Egg Foo Young (HK Style Omelet)

Name: Authentic Egg Foo Young Recipe (HK Style Omelet)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1
Ingredients: 2 oz of shrimp, butterflied; 1 oz of bean sprouts; 1 tsp of oil to saute the shrimp and bean sprouts; 2 tsp of cornstarch; 1 tbsp of water; 1/4 tsp of salt; White pepper to taste; 2 eggs; 1 oz of char siu, julienned; 2 pieces of garlic chive, cut into 1 inch long; A few tbsp of oil to pan fry the omelet; 1.5 tbsp of sweet soy sauce to serve on the side; Cilantro as garnish

Souped Up Recipes Updated Apr 25, 2023 Jump to recipe

Egg foo young is an HK-style omelet. It is the transliteration of the Cantonese pronunciation (芙蓉蛋). This is a classic item you can order in Cha Chaan Teng (茶餐厅), a type of Hong Kong-style café restaurant. It’s super easy and will take you less than 10 minutes to make.

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Authentic Egg Foo Young Recipe (HK Style Omelet)

Souped Up Recipes

Servings

Prep Time

5 minutes

Cook Time

5 minutes

Authentic Egg Foo Young Recipe (HK Style Omelet)

Ingredients

2 oz of shrimp, butterflied
1 oz of bean sprouts
1 tsp of oil to saute the shrimp and bean sprouts
2 tsp of cornstarch
1 tbsp of water
1/4 tsp of salt
White pepper to taste
2 eggs
1 oz of char siu, julienned
2 pieces of garlic chive, cut into 1 inch long
A few tbsp of oil to pan fry the omelet
1.5 tbsp of sweet soy sauce to serve on the side
Cilantro as garnish

Directions

Heat the wok until smoking hot. Add oil and shrimp and stir for 15 seconds.
Add the bean sprout and continue to stir for another 15 seconds to remove the beany taste. Take the shrimp and bean sprouts out of the wok and let them cool.
Add the cornstarch, water, salt, and white pepper to a bowl. Crack in 2 eggs and beat them well until you don’t see any obvious egg white.
Add the pre-cooked shrimp, bean sprouts, garlic chives, and the char siu into the beaten egg. Mix thoroughly. You can also use mushroom slices, julienned cabbage, or carrot instead.
Heat the wok again until smoking hot. Add a few tbsp of oil. Swirl it around to cover the bottom. Switch the heat to medium and pour in the egg mixture. Let it fry on one side for a couple of minutes or until the bottom is golden brown. Flip it to fry the other side. Chinese people love our eggs to be crispy and toasty. This is the biggest difference compared to the Western omelet. If you like yours to be soft and tender, you can fry it over low heat and don’t make it crispy.
Serve it over white rice and a small dip of sweet soy sauce. Top with some cilantro as garnish.

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