Why You’ll Love This Recipe

• Achieves the perfect fluffy texture with crispy, lacy edges.
• Features a rich, savory, and perfectly balanced brown gravy.
• Highly customizable with various proteins and vegetables to suit your taste.
• Ready in under 40 minutes, making it an ideal weeknight dinner.
• Healthier than takeout, with full control over ingredients and oil usage.

Equipment You’ll Need

• Large mixing bowl
• Whisk
• Large non-stick skillet or wok
• Small saucepan
• Ladle or 1/3 cup measuring cup
• Wide spatula
• Cutting board
• Chef’s knife

Ingredients

• For the Egg Patties:
• 6 large eggs
• 1 cup fresh bean sprouts, rinsed and thoroughly dried
• 1/2 cup cooked protein, finely chopped (e.g., char siu pork, cooked shrimp, shredded chicken, or ham)
• 1/4 cup finely sliced scallions (green onions)
• 1/4 cup canned water chestnuts, drained and finely chopped
• 1 tablespoon light soy sauce
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon ground white pepper
• 4 tablespoons vegetable or canola oil, for frying
• For the Brown Gravy:
• 1 1/2 cups low-sodium chicken or beef broth
• 2 tablespoons light soy sauce
• 1 tablespoon oyster sauce (optional, for deeper flavor)
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon granulated sugar
• For the Slurry:
• 2 tablespoons cornstarch
• 3 tablespoons cold water

Instructions

1. Prepare the Gravy First: In the small saucepan, combine the chicken or beef broth, soy sauce, oyster sauce (if using), sesame oil, and sugar. Whisk together and place over medium heat. Bring the mixture to a gentle simmer.
2. Thicken the Gravy: In a separate small bowl, whisk together the cornstarch and cold water until a smooth slurry forms with no lumps. While whisking the simmering broth continuously, slowly pour in the cornstarch slurry. Continue to whisk and cook for 1-2 minutes until the gravy thickens to a desired consistency. It should be thick enough to coat the back of a spoon. Reduce heat to the lowest setting to keep warm while you cook the patties.
3. Make the Egg Mixture: In the large mixing bowl, crack the eggs and whisk them vigorously until they are pale and slightly frothy, about 1 minute. This helps create a fluffier patty. Gently fold in the bean sprouts, your chosen cooked protein, scallions, water chestnuts, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and white pepper. Do not overmix.
4. Heat the Skillet: Place your large non-stick skillet or wok over medium-high heat. Add the 4 tablespoons of vegetable oil. The oil is ready when it shimmers and a drop of egg mixture sizzles instantly.
5. Fry the Patties: Using a ladle or a 1/3 cup measure, carefully pour the egg mixture into the hot oil to form individual patties, about 4 inches in diameter. Do not overcrowd the pan; cook in batches of 2-3 at a time. Fry for 2-3 minutes per side, until the edges are crispy and golden brown and the center is fully cooked.
6. Drain and Serve: Using a wide spatula, carefully remove the cooked patties from the skillet and let them drain for a moment on a wire rack or a plate lined with paper towels. Repeat with the remaining egg mixture, adding a bit more oil if the pan becomes too dry.
7. Assemble the Dish: Arrange the hot Egg Foo Young patties on a serving platter. Generously pour the warm brown gravy over the top. Garnish with additional fresh scallions if desired and serve immediately with steamed rice.

Expert Cooking Tips

• Dry Your Sprouts: Excess water from bean sprouts can make the egg mixture watery and prevent the patties from getting crispy. Pat them thoroughly dry with a paper towel after rinsing.
• Don’t Overcrowd the Pan: Frying in batches ensures the oil temperature stays high, which is crucial for achieving crispy edges and preventing greasy patties.
• Preheat Your Oil: The secret to a non-greasy, crispy patty is hot oil. Test it with a tiny drop of batter; it should sizzle vigorously upon contact.
• Whisk the Eggs Well: Beating the eggs until they are frothy incorporates air, which translates into lighter, fluffier Egg Foo Young patties.
• Smooth Slurry is Key: Ensure your cornstarch is fully dissolved in COLD water before adding it to the hot broth. This is the foolproof way to avoid a lumpy gravy.

Substitutions and Variations

This recipe is incredibly versatile. For a vegetarian version, omit the protein or substitute with pan-fried tofu or mushrooms, and use vegetable broth for the gravy. For a gluten-free option, use tamari or a gluten-free soy sauce and substitute arrowroot starch for cornstarch in the gravy. Feel free to add other finely chopped vegetables like carrots, bell peppers, or peas to the egg mixture.

Common Mistakes to Avoid

The most common mistake is creating greasy, flat patties. This is almost always caused by the oil temperature being too low. When the oil isn’t hot enough, the egg mixture absorbs it instead of frying in it. Another pitfall is a lumpy gravy, which happens when the cornstarch slurry is not mixed properly or is added to the broth too quickly without constant whisking. Finally, avoid using wet vegetables, as the excess moisture will steam the patties from the inside, making them soggy.

Serving Suggestions

Egg Foo Young is traditionally served hot over a bed of fluffy steamed jasmine or white rice, which is perfect for soaking up the delicious gravy. For a more complete meal, serve it alongside other Chinese-American favorites like Vegetable Lo Mein, Crab Rangoon, or a simple side of steamed broccoli with oyster sauce. Garnish with fresh cilantro or extra sliced scallions for a burst of freshness.

Storage and Reheating Tips

It is best to store the Egg Foo Young patties and the brown gravy in separate airtight containers in the refrigerator. They will keep for up to 3 days. To reheat, place the patties on a baking sheet in a 350°F (175°C) oven or in an air fryer for 5-7 minutes until heated through and crisp. The gravy can be gently reheated in a saucepan over low heat or in the microwave. Freezing is not recommended as it significantly compromises the texture of the egg patties.

Frequently Asked Questions

Can I use different vegetables in my Egg Foo Young?

Absolutely! While bean sprouts are classic for their crunch, you can add finely shredded cabbage, sliced mushrooms, bamboo shoots, or peas. Just ensure any vegetable you use is chopped small and is relatively dry to maintain the integrity of the patty.

My gravy isn’t thickening. What did I do wrong?

There are two likely reasons. First, you may not have used enough cornstarch. Second, the gravy needs to be at a simmer for the cornstarch to activate. If it’s still thin, make another small slurry (1 tbsp cornstarch to 2 tbsp cold water) and slowly whisk it into the simmering gravy until it reaches your desired thickness.

Is Egg Foo Young healthy?

By making it at home, you can certainly make it a healthier option. You control the amount and type of oil used for frying, the sodium content in the gravy, and you can load it with fresh vegetables and lean protein. Pan-frying, as this recipe calls for, uses significantly less oil than the deep-frying method sometimes used in restaurants.

Conclusion

With this recipe, you’ve unlocked the secret to a Chinese-American classic that is far superior to any takeout you’ve ever had. The combination of light, fluffy egg patties packed with fresh ingredients and a deeply savory, velvety gravy is truly unbeatable. It’s a dish that is as fun to make as it is to eat, offering endless customization to please every palate. Welcome to your new favorite homemade ‘takeout’ night.