Gravy for Egg Omelettes

This is the classic Chinese-American brown gravy that goes over egg foo yung and chicken velvet. Meat stock seasoned with soy sauce and thickened with a cornstarch slurry creates a glossy, savory sauce that ties the whole dish together. Without it, egg foo yung is just a fried egg patty. With it, it’s a proper Chinese restaurant plate.

The soy sauce does double duty as both seasoning and coloring agent. Adding it gradually until you hit a medium brown is the right approach since different soy sauces vary in saltiness and color intensity. Taste as you go rather than measuring a set amount.

Mixing the cornstarch thoroughly in cold water before adding to the hot stock is the only technique that matters here. Dumping dry cornstarch into hot liquid creates instant, irreversible lumps. The cold slurry dissolves evenly, and vigorous stirring as you pour it in ensures a smooth, glossy finish.

Kitchen Tips

• Use a flavorful stock. Chicken, pork, or a mix gives the best results. Plain water with bouillon will work but tastes thinner.
• Stir constantly while adding the slurry and for a minute after. Cornstarch thickens quickly and can scorch on the bottom if you stop stirring.
• Adjust thickness by using more or less cornstarch slurry. For a pourable gravy, use less. For a thicker coating sauce, use the full amount.

Variations

• Add a splash of sesame oil at the end for a nutty aroma that’s common in Cantonese cooking.
• Stir in sliced scallions for color and a fresh onion bite in the finished gravy.