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
Scale
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.
