Egg foo young

Your ingredients

Get ready: Small saucepan, bowl, whisk, frying pan and broad spatula.

• 🍄Gravy: 1 tbsp oyster sauce, or mushroom stir-fry sauce
• 🥣Gravy: 1 tbsp light soy sauce
• 🥣Gravy: ½ tsp dark soy sauce
• 🥜Gravy: ½ tsp sesame oil
• 🍚Gravy: 1 tbsp cornflour
• 🌶️Gravy: a pinch each of white pepper and sugar
• 💧Gravy: 240 ml water or unsalted stock
• 🥚Omelettes: 6 eggs
• 🥣Omelettes: 100 g ready-to-eat firm tofu, diced
• 🥣Omelettes: 50 g beansprouts
• 🥕Omelettes: 30 g carrot, grated
• 🥬Omelettes: 30 g spring onion, chopped
• 🥣Omelettes: ⅛ tsp salt
• 🥣Neutral oil, enough for a thin layer in the pan

Let’s make it

1. Make the gravy

   Mix the gravy ingredients in a saucepan while cold, including the cornflour. Bring to a boil while stirring, then simmer until it lightly coats a spoon. Set aside.

2. Build the filling

   Beat the eggs lightly. Stir in diced tofu, beansprouts, grated carrot, spring onion and salt.

3. Cook small omelettes

   Heat a thin layer of oil in a frying pan. Add a quarter of the egg mixture and reduce to medium-low. When set underneath, turn carefully and cook the other side until the egg and beansprouts are thoroughly cooked.

4. Finish the batch

   Cook the remaining mixture the same way. Warm the gravy again, adding a little water if it has thickened, then spoon over the omelettes. A broken edge is no problem.