Egg foo young is a Chinese-American diner classic: a fluffy omelet-like patty made with eggs, vegetables, and often meat or shrimp, crisped at the edges and served under a glossy brown gravy. This version, inspired by the style of chef Jet Tila, emphasizes a golden, crispy exterior and a rich, savory sauce that soaks into every bite. It’s a quick, satisfying skillet dinner that comes together in about 30 minutes, using mostly pantry staples.
Ingredients
- 6 large eggs
- 1 cup (120 g) bean sprouts, rinsed and drained
- 1/2 cup (60 g) shredded cabbage (or napa cabbage)
- 1/2 cup (60 g) thinly sliced onion
- 1/2 cup (60 g) sliced mushrooms (shiitake or button)
- 1/2 cup (75 g) cooked, diced chicken, shrimp, or pork (optional)
- 2 tablespoons (30 ml) vegetable oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper (or black pepper)
- 1/2 teaspoon sesame oil (optional)
- For the gravy:
- 1 1/2 cups (360 ml) chicken or vegetable broth
- 2 tablespoons (30 ml) soy sauce
- 1 tablespoon (15 ml) oyster sauce (or vegetarian stir-fry sauce)
- 1 tablespoon (15 g) cornstarch, mixed with 2 tablespoons (30 ml) water
- 1/2 teaspoon sugar (optional)
Instructions
- Prep the vegetables: Rinse the bean sprouts and pat dry. Shred the cabbage, slice the onion and mushrooms. If using meat, dice it into small pieces. Set everything near the stove.
- Make the gravy: In a small saucepan, combine the broth, soy sauce, oyster sauce, and sugar (if using). Bring to a simmer over medium heat. Whisk the cornstarch slurry, then pour it into the simmering liquid, stirring constantly. Cook for 1–2 minutes until the gravy thickens slightly (it should coat the back of a spoon). Keep warm over low heat, stirring occasionally.
- Whisk the eggs: In a large bowl, crack the eggs and whisk until the yolks and whites are fully blended. Add salt, white pepper, and sesame oil (if using). Stir in the bean sprouts, cabbage, onion, mushrooms, and meat (if using).
- Heat the skillet: Place a large nonstick skillet or well-seasoned cast-iron pan over medium-high heat. Add 1 tablespoon (15 ml) of vegetable oil and swirl to coat.
- Cook the patties: Ladle about 1/2 cup (120 ml) of the egg mixture per patty into the hot skillet. You should fit 2–3 at a time, depending on pan size. Cook for 2–3 minutes until the bottom is golden brown and set. Flip carefully with a spatula and cook the other side for another 2–3 minutes, until the egg is fully set and the internal temperature reaches 160°F (71°C) per USDA FSIS safe minimum for egg dishes. Transfer to a plate and keep warm. Repeat with the remaining mixture, adding the remaining oil as needed.
- Serve: Place the patties on a serving platter. Pour the warm gravy over the top, or serve it on the side. Serve immediately.
Tips
- Don’t overmix the eggs: Whisk just until combined—overbeating can make the patties tough. A few streaks of white are fine.
- Use a hot pan: A medium-high heat ensures a crispy exterior without drying out the inside. If the pan isn’t hot enough, the patties will absorb oil and become greasy.
- Make it vegetarian: Omit the meat and use vegetable broth and a vegetarian oyster sauce (or mushroom stir-fry sauce). The texture will be slightly lighter but still delicious.
- Adjust the gravy: If you prefer a thicker gravy, add a little more cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water). For a thinner gravy, add a splash of broth.
Serving Suggestions
Serve egg foo young over steamed jasmine or white rice to soak up the gravy. Pair with a side of stir-fried greens like bok choy or broccoli, and a simple cucumber salad for freshness. For a complete Chinese-American takeout-style meal, add spring rolls or wonton soup.
Variations
- Shrimp Egg Foo Young: Use 1/2 cup (75 g) of small cooked shrimp, chopped. Add 1/2 teaspoon of grated ginger to the egg mixture.
- BBQ Pork (Char Siu) Egg Foo Young: Dice store-bought or homemade char siu and use it in place of the chicken. The slight sweetness of the pork pairs well with the savory gravy.
- Spicy Egg Foo Young: Add 1–2 teaspoons of chili garlic sauce or sriracha to the gravy for a kick.
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce, and ensure your oyster sauce is gluten-free (or use a gluten-free stir-fry sauce).
Storage and Reheating
Refrigerate leftover patties and gravy separately in airtight containers for up to 3 days. To reheat, place patties in a skillet over medium heat with a little oil, cover, and cook for 2–3 minutes per side until hot. Reheat the gravy in a saucepan over low heat, adding a splash of broth if it has thickened. Alternatively, microwave patties on a microwave-safe plate for 1–2 minutes, but they will lose some crispiness. For best texture, avoid freezing, as the eggs become watery when thawed.
Frequently Asked Questions
Can I make egg foo young ahead of time? You can cook the patties a few hours ahead and keep them warm in a low oven (200°F / 95°C) for up to 1 hour. However, they are best fresh. The gravy can be made up to 2 days in advance and refrigerated.
Why do my patties fall apart when flipping? This usually happens if the egg mixture is too wet (drain the bean sprouts well) or if you flip too early. Make sure the bottom is golden brown and set before flipping. Using a nonstick pan and a wide spatula also helps.
Can I use egg whites only? Yes, you can substitute 4 whole eggs with 8 egg whites (about 1 cup / 240 ml). The patties will be lighter and less rich, but they will still hold together. Add a teaspoon of cornstarch to the whites to help bind them.
What is the difference between egg foo young and an omelet? Egg foo young is typically made with a looser egg mixture that includes a lot of vegetables and sometimes meat, and it is fried in a pan until crispy. It is usually served with a brown gravy, whereas a Western omelet is often folded and served without sauce.
Can I bake the patties instead of frying? Yes, you can bake them on a greased baking sheet at 375°F (190°C) for 12–15 minutes, flipping once halfway. They will be less crispy but still tasty. For extra crispiness, brush the tops with oil before baking.
Is egg foo young authentic Chinese? Egg foo young is a Chinese-American dish, likely adapted from a Cantonese egg dish. It has been popular in the United States for decades and is a staple of American Chinese cuisine. Regional versions vary, so there is no single “authentic� recipe.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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