If you have ever craved the delicious, comforting taste of a classic Chinese restaurant dish right at home, then you are in for a treat with this Chinese Take-Out Egg Foo Young Recipe. It captures all the rich flavors and textures that make egg foo young such a beloved favorite—fluffy egg patties packed with fresh veggies and savory meat, generously smothered in a glossy, flavorful gravy. This recipe is simple, quick, and utterly satisfying, transforming humble ingredients into a dish that feels like a special night out, all from your stovetop.
Ingredients You’ll Need
Every ingredient here plays an important role in building the authentic taste and texture of this dish. From the eggs lending a fluffy base, to the crisp bean sprouts adding freshness, and the hearty protein providing that classic take-out feel, these essentials are easy to find and come together beautifully.
- 6 large eggs: Provide the rich, silky base for the patties, making them light and fluffy.
- 1/2 teaspoon salt: Enhances all the flavors without overpowering.
- 1/4 teaspoon white pepper: Adds a subtle heat that’s traditional in Chinese cooking.
- 1 teaspoon sesame oil: Imparts a fragrant nuttiness that’s signature to this dish.
- 1 cup bean sprouts: Bring a refreshing crunch and a hint of sweetness.
- 1/2 cup green onions, sliced: Offer vibrant color and a mild onion flavor.
- 1/2 cup cooked roast pork, shrimp, or chicken, finely chopped: Provides savory depth and satisfying protein.
- 2 tablespoons vegetable oil for frying: Ensures a golden, crispy exterior on the patties.
- 1 1/2 cups chicken broth: Forms the base of the luscious gravy.
- 1 tablespoon soy sauce: Adds rich, salty umami flavor to the sauce.
- 1 tablespoon oyster sauce: Gives the gravy a sweet, savory complexity.
- 1 teaspoon sugar: Balances the savory elements with a touch of sweetness.
- 1 tablespoon cornstarch mixed with 2 tablespoons water: Thickens the gravy to the perfect consistency.
How to Make Chinese Take-Out Egg Foo Young Recipe
Step 1: Prepare the Egg Mixture
Begin by cracking the eggs into a large bowl. Beat them thoroughly with the salt, white pepper, and sesame oil until everything is well combined and slightly frothy. Then gently fold in the bean sprouts, green onions, and your choice of cooked meats or seafood. This combination forms the flavorful, textured foundation of your egg foo young patties.
Step 2: Cook the Patties
Heat the vegetable oil in a skillet over medium heat until shimmering. Using a scoop, pour about 1/2 cup of the egg mixture into the pan and shape it into a round patty. Let it cook undisturbed for 2 to 3 minutes on one side until golden brown and set, then carefully flip to cook the other side. Repeat this process with the remaining batter, making sure each patty cooks evenly and gets that perfect golden crust.
Step 3: Make the Gravy
While the patties cook, combine the chicken broth, soy sauce, oyster sauce, and sugar in a saucepan. Bring it to a gentle simmer over medium heat. Stir in the cornstarch slurry slowly, whisking constantly to prevent lumps. Cook for 1 to 2 minutes until the gravy thickens and becomes glossy. This rich sauce is the crowning glory of the dish.
Step 4: Serve Hot
Place the cooked patties on a serving platter and generously ladle the thickened gravy over them. Serve immediately, while the patties are still hot and the gravy glossy and warm.
How to Serve Chinese Take-Out Egg Foo Young Recipe
Garnishes
To add a final touch of freshness and flavor, sprinkle some additional sliced green onions or finely chopped fresh cilantro over the top. A few thin strips of red bell pepper or a light drizzle of chili oil can also brighten up the dish and introduce a subtle pop of color and heat.
Side Dishes
Egg foo young pairs beautifully with steamed jasmine or white rice to soak up every bit of that luscious gravy. For a well-rounded meal, serve alongside simple stir-fried vegetables or a crisp Asian cucumber salad. These sides keep the meal light and balanced while enhancing the overall Asian take-out experience.
Creative Ways to Present
For a fun twist, try serving individual patties in small bowls with the gravy ladled on top, perfect for casual family dinners or entertaining guests. You can also stack the patties and drizzle the gravy in a layered presentation—a stunning way to highlight the fluffy texture and savory sauce. Adding a side of pickled vegetables can bring a tangy contrast that’s both refreshing and colorful.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, place them in an airtight container and store in the refrigerator for up to three days. Keep the gravy separate from the patties if possible to maintain their texture. When ready to eat, just reheat gently to enjoy a near-fresh experience.
