Hong Kong style egg foo young (omelette over rice)
Souped Up Recipes · ♥ 11K likes · 346.2K views · 5 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- bean sprouts
- garlic chives
- char siu
- peeled and deveined shrimp
Cut the garlic chives into one-inch pieces; julienne the char siu; butterfly large shrimp into two pieces.
Bean sprouts and garlic chives
- 1 tsp oil
Heat the wok until smoking, swirl in a teaspoon of oil, stir-fry the shrimp 15 seconds, add the bean sprouts and stir 15 seconds more; remove and cool.
In a bowl stir 2 tsp cornstarch, 1 tbsp water, 1/4 tsp salt and white pepper to taste; crack in 2 eggs and beat until no egg white shows.
- 2 tsp cornstarch
- 1 tbsp water
- ¼ tsp salt
- white pepper
- 2 whole eggs
Mix in the shrimp, bean sprouts, garlic chives and char siu.
- oil
Reheat the wok until smoking, add a few tablespoons of oil and swirl; turn to medium, add the egg mixture, spread it out and fry one side 1 to 2 minutes until it releases when the wok is shaken.
Flip and fry the other side until crispy and toasty; for a soft omelette fry over low heat instead.