Egg Foo Young

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Author: yumenjoy
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View: 100
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Comments: 3
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Overall Rating: 5 / 5.0
Egg Foo Young
⏱️ cook time 25 minutes
🍽️ servings 4
⚡ Difficulty easy

intro

Fluffy pan-fried egg patties packed with shrimp and crisp vegetables, smothered in savory brown gravy— a beloved Chinese-American takeout classic easy to make at home.

Ingredients

Large eggs 8 large (400g)
Raw small shrimp 150g, peeled, deveined, finely diced
Mung bean sprouts 100g, rinsed
Scallions 3 stalks (60g), thinly sliced, white and green parts separated
Yellow onion 50g, finely diced
Canned bamboo shoots 50g, drained, finely diced
Neutral cooking oil (canola or vegetable) 3 tablespoons (45ml)
Low-sodium chicken broth 1 cup (240ml)
Light soy sauce 2 tablespoons (30ml)
Cornstarch 1.5 tablespoons (12g), divided
Oyster sauce 1 tablespoon (15ml)
Ground white pepper 1/4 teaspoon (0.5g)
Toasted sesame oil 1 teaspoon (5ml)

Steps

1

Prep all fillings

First, pat all prepped vegetables (bean sprouts, diced yellow onion, bamboo shoots, scallion whites) and finely diced shrimp completely dry with paper towels to prevent watery, soggy omelets. Measure all ingredients and arrange them within arm’s reach to cut down on active cooking time.

Step 1
step1：Prep all fillings
2

Mix the egg base

Crack all 8 large eggs into a large mixing bowl. Add 1 teaspoon (3g) of the measured cornstarch, 1/4 teaspoon (0.5g) ground white pepper, 1 teaspoon (5ml) light soy sauce, plus the dried shrimp, vegetables, and scallion whites. Whisk gently for 30 seconds until just combined; avoid over-whisking to prevent excess air, which causes patties to deflate after cooking.

Step 2
step2：Mix the egg base
3

Make the savory gravy

Place a small saucepan over medium heat (5 out of 10 stovetop setting). Pour in 1 cup (240ml) low-sodium chicken broth, a slurry of the remaining 1.25 tablespoons (9g) cornstarch mixed with 2 tablespoons (30ml) cold water, 5 teaspoons (25ml) remaining light soy sauce, and 1 tablespoon (15ml) oyster sauce. Stir constantly for 3-4 minutes until the gravy thickens enough to coat the back of a spoon, then turn heat to the lowest setting to keep warm, stirring in 1 teaspoon (5ml) toasted sesame oil at the end.

Step 3
step3：Make the savory gravy
4

Pan-fry egg patties

Heat 1 tablespoon (15ml) neutral cooking oil in a 10-inch nonstick skillet over medium-high heat (7 out of 10 stovetop setting). Once the oil shimmers (after about 1 minute of heating), ladle 1/4 of the egg mixture (roughly 150ml) into the center of the pan. Let it cook undisturbed for 2 minutes, until the bottom is set and golden brown, with edges just starting to crisp.

Step 4
step4：Pan-fry egg patties
5

Flip and cook through

Slide a thin, flexible spatula fully under the set egg patty, flip it in one smooth, steady motion, and cook the second side for 1.5 minutes until fully set and light golden brown. Transfer the finished patty to a warm serving platter, then repeat the cooking process with the remaining egg mixture, adding 1/2 tablespoon (7.5ml) of oil between batches as needed to make 4 total patties.

Step 5
step5：Flip and cook through
6

Plate and serve hot

Place one cooked egg patty on each individual serving plate, then ladle 1/4 cup (60ml) of warm savory gravy over the top of each patty. Garnish with the reserved sliced scallion greens, and serve immediately while hot and fluffy, paired with steamed white rice if desired.

