egg foo yung

Maehashi’s egg foo yung follows an American Chinese omelette style, served with a glossy brown sauce. This selected shrimp version mixes whole eggs with bean sprouts and the white portions of scallions.

An own sauce combines cornstarch, selected light soy, oyster sauce, Shaoxing wine, sesame oil, water and white pepper. It simmers on the stovetop until thick enough to coat the omelettes.

The eggs, sprouts, scallion whites and peeled raw shrimp mix with salt and white pepper. The recipe divides this same mixture into four omelettes, rather than preparing a fresh filling batch for each one.

Each omelette cooks in a share of the vegetable oil with a little garlic and a drizzle from a separate sesame-oil portion. Its underside browns before it turns and finishes cooking on the other side.

The own brown sauce is drizzled over the plated omelettes, with sesame seeds and green scallions optional as garnish. Maehashi serves rice and steamed vegetables separately, contrasting the juicy egg-and-sprout centre with the browned edges.