Egg foo young is a Chinese-American restaurant classic: a fluffy, golden omelette patty packed with vegetables and often meat or shrimp, bound together with a savory brown gravy. It’s a versatile, budget-friendly dish that comes together in about 30 minutes, and it’s far easier to make at home than you might think. The key is a hot pan and a generous amount of oil, which gives the eggs that signature puffy, crispy-edged texture.
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 or celery
- 1/4 cup (40 g) diced onion
- 2 green onions, thinly sliced (white and green parts separated)
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper (or black pepper)
- 1/2 cup (120 ml) vegetable oil, for frying
- For the gravy:
- 1 cup (240 ml) chicken or vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce (optional)
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1/2 teaspoon sugar (optional)
Instructions
- Make the gravy: In a small saucepan, bring the broth, soy sauce, and oyster sauce (if using) to a simmer over medium heat. Stir in the cornstarch mixture and sugar, if using. Cook, stirring constantly, until the gravy thickens, about 1–2 minutes. Keep warm over low heat, stirring occasionally.
- Prep the filling: In a large bowl, whisk the eggs with salt and white pepper until well combined but not frothy. Stir in the bean sprouts, cooked meat (if using), cabbage, onion, and the white parts of the green onions.
- Heat the oil: In a large nonstick or cast-iron skillet, heat the vegetable oil over medium-high heat until shimmering but not smoking. The oil should be about 1/4 inch deep.
- Cook the patties: Using a 1/2-cup (120 ml) measure, ladle the egg mixture into the hot oil, spreading it gently into a round patty about 4–5 inches (10–12 cm) across. You should be able to fit 2–3 patties at a time, depending on your skillet size.
- Fry until golden: Cook for 2–3 minutes, until the bottom is deep golden brown and the edges are set. Carefully flip with a spatula and cook the other side for another 2–3 minutes, until golden brown and cooked through. The center should feel firm, and the egg should reach a safe minimum internal temperature of 160°F (71°C) per USDA FSIS guidelines.
- Drain and repeat: Transfer the cooked patties to a plate lined with paper towels to drain. Repeat with the remaining egg mixture, adding a little more oil if needed.
- Serve: Place the patties on a serving plate and spoon the warm gravy generously over the top. Garnish with the reserved green onion greens.
Tips
- Don’t overmix the eggs: Whisk just until the yolks and whites are combined. Overbeating incorporates too much air, which can make the patties puff up in the pan but collapse when cooled.
- Use a hot pan and enough oil: The oil should sizzle immediately when a drop of egg hits it. If the pan isn’t hot enough, the patties will absorb oil and become greasy instead of crispy.
- Keep the patties warm: If making a large batch, place the cooked patties on a baking sheet in a 200°F (93°C) oven while you cook the rest. This keeps them hot and crisp without overcooking.
- Substitute the protein: Leftover rotisserie chicken, canned shrimp, or even crumbled firm tofu work well. If using raw meat or shrimp, cook it fully before adding to the egg mixture.
Serving Suggestions
Serve egg foo young hot with steamed jasmine rice and a side of stir-fried greens like bok choy or broccoli. The gravy is essential—it adds moisture and savory depth. For a complete meal, add a simple cucumber salad with rice vinegar and sesame oil.
Variations
- Vegetarian: Omit the meat and add extra mushrooms, bell peppers, or shredded carrots. Use vegetable broth for the gravy.
- Seafood: Add 1/2 cup (75 g) of small cooked shrimp or flaked crabmeat to the egg mixture.
- Spicy: Add a teaspoon of sriracha or a pinch of red pepper flakes to the egg mixture, or stir a little chili garlic sauce into the gravy.
- 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 patties and gravy separately in airtight containers for up to 3–4 days. To reheat, place the patties in a single layer on a baking sheet and warm in a 350°F (175°C) oven for 8–10 minutes, or until heated through. Reheat the gravy in a small saucepan over medium-low heat, adding a splash of broth or water if it has thickened too much. For a quicker option, microwave the patties on a microwave-safe plate for 1–2 minutes, but note they will be softer. Do not refreeze cooked egg foo young.
Frequently Asked Questions
Why does my egg foo young fall apart? This usually happens when the egg mixture is too wet or the patties are flipped too early. Make sure your vegetables are well-drained, and let the first side cook until the edges are set and golden before flipping. Also, avoid making the patties too large—they need to hold together.
Can I bake egg foo young instead of frying? Yes, you can bake the patties in a muffin tin or on a baking sheet at 375°F (190°C) for about 15–20 minutes, until set and lightly browned. They won’t be as crispy as fried, but it’s a healthier, hands-off option.
What is the best oil for frying? Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. Olive oil has a lower smoke point and a stronger flavor that can overpower the delicate egg taste.
Can I make the gravy ahead of time? Absolutely. The gravy can be made up to 2 days in advance and stored in the refrigerator. Reheat it gently on the stove, adding a little broth to thin it if needed.
Is egg foo young authentic Chinese food? It is a Chinese-American dish, likely inspired by the Cantonese omelette, but it was popularized in the United States. It’s a great example of how immigrant cuisine evolves to create new classics.
Can I use a different vegetable? Yes, almost any quick-cooking vegetable works. Try thinly sliced mushrooms, shredded carrots, or snow peas. Just make sure to chop them finely and cook any hard vegetables (like carrots) briefly before adding to the eggs.
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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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