Tulo

Egg Foo Young Recipe

Beating the eggs with a splash of water rather than milk keeps the patties light instead of rubbery, and pressing out excess moisture from the bean sprouts before mixing keeps the patties from turning soggy or falling apart in the pan. A quick cornstarch-thickened gravy poured on right before serving is what separates this from a plain vegetable omelet.

Prep
15 min
Cook
15 min
Total
30 min
Servings
4

Ingredients

Servings4
  • 6 large large eggs
  • 2 cups bean sprouts
  • 1 cup cooked shrimp, chopped (or diced cooked chicken or char siu pork)
  • 1/2 cup yellow onion, thinly sliced
  • 3 stalks green onions, sliced
  • 1/2 cup mushrooms, thinly sliced
  • 1 tablespoon soy sauce
  • 4 tablespoons vegetable oil, for frying
  • 1 cup chicken broth
  • 1 tablespoon oyster sauce
  • 1 tablespoon cornstarch
  • 1/2 teaspoon sesame oil

Nutrition per serving

Calories
298
Protein
18g
Carbs
9g
Fat
22g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Squeeze the bean sprouts by handfuls over the sink or in a clean kitchen towel to press out excess water, then pat dry. Set aside.
  2. 2In a large bowl, whisk the eggs with 1 tablespoon of soy sauce until no streaks of white remain.
  3. 3Stir the bean sprouts, shrimp (or chicken/pork), sliced onion, green onions, and mushrooms into the beaten eggs until evenly distributed.
  4. 4Make the gravy: in a small saucepan, whisk together the chicken broth, oyster sauce, and remaining soy sauce. In a separate small bowl, stir the cornstarch with 2 tablespoons of cold water until smooth, then whisk it into the broth mixture. Bring to a simmer over medium heat, whisking constantly, until thickened to a gravy consistency, about 2 minutes. Stir in the sesame oil and remove from heat.
  5. 5Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. For each patty, ladle about 1/2 cup of the egg mixture into the skillet, using a spoon to gather any stray vegetables back into the pool of egg.
  6. 6Fry for 2-3 minutes per side, until deeply golden brown and set through, pressing gently with a spatula to keep the patty compact. Transfer to a paper-towel-lined plate.
  7. 7Repeat with the remaining egg mixture, adding more oil to the skillet as needed and wiping out any burnt bits between batches.
  8. 8Reheat the gravy briefly if it has thickened too much, then spoon it generously over the patties just before serving.

Tips & variations

  • Swap in diced cooked chicken, barbecued pork, or crab meat for the shrimp, or leave the meat out entirely for a vegetarian version and use vegetable broth in the gravy.
  • A well-seasoned nonstick or carbon steel skillet makes flipping the patties far easier than a stainless pan, where the egg tends to stick.
  • For extra-crisp edges, use a bit more oil (closer to 2-3 tablespoons per batch) and don't crowd the pan; two patties at a time is usually the max for a 12-inch skillet.
  • Add a small handful of thinly sliced water chestnuts or bamboo shoots to the egg mixture for extra crunch.

Storage & reheating

Store cooked patties and gravy separately in airtight containers in the refrigerator for up to 3 days. Reheat the patties in a dry skillet over medium heat or in a 350°F (175°C) oven until warmed through and re-crisped; microwaving works but softens the exterior. Warm the gravy separately in a small saucepan, whisking in a splash of water or broth if it has thickened too much.

Tips from the Tulo kitchen

  • Letting the beaten egg mixture sit for a couple of minutes before frying gives the cornstarch-free gravy time to fully thicken on the stove, so both finish at roughly the same time.
  • If patties won't hold together when flipped, the egg mixture likely has too many vegetables relative to egg; rebalance with one more beaten egg.

FAQ

What is egg foo young made of?

It's a pan-fried patty of beaten eggs mixed with bean sprouts and other vegetables, often with shrimp, chicken, or barbecued pork, served with a savory soy-and-broth-based gravy poured over the top.

Why did my egg foo young patties fall apart?

This usually means too much liquid or too many mix-ins relative to egg. Squeeze the bean sprouts dry thoroughly and keep vegetables to about 2 cups total per 6 eggs so the egg can bind everything together.

Can I make egg foo young ahead of time?

Yes. Fry the patties and make the gravy up to 3 days ahead, store them separately, and reheat the patties in a dry skillet before spooning on the reheated gravy so they stay crisp instead of soggy.

Is egg foo young the same as an omelet?

Not quite. An omelet is typically folded and served plain or with fillings inside, while egg foo young patties are flatter, fried until firm on both sides, and always finished with a poured gravy.

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