Ingredients:

  • 6 large eggs, room temperature
  • 0.5 lb small shrimp, peeled and deveined
  • 2 cups mung bean sprouts
  • 0.5 cup shiitake mushrooms, finely sliced
  • 3 stalks scallions, thinly sliced
  • 1 tbsp oyster sauce
  • 1 tsp toasted sesame oil
  • 0.25 tsp white pepper
  • 0.5 cup neutral oil, for frying
  • 1.5 cups chicken stock
  • 1 tbsp regular soy sauce
  • 1 tsp dark soy sauce
  • 1 tbsp Shaoxing wine
  • 1.5 tbsp cornstarch
  • 0.5 tsp sugar

Instructions:

  1. Sauté the mushrooms. Heat a teaspoon of oil and cook the 0.5 cup shiitake mushrooms until they are browned and dry.
  2. Prep the shrimp. Chop the 0.5 lb small shrimp into bite-sized pieces if they are larger than a dime.
  3. Whisk the base. In a large bowl, beat the 6 large eggs with the 1 tbsp oyster sauce, 1 tsp toasted sesame oil, and 0.25 tsp white pepper until no streaks of yolk remain.
  4. Combine the fillings. Fold in the 2 cups mung bean sprouts, sliced scallions, chopped shrimp, and the cooked mushrooms.
  5. Preheat the oil. Add 0.5 cup neutral oil to your wok or skillet over medium high heat until it shimmers and a drop of egg sizzles instantly.
  6. Fry the patties. Carefully ladle 1/2 cup of the egg mixture into the oil.
  7. Flip for color. Cook for 2 minutes per side until the edges are golden brown and the center is set.
  8. Drain properly. Move the patties to a wire rack to maintain that shatter crisp texture.
  9. Simmer the gravy. In a small saucepan, whisk the 1.5 cups chicken stock, both soy sauces, sugar, and Shaoxing wine. Bring to a simmer.
  10. Thicken the sauce. Whisk the 1.5 tbsp cornstarch with 2 tbsp of cold water, then stream it into the simmering liquid until it becomes a velvety, glossy mahogany brown.