Step 6
step6：Plate and serve hot

Tips

1.Always pat vegetables and shrimp completely dry before mixing into the egg base—excess trapped moisture will make your patties soggy and watery instead of light and fluffy.
2.Make cornstarch slurries with cold water only; using warm or hot water will cause the cornstarch to clump, leading to lumpy, uneven gravy.
3.Resist the urge to press down on the egg patties with your spatula while cooking, as this will squeeze out moisture and deflate the fluffy, tender texture.

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Egg Foo Young:Frequently Asked Questions

1.What can I substitute for shrimp if I have a shellfish allergy or don’t eat seafood? ▾
Absolutely! Swap shrimp for diced cooked chicken, chopped roast pork, firm pressed tofu cubes, or extra mixed veggies like shredded carrots and mushrooms. Just pat any protein or veggie add-ins very dry before mixing into the egg base, so excess moisture doesn’t make your patties soggy instead of light and fluffy.
2.Why do my egg foo young patties turn out flat and dense instead of light and fluffy? ▾
Two common culprits are overmixing the egg base and using too low a pan heat. Don’t beat eggs until they’re fully frothy—just whisk until whites and yolks are combined, and heat oil to 350°F before adding patties. Avoid overpacking the mix with fillings, which weighs eggs down and prevents them from puffing as they cook.
3.Do I need to pre-cook the vegetables before mixing them into the egg base? ▾
You don’t need to fully cook them, but give dense veggies like yellow onion a quick 1-minute sauté first to soften their sharp, raw bite. Mung bean sprouts and scallions can go in raw, but always pat all veggies completely dry with paper towels first—excess water will make patties watery and prevent crisp, golden edges.
4.What type of oil is best for pan-frying the egg foo young patties? ▾
Reach for a neutral, high-smoke-point oil like canola, vegetable, or peanut oil for the best results. Olive oil has too low of a smoke point and will lend an off, bitter flavor to your patties when heated to the high temperature needed for a crisp exterior. Use about 2 tablespoons of oil per batch, adding more as needed between rounds.
5.Can I make this recipe ahead of time for easy weeknight meals or meal prep? ▾
You can prep components ahead, but I don’t recommend cooking full patties far in advance, as they lose their fluffy texture quickly. Pre-chop veggies, peel and pat shrimp dry, and mix gravy base 2-3 days ahead in sealed fridge containers. Reheat leftover cooked patties in an oiled skillet over medium heat, not the microwave, to retain crisp edges.
6.Why does my savory gravy turn out lumpy, too thin, or too thick? ▾
Lumpy gravy usually happens when you add cornstarch slurry too quickly to boiling liquid, or don’t stir constantly as it thickens. If your gravy is too thin, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir in gradually while simmering. If it’s too thick, thin it out with a small splash of chicken or vegetable broth.
7.Is there a way to make this recipe lower in oil for a lighter, less greasy final dish? ▾
You can cut down on oil by using a well-seasoned nonstick skillet and draining cooked patties on paper towels for 30 seconds after frying, but don’t skip oil entirely. You need at least 1 tablespoon per batch to get that signature crisp, golden outer edge that contrasts with the fluffy, tender egg interior for that classic takeout feel.
8.Can I mix extra vegetables into the egg patties for more nutrition and flavor? ▾
You can absolutely mix in extra veggies, just stick to low-moisture, finely chopped options to avoid soggy patties. Great add-ins include shredded carrot, diced water chestnuts, thinly sliced mushrooms, or chopped bok choy, all patted completely dry before adding. Keep total fillings to no more than half the volume of your beaten eggs to keep patties light.
9.How do I keep cooked patties warm and crisp while I fry multiple batches? ▾
Set your oven to its lowest warm setting (around 200°F), and place a wire rack over a baking sheet on the middle rack. As you finish frying each patty, set it on the rack instead of piling them on a plate—this lets air circulate, so patties stay crisp and fluffy instead of getting soggy from trapped steam.
10.What kind of broth works best to make the signature savory brown gravy? ▾
Low-sodium chicken broth is my go-to for that classic takeout gravy depth, but you can use vegetable broth for a vegetarian version, or low-sodium beef broth if you prefer a richer, heartier flavor. Using low-sodium broth lets you control salt levels, so you can adjust soy sauce to taste without ending up with overly salty gravy.
11.Can I adapt this recipe to be gluten-free for friends or family with dietary restrictions? ▾
Absolutely! Swap the regular soy sauce in the gravy for tamari or a certified gluten-free soy sauce alternative, and double-check that your chosen broth is labeled gluten-free, as many store-bought broths have hidden wheat thickeners. The egg, shrimp, and veggie components are naturally gluten-free, so these small swaps work perfectly.
12.What size should I make each egg patty to get that classic takeout look and even cook? ▾
Aim for 4-inch wide, ½-inch thick patties, using about ¼ cup of the egg and filling mixture per patty. This size is easy to flip without breaking, cooks evenly all the way through in 2-3 minutes per side, and matches classic takeout portion sizes. Don’t make them much larger, or the center will undercook before the edge turns golden and crisp.
13.Do I need a wok to make authentic-tasting egg foo young, or will a regular skillet work? ▾
You don’t need a wok at all! A heavy-bottomed 10 or 12-inch frying pan (nonstick or cast iron works perfectly) will give you even heat distribution for great results. A wok’s sloped sides can actually make it harder to form neat, round patties, so stick with a flat-bottomed skillet for easier shaping and consistent browning.
14.Can I use pre-cooked shrimp instead of the raw small shrimp the recipe calls for? ▾
You can use pre-cooked shrimp in a pinch, but raw small shrimp will give you juicier, better-tasting results, as they cook gently right inside the egg patty. If using pre-cooked shrimp, dice them small, pat them extremely dry, and add them to the egg mix cold—don’t warm them first, or they’ll turn tough and rubbery as the patties fry.

