Egg foo yung is an omelette dish that is served with brown sauce or gravy. It may be eaten at any meal of the day. It is basically consists of vegetables like mushrooms, water chestnuts, green peas and bean sprouts. Meats like shrimp, roast pork, chicken or ham may also be added. This meat/vegetable mixture is first stir-fried, cooled and then cooked with beaten eggs and covered with thick brown sauce. I like this recipe because the ingredients are minimal and easy to find. One challenge in making this dish was flipping the egg mixture at the right time to get a perfect omelette. No matter what shape your omelette turns out, one thing is for sure, it is a delicious one 😀
Cooking Tips for Perfect Shrimp Egg Foo Yung
Getting the perfect shrimp egg foo yung is all about timing and technique. Start by ensuring your pan is preheated and well-oiled. A non-stick skillet works best to prevent sticking. When adding the egg mixture, make sure it sizzles as it hits the pan. This sound indicates that the pan is hot enough. Flip the omelette carefully when the edges start to set, but the center is still slightly runny. Use a spatula to gently lift the edges and tilt the pan to let any uncooked egg flow underneath. If you find it challenging to flip, consider using a plate. Slide the omelette onto the plate, then invert it back into the pan to cook the other side. Keep the heat medium to avoid burning the outside while ensuring the inside cooks through. If you’re adding shrimp, make sure they are fully cooked beforehand as they only need a brief time to heat through in the egg mixture.
Serving Suggestions and Pairings
Egg foo yung is versatile and can be served in various ways. A classic option is to top it with a savory brown sauce, which complements the flavors beautifully. To elevate the dish, serve it alongside steamed rice or fried rice. This adds a nice texture and balance to the meal. For a refreshing contrast, consider a simple cucumber salad or steamed vegetables on the side. If you’re feeling adventurous, drizzle some soy sauce or sriracha for an extra kick. This dish also pairs well with a light soup, like egg drop soup, for a complete dining experience. Leftovers can be enjoyed cold in a salad or reheated as a quick snack. Garnishing with fresh green onions or cilantro can also add a burst of flavor and color. Experimenting with sides can take your shrimp egg foo yung to the next level, making it a fun meal for any occasion.
Frequently Asked Questions
What can I use instead of shrimp?
If you’re not a shrimp fan, you can substitute with cooked chicken, diced pork, or even tofu for a vegetarian option. Just make sure to adjust the cooking time for any meat you choose.
How do I store leftover Shrimp Egg Foo Yung?
Store any leftovers in an airtight container in the fridge for up to three days. Reheat in a skillet over low heat to keep the texture nice.
Can I make this dish ahead of time?
You can prep the ingredients in advance by chopping the veggies and shrimp, then storing them in the fridge. Just mix everything with the eggs and cook when you’re ready to eat.
What sauce goes best with Shrimp Egg Foo Yung?
A classic brown sauce or gravy complements this dish beautifully. You can also drizzle some soy sauce or even a spicy sauce if you like a kick.
How do I know when to flip the omelette?
Flip the omelette when the edges start to set and the center is still a bit runny. This way, it cooks evenly without getting burnt.
Shrimp Egg Foo Yung
Ingredients
- 6 oz shrimps cut into small pieces or ½ cup cooked small shrimp
- 4 fresh shitake mushrooms stems removed and caps thinly sliced
- 2 green onions thinly sliced
- 1 ½ cups bean sprouts
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 3 tablespoons vegetable oil or more if needed
- 6 large eggs
Sauce
- ¾ cup chicken stock
- 1 ½ teaspoon soy sauce
- 1 ½ teaspoon hoisin sauce
- 1 tablespoon cornstarch dissolved in 2 tablespoons water
Instructions
- Heat a large skillet over medium high heat. Add 1 tablespoon of oil and swirl to coat the bottom. Add the mushrooms, green onions and bean sprouts and cook for 2-3 minutes. Stir in the soy sauce and sesame oil and cook for another minute. Transfer to a plate and set aside to cool.
- Beat the eggs in a large mixing bowl. Stir in the shrimps and cooled vegetables.
- Heat the remaining 2 tablespoons of oil over medium heat. Working in batches, ladle ¼ cup of the mixture onto the skillet. Cook until lightly browned, 1-2 minutes, flip and cook the other side for another few minutes. Repeat with the rest of the egg mixture, adding more vegetable oil as needed.
- Prepare the sauce by bringing the chicken stock to a boil. Reduce the heat to a simmer. Stir in the soy sauce, hoisin sauce, and cornstarch mixture. Let simmer, stirring until the sauce thickens. Pour over cooked shrimp egg foo yung.
- Serve and enjoy!
Notes
Nutrition
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