Crispy Egg Foo Young (Printable)

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

# 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

→ Egg Mixture

07 - 6 large eggs
08 - 2 tablespoons whole milk
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon ground white pepper

→ Frying Oil

11 - 1/3 cup vegetable oil

→ 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 Steps:

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 protein choice 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 into pan for each patty. Gently flatten to create uniform thickness. Fry 2-3 patties at a time based on pan size.
05 - Cook each side for 2-3 minutes until golden brown and crispy edges form. Flip carefully with spatula and cook opposite side. Transfer to paper towel-lined plate. Repeat with remaining mixture, adding oil as needed.
06 - Combine chicken broth, soy sauce, oyster sauce, sesame oil, and white pepper in small saucepan. Bring to simmer over medium heat.
07 - Mix cornstarch with cold water in small bowl to create slurry. Stir into simmering sauce and continue cooking for 1-2 minutes until gravy coats back of spoon.
08 - Arrange hot Egg Foo Young patties on serving plates. Generously drizzle with savory gravy. Serve immediately while crispy.

# Expert Advice:

01 -
  • The contrast between the fluffy interior and shatteringly crisp edges is absolutely addictive
  • You can customize the protein based on whatever's in your fridge or what you're craving
  • The gravy comes together in minutes but tastes like it simmered for hours
02 -
  • Dont overcrowd the pan or your patties will steam instead of crisp up properly
  • The gravy should be velvety and coat the back of a spoon, not as thick as glue
  • Letting the batter sit for 10 minutes before cooking helps the vegetables settle and prevents watery patties
03 -
  • A measuring cup with a spout makes pouring the batter into neat circles so much easier
  • Pat your cooked protein dry before adding it so your patties don't become watery
  • Let the gravy cool slightly before serving, it thickens more as it rests

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