Crispy Egg Foo Young (Printable)

Golden crispy omelet patties loaded with fresh vegetables and protein, served with a rich savory brown gravy sauce.

# What You'll 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

# How to Make It:

01 - Whisk together eggs, milk, salt, and white pepper in a large bowl until smooth and fully incorporated.
02 - Add bean sprouts, carrots, green onions, mushrooms, bell pepper, and chosen protein to egg mixture. Stir until evenly distributed.
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 egg mixture per patty into hot pan, flattening gently. Cook 2–3 patties at a time, frying 2–3 minutes per side until golden brown and crispy. Transfer to paper towel-lined plate. Repeat with remaining mixture, adding oil as needed.
05 - Combine chicken broth, soy sauce, oyster sauce (if using), sesame oil, and white pepper in small saucepan. Bring to simmer over medium heat.
06 - Mix cornstarch with cold water in small bowl to create slurry. Stir into simmering sauce and cook 1–2 minutes until thickened and glossy.
07 - Arrange hot Egg Foo Young patties on serving plates and drizzle generously with savory gravy.

# Expert Advice:

01 -
  • The contrast between crispy edges and soft custardy center is absolutely addictive
  • You can pack in whatever vegetables and proteins you have on hand
  • The gravy comes together in minutes and ties everything together perfectly
02 -
  • Overcrowding the pan makes the patties steam instead of fry, so work in batches
  • Let the oil get properly hot before adding the mixture or you'll get soggy edges
  • Cold water for your cornstarch slurry is nonnegotiable for preventing lumps
03 -
  • Use a measuring cup to portion the patties for even cooking
  • Let finished patties rest on a wire rack instead of paper towels for maximum crispness

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