✔ Updated · puffy patties, a 5-minute brown gravy and filling swaps
Egg foo young is the Chinese-American takeout classic: puffy, golden egg patties packed with bean sprouts and onion, smothered in savory brown gravy. It takes 30 minutes and is a brilliant way to use up leftovers.
At a glance
The one tip that matters: Get the oil properly hot before the first ladle goes in. Hot oil puffs the egg and crisps the edges; lukewarm oil gives you flat, greasy patties.
Why You'll Love Egg Foo Young
- Takeout favorite at home in about 30 minutes.
- Fridge-clearing magic: use leftover ham, chicken, shrimp or whatever veg you have.
- That glossy brown gravy, ready in 5 minutes.
What Is Egg Foo Young?
Egg foo young is a savory egg patty, somewhere between an omelet and a pancake, loaded with bean sprouts and onion and finished with a glossy brown gravy. It started as a Cantonese egg dish and became a Chinese-American takeout favorite.
I love it because it's so forgiving. That last bit of ham, a handful of mushrooms or some leftover shrimp all find a home here, and the whole thing comes together faster than delivery.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Hot oil, small batches. Medium-high heat and 2 to 3 patties at a time keep them puffy. Crowding cools the pan and the eggs spread out flat.
- Keep the filling chunky. More filling than egg is the classic ratio. It holds the patty together and gives you those crispy, lacy edges.
- Dry the bean sprouts. Wet sprouts make the oil spit and water down the eggs. I pat them dry in a towel first.
- Cook all the way through. The center should be set with no runny egg. Egg dishes are safe at 160°F.
- Make the gravy first. It holds happily on low heat, so the patties go straight from the pan to the plate.
Egg Foo Young With Brown Gravy
6
patties15
minutes15
minutes170
kcal30
minutesChinese-American egg foo young: eggs beaten with bean sprouts, onion, green onion, mushrooms and diced ham or shrimp, pan-fried into puffy golden patties and served with a glossy brown gravy of chicken broth, soy and oyster sauce. Makes 6 patties.
Ingredients
- For the Gravy
1 cup low-sodium chicken broth
1 tablespoon soy sauce
1 tablespoon oyster sauce
1/2 teaspoon granulated sugar
1 tablespoon cornstarch mixed with 2 tablespoons water
- For the Egg Foo Young
6 large eggs
1 cup fresh bean sprouts
1/4 yellow onion, thinly sliced
2 green onions, sliced
1/2 cup mushrooms, thinly sliced
1/2 cup diced cooked ham, char siu or chopped cooked shrimp
1 teaspoon soy sauce
1/2 teaspoon toasted sesame oil
1 pinch white or black pepper
4 tablespoons vegetable oil, for frying
Directions
- Make the Gravy
- Bring the broth, soy sauce, oyster sauce and sugar to a simmer in a small saucepan. Stir the cornstarch slurry, whisk it in and simmer 1 to 2 minutes until glossy and thick. Keep warm over low heat.
- Cook the Patties
- Beat the eggs in a large bowl with the soy sauce, sesame oil and pepper. Stir in the bean sprouts, onion, green onions, mushrooms and ham or shrimp.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Ladle in about 1/2 cup of the mixture per patty, nudging the filling into a round with a spatula. Cook 2 to 3 at a time.
- Cook 2 minutes until puffed and golden underneath, flip and cook 1 to 2 minutes more, until golden and set all the way through with no runny egg (160°F). Drain on a rack and repeat, adding oil as needed.
- Stack the patties on plates, spoon the hot gravy over them and sprinkle with green onion. Serve with steamed rice.
Notes
- Like I previously mentioned, this is the perfect dish to use leftovers with, so don’t go buying tons of ingredients to make egg foo young. This dish is incredibly versatile so first have a look in your fridge for ingredients you already have.
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Filling Ideas
- Shrimp: 1/2 cup chopped cooked shrimp (cooked to 145°F, pink and opaque) with green onion.
- Chicken: shredded cooked chicken (cooked to 165°F) with peas and carrots.
- Vegetarian: extra mushrooms, cabbage and bell pepper; use vegetable broth and a vegetarian stir-fry sauce in the gravy.
- Pork: diced char siu or leftover roast pork.
More Takeout-Style Recipes
Make it a full takeout night with our Panda Express fried rice and chow mein, or compare favorites in sesame vs orange vs General Tso's chicken.
Frequently Asked Questions
What is egg foo young?
Egg foo young is a Chinese-American dish of fluffy egg patties filled with bean sprouts, onions and usually meat or shrimp, pan-fried until golden and served with a savory brown gravy. It grew out of a Cantonese egg dish and became a takeout staple in the US.
How do you make egg foo young gravy?
Simmer 1 cup chicken broth with 1 tablespoon soy sauce, 1 tablespoon oyster sauce and 1/2 teaspoon sugar, then whisk in 1 tablespoon cornstarch mixed with 2 tablespoons water. Simmer 1 to 2 minutes until glossy and thick.
What can I put in egg foo young?
Bean sprouts and onion are the base. Add diced ham, char siu, cooked chicken, shrimp or crab, plus mushrooms, peas, carrots, cabbage or bell pepper. Cook any meat before it goes in: raw shrimp to 145°F (pink and opaque), chicken to 165°F, and I warm leftover ham to 165°F. Keep the pieces small.
Is egg foo young healthy?
It's mostly eggs and vegetables, so it's a fairly light main, about 170 calories per patty made this way. Pan-frying in less oil and using a low-sodium soy sauce and broth make it lighter still.
How do you reheat egg foo young?
Reheat patties in a skillet over medium heat for 2 to 3 minutes per side, or in a 350°F oven for about 10 minutes, until hot (165°F). Warm the gravy separately on the stove. Refrigerate leftovers within 2 hours for up to 3 days.
