Egg foo young is a Chinese-American omelet dish made with beaten eggs, vegetables, and often meat or shrimp, fried into golden patties and served with a savory gravy. This version is designed for the freezer: you cook the patties, freeze them flat, and reheat them in minutes for a quick weeknight dinner or a satisfying lunch. The patties hold their texture remarkably well when frozen and reheated, and the homemade gravy comes together in the same time it takes to warm the patties.
Ingredients
- 6 large eggs
- 1 cup (120 g) bean sprouts, rinsed and drained
- 1/2 cup (60 g) shredded cabbage (green or napa)
- 1/2 cup (60 g) thinly sliced mushrooms (optional)
- 1/4 cup (40 g) finely chopped onion
- 1/4 cup (30 g) chopped green onions (white and green parts)
- 1/2 cup (75 g) cooked, chopped chicken, pork, or shrimp (optional)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper (or black pepper)
- 2 tablespoons (30 ml) vegetable oil, for frying
For the gravy:
- 1 1/2 cups (360 ml) chicken or vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce (optional)
- 2 tablespoons (30 g) cornstarch
- 3 tablespoons (45 ml) cold water
- 1/2 teaspoon sugar (optional)
Instructions
- In a large bowl, whisk the eggs until the yolks and whites are completely combined. Add the bean sprouts, cabbage, mushrooms (if using), onion, green onions, and cooked meat (if using). Add soy sauce, sesame oil, salt, and pepper. Stir until everything is evenly coated with egg.
- Heat a large nonstick skillet over medium heat and add 1 tablespoon of the vegetable oil. When the oil shimmers, ladle about 1/4 cup (60 ml) of the egg mixture into the pan for each patty. Cook 3–4 patties at a time, leaving space between them. Flatten gently with a spatula to about 1/2-inch thick.
- Cook until the bottom is golden brown and set, about 2–3 minutes. Carefully flip and cook the other side until golden and cooked through, another 2–3 minutes. The eggs should be fully set and reach a safe minimum internal temperature of 160°F (71°C) per USDA FSIS guidelines; check with a food thermometer if you are unsure.
- Transfer the cooked patties to a wire rack to cool slightly. Repeat with the remaining egg mixture, adding more oil to the pan as needed.
- If freezing: let the patties cool completely to room temperature. Place them in a single layer on a baking sheet lined with parchment paper and freeze for 1–2 hours until solid. Then transfer to a freezer-safe bag or container, separating layers with parchment paper. Seal and label with the date.
- To make the gravy: in a small bowl, whisk the cornstarch with the cold water until smooth. In a saucepan, bring the broth, soy sauce, oyster sauce (if using), and sugar to a simmer over medium heat. Slowly whisk in the cornstarch mixture and cook, stirring constantly, until the gravy thickens, about 1–2 minutes. Keep warm.
- To serve immediately: place the hot patties on a plate and spoon the gravy over the top. If serving from frozen, reheat the patties first (see Storage and Reheating) and then add the gravy.
Tips
- Drain your vegetables well: Excess moisture from the bean sprouts or cabbage can make the patties soggy and cause them to stick. Pat them dry with a clean kitchen towel before mixing.
- Use a nonstick pan: This is key for easy flipping. If you only have stainless steel, make sure the pan is hot and the oil is shimmering before adding the batter.
- Don’t overmix: Stir the batter just until the ingredients are coated. Overmixing can make the eggs tough.
- Freeze flat first: Freezing the patties in a single layer before bagging prevents them from sticking together into a clump. This step is worth the extra time.
Serving Suggestions
Serve the patties over steamed jasmine rice or chow mein noodles, with the gravy spooned generously over the top. A side of stir-fried bok choy or a simple cucumber salad adds freshness. For a low-carb option, serve over cauliflower rice or a bed of shredded lettuce.
Variations
- Vegetarian: Omit the meat and add extra mushrooms, shredded carrots, or water chestnuts for crunch.
- Shrimp: Use chopped cooked shrimp instead of chicken or pork. Add a pinch of Old Bay or paprika for extra flavor.
- Spicy: Add a teaspoon of sriracha or chili garlic sauce to the egg mixture, or stir some 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
Refrigerator: Cooked patties can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat for 2–3 minutes per side, or in the microwave for 1–2 minutes. The gravy can be refrigerated separately for up to 3 days; reheat in a saucepan, adding a splash of broth if it’s too thick.
Freezer: Freeze the patties as described in Step 5. They will keep for up to 3 months. To reheat frozen patties, place them in a single layer on a baking sheet and bake at 375°F (190°C) for 10–12 minutes, flipping halfway, until hot and crispy. Alternatively, microwave on high for 2–3 minutes, but they will be softer. Reheat the gravy separately on the stovetop or in the microwave.
Food safety: Never leave cooked patties at room temperature for more than 2 hours. Refrigerate leftovers promptly.
Frequently Asked Questions
Can I freeze the patties after they are cooked but before adding gravy? Yes, that’s exactly what this recipe is designed for. Freeze them plain, then reheat and add the gravy fresh. The gravy does not freeze well because it can separate and become watery.
Why are my patties falling apart? This usually happens if the egg mixture is too watery or if you flip them too early. Make sure your vegetables are well-drained and let the first side cook until it’s fully set and golden before flipping. Also, use a thin spatula to support the patty.
Can I use a muffin tin to make uniform patties? Yes, you can bake the egg mixture in a greased muffin tin at 350°F (175°C) for about 15–20 minutes until set. They won’t be as crispy as pan-fried, but they are easier to make in bulk.
What can I use instead of bean sprouts? If you can’t find bean sprouts, use shredded cabbage or julienned carrots. The texture will be slightly different, but still delicious.
Is it safe to reheat frozen patties in the microwave? Yes, it’s safe. Microwave on high for 2–3 minutes, checking that the patties are piping hot throughout. They won’t be crispy, but they will be fully cooked.
Can I add more vegetables? Absolutely. Just keep the total vegetable volume to about 2 cups (240 g) so the patties hold together. Extra vegetables may require an extra egg to bind.
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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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