Need a new breakfast idea? Try Chef David Davenport’s Egg Fu Yung! It is the perfect treat for all of your holiday company.
Egg Fu Yung with Brown Sauce
David Davenport
Bloomington Cooking School
Notes from the Chef: You will need a wok, a metal spatula, and a metal mixing spoon. Be sure to use peanut oil, as using any other type of oil is a fire hazard. The cooking process will be quick, so do not multitask.
3/4 cup green onion, finely chopped
1 cup bean sprouts
1/2 cup peas
8 ounces canned mushrooms, drained and sliced
8 eggs
Salt and pepper, to taste
Peanut oil
1) Whisk the eggs in a medium mixing bowl until you see no more egg white.
2) Mix onion, sprouts, peas, mushrooms, and a small amount of salt and pepper to the eggs.
3) Place wok on burner, setting the heat to medium-high. Add 3-4 tablespoons of peanut oil. When the oil has a whisper of vapor rising from it, use the metal mixing spoon to add a spoonful of the egg mixture to the wok.
4) Fry until light brown then flip to brown the opposite side.
5) Remove and set on a paper-towel lined tray. Repeat, adding more oil when necessary. Keep cooked egg fu yung warm in the oven until ready to serve.
6) Pour David Davenport’s Brown Sauce over the egg fu yung when served.
Brown Sauce
David Davenport
Bloomington Cooking School
Have the brown sauce ready before cooking David Davenport’s Egg Fu Yung recipe.
2 1/2 cups vegetable stock
2 tablespoons sherry, or to taste
4 tablespoons tamari soy sauce, or to taste up to 6 tablespoons
4 teaspoons sesame oil
2 tablespoons cornstarch
6 tablespoons cold water
1) Mix vegetable stock, sherry, and tamari in a saucepan.
2) Whisk sesame oil, cornstarch, and water in a small mixing bowl.
3) Add the cornstarch mixture to the saucepan and whisk.
4) Taste test to see if you wish to add more sherry or tamari.
5) Place over medium heat and stir constantly until thickened and browned.
