Introduction

Best Egg Foo Young Recipe delivers a classic Chinese-American favorite—crispy-edged egg patties packed with vegetables and protein, finished with a savory brown gravy. Lightly crisp on the outside and tender inside, egg foo young is comforting, satisfying, and surprisingly easy to make at home. Serve it with steamed rice for a takeout-style meal that’s fresh, customizable, and ready fast.

Why you’ll love this recipe

Crispy outside, fluffy inside
Simple ingredients and quick cook time
Customizable with any protein
Restaurant-style gravy at home
Perfect with rice or noodles

Ingredients (serves 4)

Egg Foo Young Patties

6 large eggs
1 cup bean sprouts
½ cup green onions, sliced
½ cup mushrooms, thinly sliced
½ cup cooked protein (shrimp, chicken, pork, or ham), chopped
1 tbsp soy sauce
½ tsp sesame oil
¼ tsp white pepper (or black pepper)
Vegetable oil, for frying

Brown Gravy

1½ cups chicken broth
2 tbsp soy sauce
1 tsp sugar
1 tsp sesame oil
2 tbsp cornstarch
2 tbsp cold water

Essential Tools and Equipment

Mixing bowl
Whisk or fork
Large skillet
Spatula
Saucepan

Step-by-step process (detailed)

1. Mix the egg base

In a large bowl, whisk eggs until just blended. Add bean sprouts, green onions, mushrooms, protein, soy sauce, sesame oil, and white pepper. Stir gently until evenly combined.

2. Heat the skillet

Heat ¼ inch of oil in a large skillet over medium heat. Oil should be hot but not smoking—drop a bit of egg mixture in to test; it should sizzle immediately.

3. Fry the patties

Scoop about ½ cup of the egg mixture into the hot oil to form a patty. Fry 2–3 minutes per side until golden brown and set in the center. Work in batches without overcrowding.

4. Drain and keep warm

Transfer cooked patties to a paper towel–lined plate. Keep warm while preparing the gravy.

5. Make the gravy base

In a saucepan over medium heat, combine chicken broth, soy sauce, sugar, and sesame oil. Bring to a gentle simmer.

6. Thicken the gravy

Whisk cornstarch and cold water together, then slowly pour into the simmering broth while whisking constantly. Cook 1–2 minutes until thick and glossy.

7. Adjust seasoning

Taste the gravy and adjust with additional soy sauce or sugar if needed.

8. Serve

Place egg foo young patties over rice and spoon hot gravy generously over the top.

Mistakes to avoid

Oil not hot enough — soggy patties
Overcrowding the pan — uneven cooking
Overmixing eggs — dense texture
Skipping gravy seasoning — flat flavor
Frying on high heat — burnt exterior

Variations of the Best Egg Foo Young Recipe

Shrimp Egg Foo Young — classic takeout style
Vegetable Only — omit protein, add cabbage or carrots
Chicken or Pork — use leftovers for speed
Low-Carb — serve without rice
Extra Crispy — add 1 tsp cornstarch to egg mixture

Tips for storage & make-ahead

Refrigerate patties up to 3 days
Store gravy separately
Reheat patties in a skillet for crispness
Avoid microwaving for the best texture

Frequently Asked Questions

Is egg foo young authentic Chinese food?
It’s Chinese-American, adapted for Western tastes.

Can I bake instead of frying?
Frying gives the best texture, but shallow pan-frying works well.

Why are my patties flat?
The egg mixture may be too thin or the oil too cool.

What rice works best?
Steamed white rice or fried rice.

Conclusion

Best Egg Foo Young Recipe brings classic takeout comfort straight to your kitchen. With crisp egg patties, savory gravy, and endless customization, it’s a fast, satisfying meal that never disappoints. Once you try it homemade, it’ll become a regular in your dinner rotation.