1. Prep Vegetables + Protein
Bring a small pot of water to a boil. Add onions, peas & carrots, and bean sprouts. Let them soften slightly (skip this if you like crunchier veggies).
Add your protein here and cook until just done.
If using shrimp, cook until pink.
If using chicken, thin slices work best.
If using beef, slice it thin so it cooks fast.
Remove everything and save the water; it makes a great broth.
Place veggies and protein in a bowl and blot dry with paper towels.
2. Make Egg Mixture
Add 2 eggs to the bowl with your veggies and protein.
Season with salt and pepper.
Mix everything together really well.
3. Fry Egg Foo Young
Heat oil in a pan to about 350°F for shallow frying.
Pour mixture into the pan. You can make one large omelette or split into two.
Cook until golden brown, then flip and cook the other side until done.
Remove and place on paper towels.
4. Make the Gravy
In a pan, add oil and flour.
Whisk until smooth and slightly golden (no lumps).
Slowly pour in chicken broth while whisking.
Add:
salt, sugar, chicken bouillon (if using water), soy sauce, sherry wine, sesame oil, oyster sauce, dark soy sauce, white pepper, and MSG.
Mix until smooth and thickened.
5. Serve
Pour gravy over egg foo young or serve on the side.
Nay’s Tip
A lot of people actually love pouring my universal garlic sauce over egg foo young instead of gravy. Try both and see what you like best.
Also, don’t skip blotting your veggies. Too much moisture will mess up your texture.