Egg Foo Young Better Than Takeout
Egg Foo Young Better Than Takeout
Ingredients
For the Egg Foo Young
- 5 eggs
- 1 small onion, diced
- 1 handful coleslaw mix, roughly chopped
- 1 handful green onions, chopped
- 1 handful shrimp, chopped
- 1 handful fresh oysters
- 1/2 cup flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon chicken powder
- 1/4 teaspoon white pepper, or to taste
- 3 cups oil, for frying, or as needed
For the Sauce
- 1 cup chicken stock
- 1/2 tablespoon soy sauce
- 1/2 tablespoon oyster sauce
- 1/2 tablespoon sugar
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
Instructions
- 1
Roughly chop the coleslaw mix, dice the onion, and chop the green onions. Chop the shrimp into small pieces.
⏱️ 5 min
- 2
In a large bowl, combine the 5 eggs, chopped coleslaw mix, diced onion, chopped green onions, and chopped shrimp.
⏱️ 2 min
- 3
Add the flour, cornstarch, baking powder, salt, chicken powder, and white pepper to the vegetable and egg mixture. Mix everything together until well combined and a thick batter forms.
⏱️ 3 min
- 4
In a separate small bowl, combine the chicken stock, soy sauce, oyster sauce, sugar, and cornstarch for the sauce. Mix well until the cornstarch is dissolved. Set aside.
⏱️ 2 min
- 5
Heat oil for deep frying in a wok or large pot to 150°C (300°F) over medium-high heat.
⏱️ 5 min•🌡️ 150
- 6
Once the oil is hot, scoop a portion of the Egg Foo Young batter into a Chinese ladle (or a large spoon). Place one fresh oyster in the middle of the batter, then cover the oyster with a little more batter.
⏱️ 1 min
- 7
Gently lower the batter into the hot oil. Fry over medium-low heat for about 4 minutes per side, or until golden brown and cooked through. Repeat with the remaining batter and oysters.
⏱️ 8 min
- 8
Carefully remove the fried Egg Foo Young patties from the oil and place them on a wire rack lined with paper towels to drain excess oil. Keep warm.
⏱️ 1 min
- 9
Pour out most of the oil from the wok, leaving about 1 tablespoon. Add the prepared sauce mixture to the wok. Stir over high heat until the sauce thickens and becomes glossy.
⏱️ 2 min
- 10
Turn off the heat and stir in the sesame oil into the sauce.
⏱️ 1 min
- 11
Pour the thickened sauce generously over the hot Egg Foo Young patties. Serve immediately with steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Egg Foo Young Better Than Takeout
For the Egg Foo Young
- 5 eggs
- 1 small onion, diced
- 1 handful coleslaw mix, roughly chopped
- 1 handful green onions, chopped
- 1 handful shrimp, chopped
- 1 handful fresh oysters
- 1/2 cup flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon chicken powder
- 1/4 teaspoon white pepper, or to taste
- 3 cups oil, for frying, or as needed
For the Sauce
- 1 cup chicken stock
- 1/2 tablespoon soy sauce
- 1/2 tablespoon oyster sauce
- 1/2 tablespoon sugar
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
Instructions
- 1
Roughly chop the coleslaw mix, dice the onion, and chop the green onions. Chop the shrimp into small pieces.
⏱️ 5 min - 2
In a large bowl, combine the 5 eggs, chopped coleslaw mix, diced onion, chopped green onions, and chopped shrimp.
⏱️ 2 min - 3
Add the flour, cornstarch, baking powder, salt, chicken powder, and white pepper to the vegetable and egg mixture. Mix everything together until well combined and a thick batter forms.
⏱️ 3 min - 4
In a separate small bowl, combine the chicken stock, soy sauce, oyster sauce, sugar, and cornstarch for the sauce. Mix well until the cornstarch is dissolved. Set aside.
⏱️ 2 min - 5
Heat oil for deep frying in a wok or large pot to 150°C (300°F) over medium-high heat.
⏱️ 5 min•🌡️ 150 - 6
Once the oil is hot, scoop a portion of the Egg Foo Young batter into a Chinese ladle (or a large spoon). Place one fresh oyster in the middle of the batter, then cover the oyster with a little more batter.
⏱️ 1 min - 7
Gently lower the batter into the hot oil. Fry over medium-low heat for about 4 minutes per side, or until golden brown and cooked through. Repeat with the remaining batter and oysters.
⏱️ 8 min - 8
Carefully remove the fried Egg Foo Young patties from the oil and place them on a wire rack lined with paper towels to drain excess oil. Keep warm.
⏱️ 1 min - 9
Pour out most of the oil from the wok, leaving about 1 tablespoon. Add the prepared sauce mixture to the wok. Stir over high heat until the sauce thickens and becomes glossy.
⏱️ 2 min - 10
Turn off the heat and stir in the sesame oil into the sauce.
⏱️ 1 min - 11
Pour the thickened sauce generously over the hot Egg Foo Young patties. Serve immediately with steamed rice.
⏱️ 1 min