Egg Foo Young

Ingredients

• 6 large Eggs
• 1 cup Bean sprouts
• 3 Scallions
• 2 tbsp Soy sauce
• 1 tbsp Cornstarch
• 3/4 cup Chicken broth
• 1 tbsp Oyster sauce(optional)
• 2 tbsp Vegetable oil
• 1/4 tsp White pepper(optional)
• 1 clove minced Garlic(optional)

Instructions

1. 1

   Prep (15 min): Separate 5 eggs; whisk all 6 eggs with 1 tsp soy sauce and white pepper. Rinse bean sprouts and slice scallions, reserving some greens for garnish.

2. 2

   Heat 1 tbsp oil in a nonstick skillet over medium-high heat. Stir-fry bean sprouts, scallion whites, and garlic for 1-2 minutes until just softened; transfer to the egg mixture and stir to combine.

3. 3

   Add remaining oil to the skillet. Ladle the egg mixture into 4 patties, cooking 2-3 minutes per side until golden and puffed. Keep warm and repeat if needed.

4. 4

   Make gravy: whisk cornstarch with broth, remaining soy sauce, and oyster sauce. Simmer in the skillet, stirring, 2-3 minutes until thickened.

5. 5

   Serve omelets topped with gravy and garnished with scallion greens.