Egg Foo Young

I tried making Scottish Eggs for an Easter entry, but it failed miserably so I decided to try an easier egg dish - Egg Foo Young or Chinese Omelet. There are probably a thousand and one ways to make it, but I tried this recipe as it seems "Westernized" (from the Food Network Magazine, nonetheless) and the mushrooms reminded me of Jollibee's Burger Steak. As usual, it is tweaked to suit our preference.

It was chunky, delicious, and it took a lot of my willpower to stop eating it. Definitely a must-try. Egg Foo Yeah!!! ;-)

What you need:

  • 2 tablespoons vegetable oil, plus more for frying
  • 6 ounces white mushroom, trimmed and sliced
  • 1 1/2 teaspoons sugar
  • 1 cup chicken broth
  • 3 to 4 teaspoons soy sauce, or according to taste
  • 1 tablespoon corn starch
  • 1/2 medium onion, thinly sliced
  • 3 cloves of garlic, minced
  • 6 strips bacon, diced
  • 2 pieces hotdogs, sliced
  • 1/2 cup frozen peas, thawed
  • 5 large eggs, beaten
  • 1 teaspoon sesame oil

What to do:

In a bowl, beat the eggs lightly and set aside.

Heat a tablespoon of vegetable oil in a skillet over high heat. Add the mushrooms and 1/2 teaspoon sugar and saute until golden, around 3 minutes. Add the broth and 2 teaspoons soy sauce.

Meanwhile, mix the cornstarch with 1/4 cup water; stir into the skillet and boil until thickened about 2 minutes. Remove from heat, transfer to a bowl and set aside. This is your mushroom gravy.

In the same skillet, heat another tablespoon of vegetable oil and add the onions and garlic. Put in 1 teaspoon sugar and saute for around a minute. Then add in the diced bacon and sliced hotdogs and cook for around 2 minutes, or until the meat are done. Add the peas, half of the scallions and around 2 teaspoons soy sauce and cook for another minute. Transfer to a bowl and combine with the beaten eggs.

In a non-stick pan, add about a teaspoon of oil (or spray with non-stick oil) and add one fourth of the egg mixture. Cook on one side for about a minute, then flip or fold then turn to the other side. Drain on paper towels. Repeat to make 3 more omelets. Add the sesame oil to the mushroom gravy and pour over the omelets. Enjoy!

Tips, Tricks and Tweaks:

1. If you decide to fry the bacon before making the recipe, save the grease and use it to saute the onions and garlic. You can also use it instead of spray oil. Makes for a yummier omelet.
2. Garnish the dish with scallions or green onions.
3. Experiment with other veggies like carrots or sweet corn.
4. The original recipe from the magazine calls for Canadian Bacon. I just used regular bacon.


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