Egg Foo Young Recipe

I swear my Egg Foo Young Recipe Easy will make your homemade takeout beat the delivery you keep ordering and you’ll actually want to cook it again.

Ingredients

• 6 large eggs — Basically the fluffy base that holds everything together, rich and comforting.
• cooked protein — Gives hearty bite and comfort, shrimp or pork or chicken all work.
• bean sprouts — Crunchy, fresh pop that keeps it from feeling heavy.
• yellow onion — Sweet bite and caramel notes when it softens, simple and tasty.
• sliced mushrooms — Earthy, meaty texture that soaks up the sauce nicely.
• water chestnuts — Crisp little surprises, makes every bite interesting.
• green onions — Bright, sharp finish that makes it feel homemade.
• light soy sauce — Salty backbone that brings savory depth, not overpowering.
• oyster sauce — Adds rounded umami, kind of sticky-good comfort.
• sesame oil — Nutty aroma that signals you’re eating something Asian-inspired.
• salt — Just enough seasoning to make flavors pop, simple necessity.
• black pepper — Tiny kick and warmth, keeps it lively.
• cornstarch (egg mix) — Basically thickens the eggs slightly, gives a silkier bite.
• cornstarch (gravy) — Thickens the sauce so it clings to the patties.
• chicken broth — Savory saucy base that ties everything together.
• sugar — Balances salt and umami, subtle sweetness.
• vegetable oil — For frying; gives crisp edges and golden color.

Ingredient Quantities

• 6 large eggs
• 1 lb cooked protein (shrimp, pork, or chicken), diced
• 1 cup bean sprouts
• 1/2 cup diced yellow onion
• 1/2 cup sliced mushrooms (shiitake or cremini)
• 1/4 cup chopped canned water chestnuts
• 3 green onions, thinly sliced
• 1 tbsp light soy sauce
• 1 tsp oyster sauce
• 1 tsp sesame oil
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1 tbsp cornstarch (for egg mixture)
• 2 tbsp cornstarch (for gravy)
• 1 1/2 cups chicken broth
• 1 tsp sugar
• 3 tbsp vegetable oil for frying

How to Make this

1. Crack the 6 eggs into a big bowl, add 1 tbsp cornstarch, 1 tbsp light soy sauce, 1 tsp oyster sauce, 1 tsp sesame oil, 1/2 tsp salt and 1/4 tsp black pepper; beat together until smooth but not frothy.

2. Stir in the diced cooked protein, bean sprouts, diced yellow onion, sliced mushrooms, chopped water chestnuts and 2 of the sliced green onions so everythings evenly mixed.

3. Heat a large nonstick or cast iron skillet over medium-high and add 3 tbsp vegetable oil, swirl to coat. You want it hot but not smoking.

4. Spoon about 1/3 to 1/2 cup of the egg mixture per patty into the skillet, flatten slightly with the back of the spoon, cook in batches so they dont crowd. Fry until the bottoms are golden and crisp, about 2 to 3 minutes.

5. Flip carefully and cook the other side until set and golden, another 2 minutes or so. Transfer cooked patties to a plate lined with paper towel to drain and keep warm while you make the gravy.

6. Wipe the skillet if needed, then pour in 1 1/2 cups chicken broth and bring to a simmer over medium heat. Add 1 tsp sugar, a splash more soy or oyster sauce if you like it darker, and season with a pinch more salt and pepper to taste.

7. In a small bowl whisk 2 tbsp cornstarch with 3 to 4 tbsp cold water until smooth to make a slurry.

8. Slowly whisk the cornstarch slurry into the simmering broth, keep stirring until the sauce thickens to a glossy gravy that coats a spoon, about 1 minute. Taste and adjust seasoning.

9. Return the Egg Foo Young patties to the skillet to warm in the gravy for 30 seconds to a minute, or serve the patties on a platter and spoon the gravy over top. Scatter the remaining sliced green onion on everything.

10. Serve hot with steamed rice and soy on the side. Enjoy, and dont be afraid to tweak the protein or veggies next time for your favorite takeout vibe.

Equipment Needed

1. Large mixing bowl — for beating the eggs and mixing the filling
2. Whisk or fork — to beat eggs and make the cornstarch slurry (a fork works fine if you’re lazy)
3. Measuring spoons and 1/3 cup or 1/2 cup measure — for soy, sesame oil, cornstarch and portioning patties
4. Cutting board and a sharp chef’s knife — to dice the protein, onions and water chestnuts
5. Large nonstick or cast iron skillet — the one you fry the patties in and make the gravy in
6. Slotted spatula or turner — to flip and lift the patties without breaking them
7. Small bowl and small whisk or fork — to mix the cornstarch slurry separately
8. Plate lined with paper towels — to drain and keep patties warm while you finish the sauce
9. Measuring cup for the chicken broth and a wooden spoon or silicone spatula — to stir the gravy as it thickens
10. Serving platter and chopsticks or tongs — to plate and scatter green onions before serving

(You can skip or swap a few items depending on what you already have, but these will make the recipe go smoothly.)

FAQ

Egg Foo Young Recipe Substitutions and Variations

• 6 large eggs: swap with 14 oz firm silken tofu, mashed smooth and beat in 1 tbsp extra cornstarch for structure, or use 3/4 cup commercial egg replacer mixed per package directions. Tofu gives a similar texture, but it won’t brown the same.
• 1 lb cooked protein (shrimp, pork, or chicken): use diced firm tofu, tempeh, or canned crab meat. If using tofu or tempeh, pan-fry first to get some color and flavor, then fold in.
• 1 cup bean sprouts: replace with 1 cup shredded napa cabbage or thinly julienned carrots for crunch. Napa cooks a little faster, carrots hold up well if you like more bite.
• 1 tsp oyster sauce: substitute with 1 tsp hoisin sauce plus a splash of soy, or 1 tsp mushroom stir-fry sauce for a vegetarian option. Taste and add a pinch of sugar if you want that sweet-savory balance.

Pro Tips

1) Beat the eggs until just combined, not frothy. Too much air makes the patties spongy and they fall apart when you flip them. If the mix looks watery, let it sit 5 minutes so the cornstarch absorbs moisture.

2) Get the oil really hot before adding the patties so they get a crisp brown crust fast. But dont let it smoke. If your pan starts to smoke, lower the heat a bit; you want sear, not burned edges.

3) Cook in small batches and dont crowd the pan. Overcrowding drops the temp and makes soggy, greasy patties. Keep finished ones on a wire rack or paper towel, and pop them back in the gravy just long enough to warm through.

4) Taste and adjust the gravy while it simmers. Add soy or oyster sauce a little at a time, and whisk the cornstarch slurry into a gentle simmer so it thickens quick and glossy. If it gets too thick, thin with a splash of broth; too thin, make another small slurry.