Two & A Knife

Shrimp Egg Foo Young w/ Gumbo Roux Gravy

overhead shot of the plated egg young over rice with gumbo roux gravy

Crispy fried egg omelet with sweet jumbo shrimp,crisp green onion, fish sauce, smothered in a gumbo roux inspired dark gravy

/jumptorecipe

FEATURED STANDOUTS

Eggs

Eggs form the base and primary structure of an omelette. The eggs are lightly whisked with cornstarch to form a nice crispy batter.

Green onion

Green onions, both white and light green parts thinly sliced, are a key ingredient in egg foo young. They add a mild, fresh, and slightly pungent oniony flavor that cuts through the richness of the eggs and fillings. Their slight crispness provides textural contrast to the soft eggs, while their green color enhances visual appeal.

Green onions also help balance the dish’s richness. While thin slices are typical, you can use larger pieces for a stronger flavor. Alternatively, use more of the darker green parts. Adjust them to taste. Overall, green onions are essential for the flavor, texture, and appearance of classic egg foo young.

Shrimp

Shrimp has a sweet and slightly salty taste with a firm and sometimes slightly springy texture. No need to pre cook the shrimp since the shrimp will cook nicely with the tender egg.

Roux : Oil & Flour

The basic principle of a roux involves cooking equal parts of fat. This typically includes butter, or oil. All-purpose flour is combined with the fat in a saucepan over medium heat. The cooking process achieves two primary goals:

  1. Eliminating the raw flour taste: Raw flour has a starchy and unpleasant taste. Cooking it with fat coats the flour particles. This prevents them from clumping. It allows them to cook evenly and neutralizes the raw flavor.

TIPS & TRICKS FOR THE BEST SHRIMP EGG FOO YOUNG & GUMBO GRAVY

What is Egg Foo Young?

Egg Foo Young is a Chinese-American omelette dish. It is made with beaten eggs, a variety of finely chopped vegetables, and often a protein. It is typically served with a savory brown gravy. The dish is customizable, allowing for various ingredient combinations to suit different tastes and dietary preferences.

Do i need to really stand over my roux?

Yes. Making a good roux requires patience and attention. It’s crucial to stir constantly over medium heat. This ensures even cooking and prevents burning. Burning can result in a bitter taste. The consistency of the roux should be smooth and lump-free. If lumps form, whisking vigorously can often resolve them.

What protein can go in egg foo young?

A wide array of proteins can be incorporated into Egg Foo Young. Popular choices include shrimp, diced chicken, pork , and beef. Vegetarian options can feature tofu or additional vegetables.

How to get egg foo young crispy?

Achieving a crispy texture in egg foo young involves several techniques. Ensure the pan is hot before adding the egg mixture. Avoid overcrowding the pan, as this can steam the omelettes instead of frying them. Using enough oil or fat in the pan is crucial for crisping the edges. Adding a small amount of cornstarch to the egg mixture, which can contribute to a crispier exterior.

How can you store egg foo young?

Leftover egg foo young should be cooled completely before being stored in an airtight container in the refrigerator. It can generally be stored safely for 3 to 4 days. When reheating, it’s best to pan-fry or bake the omelette to help retain some of its texture. Microwaving can make it somewhat rubbery. The gravy should be stored separately in an airtight container. It can be reheated gently on the stove top or in the microwave.

Why does roux cook for so long?

Raw flour has a starchy and unpleasant taste. Cooking it in fat coats the flour particles. Preventing it from clumping and tames the flour flavor.

As the roux cooks, the starch granules in the flour swell and gelatinize. This process is what gives the roux its thickening ability. The longer the roux cooks, the darker it becomes. Its flavor profile develops deeply. It ranges from a mild, buttery flavor to a rich, nutty, and even slightly smoky taste in darker rouxs. However, the thickening power of the roux decreases as it cooks longer. This happens because the starch molecules break down as it darkens.