Freezing
This Chinese Take-Out Egg Foo Young Recipe also freezes well. Freeze cooked patties and gravy separately in freezer-safe containers or bags. They can be stored for up to two months. Thaw overnight in the refrigerator before reheating for best results.
Reheating
To reheat, warm the patties in a skillet over medium heat until heated through and crisped up again. Gently warm the gravy in a small saucepan until hot. Pour the gravy over the patties just before serving, ensuring the dish stays deliciously fresh.
FAQs
Can I make this Chinese Take-Out Egg Foo Young Recipe vegetarian?
Absolutely! Simply omit the meat or seafood and add extra vegetables like mushrooms, shredded cabbage, or additional bean sprouts. You can also use tofu for a protein boost. The gravy remains the same and still adds incredible flavor.
What is the best meat to use in egg foo young?
Traditional egg foo young often features cooked roast pork, shrimp, or chicken. Each adds a different flavor profile, so choose based on your preference or what’s readily available. Combining two can also be delicious for extra variety.
How do I get crispy edges on the patties?
Use medium heat and enough vegetable oil to shallow fry the patties. Don’t move them too soon; let each side cook undisturbed for 2 to 3 minutes until golden brown. This creates that lovely crispy exterior contrasted with a soft interior.
Can I make the gravy ahead of time?
Yes, the gravy can be made ahead and refrigerated for up to three days. When ready to serve, reheat gently on the stove while stirring to keep it smooth. This saves time and means more moments to enjoy the egg foo young patties themselves.
What can I serve instead of steamed rice?
If you want to switch it up, try serving with fried rice, noodles, or even a simple green salad with Asian-style dressing. These alternatives complement the rich flavors without overshadowing the main dish.
Final Thoughts
This Chinese Take-Out Egg Foo Young Recipe is one of those wonderful dishes that feels like a warm hug on a plate. It’s easy enough to whip up on a weeknight yet impressive enough to serve when friends come over. Once you try it, you’ll wonder why you ever settled for anything less than the homemade version. So go ahead, gather your ingredients and dive into creating this classic that always brings smiles and full plates!
Print
Chinese Take-Out Egg Foo Young Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese-American
- Diet: Dairy-Free
Description
This classic Chinese Take-Out Egg Foo Young recipe offers a delicious homemade version of the beloved Chinese-American omelet dish. Made with eggs, bean sprouts, green onions, and your choice of roast pork, shrimp, or chicken, the patties are pan-fried to a golden brown and served with a savory, thickened gravy. Perfect for a comforting main course, this recipe brings the nostalgic flavors of take-out right to your kitchen.
Ingredients
Egg Foo Young Patties
- 6 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 teaspoon sesame oil
- 1 cup bean sprouts
- 1/2 cup green onions, sliced
- 1/2 cup cooked roast pork, shrimp, or chicken, finely chopped
- 2 tablespoons vegetable oil for frying
Gravy
- 1 1/2 cups chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
Instructions
- Prepare Egg Mixture: In a large bowl, beat the eggs with salt, white pepper, and sesame oil until well combined. Gently fold in the bean sprouts, sliced green onions, and finely chopped cooked meat or seafood.
- Cook Patties: Heat the vegetable oil in a skillet over medium heat. Scoop about 1/2 cup of the egg mixture into the pan and shape it into a round, thick patty. Cook for 2 to 3 minutes on one side until golden brown and firm enough to flip, then carefully turn and cook the other side for another 2 to 3 minutes. Remove the cooked patty and repeat with the remaining mixture.
- Make Gravy: In a saucepan, combine the chicken broth, soy sauce, oyster sauce, and sugar. Bring the mixture to a simmer over medium heat. Stir in the cornstarch slurry and cook for 1 to 2 minutes, stirring constantly, until the gravy thickens and becomes glossy.
- Serve: Place the cooked egg foo young patties on serving plates and generously spoon the hot gravy over them. Serve immediately, ideally with steamed rice for a complete meal.
Notes
- For a vegetarian version, omit the meat and add mushrooms or shredded cabbage to the egg mixture.
- Serve with steamed white rice or fried rice to recreate authentic take-out style.
- Leftover gravy can be stored in the refrigerator for up to three days; reheat gently before serving.
