Tim Chin is a professional cook and writer who has contributed to Serious Eats and America’s Test Kitchen. A graduate of The International Culinary Center, Tim has cooked at restaurants in New York and Boston, working at Rouge Tomate, Northern Spy, and BiSq.

Tim Chin

Egg foo young is a distinctly Chinatown dish that’s been a mainstay in Chinese menus as far back as the mid-1800s. And it’s not hard to see why: It’s basically a deep-fried, savory omelet packed with all kinds of meats and vegetables, and draped in velvety, umami-rich brown sauce. It’s crispy, it’s savory, it’s a little greasy, and it’s deeply satisfying. This recipe puts a new spin on the takeout classic, but cranks up the crisp factor to 11, drawing inspiration from Thai crispy omelets, or khai jiao. It’s crispier and craggier than a traditional egg foo young, but with a super-light texture. And best of all, it’s not greasy or dense.

New School Egg Foo Young