Egg foo young is a Chinese-American restaurant classic: a fluffy omelet-like patty made with eggs, vegetables, and often meat or shrimp, bound together and served with a savory brown gravy. It’s a clever, economical dish that turns humble ingredients into a satisfying meal, and it’s surprisingly simple to make at home. This recipe delivers crisp-edged, tender patties and a rich, glossy sauce that ties it all together.
Ingredients
- 6 large eggs
- 1 cup (120 g) bean sprouts, rinsed and drained
- 1/2 cup (75 g) diced cooked chicken, pork, or shrimp (optional)
- 1/2 cup (60 g) finely chopped cabbage
- 1/4 cup (40 g) diced onion
- 2 scallions, thinly sliced, plus more for garnish
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper (or black pepper)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil (optional)
- 2 tablespoons vegetable oil, for frying
For the gravy:
- 1 1/2 cups (355 ml) chicken or vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce (optional)
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Make the gravy: In a small saucepan, bring the broth, soy sauce, and oyster sauce (if using) to a simmer over medium heat. In a small bowl, whisk the cornstarch with the water until smooth. Slowly pour the cornstarch mixture into the simmering broth, whisking constantly. Cook for 1-2 minutes until the sauce thickens slightly. Remove from heat and set aside.
- Prep the vegetables: In a large bowl, combine the bean sprouts, cabbage, onion, scallions, and cooked meat (if using).
- Mix the eggs: In a separate bowl, beat the eggs with salt, pepper, soy sauce, and sesame oil (if using). Pour the beaten eggs over the vegetable mixture and stir until everything is well coated.
- Cook the patties: Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium heat. Scoop about 1/3 cup of the egg mixture per patty into the skillet, spreading it slightly. Cook for 2-3 minutes per side, until golden brown and cooked through. The internal temperature of the egg patties should reach 160°F (71°C) as a safe minimum, per USDA FSIS guidelines. Transfer to a plate and keep warm. Repeat with the remaining mixture, adding more oil as needed.
- Serve: Place the patties on a serving platter, pour the warm gravy over the top, and garnish with extra scallions. Serve immediately.
Tips
- Don’t overmix: Stir the egg mixture gently just before each batch. Overmixing can make the eggs tough.
- Drain the vegetables: Bean sprouts and cabbage release water as they cook. Make sure they are well-drained before adding to the eggs, or the patties may become soggy.
- Use a nonstick pan: This ensures the patties release easily and achieve a nice golden crust without sticking.
- Customize the filling: Feel free to swap in any leftover cooked meat or vegetables you have on hand. Mushrooms, carrots, and snow peas all work well.
Serving Suggestions
Egg foo young is traditionally served with steamed jasmine rice and the brown gravy spooned over everything. It also pairs well with a simple side of stir-fried greens or a light cucumber salad. For a low-carb option, serve it over cauliflower rice or alongside a crisp green salad.
Variations
- Vegetarian: Omit the meat and add extra mushrooms, bell peppers, or water chestnuts for crunch.
- Shrimp: Use small, cooked shrimp instead of chicken or pork. Ensure they are chopped into small pieces so they distribute evenly.
- Spicy: Add a teaspoon of sriracha or chili garlic sauce to the egg mixture for a kick.
- Gluten-free: Use tamari or coconut aminos instead of soy sauce, and ensure your oyster sauce is gluten-free (or omit it).
Storage and Reheating
Refrigerate leftover egg foo young and gravy separately in airtight containers for up to 3-4 days. To reheat, warm the patties in a skillet over medium heat for 2-3 minutes per side, or in a 350°F (175°C) oven for 5-7 minutes. Reheat the gravy in a small saucepan over low heat, adding a splash of broth or water if it has thickened too much. The patties are best when fresh, but they still taste great reheated.
Frequently Asked Questions
Can I make the patties ahead of time? Yes, you can cook the patties and refrigerate them for up to 2 days before serving. Reheat them in a skillet or oven as described above. The gravy can also be made ahead and refrigerated.
Why are my patties falling apart? This usually happens if the egg mixture is too watery or if the patties are flipped too early. Make sure the vegetables are well-drained, and let the patties set for at least 2-3 minutes before flipping.
Can I bake the patties instead of frying? Yes, you can bake them at 375°F (190°C) on a greased baking sheet for about 15-20 minutes, flipping halfway. They won’t be as crispy as pan-fried, but they will still be delicious.
What is the best oil for frying? A neutral oil with a high smoke point, like vegetable, canola, or peanut oil, works best. Avoid olive oil, as it can burn at high temperatures.
Can I freeze egg foo young? Yes, cooked patties freeze well for up to 2 months. Wrap each patty in plastic wrap and place in a freezer-safe bag. Thaw in the refrigerator overnight, then reheat in a skillet or oven. The gravy can also be frozen separately.
Is egg foo young the same as an omelet? Not quite. Egg foo young is typically made with a higher ratio of vegetables to eggs, and the ingredients are mixed into the egg rather than folded inside. It’s also usually served with a gravy, whereas an omelet is often served with cheese or other fillings.
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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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