Crispy Egg Foo Young (Printable)

Golden crispy patties filled with vegetables and protein, topped with 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

→ 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 eggs, milk, salt, and white pepper in a large bowl until smooth and fully combined.
02 - Add bean sprouts, carrots, green onions, mushrooms, bell pepper, and chosen protein to egg mixture. Stir thoroughly to distribute evenly.
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 egg mixture per patty into hot pan, flattening gently. Fry 2-3 patties at a time, cooking 2-3 minutes per side until golden brown and crispy. Transfer to paper towel-lined plate.
05 - Repeat with remaining egg mixture, adding more oil as needed to maintain proper frying conditions.
06 - Combine chicken broth, soy sauce, oyster sauce, sesame oil, and white pepper in a small saucepan. Bring to a simmer over medium heat.
07 - Mix cornstarch with cold water to form a smooth slurry. Stir into simmering sauce and cook for 1-2 minutes until thickened and glossy.
08 - Plate hot Egg Foo Young patties and drizzle generously with savory gravy for immediate serving.

# Expert Hacks:

01 -
  • The contrast between the golden crispy exterior and the soft, vegetable-packed inside is absolutely addictive
  • You can customize the protein and vegetables based on what is in your fridge right now
  • That savory brown gravy ties everything together into pure comfort food magic
02 -
  • Overcrowding the pan is the fastest way to end up with soggy, steamed patties instead of crispy ones
  • Letting the patties drain on paper towels keeps them from getting greasy while you finish cooking the rest
  • The gravy needs to be served immediately because it continues to thicken as it sits
03 -
  • Use a ladle or measuring cup to ensure evenly sized patties that cook at the same rate
  • Let your vegetable mixture sit for about 5 minutes before frying to draw out excess moisture
  • Preheat your serving platter so the gravy stays hot and luscious when poured

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