House Special Egg Foo Young is a classic Chinese-American restaurant dish featuring a fluffy omelet packed with shrimp, pork, and vegetables, all smothered in a savory brown gravy. It’s a satisfying, protein-rich meal that comes together quickly, making it a perfect weeknight dinner or a impressive weekend brunch. This recipe delivers that authentic takeout flavor right in your own kitchen.
Ingredients
- For the Egg Foo Young Patties:
- 8 large eggs
- 1/2 cup (75 g) cooked shrimp, chopped
- 1/2 cup (75 g) cooked pork, finely diced (or chicken)
- 1 cup (150 g) bean sprouts, rinsed and drained
- 1/2 cup (75 g) finely chopped onion
- 1/2 cup (75 g) finely chopped celery
- 1/4 cup (25 g) sliced mushrooms (optional)
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 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)
- 1 teaspoon sugar
- 2 tablespoons cornstarch
- 3 tablespoons water
Instructions
- Prepare the gravy: In a small saucepan, combine the broth, soy sauce, oyster sauce (if using), and sugar. Bring to a simmer over medium heat. In a small bowl, whisk the cornstarch and water together to form a slurry. Slowly pour the slurry into the simmering broth, whisking constantly. Cook for 1-2 minutes until the gravy thickens. Remove from heat and set aside.
- Prepare the egg mixture: In a large bowl, crack the eggs and beat them lightly with a fork. Add the chopped shrimp, pork, bean sprouts, onion, celery, mushrooms (if using), garlic, soy sauce, sesame oil, salt, and white pepper. Stir until well combined.
- Cook the patties: Heat about 1/4 inch (0.5 cm) of vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, ladle about 1/2 cup of the egg mixture into the pan for each patty. Cook for 2-3 minutes per side, until golden brown and set. The internal temperature of the egg patty should reach 160°F (71°C) as per USDA FSIS safe minimum for egg dishes. Use a food thermometer to check. Transfer the cooked patties to a paper towel-lined plate to drain.
- Serve: Place the egg foo young patties on a serving platter and pour the warm gravy over the top. Serve immediately.
Tips
- Don’t overmix the eggs: Beat the eggs just until the yolks and whites are combined. Overmixing can make the patties tough.
- Use a hot pan: Make sure the oil is hot before adding the egg mixture. This ensures the patties get a nice golden crust and don’t stick.
- Customize your fillings: Feel free to swap the shrimp and pork for chicken, beef, or extra vegetables like bell peppers or water chestnuts.
- Make it ahead: You can cook the patties and make the gravy ahead of time. Store them separately in the refrigerator and reheat when ready to serve.
Serving Suggestions
Serve House Special Egg Foo Young with steamed jasmine rice or fried rice to soak up the delicious gravy. It also pairs well with a simple side of stir-fried greens or a light cucumber salad. For a complete Chinese-American feast, add some egg rolls or wonton soup on the side.
Variations
- Vegetarian: Omit the meat and shrimp, and add extra vegetables like shredded cabbage, carrots, and bell peppers. Use vegetable broth for the gravy.
- Chicken Egg Foo Young: Substitute the pork and shrimp with 1 cup (150 g) of diced cooked chicken.
- Spicy: Add a teaspoon of chili garlic sauce or sriracha to the egg mixture for a kick.
- Gluten-Free: Use tamari or gluten-free soy sauce in place of regular soy sauce, and ensure your oyster sauce is gluten-free or omit it.
Storage and Reheating
Store leftover egg foo young patties and gravy separately in airtight containers in the refrigerator for up to 3-4 days. To reheat, place the patties on a baking sheet and warm in a 350°F (175°C) oven for about 10 minutes, or until heated through. Reheat the gravy in a small saucepan over low heat, adding a splash of water or broth if it has thickened too much. You can also microwave the patties on high for 1-2 minutes, but they may lose some crispness.
Frequently Asked Questions
Why is my egg foo young soggy? Sogginess usually comes from too much moisture in the filling or from overcrowding the pan. Make sure to drain the bean sprouts well and pat the cooked shrimp and pork dry before adding them to the egg mixture. Also, cook the patties in batches, giving them enough space in the pan to crisp up.
Can I use frozen bean sprouts? Yes, but you must thaw them and squeeze out as much water as possible before adding them to the egg mixture. Excess water will make the patties watery and prevent them from browning properly.
What can I use instead of oyster sauce? If you don’t have oyster sauce, you can use hoisin sauce or just omit it and add a little more soy sauce. The flavor will be slightly different but still delicious.
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 stovetop, adding a little broth or water if it’s too thick.
Is egg foo young healthy? It can be a balanced meal, as it’s high in protein from the eggs and meat. To make it lighter, you can use less oil for frying and serve it with a side of steamed vegetables instead of rice. The sodium content can be high due to soy sauce, so you can use a low-sodium version if desired.
Can I bake the 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 golden. This method uses less oil and is a good hands-off alternative, though the texture will be slightly less crispy.
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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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