Crispy Egg Foo Young (Printable Version)
Golden crispy omelet patties loaded with vegetables and meat, topped with savory brown gravy.
# What You 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 the eggs, milk, salt, and white pepper in a large bowl until smooth and fully combined.
02 - Add the bean sprouts, carrots, green onions, mushrooms, bell pepper, and diced protein to the egg mixture. Stir until all ingredients are 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 the egg mixture into the hot pan for each patty. Gently flatten with the back of a spoon to create even, round patties. Cook 2-3 patties at a time depending on pan size.
05 - Cook each patty for 2-3 minutes on the first side until golden brown and crispy edges form. Carefully flip and cook the second side for an additional 2-3 minutes until set and golden. Transfer to a paper towel-lined plate. Repeat with remaining mixture, adding more oil as needed between batches.
06 - Combine chicken broth, soy sauce, oyster sauce, sesame oil, and white pepper in a small saucepan. Bring to a gentle simmer over medium heat, stirring occasionally.
07 - Whisk cornstarch and cold water together in a small bowl until smooth to create a slurry. Stir the slurry into the simmering gravy and continue cooking for 1-2 minutes, stirring constantly, until the sauce thickens and coats the back of a spoon.
08 - Arrange the crispy Egg Foo Young patties on serving plates. Generously drizzle the hot gravy over the patties and serve immediately while still crisp.
# Expert Advice:
01 -
- The contrast between the fluffy, veggie-packed center and those irresistibly crispy golden edges makes every bite exciting
- You can customize the protein based on what's in your fridge, making it perfect for using up leftover rotisserie chicken or that package of shrimp you forgot about
02 -
- Don't crowd your pan or the temperature will drop and you'll end up with sad, soggy patties instead of crispy ones
- Letting the egg mixture sit for 5 minutes before cooking gives the vegetables time to release some moisture, preventing watery patties
03 -
- Use a 1/3 cup measure for perfectly uniform patties that cook at the same rate
- Prep your gravy ingredients before you start frying so you can make the sauce while the patties drain