Comments (3)

2 hours ago

OMG this was SO good! I was so intimidated to make egg foo young at home because I thought it’d be super fussy takeout-level hard, but 25 minutes total cook time? Are you kidding? My two super picky kids devoured three patties each and begged for extra gravy to drizzle on top. We served it over leftover white rice for our random Tuesday family dinner and even my husband, who swears he ‘hates all takeout copycat recipes’, went back for a second helping. Total game changer for my busy weeknight meal rotation!

30 minutes ago

That makes our whole team’s day to hear! So glad the whole family loved it — quick pro tip, you can toss in extra diced shrimp, mushrooms, or leftover roasted veggies to the egg mix if you want to switch up the flavors for future weeknight meals!

3 days ago

Made this for our neighborhood potluck last weekend and people were hounding me for the recipe all night! I doubled the batch and added a handful of chopped bean sprouts and diced water chestnuts for extra crunch, and the gravy came out perfectly savory, not too salty at all. It was so easy to pull off even when I was juggling three other dishes to bring. 10/10 will make again for our next college football game night!

2 days ago

Wait quick question — did you make the gravy ahead of time? I’m prepping for a work potluck next week and wondering if it holds up in a small crockpot on the warm setting without getting all gloppy or separated? I’ve had bad luck with creamy gravies breaking on me before!

yesterday

Great question, @MidwestFoodie412! The gravy holds really well for 2-3 hours on a low warm setting, just give it a quick stir before serving if it thickens up a little too much while sitting — no separating or weird gloppy texture, promise! And @PotluckQueen99, love that you added water chestnuts, that extra crunch is chef’s kiss!

1 week ago

I was so skeptical how this would hold up for weekly meal prep but wow, total home run! I made a full batch on Sunday, portioned the egg patties and gravy out with steamed cauliflower rice for my weekday work lunches, and it reheats like an absolute dream in the microwave. No weird rubbery egg texture, the gravy doesn’t get thick or gummy after sitting in the fridge for a few days. The easy difficulty rating is totally accurate too — I’m a pretty novice cook and I didn’t mess anything up, even when I forgot to add the sesame oil at first and tossed it in right at the end. Will absolutely be adding this to my regular meal prep rotation, 10/10!