There are several stages of roux, each characterized by its color and cooking time:

  • White Roux: Cooked for just a few minutes until the raw flour taste disappears. It should remain pale in color and has the highest thickening power.
  • Blond Roux: Cook it for a few more minutes. It will turn a light golden color. It will also develop a slightly nutty aroma. It has less thickening power than a white roux but more flavor.
  • Brown Roux: Cooked for a longer period. It turns a light brown or peanut butter color. The roux develops a more pronounced nutty flavor. It has significantly reduced thickening power compared to white and blond rouxs.
  • Dark Brown (or Brick) Roux: This roux is cooked for a long time. It is cooked until it reaches a dark brown, almost reddish-brown color. It has a rich, deeply nutty, and slightly smoky flavor. It has the least thickening power but contributes the most intense flavor. It requires constant stirring to prevent burning.

Can you use canned bean sprouts for this recipe?

Yes, canned bean sprouts can be used in Egg Foo Young, although fresh bean sprouts will offer a crisper texture. If you use canned bean sprouts, ensure you drain them thoroughly. This removes excess liquid before you add them to the egg mixture. Be aware that canned bean sprouts are softer than fresh ones. They wont provide the same level of texture in the final dish.

EQUIPMENT NEEDED TO MAKE THIS RECIPE

Cast-iron

Sauce pan

Whisk

Mixing bowl

Measuring spoons

Serving platter

SIMILAR INGREDIENTS TO

 Lamb Lollipops + Honey Garlic Long Beans

Garlic Chicken Lo Mein

Black Garlic Chicken Teriyaki

ENJOY THIS RECIPE WITH

LEMONGRASS BEEF + CUCUMBER SCALLION PANCAKE SANDWICHES

HOISIN AND BEER MARINATED PORK CHOPS

SPICY TEMPURA CHICKEN

RECIPE

overhead shot of the plated shrimp egg young over rice with gumbo roux gravy

Egg Foo Young With Gumbo Gravy

Simple egg, omelet with jumbo shrimp, green onion, fish sauce with crispy fried eggs, smothered in a gumbo roux inspired dark gravy
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • For the Egg Foo Yong:
  • 6 whole eggs
  • 2 teaspoons cornstarch
  • 2 green onions chopped
  • 1 cup bean sprouts
  • 1/4 teaspoon fish sauce
  • 1/4 teaspoon Maggie seasoning
  • 1 teaspoon soy sauce
  • 1 teaspoon black pepper
  • Cooked and peeled shrimp roughly chopped (optional)
  • Cooking spray
  • 1/4 cup oil
  • For the Gumbo Gravy:
  • 1/4 cup oil
  • 1/4 cup flour
  • 3 to 4 cups vegetable stock
  • 1/4 green bell pepper minced
  • 2 garlic cloves minced
  • 2 bay leaves
  • 2 teaspoons seasoning salt
  • 1 teaspoon cayenne pepper
  • 1/4 teaspoon celery seed
  • 1 teaspoon black pepper

Method
 

  1. Preparing the Egg Foo Yong:
  2. If using shrimp, peel, devein, and roughly chop.
  3. In a bowl, whisk together the eggs and cornstarch.
  4. Season the egg mixture with soy sauce, Maggie seasoning, and fish sauce.
  5. Add the chopped green onions, bean sprouts, and chopped shrimp (if using) to the egg mixture. Stir to combine.
  6. Let the mixture sit for 5 minutes.
  7. Heat a cast-iron skillet over medium heat and lightly coat with cooking spray.
  8. Ladle about 1/3 of the egg mixture into the skillet to form a cake. Repeat to make 3 cakes.
  9. Cook on each side for 4 minutes, or until golden brown. Flip and cook the other side until golden brown.
  10. Remove the egg foo yong cakes from the skillet and set aside on a plate, covered to keep warm.
  11. Making the Gumbo Gravy:
  12. Heat oil in a saucepan over medium heat.
  13. Add flour and whisk continuously until smooth.
  14. Cook for 20 to 30 minutes, stirring occasionally, until the roux turns a dark brown color and has a nutty aroma.
  15. Once the roux reaches the proper color, gradually whisk in the vegetable broth until smooth.
  16. Season with seasoning salt, bay leaves, celery seed, black pepper, cayenne pepper, minced green bell pepper, and minced garlic.
  17. Simmer until the gravy thickens.
  18. Remove from heat and cover to keep warm until ready to serve.
  19. To Serve:
  20. Place the egg foo yong cakes on a plate and generously spoon the gumbo gravy over the top. Serve hot over white rice.

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Marissa Bolden
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Two & A Knife

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