Egg Foo Young
Egg Foo Young is a Chinese-American dish consisting of savory omelets filled with vegetables, meat (like pork, chicken, or shrimp), and sometimes mushrooms. The eggs are scrambled and cooked into thick, golden patties, then served with a rich brown gravy that adds a savory depth to the dish. It’s typically ordered with fried rice or steamed rice on the side, making for a hearty and satisfying meal.
At Chinese-American takeout restaurants, Egg Foo Young is often a popular choice, usually offered in a few variations based on your protein preference—like pork, shrimp, or chicken. It’s typically served with a generous helping of gravy and can be customized with extra vegetables or a side of extra gravy for dipping. Many people enjoy it as a comforting, filling dish that brings a mix of textures and flavors, from crispy outside to tender inside, with the perfect savory sauce.
This recipe in particular is for SHRIMP egg fu young, but you can change the protein if you prefer. If you like this recipe, try my Shrimp Fried Rice next !
Why You’ll Love This Egg Foo Young Recipe
- Savory & Comforting: The tender, golden egg patties combined with rich, flavorful brown gravy create a comforting, satisfying meal.
- Customizable: Easily adaptable to include your favorite proteins like chicken, shrimp, or pork, as well as extra veggies for a personalized dish.
- Perfectly Balanced: The combination of crispy edges and soft, eggy interior, topped with a savory gravy, offers a delicious mix of textures and flavors.
Velveting Your Shrimp
Velveting shrimp is a Chinese cooking technique used to make seafood, particularly shrimp, tender and juicy. The process involves marinating the shrimp in a mixture of cornstarch, egg white, and sometimes a little oil or rice wine, then briefly blanching them in hot water or oil. This “velvet” coating helps protect the shrimp from overcooking while keeping them moist and tender.
Benefits of Velveting Shrimp:
- Tender Texture: The cornstarch and egg white create a protective barrier around the shrimp, preventing them from becoming tough when cooked. This results in a tender, almost silky texture.
- Moisture Retention: The velveting process helps shrimp retain moisture, making them juicier and more succulent.
- Enhanced Flavor: The coating can also help seal in the shrimp’s natural flavors while allowing them to absorb any sauces or seasonings they are cooked with.
- Improved Cooking Control: Velveting helps control the shrimp’s cooking time, preventing it from becoming rubbery or overcooked, which is important for delicate seafood.
Importance of Velveting in an Egg Foo Young Recipe:
Egg Foo Young is a Chinese-American dish that typically involves eggs, vegetables, and protein (often shrimp, chicken, or pork), all cooked together into a fluffy omelet-like pancake and served with gravy. Velveting shrimp in an Egg Foo Young recipe is essential for several reasons:
- Tenderness in the Omelet: Since Egg Foo Young includes delicate ingredients like eggs and shrimp, it’s important that the shrimp is tender. Velveting helps achieve this, preventing the shrimp from turning tough or rubbery in the mix.
- Improved Texture Balance: The velveting process ensures the shrimp stays moist and tender while providing a contrast in texture with the fluffiness of the egg. This balance is crucial for creating the perfect bite.
- Sauce Absorption: Velveting shrimp also makes them better at absorbing the flavors of the gravy that’s often poured over Egg Foo Young, enhancing the overall taste of the dish.
In short, velveting shrimp enhances the texture and flavor of shrimp in Egg Foo Young, contributing to the dish’s overall success. Without it, the shrimp might become overcooked, affecting both texture and taste.
Egg Fu Young
Equipment
- wok
Ingredients
- 12 jumbo shrimp
- 1 tsp salt
- 1 tsp sugar
- 1 tsp baking powder
- 2 tsp garlic powder
- 1 tsp white pepper
- 6 eggs
- ⅓ cup bean sprouts
- 2 tsp sesame oil
- ½ white onion chopped
- 2 green onion chopped into ½" pieces
- oil for frying
Gravy
- 3 tbsp oil
- 3 tbsp flour
- 2 cups beef broth
- 3 tbsp dark soy sauce
- 3 tbsp light soy sauce
- 3 tbsp oyster sauce
- 1 tbsp peanut butter
- 1 tsp garlic powder
- 1 tsp white pepper
Instructions
- To a bowl, coat shrimp with sugar, salt, and baking powder. Combine and set aside. This is called velveting the shrimp. It keeps the shrimp a silky and tender texture when frying.
- To a separate bowl, combine eggs, bean sprouts, white onion, green onion, sesame oil, and white pepper. Add in shrimp and stir lightly. Do not over beat eggs.
- Heat up your oil and slowly ladle in egg mixture into wok to deep fry. The best way to do this is to ladle the mixture in just where the oil meets the pan. If you dunk the ladle into the oil, the egg will become stuck in the ladle, as it will begin to cook.
- Fry for about 2-3 minutes per side and remove from the oil.
For The Gravy
- To a saucepan on medium-high heat, melt butter. Once butter is melted, add in flour and cook for 1 minute. Add in beef broth and allow to thicken.
- Add in oyster sauce, light oy sauce, and dark soy sauce. Stir to combine and follow with peanut butter and white pepper. Lower heat to medium low and simmer for 10 minutes.
Assembly
- Serve egg fu young with rice and top with gravy and additional green onions for garnish. Serve immediately, Enjoy.
