Egg foo young

Method

1. 1 Sauté bean sprouts, onions, shiitake mushrooms, and shrimp for 3 minutes until drained, then let cool.
2. 2 The filling must be completely cool before mixing in the eggs; if the filling is still hot, the eggs will be cooked before being added to the pan.
3. 3 Beat the eggs and then mix in the filling until you have a thick batter.
4. 4 Ladle the mixture into the hot oil, stirring until the edges of the egg puff up like a pancake.
5. 5 The oil must be very hot to make the edges puff up; if the oil is too warm, the egg will stick together and absorb too much oil.
6. 6 Heat chicken broth with oyster sauce, then mix in cornstarch to form a thick brown sauce and pour it over the broth.

With an appliance

• Air fryer 30 min

  Replace step 4: scoop the egg mixture into small, oiled molds, air fry at 190 degrees for 8 minutes, and flip at the 5th minute until both sides are golden brown and puffed up. Step 6: cook the brown sauce separately before pouring it over the top.