dash of ground white pepper until fully incorporated. In a small cup, mix the cornflour with 2 tablespoons of cold water to form a smooth slurry.

Sauté Ingredients
Heat 2 tablespoons of cooking oil in a non-stick frying pan over medium-high heat. Add the julienned carrots and chopped prawns, frying for 1 to 2 minutes until the prawns turn pink. Stir in the chopped char siu roast pork and toss for 30 seconds.

Fry the Omelette
Reduce the heat to medium-low. Pour the seasoned egg mixture over the ingredients in the pan, ensuring they are evenly distributed. As the bottom sets, gently scrape and lift the cooked edges to let raw egg flow underneath. Sprinkle with chopped spring onions, then carefully flip the omelette over and cook for 1 to 2 minutes until golden brown on both sides. Transfer to a serving plate.

Simmer Gravy and Serve
In a small saucepan, bring 250ml of water to a boil. Stir in the concentrated chicken stock, sugar, dark soy sauce, salt, and ground white pepper. Pour in the cornflour slurry whilst stirring continuously until the sauce thickens into a glossy gravy. Remove from the heat, stir in the sesame oil, and pour the hot gravy generously over the omelette before serving.