Egg Fu Young
Egg Fu Young is a savory Chinese-American omelet with veggies, meat, and brown gravy, offering a delicious mix of flavors and textures.
Prep Time 5 minutes mins
Cook Time 30 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine Asian Fusion
- 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
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.
Keyword chinese takeout, egg fu young