Egg Foo Young Recipe: Fluffy and Savory

Introduction

Egg foo young is a cherished Chinese-American dish, featuring fluffy egg patties filled with vegetables and protein, topped with a rich, savory gravy. Ideal for a quick weeknight dinner or a nostalgic takeout-style meal, it’s versatile and satisfying for all ages. Its straightforward preparation makes it accessible for cooks of all levels. This recipe delivers a classic egg foo young with shrimp and vegetables, adaptable for dietary preferences, best served hot with rice for a complete meal.

Ingredients

For the Egg Patties:

• 6 large eggs
• 1/2 cup cooked shrimp, peeled and chopped (or substitute with chicken, pork, or tofu)
• 1/2 cup bean sprouts, rinsed
• 1/4 cup finely chopped green onions
• 1/4 cup shredded carrots
• 1/4 cup finely chopped water chestnuts
• 1 tbsp soy sauce
• 1/2 tsp sesame oil
• 1/4 tsp kosher salt
• 1/4 tsp white pepper
• 2 tbsp vegetable oil (for frying)

To Make Gravy:

• 1 cup chicken broth
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp hoisin sauce
• 1 tsp cornstarch
• 1 tbsp water
• 1/2 tsp sesame oil

For Serving:

• Optional: Extra green onions, chopped (for garnish)
• Suggested Pairings: Steamed jasmine rice, stir-fried vegetables, or egg rolls
• Suggested Beverage: Green tea, jasmine tea, or sparkling water

Step-by-Step Process

1. Prepare Gravy: In a small saucepan, combine chicken broth, soy sauce, oyster sauce, and hoisin sauce. Bring to a simmer over medium heat. Mix cornstarch with 1 tbsp water in a small bowl to create a slurry. Stir slurry into the saucepan, cooking until thickened, about 1-2 minutes. Add sesame oil and keep warm on low heat.
2. Mix Egg Batter: In a large bowl, whisk eggs until frothy. Add shrimp, bean sprouts, green onions, carrots, water chestnuts, soy sauce, sesame oil, salt, and white pepper. Stir gently to combine, ensuring even distribution of ingredients.
3. Heat Pan: Heat 1 tbsp vegetable oil in a large non-stick skillet over medium heat until shimmering. Swirl to coat the pan evenly.
4. Cook Patties: Scoop 1/4 cup of egg mixture per patty into the skillet, forming 3-4 patties at a time, depending on skillet size. Flatten slightly with a spatula. Cook for 2-3 minutes per side until golden brown and set. Transfer to a paper towel-lined plate to drain. Repeat with the remaining mixture, adding more oil as needed.
5. Assemble: Place 2 patties per serving on a plate. Spoon warm gravy generously over the patties.
6. Serve: Garnish with extra green onions if desired. Serve hot with steamed jasmine rice and stir-fried vegetables, paired with green tea or sparkling water.

Tips for Better Egg Foo Young

• Use fresh vegetables for optimal crunch; rinse bean sprouts thoroughly to remove any odor.
• Chop ingredients finely for uniform patties and easier cooking.
• Cook over medium heat to prevent burning while ensuring eggs set properly.
• Keep the gravy warm but avoid boiling to maintain a smooth texture.
• Drain patties on paper towels to reduce excess oil for a lighter dish.
• Test a small patty first to adjust seasoning, as soy sauce brands vary in saltiness.
• Use a non-stick skillet for easy flipping and to prevent sticking.
• Make ahead: Prepare gravy and chop ingredients a day in advance; cook patties fresh.

Variations and Customization

• Vegetarian Egg Foo Young: Omit shrimp; add 1/2 cup chopped mushrooms or bell peppers.
• Chicken Egg Foo Young: Substitute shrimp with 1/2 cup shredded cooked chicken.
• Pork Egg Foo Young: Use 1/2 cup diced cooked pork or char siu instead of shrimp.
• Tofu Egg Foo Young: Replace shrimp with 1/2 cup crumbled firm tofu for a plant-based option.
• Gluten-Free Egg Foo Young: Use gluten-free soy sauce and oyster sauce; ensure hoisin sauce is gluten-free.
• Low-Sodium Egg Foo Young: Use low-sodium broth and soy sauce; reduce salt to 1/8 tsp.
• Spicy Egg Foo Young: Add 1 tsp sriracha or 1/4 tsp chili flakes to the egg mixture or gravy.
• Crab Egg Foo Young: Swap shrimp with 1/2 cup lump crab meat for a luxurious twist.

Storage and Serving Tips

• Store leftover patties and gravy separately in airtight containers in the fridge for up to 3 days.
• Reheat patties in a skillet over medium heat for 1-2 minutes per side or in a 350°F oven for 5 minutes; reheat gravy on the stovetop, adding 1 tsp water if thickened.
• Freeze cooked patties (without gravy) in a single layer for up to 1 month; thaw in the fridge and reheat as above.
• Serve hot for the best texture; cold patties can become soggy.
• Use leftovers as a filling for wraps or a topping for grain bowls.
• Avoid leaving at room temperature for more than 2 hours to prevent spoilage.
• Pair with rice to soak up the gravy; vegetables add freshness to the meal.
• Stir the gravy before serving to ensure even consistency.

Nutritional Information

Based on 4 servings (2 patties with gravy each):

• Calories: 320 kcal
• Total Fat: 20g
• Saturated Fat: 4g
• Trans Fat: 0g
• Cholesterol: 290mg
• Sodium: 980mg
• Total Carbohydrates: 12g
• Dietary Fiber: 1g
• Sugars: 3g
• Protein: 22g
• Vitamin A: 15% Daily Value
• Vitamin C: 10% Daily Value
• Calcium: 8% Daily Value
• Iron: 15% Daily Value

Note: Nutritional values vary based on ingredient brands and protein choice. This dish is high in protein and cholesterol due to eggs and shrimp. For dietary needs, try vegetarian or low-sodium variations. Its vegetables contribute nutrients.

Conclusion

This egg foo young recipe delivers a fluffy, savory dish that’s perfect for family dinners or a takeout-inspired meal at home, transforming simple ingredients into a comforting classic. Its quick preparation and bold flavors make it a favorite for home cooks. The tender patties and rich gravy create a satisfying combination. This recipe is sure to become a staple, cherished for its ease and deliciousness.

Egg Foo Young Recipe: Fluffy and Savory

Fluffy egg foo young with shrimp and savory gravy.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings 4

Ingredients

  

• 6 large eggs
• ½ cup cooked shrimp
• ½ cup bean sprouts
• ¼ cup green onions
• ¼ cup carrots
• ¼ cup water chestnuts
• 1 tbsp soy sauce
• ½ tsp sesame oil
• ¼ tsp salt
• ¼ tsp white pepper
• 2 tbsp vegetable oil
• Gravy:
• 1 cup chicken broth
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp hoisin sauce
• 1 tsp cornstarch
• 1 tbsp water
• ½ tsp sesame oil
• Optional: Extra green onions
• Suggested Pairings: Jasmine rice green tea

Instructions

 

• Simmer broth, soy sauce, oyster sauce, and hoisin for gravy; thicken with cornstarch slurry, add sesame oil.
• Whisk eggs with shrimp, vegetables, and seasonings for patties.
• Heat oil in skillet; cook 1/4 cup egg mixture per patty, 2-3 min per side.
• Spoon gravy over patties; garnish with green onions.
• Serve with rice, tea.

Notes

• Use fresh vegetables for crunch.
• Store in fridge up to 3 days, freeze patties 1 month.
• Try vegetarian variation.
• Pair with egg rolls.