Egg Foo Young
Egg foo young is a Chinese American omelet made with beaten eggs, crisp vegetables, and a savory brown gravy. This home version cooks in a skillet, so you do not need a deep fryer.
Total
40 min
Servings
4 servings, about 8 small patties
Level
Easy
Egg foo young is a diner-style favorite with roots in Chinese American cooking. It is made from eggs folded with vegetables, then cooked into small, round patties and served with a glossy soy-based gravy.
Restaurant versions are often deep-fried, which gives them puffy edges. At home, a hot skillet and a little oil make tender, browned patties that are easier and less messy.
This recipe uses bean sprouts, mushrooms, scallions, and cooked shrimp or chicken, but the filling is flexible. The key is to keep the vegetables thinly sliced and not too wet, so the eggs set properly.
01What you'll need
Ingredients
19 items · 4 servings, about 8 small patties
- For the gravy:
- 1 1/2 cups low-sodium chicken broth or vegetable broth
- 1 1/2 tablespoons soy sauce
- 1 tablespoon oyster sauce, or 1 teaspoon hoisin sauce for a sweeter option
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon white pepper or black pepper
- 1 1/2 tablespoons cornstarch
- 2 tablespoons cold water
- For the egg foo young:
- 6 large eggs
- 1 tablespoon soy sauce
- 1/4 teaspoon white pepper or black pepper
- 1 cup fresh bean sprouts, roughly chopped if long
- 3/4 cup thinly sliced mushrooms
- 1/2 cup thinly sliced scallions, plus more for serving
- 1/2 cup finely shredded cabbage or napa cabbage
- 3/4 cup cooked chopped shrimp, cooked chicken, roast pork, or firm tofu
- 2 to 3 tablespoons neutral oil, such as canola, vegetable, or avocado oil
- Cooked white rice, for serving
02How to make it
Step-by-step
1. Make the gravy base
In a small saucepan, combine the broth, soy sauce, oyster sauce, sesame oil, and pepper. Bring to a gentle simmer over medium heat. A simmer means small bubbles are rising, but the liquid is not boiling hard.
2. Thicken the gravy
Stir the cornstarch and cold water together in a small bowl until smooth. Whisk this mixture into the simmering gravy. Cook for 1 to 2 minutes, stirring often, until glossy and thick enough to lightly coat a spoon. Turn off the heat and cover to keep warm.
3. Mix the eggs
In a large bowl, beat the eggs with the soy sauce and pepper until the yolks and whites are fully blended. Add the bean sprouts, mushrooms, scallions, cabbage, and cooked shrimp, chicken, pork, or tofu. Stir until everything is coated in egg.
4. Heat the skillet
Place a large nonstick or well-seasoned cast-iron skillet over medium-high heat. Add 1 tablespoon oil. When the oil shimmers, the pan is ready. If the pan is not hot enough, the patties may spread instead of setting.
5. Cook the first patties
Scoop about 1/3 cup of the egg mixture into the skillet for each patty. Make 2 or 3 patties at a time so they have room. Use a spoon to nudge the vegetables into round shapes.
6. Flip and finish
Cook for 2 to 3 minutes, until the bottoms are golden and the edges look set. Flip carefully with a wide spatula and cook for 1 to 2 minutes more, until the centers are firm and the eggs are fully cooked.
7. Repeat in batches
Transfer the cooked patties to a plate. Add more oil as needed and cook the remaining egg mixture in the same way. Stir the bowl before each batch so the fillings stay evenly mixed.
8. Serve with gravy
Warm the gravy again if needed. Spoon it over the egg foo young and top with extra scallions. Serve right away with cooked white rice.
03From our kitchen
Cook's tips
- Make-ahead: You can chop the vegetables and cook the gravy up to 1 day ahead. Store them separately in the refrigerator. Mix the eggs with the fillings just before cooking for the best texture.
- Storage: Refrigerate leftover patties and gravy in separate airtight containers for up to 3 days. Reheat patties in a covered skillet over low heat or in the microwave. Warm the gravy in a small pan, adding a splash of broth or water if it is too thick.
- Freezing: Cooked patties can be frozen for up to 2 months, but the texture will be softer after thawing. Freeze them flat with parchment between layers. Thaw overnight in the refrigerator before reheating.
- Swaps: Use cooked shrimp, chicken, pork, ham, or tofu. For vegetables, try finely chopped bell pepper, snow peas, carrots, or water chestnuts. Keep the total filling amount about the same so the eggs can hold everything together.
- If the patties fall apart: The mixture may have too many wet vegetables or the pan may not be hot enough. Pat watery vegetables dry, chop long bean sprouts, and let the first side set before flipping.
- If the gravy gets lumpy: Whisk it firmly while it simmers. If needed, pour it through a fine-mesh strainer. Always mix cornstarch with cold water before adding it to hot liquid.
Cook's note
Fresh bean sprouts give egg foo young its classic crunch, but they spoil quickly. Look for sprouts that smell clean and feel crisp, and use them within a day or two of buying.
04Frequently asked
Questions & answers
Is egg foo young the same as an omelet?
It is similar, but not exactly the same. Egg foo young is made as small patties with vegetables and protein mixed into the beaten eggs. It is usually served with a savory brown gravy.
Can I make egg foo young without bean sprouts?
Yes. Replace them with shredded cabbage, thinly sliced snow peas, or finely chopped water chestnuts. Bean sprouts add crunch, so choose a swap with a crisp texture if you can.
Do I need to deep-fry egg foo young?
No. Deep-frying makes a puffier restaurant-style patty, but pan-frying works well at home. Use a hot skillet and enough oil to lightly coat the bottom of the pan.
Can I make this vegetarian?
Yes. Use vegetable broth in the gravy, replace oyster sauce with hoisin sauce or vegetarian oyster sauce, and use firm tofu or extra vegetables in the patties.
Why is my egg foo young watery?
The vegetables may have released too much moisture. Pat rinsed bean sprouts dry, avoid overloading the egg mixture, and cook the patties soon after mixing.
05Keep cooking
You might also like
DinnerChicken Chop Suey
This Chinese American classic is a quick stir-fry of tender chicken, crisp vegetables, and a glossy savory sauce. Serve it over steamed rice for a weeknight dinner that feels fresh and flexible.
DinnerCreamy Polenta
Whip up this comforting and versatile dish in no time with just a few simple ingredients.
DinnerPerfectly Baked Potato
Master the art of making a classic baked potato with this simple guide.
DinnerComforting Garlic Soup
Warm up with this gentle but flavorful garlic soup that's perfect for cozy evenings.