Simple Chinese Egg Foo Young

6 eggs
Vegetable oil, for frying

The Filling
4 to 5 shiitake mushrooms, sliced thickly
1 baby leek, sliced into bite-sized pieces
1 spring onion, sliced
1 garlic clove, sliced
Salt and white pepper, to season
Drizzle sesame oil
Handful bean sprouts, for garnish

The Cornflour Paste
2 heaped teaspoons cornflour
Water, to mix

The Sauce
1 tablespoon vegetarian stir fry sauce
1 to 1½ tablespoons Shaoxing rice wine
1 tablespoon light soy sauce
Drizzle sesame oil
Water, to loosen
Cornflour paste, to thicken

Garnish

• A large handful of bean sprouts

PREPARATION

1. Prepare the Egg Mixture

Crack the eggs into a large bowl.

Season lightly with salt and white pepper. Add a small drizzle of sesame oil.

Mix the cornflour with a little water to form a smooth paste.

Add around 4 to 5 teaspoons of the paste into the egg mixture and whisk well. The mixture should be slightly thicker but still pourable.

COOKING

2. Stir Fry the Filling

Heat a wok on high until smoking. Add a drizzle of oil.

Add sliced garlic first, then mushrooms and leek. Stir fry quickly to sear rather than steam, keeping moisture from releasing too much.

Cook just until lightly softened but still textured.

Remove from the wok and fold the vegetables into the egg mixture.

3. Cook the Omelette

Heat a generous layer of oil in the wok over high heat.

Ladle in enough egg mixture to form a thick pancake.

Once the egg hits the wok, reduce the heat slightly to medium-high.

Allow the base to crisp and set. When just over half cooked, confidently flip using a spatula.

Cook briefly on the second side until golden and crisp outside while still fluffy inside.

Remove and repeat with the remaining mixture.

4. Flash Fry the Garnish

Reheat the wok until smoking.

Add a small drizzle of oil and quickly stir fry the bean sprouts with a little extra sliced leek for about 30 seconds. Keep them crunchy.

Set aside.

5. Make the Sauce

In a hot wok, pour in the vegetarian stir fry sauce, rice wine, light soy sauce and sesame oil.

Add a splash of water and bring to a vigorous boil.

Add a little cornflour paste and stir continuously until the sauce thickens into a glossy gravy.

6. Assemble

Place the Egg Foo Young onto a serving plate.

Top with the flash-fried bean sprouts.

Pour the hot glossy sauce over the omelette just before serving.

Serve immediately.

School of Wok Tips

• Sear the vegetables first to prevent excess moisture in the omelette.

• Add cornflour paste to the egg for better structure and a fluffy centre.

• Start on high heat, then reduce slightly once the egg is in to avoid burning.

• Flip when just over half cooked for a crisp exterior and soft interior.

FAQs

What is Egg Foo Young?
Egg Foo Young is a Chinese-style omelette filled with vegetables, meat or seafood and often served with savoury gravy.

Why add cornflour to the egg mixture?
Cornflour gives the omelette structure and helps create a crisp outside with a soft, fluffy centre.

Can I add meat or seafood?
Yes? Cooked prawns, chicken or char siu can be added to the filling before mixing into the egg.