I never thought I would say this, but omelettes aren’t just for brunch!
As perfect as they may be for soaking up bubble-heavy mimosas, or stilling those flat-white morning jitters, these eggy envelopes deserve so much more than the standard fare we stuff them with. Quick and versatile, an omelette can pretty much be anything you want it to be, and this is especially true when they are cooked Chinese-style!
Egg Foo Young (Chinese Omelette) is a dish most of us know from our local takeaway, but very few of us realise how easy it is to make at home. If you can make an omelette, the chances are you can make this classic Cantonese dish too! Though similar in almost every way, Chinese “omelettes” are, in terms of flavour, a world apart from their western counterparts. Added to very hot oil, Egg Foo Young is crispy and, as such, benefits from that elusive wok hei (‘breath of a wok’). Add to that an umami laden sauce, and their irresistible flavour is almost complete…
But, of course, what’s an omelette without fillings?
The options for filling your Egg Foo Young are virtually endless, and go way beyond the generic takeaway options you are probably used to seeing. Seasoned with a dash of soy sauce instead of the usual salt and pepper, the egg mix is the perfect foil for anything from the classic char siew (Chinese BBQ Pork) to julienned vegetables.
For this recipe I’m pushing the boat out and using prawns. It might seem like a waste to use them in something like an omelette, but rest assured it’s not. I love the sweet meatiness of the prawns with the fresh bite of the gingery eggs – its a classic combination and makes the perfect addition to a larger meal, or (if you want to spoil yourself) just have it on its own with some plain rice.
For more Chinese recipes from the Muddled Pantry, please follow the link here.