Crispy Egg Foo Young (Printable version)
Golden crispy omelet patties loaded with vegetables and protein, topped with savory brown gravy for a classic Chinese-American comfort meal.
# What You'll Need:
→ Vegetables
01 - 1 cup bean sprouts
02 - 1/2 cup shredded carrots
03 - 1/2 cup sliced green onions
04 - 1/2 cup thinly sliced mushrooms
05 - 1/4 cup diced bell pepper
→ Protein
06 - 1 cup cooked chicken, shrimp, pork, or tofu, diced
→ Eggs
07 - 6 large eggs
08 - 2 tablespoons whole milk
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon ground white pepper
→ Oil
11 - 1/3 cup vegetable oil (for frying)
→ Gravy
12 - 1 1/2 cups low-sodium chicken broth
13 - 2 tablespoons soy sauce
14 - 1 tablespoon oyster sauce (optional)
15 - 1 tablespoon cornstarch
16 - 2 tablespoons cold water
17 - 1/2 teaspoon sesame oil
18 - 1/4 teaspoon ground white pepper
# How to Prepare:
01 - In a large bowl, whisk together the eggs, milk, salt, and white pepper until smooth and fully incorporated.
02 - Add the bean sprouts, carrots, green onions, mushrooms, bell pepper, and your choice of protein to the egg mixture. Stir thoroughly to distribute all ingredients evenly.
03 - Heat 2–3 tablespoons of vegetable oil in a large nonstick skillet or wok over medium-high heat until shimmering.
04 - Scoop approximately 1/2 cup of the egg mixture into the pan for each patty, flattening gently with the back of a spoon. Fry 2–3 patties at a time, depending on pan size, being careful not to overcrowd.
05 - Cook each side for 2–3 minutes until golden brown and crispy. Flip carefully using a spatula and cook the other side until equally crisp. Transfer to a paper towel–lined plate to drain. Repeat with remaining mixture, adding more oil as needed between batches.
06 - For the gravy, combine the chicken broth, soy sauce, oyster sauce (if using), sesame oil, and white pepper in a small saucepan. Bring to a gentle simmer over medium heat.
07 - Mix cornstarch with cold water in a small bowl to create a smooth slurry. Stir the slurry into the simmering sauce and continue cooking for 1–2 minutes until the gravy thickens to desired consistency.
08 - Arrange the crispy Egg Foo Young patties on serving plates and drizzle generously with the hot savory gravy. Garnish with additional sliced green onions if desired.
# Expert advice:
01 -
- The contrast between the crispy exterior and fluffy interior feels like magic in every bite
- This gravy recipe strikes the perfect balance between savory and slightly sweet, just like the restaurant version
02 -
- Do not press down on your patties while cooking or you will lose the fluffy interior texture
- The gravy must be served immediately because it continues to thicken as it stands
03 -
- Use a well-seasoned wok if you have one for the most authentic crispy edges
- Let your cooked patties drain on paper towels for at least thirty seconds before plating