Crispy Egg Foo Young (Printable Version)

Golden, crispy omelet patties loaded with vegetables and your choice of protein, topped with a savory brown gravy.

# What You 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

# Directions:

01 - Whisk together eggs, milk, salt, and white pepper in a large bowl until smooth and well combined.
02 - Add bean sprouts, carrots, green onions, mushrooms, bell pepper, and diced protein to the egg mixture. Stir thoroughly to distribute all ingredients evenly.
03 - Heat 2–3 tablespoons 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 hot pan for each patty. Gently flatten to create even thickness. Fry 2–3 patties at a time depending on pan size.
05 - Cook each side for 2–3 minutes until golden brown and crispy edges form. Flip carefully with a spatula and finish cooking the opposite side. Transfer to paper towel–lined plate. Repeat with remaining mixture, adding more oil as necessary.
06 - Combine 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 - Whisk cornstarch with cold water in a small bowl until smooth to create a slurry. Pour into the simmering sauce while stirring constantly. Continue cooking for 1–2 minutes until the gravy reaches desired consistency.
08 - Place hot Egg Foo Young patties on serving plates. Generously drizzle with the prepared gravy. Serve immediately while crispy and hot.

# Expert Tips:

01 -
  • The contrast between crispy edges and tender fluffy centers is something you just cannot get from takeout containers
  • You can customize the protein and vegetables based on whatever is in your refrigerator
  • The brown gravy ties everything together with that restaurant quality flavor
02 -
  • The first batch always absorbs more oil than expected, so keep extra vegetable oil nearby and add it between batches as needed
  • Overcrowding the pan drops the temperature too quickly, so fry no more than three patties at a time for the crispiest results
  • The gravy continues to thicken as it stands off the heat, so remove it from the stove just slightly before your desired consistency
03 -
  • Nonstick skillets work better than traditional woks for this recipe since the egg mixture can stick to seasoned surfaces
  • Let the patties rest on a wire rack instead of paper towels if you want to keep them extra crispy on all sides

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