Egg Foo Yung Pork And Shrimp Omelets Recipes

EGG FOO YOUNG

Steps:

• Crack the eggs into a bowl, beat with a fork. Add the rest of the ingredients into the egg mixture, stir to combine well. Make sure the oyster sauce is fully dissolved in the egg mixture.
• Heat up a wok or a pan on high heat. Add the oil. When the oil is fully heated, ladle the egg mixture into the pan. Make sure that you keep the diameter of the omelet to about 4-5 inches wide. Use a pair of chopsticks to transfer the beansprouts and other ingredients to the middle of the omelet. The omelet should be thicker in the center. Let the omelet set, for about 3 minutes before flipping it over. Fry the omelet until both sides are golden brown and nicely puffed up. Repeat the same and use the remaining egg mixture to make a total of 3 omelets. Serve immediately with steamed rice.

EGG FOO YUNG (PORK AND SHRIMP OMELETS)

Steps:

• Prepare the pork and shrimp: Preheat a wok over high heat until hot. Add the peanut oil and swirl to coat. Add the pork and shrimp and cook, stirring, for 1 minute. Add the soy sauce and oyster sauce; season with salt and pepper. Cook, stirring, for another minute or so. Transfer the pork and shrimp to a plate and set aside to cool. Wipe out the wok.
• Meanwhile, make the omelets: Beat the eggs in a large bowl. Add the cabbage, carrot, scallions, peas, bean sprouts, ginger, and the reserved pork and shrimp and stir well to combine. Do not season; salting now will make these omelets watery.
• Preheat the wok over medium heat. Add 2 tablespoons of the oil and one-fourth of the omelet mixture and cook, until the egg is set, about 1 minute. If needed, add a bit more of the beaten egg, pushing in the edges to make the omelet round. Flip and cook until the omelet starts to tighten and brown at the edges, 1 minute. Transfer to a plate. Repeat to make 3 more omelets, adding more oil to the wok as needed. Season the egg foo yung with salt and serve with one or both of the sauces.
• Whisk together all of the ingredients and heat in a small saucepan until simmering. Remove from the heat, cover and keep warm or let cool, then refrigerate up to 3 days. Rewarm before serving.
• Bring a medium saucepan of water to a simmer. Meanwhile, combine all of the ingredients except the sesame oil in a medium stainless steel bowl. Place the bowl over the simmering water in the saucepan (do not let the bowl touch the water). Whisk occasionally until the yolks set, 5 to 7 minutes. Whisk in the sesame oil. Taste and add more sugar, if desired. Cover and keep warm or let cool, then refrigerate up to 3 days. Rewarm gently before serving.

EGG FOO YOUNG RECIPE FOR THE CANTONESE CRISPY OMELETTE

Steps:

• Marinade the pork mince and leave out at room temperature for 10 minutes.
• Quickly cook the pork mince off in a small amount of vegetable oil until just cooked. Allow to cool.
• While this is cooling, separate the eggs, keeping the whites in a mixing bowl. Whisk the egg whites until foamy.
• Add the whites to the yolks and stir to combine. Stir in the sugar, white pepper, sesame oil and cornstarch slurry.
• Chop the bases (white parts) of the spring onions into 5 cm (2 inch) lengths. Chop the rest of the spring onions finely for garnish.
• Add the pork mince, spring onion pieces and most of the bean sprouts (save some for garnish) to the egg mixture.
• Heat a wok over high heat and add the vegetable oil when it starts to shimmer, add the egg mixture. Leave for 30 seconds and then swirl the wok around to redistribute the uncooked egg.
• At this stage you can fold the eggs into an omelette shape or cut into quarters and flip the pieces. If you do try to flip the whole omelette it will probably fall apart.
• If it's an omelette style you're going for, you can remove the eggs once it reaches the colour you like. If you're cutting up the eggs cook them on the flip side for just a minute.
• Serve with spring onions, bean sprouts, white sesame seeds and with steamed rice. You can add a little soy sauce if you want more of a savoury flavour.

EGG FOO YUNG WITH MUSHROOM SAUCE

Steps:

• Thinly slice green onion, and reserve 1 tablespoon of the top for garnish. Stir the remaining onion into the egg along with the bean sprouts and 1 tablespoon of soy sauce.
• Heat 1 tablespoon of peanut oil in a large nonstick skillet over medium-high heat until hot. For each pancake, drop 1/4 cup of egg mixture into the hot oil. Cook until the bottoms are set, 1 to 2 minutes, then turn over and continue cooking for another 1 to 2 minutes until cooked through. Transfer to a warm serving plate while you make the remaining pancakes.
• Heat the remaining 1 tablespoon of peanut oil in the skillet and cook the mushrooms with the remaining 2 tablespoons of soy sauce until the mushrooms are soft, about 3 minutes. Dissolve the cornstarch in the broth, stir into the mushrooms, and cook until thickened. To serve, pour the sauce over the egg foo yung pancakes, and sprinkle with the reserved onion.

