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Egg Foo Young

Fluffy Chinese-American egg patties packed with shrimp and vegetables, served with a rich brown gravy; a quick, satisfying main or brunch dish ready in about 30 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Egg Patties
  • 6 large eggs
  • 1 cup bean sprouts fresh and crisp
  • 4 green onions thinly sliced
  • 1/2 cup cooked shrimp roughly chopped
  • 1/4 cup mushrooms finely diced
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon white pepper
  • 3 tablespoons vegetable oil for frying
Brown Gravy
  • 1 cup chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water
  • 1/2 teaspoon sesame oil

Method
 

  1. Wash and drain the bean sprouts thoroughly, then pat dry. Slice green onions and finely dice mushrooms.
  2. Roughly chop the cooked shrimp into bite-sized pieces.
  3. In a large bowl whisk the eggs until completely blended, then whisk in 1 tablespoon soy sauce, 1 teaspoon sesame oil, and 1/4 teaspoon white pepper.
  4. Fold bean sprouts, green onions, mushrooms, and chopped shrimp into the egg mixture until evenly distributed; do not overmix.
  5. For the gravy, combine chicken broth, 2 tablespoons soy sauce, oyster sauce, and sugar in a medium saucepan over medium heat; bring to a gentle simmer (about 2 minutes).
  6. Stir the cornstarch slurry, pour it into the simmering liquid while whisking, and cook until thickened, about 2 minutes; remove from heat and stir in 1/2 teaspoon sesame oil. Keep warm.
  7. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat (about 375°F/190°C) until a drop of egg sizzles on contact.
  8. Pour roughly 1/3 cup of batter per patty into the skillet, cooking 2–3 patties at a time. Fry without moving until edges set and bottoms are golden, 2–3 minutes.
  9. Flip carefully and cook the second side until golden and the center is set, 1–2 minutes more. Transfer cooked patties to a plate or a 200°F/95°C oven to keep warm. Repeat with remaining batter, adding oil as needed.
  10. Serve two hot patties per plate and ladle warm brown gravy over the top. Garnish with extra sliced green onions if desired and enjoy immediately.

Notes

Keep vegetables very dry to ensure crisp edges. Maintain medium-high heat; overcrowding lowers the temperature and leads to soggy patties. Patties and gravy store separately in the refrigerator for up to 3 days, or freeze patties for up to 2 months.