Crispy Egg Foo Young (Printable)
Golden crispy omelet patties loaded with vegetables and your choice of protein, topped with a savory brown gravy sauce.
# What's Needed:
→ 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
# How to Make It:
01 - Whisk together the 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 your choice of protein to the egg mixture. Stir thoroughly to distribute ingredients evenly.
03 - Heat 2–3 tablespoons of 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 pan for each patty. Gently flatten to create even thickness. Fry 2–3 patties simultaneously, adjusting for pan size.
05 - Cook each side for 2–3 minutes until golden brown and crispy edges form. Flip carefully using a spatula and cook the opposite side. Transfer cooked patties to a paper towel–lined plate. Repeat with remaining mixture, adding additional oil as needed.
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 - Mix cornstarch with cold water in a small bowl to create a smooth slurry. Stir the slurry into the simmering sauce and continue cooking for 1–2 minutes until the gravy thickens to desired consistency.
08 - Arrange crispy Egg Foo Young patties on serving plates. Drizzle generously with the hot savory gravy and serve immediately while crisp.
# Tips for Success:
01 -
- The crispy edges and tender middle create this perfect texture that keeps everyone coming back for seconds
- You can pack in whatever vegetables or proteins are languishing in your crisper drawer
- That homemade gravy transforms simple eggs into something restaurant-worthy and special
02 -
- Overcrowding the pan steams the patties instead of frying them, so work in batches for that crispy texture
- Cold eggs straight from the fridge will not fluff up as well, so let them come to room temperature first
03 -
- Use a well-seasoned wok or nonstick pan to prevent sticking without excessive oil
- Let the mixture rest for 5 minutes before frying so the vegetables release some moisture