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Best Egg Foo Young in Sydney

Egg Foo Young

What the real thing tastes like

Real ingredients (via TheMealDB): 1 cup Unsalted Beef Stock, 1 tablespoon Soy Sauce, 1 tablespoon Shaoxing Wine, 1 tablespoon Oyster Sauce, 1/2 tsp Pepper, 1 tablespoon Cornstarch, 1 tablespoon Water, 1 tablespoon Cornstarch, 1 tablespoon Water, 8 large Egg, 1/2 tsp Kosher Salt, 1/4 tsp Sugar…

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Make the gravy: In a small saucepan, add the beef stock, soy sauce, Shaoxing wine, oyster sauce, and white pepper powder over medium heat. Whisk together and bring to a simmer. Combine the cornstarch and water in a small bowl and whisk to dissolve. Add to the saucepan and whisk until the gravy thickens and coats the back of the spoon, 2 to 3 minutes. Cover the saucepan with a lid and keep it warm on the lowest possible heat. Make the egg foo young batter: In a medium bowl, whisk together the cornstarch and water until dissolved. Add the eggs, salt, and sugar. Whisk until well combined and there are no more egg white clumps. Add the green onion, bean sprouts, and shrimp. Stir until everything is evenly coated. Fry the egg foo young: Add the vegetable oil to a large wok; it should reach about 2 inches up the sides. Heat the oil over medium-high heat to 350°F, or until vigorous bubbles form around an inserted wooden chopstick. With a ladle, gently and slowly add 1/4 o

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