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Chinese-Style Egg Foo Young

Crispy Chinese-Style Egg Foo Young for Quick Comfort Meals

A delicious Chinese-Style Egg Foo Young recipe that's quick and satisfying, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 patties
Course: Breakfast
Cuisine: Chinese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Egg Patties
  • 4 large Eggs Freshness is crucial for fluffiness.
  • 1 cup Bean Sprouts Shredded cabbage can be a substitute.
  • 1 cup Shredded Carrots Zucchini can work as an alternative.
  • 1/4 cup Chopped Green Onions Chives can be used if you're out.
  • 1 cup Cooked Shrimp Or pork, chicken, or tofu for vegetarian.
  • 1/2 cup Thinly Sliced Mushrooms Shiitaake or white button mushrooms enhance flavor.
  • 3 tablespoons Soy Sauce Can use tamari for gluten-free.
  • 1 tablespoon Sesame Oil Olive oil can be used for different taste.
  • 1/2 teaspoon White Pepper Black pepper can substitute.
  • 1/2 teaspoon Salt Adjust according to taste.
  • 1/4 cup All-Purpose Flour Gluten-free flour can be used.
  • 2 tablespoons Neutral Oil Canola or vegetable oil for frying.
For the Gravy
  • 1 cup Broth Chicken or vegetable broth work beautifully.
  • 2 tablespoons Soy Sauce Use previous substitutes if needed.
  • 1 tablespoon Oyster Sauce Mushroom sauce for a vegetarian option.
  • 1 teaspoon Sugar Brown sugar can add depth.
  • 1 tablespoon Cornstarch Mix with water for slurry before use.

Equipment

  • wok or large skillet
  • mixing bowl
  • Measuring Cup
  • Ladle
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Prep Ingredients: Gather and dice all vegetables and protein. Measure out ingredients like bean sprouts and chopped green onions for an organized workspace.
  2. Make Egg Mixture: In a mixing bowl, whisk large eggs. Add soy sauce, sesame oil, white pepper, salt, and flour. Fold in vegetables and protein.
  3. Heat Pan: Heat a wok or skillet over medium-high and add neutral oil until shimmering.
  4. Cook Patties: Spoon approximately 1/2 cup of mixture into the pan, fry until golden, flip, and cook the other side. Place on paper towels to absorb oil.
  5. Make Gravy: In a saucepan, combine broth, soy sauce, oyster sauce, and sugar. Heat to simmer, then stir in cornstarch slurry until thickened.
  6. Serve: Place patties on plates, pour gravy over, and garnish with green onions or sesame seeds.

Nutrition

Serving: 1pattyCalories: 250kcalCarbohydrates: 10gProtein: 15gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gCholesterol: 200mgSodium: 500mgPotassium: 250mgFiber: 1gSugar: 2gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Store leftover patties in the fridge for up to 2 days, separated with parchment paper to retain crispness. Gravy can be stored separately in an airtight container for up to a week.

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