Crispy Egg Foo Young (Printable)

Fluffy egg patties with vegetables and protein, fried until golden and topped with 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
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 fully combined.
02 - Add the bean sprouts, carrots, green onions, mushrooms, bell pepper, and your choice of protein to the egg mixture. Stir until evenly distributed.
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 hot pan for each patty, gently flattening to form even circles. Fry 2–3 patties at a time, depending on pan size.
05 - Cook each side for 2–3 minutes until golden brown and crispy. Carefully flip with a spatula and cook the opposite side until equally crisp. Transfer to a paper towel–lined plate to drain. Repeat with remaining mixture, adding more oil as needed between batches.
06 - Combine the chicken broth, soy sauce, oyster sauce, 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 until smooth to create a slurry. Stir the slurry into the simmering sauce and cook for 1–2 minutes until the gravy thickens to desired consistency.
08 - Arrange the crispy Egg Foo Young patties on serving plates and drizzle generously with the hot savory gravy. Serve immediately while crisp.

# Expert Tips:

01 -
  • The contrast between the crisp, golden exterior and the tender, vegetable-packed interior creates this perfect texture that makes restaurant versions seem flat
  • It comes together faster than you would think, and that gravy ties everything together into something greater than the sum of its parts
  • You can customize the fillings based on whatever is lingering in your crisper drawer, making it different every single time
02 -
  • I once overcrowded the pan trying to cook all patties at once, and they steamed instead of fried, turning into sad, soggy disks
  • The gravy thickens quickly as it cools, so if you are making this ahead, keep it warm on the lowest setting and thin with splashes of broth
03 -
  • Squeeze any excess moisture from bean sprouts if they seem wet, otherwise they will make your patties soggy from the inside out
  • A tablespoon of rice vinegar in the gravy cuts through the richness and adds that restaurant-quality depth you cannot quite put your finger on

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