SPEEDY EGG FOO YOUNG
Some days everything can feel like a chore; even when it comes to eating. My Speedy Egg Foo Young requires no more than a quick raid of the fridge and pantry to make my take on this classic Chinese-American delight. I used leftover pork belly and onions (LOTS!) rather than bean sprouts and that’s because, honestly, I never have bean sprouts on hand. So, in short, this recipe is purely a guide, how you do is entirely up to you.
PREP TIME: 20 Minutes
Makes 2 Servings
INGREDIENTS
OMELETTE
6 – Large, or Jumbo, Eggs
1 Tbs – Water
½ Cup – Cooked Pork Belly, Chopped
2 Cups – Yellow, or Brown Onion, Thinly Sliced
1 Cup – Scallions, Stems, Chopped, With Some Leaves for Garnish
2 Tsp – Naturally Brewed Soy Sauce
3 Tbs – Vegetable Oil
GRAVY
1 Tbs – Unsalted Butter
1 Tbs – All Purpose Flour
1 ½ Cups – Low Sodium Chicken Broth
1 Tbs – Naturally Brewed Soy Sauce
THE NITTY GRITTY
In a large non-stick, oven-safe pan heat oil at medium high. Add pork; cook till browned and crisp.
Meanwhile, in a medium saucepan, heat butter at medium high heat till completely melted. Add flour and whisk; making a roux. Cook for about 2 -3 minutes until roux takes on a light amber color. Add broth, whisking vigorously, until roux dissolves, leaving no lumps and gravy forms; finish with soy sauce and simmer on low till omelette is done.
Add both onions and scallions to pan with pork belly; sauté till onions are slightly tender.
In a medium mixing bowl, whisk eggs with water till blended; add to pan. Using a spoon, gently push cooked outer edges of omelette toward center allowing uncooked egg to run off sides.
Place pan under a pre-heated broiler at high and 6 inches from flame to finish cooking. Broil till omelette fluffy and golden.
Serve immediately over rice and adorn generously with a slathering of gravy; garnish with scallion leaves.
FEBRUARY 11, 2019
