American Chinese Recipe
Egg Foo Young
Egg foo young is an American Chinese omelet-style dish served with a savory brown gravy.
Why this dish works
The dish teaches an older Chinese American menu format: egg, fillings, pan-frying, and gravy as a complete entrée rather than a breakfast omelet.
Recipe at a glance
| Item | Detail |
|---|---|
| Serves | 3–4 |
| Time | 35 minutes |
| Core technique | Pan-fried omelet patties |
| Heat level | Mild |
| Best with | Rice |
Ingredients
- 6 eggs
- 1 cup bean sprouts
- 1/2 cup sliced mushrooms
- 2 scallions, sliced
- 1/2 cup diced cooked chicken, char siu, shrimp, or vegetables
- Salt and white pepper
- Oil for pan-frying
- Gravy: 2 cups chicken or vegetable stock, 1 tablespoon soy sauce, 1 teaspoon oyster sauce optional, 1 teaspoon sugar, cornstarch slurry
Method
- Beat eggs with salt and white pepper.
- Stir in bean sprouts, mushrooms, scallions, and cooked protein or vegetables.
- Pan-fry scoopfuls in oil until browned on both sides and set.
- Simmer stock with soy sauce, oyster sauce if using, and sugar.
- Thicken gravy with cornstarch slurry.
- Serve omelet patties with gravy over rice.
Variations and substitutions
- Make a vegetarian version with mushrooms and vegetables.
- Use shrimp for a seafood version.
- Use gluten-free tamari and a gluten-free stock if needed.
- Serve gravy on the side to preserve browned edges.