Photograph of the finished Egg foo young

China · Trứng chiên phồng xốt nâu

Egg foo young

35 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken eggs Chicken eggs 20
  • Photograph of Bean sprouts Bean sprouts 1.3 lb
  • Photograph of Prawns Prawns 1.1 lb
  • Photograph of Onion Onion 1.6
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 4.9 oz
  • Photograph of Chicken broth Chicken broth 5 ⅛ cups
  • Photograph of Cornstarch Cornstarch 3.5 oz
  • Photograph of Oyster sauce Oyster sauce ⅓ cup
  • Photograph of Oil Oil 1 ⅓ cups
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

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.

Start cooking