Egg Foo Young — Chinese Omelette in the Air Fryer
A classic Chinese egg omelette with prawns and crisp vegetables, baked light and fluffy in the air fryer. Served with an aromatic soy-based sauce and steamed rice.
Equipment
- 1 Air fryer
- 1 Lille tærteform About 18-20 cm, must fit in the air fryer basket
- 1 Cutting board
- 1 Knife
- 1 Røreskal
- 1 Whisk
- 1 Lille gryde For the sauce
- 1 Parchment paper For the air fryer
Ingredients
Omelette
- 8 pcs eggs
- 200 g cooked prawns Peeled
- 100 g bean sprouts
- 4 pcs spring onions In thin rings
- 100 g mushrooms In thin slices
- 1 pcs carrot Coarsely grated
- 2 tbsp soy sauce
- 1 tsp sesame oil
1 tsp salt- 0.5 tsp freshly ground black pepper
- 1 tbsp neutral oil For greasing the tin
Sauce
- 2.5 dl chicken stock
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 tbsp cornflour
- 1 clove garlic Finely chopped
Instructions
Preparation
- Cut 4 pcs spring onions into thin rings, 100 g mushrooms into thin slices and coarsely grate 1 pcs carrot. If 200 g cooked prawns are large, chop them lightly with a knife.
- Whisk 8 eggs together in a large bowl with 2 tbsp soy sauce, 1 tsp sesame oil, 1 tsp salt and 0.5 tsp freshly ground black pepper until the egg mixture is smooth.
- Gently fold the prawns, 100 g bean sprouts and the chopped vegetables into the egg mixture so everything is evenly distributed.
Cooking in the air fryer
- Preheat the air fryer to 170 °C.
- Brush a small tart tin with 1 tbsp neutral oil and line the base with baking paper. Pour half of the egg mixture into the tin so it is no more than about 3 cm deep.
- Bake in the air fryer at 170 °C for 10-12 minutes until the omelette is firm in the centre and lightly golden on top. Test with a toothpick in the centre — it should come out clean.
- Carefully remove the omelette from the tin and keep it warm under foil. Repeat with the rest of the egg mixture for portion two.
Sauce
- While the omelette bakes, heat 2.5 dl chicken stock, 2 tbsp soy sauce, 1 tbsp oyster sauce and 1 tsp sugar in a small saucepan together with 1 clove garlic.
- Stir 1 tbsp cornflour into 2 tbsp cold water and whisk it into the hot sauce. Let the sauce simmer, stirring, for 1-2 minutes until it thickens and turns glossy.
Serving
- Cut the omelettes into quarters and arrange on plates. Pour the warm sauce over and serve immediately with steamed jasmine rice and extra spring onions on top, if you like.
Notes
Tips for a perfect result:
Use a tin that fits in your air fryer basket, and make sure the egg mixture is no more than about 3 cm deep — that way you get an evenly baked omelette with a tender centre and a lightly golden top. Feel free to spray the tin with extra oil if you want a crisper edge. Variation:
Replace the prawns with cooked chicken, finely chopped pork or extra vegetables (broccoli, pepper, bamboo shoots) for different flavour variations. Vegetarian version: leave out the prawns and use extra mushrooms and bean sprouts. Serving:
Traditionally served with steamed jasmine rice and a crisp Asian salad. A sprinkle of fresh coriander and a slice of lime on top lifts the dish. Portion size:
If your air fryer is smaller, you can make the omelette in two batches — otherwise you risk the centre not cooking through.
Use a tin that fits in your air fryer basket, and make sure the egg mixture is no more than about 3 cm deep — that way you get an evenly baked omelette with a tender centre and a lightly golden top. Feel free to spray the tin with extra oil if you want a crisper edge. Variation:
Replace the prawns with cooked chicken, finely chopped pork or extra vegetables (broccoli, pepper, bamboo shoots) for different flavour variations. Vegetarian version: leave out the prawns and use extra mushrooms and bean sprouts. Serving:
Traditionally served with steamed jasmine rice and a crisp Asian salad. A sprinkle of fresh coriander and a slice of lime on top lifts the dish. Portion size:
If your air fryer is smaller, you can make the omelette in two batches — otherwise you risk the centre not cooking through.
Nutrition
Calories: 285kcalCarbohydrates: 10gProtein: 26gFat: 16gSaturated fat: 4gPolyunsaturated fat: 3gMonounsaturated fat: 6gCholesterol: 470mgSodium: 1100mgPotassium: 380mgFiber: 2gSugar: 4gVitamin A: 1500IUVitamin C: 8mgCalcium: 100mgIron: 3mgNet carbohydrates: 8g
