Food Court Omelet
This is another winner from one of my favorite cookbooks, Tenderheart by Hetty Lui McKinnon. It can be filed under the “So Weird, It Must Be Good” category to which I am forever drawn.
According to McKinnon, this Food Court Omelet is very similar to the Chinese-American fried egg dish known as egg foo young. Having never had egg foo young, I’ll take her word for it. I landed upon this recipe in the “Broccoli” chapter of her book because, well, I had a head of broccoli that I wanted to use. The recipe made four omelets and the two of us managed to finish them all (the first round we enjoyed with brown rice, the second we ate on their own–both ways are approved although the rice makes it more of a meal, in my opinion).
The Food Court Omelet is comfort food at its best. Simple, nutritious and satisfying. The gravy is essential because it turns what could be a plain omelet into something special. I also dosed mine with a bit of hot sauce because that’s the way I roll. Feel free to do the same. Enjoy!
Food Court Omelet
Ingredients
Makes 4 6-inch omelets
- 6 large eggs
- 1 tsp sea salt
- 1/8 tsp white pepper
- 1 head broccoli, about 12 oz cut into very small florets
- 1 yellow onion finely diced
- 4 scallions sliced
- 1 clove garlic minced
- 2-3 Tbls neutral oil
- white or brown rice to serve
Gravy
- 1 Tbls cornstarch
- 2 Tbls soy sauce or tamari
- 1 Tbls oyster sauce
- 1 Tbls Shaoxing rice wine, dry sherry, mirin or white wine
- 2 tsp toasted sesame oil
- 1 c vegetable broth
- pinch of white pepper
Instructions
To Make the Gravy
- Place all of the gravy ingredients in a small saucepan. Bring to a boil over medium heat, whisking constantly, for about 4-5 minutes, until gravy thickens. Set aside.
For the Omelets
- Place the eggs, salt and white pepper in a mixing bowl and whisk until smooth. Add the broccoli, onion, three-fourths of the scallion and the garlic and mix well.
- Place a small skillet over high heat. When hot (you should see wisps of smoke rising from the surface), add 1 Tbls oil to the pan then ladle 1/2 c of batter into the hot oil. Fry for 1-2 minutes, until golden and puffy. Using a large, wide spatula, confidently flip the omelet over and cook for about 1 minute on the other side, until golden. Remove from the pan and continue cooking the remaining batter.
- To serve, place some rice in a bowl, top with omelet and pour over some gravy. Top with remaining sliced scallion.
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May 12, 2025 @ 10:24 am
On my roster for this week. Sounds yum. Egg foo young definitely needs gravy.