**For the sauce:**
* 1 cup chicken broth
* 1 tbsp soy sauce
* 1 tsp oyster sauce (optional)
* 1 tsp cornstarch mixed with 2 tbsp water (slurry)
* ½ tsp sesame oil
* A pinch of white pepper
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### How to Make Egg Fu Yung
#### 1. **Prepare the Omelet Mixture**
In a large bowl, beat the eggs and season with salt, pepper, and soy sauce. Stir in shrimp, cabbage, bean sprouts, green onions, carrot, and garlic until well combined.
#### 2. **Cook the Omelets**
Heat a few tablespoons of vegetable oil in a non-stick skillet over medium-high heat. Pour in a ladleful of the egg mixture, spreading it out gently. Cook until the bottom is golden and the edges start to crisp, about 3-4 minutes. Flip carefully and cook the other side until set. Repeat with the remaining mixture, keeping the cooked omelets warm.
#### 3. **Make the Sauce**
In a small saucepan, bring the chicken broth, soy sauce, oyster sauce (if using), and white pepper to a boil. Stir in the cornstarch slurry slowly and cook until the sauce thickens, about 1-2 minutes. Finish with a dash of sesame oil.
#### 4. **Serve**
Place the omelets on a serving plate and pour the savory sauce over the top. Garnish with extra green onions or fresh cilantro if desired.
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### Tips for the Best Egg Fu Yung
* **Don’t overcrowd the pan:** Cook the omelets in batches to ensure crisp edges and even cooking.
* **Customize your fillings:** Feel free to swap shrimp for chicken, pork, or vegetables depending on your preference.
* **Sauce consistency:** Adjust the cornstarch slurry for thicker or thinner gravy as you like.
* **Add heat:** A dash of chili oil or Sriracha can bring a spicy kick.
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### Final Thoughts
Egg Fu Yung is a timeless dish that’s as versatile as it is delicious. Its combination of fluffy eggs, fresh veggies, tender protein, and luscious sauce makes it a standout meal you can easily whip up at home. Whether you enjoy it over rice or noodles, this Asian classic is sure to satisfy your craving for comfort food with an elegant twist.
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