Egg Foo Young

Prep time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

Servings: 4 patties (Serves 4)

Country of Origin

Chinese-American / Cantonese Diaspora

Description

A classic Chinese-American comfort dish derived from traditional Cantonese egg pancakes. It consists of fluffy, deep-fried or pan-fried omelet patties packed with crunchy bean sprouts, scallions, and meat, served beneath a generous blanket of a warm, savory brown gravy.

Presentation & How It's Eaten

The golden-brown, crispy-edged egg patties are stacked on a serving platter, completely ladled over with a thick, glossy brown gravy. It is eaten warm, typically carved up into pieces with a fork or chopsticks over fried rice.

Ingredients

• 5 large eggs

• 1 cup fresh mung bean sprouts

• 1/2 cup small shrimp (peeled, deveined, and cooked) or shredded cooked chicken

• 3 scallions (finely sliced)

• 1/2 cup button mushrooms (finely sliced)

• 1/2 tsp salt

• 1/4 tsp ground white pepper

• 4-5 tbsp vegetable oil (for pan-frying)

The Savory Brown Gravy:

• 1 cup chicken stock

• 1 tbsp oyster sauce

• 1 tbsp light soy sauce

• 1/2 tsp granulated sugar

• 1/2 tsp sesame oil

• 1.5 tsp cornstarch (dissolved in 1 tbsp water to make a slurry)

Step-by-Step Directions

1. Simmer Gravy: In a small saucepan, combine the chicken stock, oyster sauce, light soy sauce, sugar, and sesame oil. Bring to a boil over medium heat. Whisk in the cornstarch slurry, stirring constantly until it thickens into a smooth gravy. Keep warm on low heat.

2. Prep Filling: Ensure the bean sprouts, mushrooms, and scallions are chopped finely so they incorporate perfectly into the eggs without breaking the patties apart.

3. Whisk Eggs: In a large bowl, beat the 5 eggs vigorously with the salt and white pepper until completely frothy. Stir in the chopped vegetables and cooked shrimp or chicken.

4. Fry the Patties: Heat 2 tablespoons of oil in a small, non-stick skillet or wok over medium-high heat. Ladle about 1/2 cup of the egg and filling mixture directly into the hot oil. Use a spatula to push the running edges back in, forming a neat circle.

5. Flip: Fry for about 2 minutes until the bottom is deeply golden and crisp. Carefully flip the patty over and fry the other side for another 1–2 minutes until cooked through and puffy. Remove and drain on paper towels. Repeat for the remaining patties, adding oil as needed.

6. Assemble: Stack the hot egg patties on a platter and pour the warm brown gravy generously over the top just before serving.

Cooking Tips

• Hot Oil is Essential: The oil must be quite hot before pouring the egg mixture in. This causes the egg to puff up instantly, creating those signature shaggy, crispy edges while keeping the inside light and fluffy.

Nutrition Facts

(Estimated per serving, including gravy)

• Calories: ~240 kcal

• Total Fat: 16g

• Saturated Fat: 3.2g

• Cholesterol: 255mg

• Sodium: ~680mg

• Total Carbohydrates: 7g

• Dietary Fiber: 1g

• Sugars: 2g

• Protein: 16g