Okay, so Egg foo Yummy is actually something that Oswald the Octopus likes to eat. Do you know Oswald? He’s a great cartoon that my kids love, and apparently my inspiration for this evening’s dish!
Egg Foo Young is a Polynesian dish that usually consists of a deep fried egg con concoction slathered in a brown gravy. Basically, the Egg Foo Young of Polynesian fame is a health hazard on a plate. However, it does not have to be this way! A healthy version tastes just as naughty and, dare I say, way better than the restaurant version. It’s also a quick and easy dinner option for those busy weeknights. You can make a lovely vegetarian version using mushrooms, onion, and bean sprouts, or toss in some cooked meat as desired. I also use scallions frozen from the summer CSA as a garnish. My grandma and I enjoyed this for lunch recently. Having never tried Egg Foo Young, she enjoyed it thoroughly! Something about the richness of the eggs, the crunch of the sprouts, the meaty texture provided by the mushrooms, and the flavor of the onion makes this a great combo. Top it with a simple gravy and you have a winner!
Mushroom Egg Foo Young
If you like the real deal, hopefully you’ll love this fresher and healthier version! Get ready for a quick and easy dinner! This version makes 2 generous servings using 4 eggs each. Feel free to change amounts as desired.
For the gravy:
- 2 teaspoons soy sauce (more if preferred)
- 1 tablespoon corn starch or potato starch
- 1 cup stock (I used turkey stock)
For the omelettes:
- 8 eggs
- 1 tbsp butter (can substitute oil)
- 1/4 cup milk (can substitute water)
- 1 medium onion, diced
- 1 1/2 cups of washed and sliced button mushrooms
- 1 cup bean sprouts
- 2 teaspoons of scallion for garnish (optional)
For the gravy:
Put the stock in to a little saucepan and whisk it with about 2 teaspoons of soy sauce. Once heated, which in corn starch and stir until beginning to thicken. Keep warm until the omelette is ready. (You might like it saltier, in which case feel free to add more soy sauce. You might need to adjust the other ingredients a little, adding more water/cornstarch until a thin gravy consistency is reached. Remember that it will thicken more after taken off of the heat.)
For the veggies:
Heat a large pan over medium heat, melt half of the butter into the pan (add more butter only if needed for sautéing). Add onions and sauté for a minute or two then add the mushrooms. After a few more minutes add the sprouts. Continue cooking until the mushrooms and onions are tender and the sprouts still have a crunch, roughly two more minutes. Set aside.
For the omelette:
Whisk eggs with milk. Heat a small (8 inch) nonstick omelette pan over medium heat. Put about half of the egg mixture into the pan, adding remaining butter only if necessary for nonstick purposes. Add half of the the cooked vegetables to the egg mixture. Use the spatula to pull the sides of the omelette forward towards the center as it cooks (allowing the liquid egg to drip to the bottom of the pan). When the egg is about 90% set, sprinkle the scallions if using, and then flip the entire omelette over and shut off the heat. After a minute, flip the omelette into your serving dish and drizzle with gravy before serving.