🥚 Egg foo young for one
Ingredients
- 2 large eggs
- 1/2 tsp cornstarch and 2 tsp water
- 1 tsp soy sauce
- 1/8 tsp sesame oil
- 1/8 tsp garlic powder
- A pinch each of salt, white pepper and cayenne
- 80 g bean sprouts
- 80 g thinly sliced cabbage
- 40 g diced ham
- 2 tbsp sliced spring onion
- 2 tbsp finely shredded carrot
- 80 ml neutral oil for frying
- For the gravy: 120 ml chicken broth, 1 tbsp rice vinegar, 1 tbsp oyster sauce, 1 tsp soy sauce, 1/2 tsp sugar, 1 1/2 tsp cornstarch slaked in 1 tbsp water
Method
- Gravy first: put the broth, rice vinegar, oyster sauce, soy sauce and sugar in a saucepan, whisk and bring to high heat.
- Slake the cornstarch in the water. As soon as the broth boils, stir the slurry again and pour it in, whisking quickly.
- Lower the heat and cook 1 min, stirring. It should coat a spoon and look glossy. Keep warm.
- For the patties, stir the cornstarch, water and soy sauce together in a bowl with a fork.
- Add the eggs, sesame oil, garlic powder, salt, white pepper, cayenne, then the bean sprouts, cabbage, ham, spring onion and carrot. Mix with a fork.
- Heat the oil in a non-stick pan over high heat until it shimmers.
- Spoon the mixture into three even piles. With a spatula, cut the egg that has run between them and fold it back over the piles to form three round patties.
- Flip and cook 2 min, until the edges crisp, then flip once more for 30 seconds.
- Serve with the warm gravy and rice, scattered with spring onion tops.
Adapted from Chef John · Food Wishes
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