PORK AND SHRIMP EGG FOO YUNG

Steps:

• 1. Shred pork. Shell, devein and sliver shrimp. Shred Chinese cabbage stems and onion. 2. Heat oil. Add pork and stir-fry until it loses its pinkness (about 2 minutes). 3. Add shrimp, Chinese cabbage and onion stir-fry about 1 minute more. Then cook, covered, 3 minutes over medium heat. Drain and let cool. 4. Beat eggs. Stir in salt and stir-fried ingredients. 5. Either pan-fry: Heat oil. Spoon 2 to 3 tablespoons of egg mixture into pan to make one small omelet. (Fry each omelet separately.) Turn it over when bottom is done and brown lightly on the other side. Remove omelet and keep warm. Repeat process, adding more oil as needed. OR deep-fry: Heat oil until it foams (it should be about 2 1/2 inches deep). Carefully drop egg mixture into oil with a ladle, tipping the ladle to release the omelets. (For a 3-inch omelet, allow 1/2 cup of egg mixture for a smaller one, 1/4 cup.). Let omelet rise to the top (this will take about 2 minutes). Baste with hot oil to brown. Then flip omelet over, using a spoon and spatula, or 2 spoons, and baste to brown the other side. Lift out with a slotted spoon and drain on paper toweling. Keep warm. Repeat process until egg mixture is used up. VARIATIONS: * For the pork, substitute crabmeat. For the Chinese cabbage, substitute celery. In step 2, stir-fry the celery and onions to soften. Then add crabmeat with the shrimp in step 3. * In step 3, before cooking the shrimp and vegetables, covered, sprinkle them with 1 tablespoon soy sauce, 1/2 teaspoon sugar. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

SHRIMP AND MUSHROOM EGG FOO YOUNG- (BETTER THAN TAKE-OUT)

Steps:

• Crack all eggs into a bowl and beat until foamy. Add 1 teaspoons salt, and shrimp stock. Beat well again.
• Chop shrimps, mushrooms, and green onions. Place each in their own little bowls.
• In a 6 inch non-stick skillet heat 1 tablespoons vegetable oil until it shimmers. Add a small handful of mushrooms and green onions. Fry briefly stirring continually.
• Add 1/4 of egg mixture to pan on top of mushrooms, and onions. Dribble a little of the soy sauce, and salt into egg mixture now and sprinkle a small handful of shrimps, then bean sprouts on top.
• Do not stir. Let cook until egg starts to brown nicley along edges of omlette.
• Using a large spatula flip over and pour 1 tablespoons vegetable oil around sides of pan. Swirling pan so eggs don't stick.
• When eggs are completely cooked, remove and serve immediatley.
• Repeat making these omelettes until all ingredients have been used.
• Should make about 4 Egg Foo Youngs.

EGG FOO YUNG

Steps:

• Whisk together broth, oyster sauce, ketchup, soy sauce, vinegar, cornstarch, and a pinch of salt in a small heavy saucepan. Bring to a simmer, whisking occasionally, and simmer 2 minutes. Remove from heat.
• Chop scallions, separating white parts and greens.
• Beat eggs in a bowl with sesame oil and 1/4 tsp each of salt and pepper.
• Cook white scallion, mushrooms, sprouts, and 1/4 tsp salt in vegetable oil in a 10-inch nonstick skillet over medium-high heat until any liquid has evaporated, about 5 minutes. Add shrimp and half of scallion greens, then pour in eggs and cook, stirring occasionally, until eggs are just cooked but still slightly loose. Cover skillet and cook until eggs are just set, about 3 minutes.
• Serve sprinkled with remaining scallion greens. Serve sauce on the side.

SHRIMP AND CRAB EGG FOO YONG

Steps:

• In a large bowl, mix in salt and pepper into beaten eggs, then add the shrimp, crab and vegetables, mix well.
• Heat oil in a flat grill or sauté pan over medium heat until hot.
• Add egg mixture into the pan and cook until the edges turn slightly brown.
• Flip over the egg foo yong and cook until bottom is slightly brown.
• In the meantime, in a small saucepan, heat the vegetable broth over medium heat until simmering, add the cornstarch mixture to thicken until texture can coat the spoon.
• Turn off heat and add salt and pepper to taste.
• Pour sauce over the egg foo yong and serve at once.

EGG FOO YUNG

Steps:

• For the rice (if making): Bring chicken brodo to a boil in a small saucepan over medium-high heat, stir in rice and bring to a simmer. Cover with a tight-fitting lid, reduce heat to medium low and cook until rice is tender and fluffy, 15 to 18 minutes. Keep warm in the covered saucepan until ready to serve. Top with chives, cilantro and edible flowers, if using, right before serving.
• For the pork: Heat a 12-inch skillet over medium-high heat, add oil and brown pork and crumble. Add salt, pepper, sugar, soy, garlic, ginger and fennel pollen and toss 2 minutes. Add rice wine or sherry and let it absorb, then transfer to a bowl. Wipe skillet and return to heat.
• For the vegetables and omelets: Add 2 tablespoons oil to the skillet and about half of the asparagus, carrots, scallions and bean sprouts. Season with salt and pepper and cook to soften, 1 to 2 minutes. Whisk up 3 eggs and pour over vegetables, tilting the pan to fill in the holes. Top with half of the cooked pork and cover the pan with a silicone lid or foil or kitchen tray. Cook for 2 minutes until the eggs are set, then uncover and fold the omelet in half. Slide out of the skillet onto a serving plate. Repeat with remaining ingredients.
• For the gravy: Place brodo in skillet and heat. Whisk up cornstarch with water and add with soy and rice wine or sherry, sesame oil and pepper. Thicken to lightly coat spoon.
• Serve omelets with a side of rice topped with gravy and lots of sesame seeds.

EGG FOO YUNG II

Steps:

• Beat eggs in a large bowl. Add the celery, onion, bean sprouts, mushrooms, chicken, beef, pork, salt and pepper. Mix together.
• Heat oil in a medium skillet or wok and brown egg mixture 1/2 cup at a time. When all of the mixture is browned, set aside.
• To Make Sauce: Dissolve the bouillon in the hot water in a small saucepan; add sugar and soy sauce and blend well over medium heat. Add cold water and cornstarch and stir until thick and smooth. Serve with Egg Foo Yung.