Crispy Egg Foo Young (Printable version)
Golden crispy patties loaded with vegetables and protein, topped with rich 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
# Directions:
01 - Whisk together the eggs, milk, salt, and white pepper in a large bowl until smooth and fully incorporated.
02 - Add the bean sprouts, carrots, green onions, mushrooms, bell pepper, and diced 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 flatten to create even rounds. Fry 2–3 patties at a time, depending on pan size.
05 - Cook each side for 2–3 minutes until golden brown and crispy edges form. Flip carefully with a spatula and cook the opposite side. Transfer to a paper towel–lined plate. Repeat with remaining mixture, adding more oil as needed.
06 - Combine the chicken broth, soy sauce, oyster sauce, sesame oil, and white pepper in a small saucepan. Bring to a simmer over medium heat.
07 - Whisk 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 thickened and glossy.
08 - Arrange the crispy Egg Foo Young patties on serving plates. Drizzle generously with the hot gravy and serve immediately.
# Expert advice:
01 -
- The contrast between that crispy golden exterior and the tender, vegetable-packed inside hits all the right textures in one bite
- That savory gravy ties everything together, turning simple eggs into something that feels like comfort food from a restaurant booth
- You can customize the fillings based on what is in your fridge, making it a perfect way to use up leftover cooked proteins
02 -
- Do not overcrowd your pan, because the patties will steam instead of fry and you will lose that essential crispy exterior
- Letting the egg mixture sit for a few minutes after whisking helps the vegetables release some moisture, preventing soggy patties
- The gravy must be bubbling when you add the cornstarch slurry, or it will not thicken properly and will taste starchy
03 -
- Preheat your oven to 200°F and keep cooked patties warm on a baking sheet while you finish the batch
- Use a ladle or measuring cup to portion the mixture so all your patties cook evenly