Egg Foo Young

Method

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1. Make the gravy: bring the stock, soy sauce, oyster sauce and sugar to a simmer in a small saucepan. Stir in the cornflour mixture and simmer for 2 minutes, until glossy and thick. Stir in the sesame oil and keep warm.

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2. Beat the eggs lightly with the soy sauce, salt and pepper. Stir in the bean sprouts, spring onions and shrimp.

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3. Heat 1 tablespoon of the oil in a large non-stick frying pan over medium-high heat. Ladle in about 80 ml of the mixture per patty, making 3 or 4 at a time.

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4. Fry for 2 to 3 minutes per side, until deep golden and set. Lift onto a plate and keep warm. Cook the remaining mixture in batches, adding more oil.

   Mark done Start 2 min timer

5. Serve the patties over rice with the gravy spooned on top.

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Chef’s Tips

• Beat the eggs lightly. Overbeaten eggs make dense, rubbery patties.
• Do not pre-cook the bean sprouts. They stay crisp inside the patty.
• Spoon the gravy on at the table, just before eating. It keeps the patties crisp.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Pairing Suggestions

• Steamed rice
• Stir-fried greens
• Hot and sour soup

Storage & Reheating

Keep the patties and gravy separately in the fridge up to 2 days. Reheat the patties in a hot pan.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.