Egg Foo Young Recipe

Egg foo young is one of the most popular Chinese takeout dishes in the U.S., and for good reason. These fluffy egg patties filled with vegetables and protein, then topped with savory gravy, are comforting, filling, and surprisingly easy to make at home. With just a few basic ingredients and a simple pan, you can have a restaurant-style meal on the table in under 30 minutes.

This classic egg foo young recipe is perfect for busy weeknights, quick lunches, or anytime you’re craving takeout without the wait.

Why Make This Recipe

• Faster and cheaper than takeout
• Uses simple, everyday ingredients
• Ready in under 30 minutes
• Customizable with any protein or vegetables
• Great for meal prep and leftovers

How To Make Egg Foo Young

Ingredients:

For the egg patties

• 6 large eggs
• 1 cup bean sprouts
• ½ cup shredded cabbage
• ¼ cup diced onion
• ¼ cup sliced mushrooms
• ¼ cup diced bell pepper
• ½ cup cooked chicken, shrimp, or pork (optional)
• 2 tbsp soy sauce (low sodium)
• 1 tsp sesame oil
• ½ tsp white pepper
• 2–3 tbsp vegetable oil (for frying)

For the gravy

• 1 cup chicken broth
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• ½ tsp sugar
• 1 tsp sesame oil
• 1 tbsp cornstarch + 2 tbsp water
• 1 tbsp chopped green onions (for garnish)

Directions:

1. Mix the egg base: In a large bowl, beat the eggs until just combined. Add soy sauce, sesame oil, and white pepper. Stir in bean sprouts, cabbage, onion, mushrooms, bell pepper, and protein if using.
2. Cook the patties: Heat oil in a skillet over medium-high heat. Scoop about ⅓ cup of the mixture into the pan to form patties. Cook 2–3 minutes per side until golden and set. Transfer to a plate and keep warm.
3. Make the gravy: In a small saucepan, bring chicken broth, oyster sauce, soy sauce, sugar, and sesame oil to a simmer. Stir in the cornstarch slurry and cook 1–2 minutes until thick and glossy. Pour gravy over the patties and garnish with green onions.

Prep Time And Nutrition Facts

This recipe takes about 15 minutes to prep and 12 minutes to cook, making the total time around 27 minutes. It serves 3–4 people, and each serving has roughly 285 calories, depending on the protein used.

How To Serve Egg Foo Young

Serve hot over steamed white rice or brown rice. You can also enjoy it on its own with extra gravy and a side of stir-fried vegetables.

How To Store Egg Foo Young

Store patties and gravy separately in airtight containers in the fridge for up to 3 days. Reheat patties in a pan or air fryer for best texture, and warm the gravy on the stove or microwave.

Tips To Make Egg Foo Young

• Pat vegetables dry to prevent watery patties
• Don’t overcrowd the pan — cook in batches
• Flip only when edges are set
• Use a non-stick pan for easier flipping
• Add a pinch of baking powder for extra fluffy eggs

Health And Benefits Of This Recipe

Egg foo young is high in protein from eggs and meat, and packed with vegetables for fiber and nutrients. It’s lower in carbs than many takeout meals and can easily be made lighter by using egg whites, less oil, or extra vegetables.

Variation (If Any)

• Vegetarian: Use tofu or extra mushrooms instead of meat
• Low carb: Skip the cornstarch and thicken gravy with xanthan gum
• Gluten-free: Use tamari instead of soy sauce
• Spicy: Add chili oil or sriracha to the gravy

FAQs

1. What is egg foo young made of? Eggs, vegetables, protein, and savory brown gravy.
2. Can I make egg foo young without meat? Yes, it’s delicious with just vegetables or tofu.
3. Why is my egg foo young falling apart? Too much moisture or flipping too early. Let it set before flipping.
4. Can I bake egg foo young instead of frying? Yes, bake at 375°F for 15–18 minutes, flipping once.
5. Is egg foo young healthy? It’s high in protein and can be made lighter with less oil and low-sodium sauces.
6. Can I freeze egg foo young? Yes, freeze the patties (without gravy) for up to 2 months.
7. What goes well with egg foo young? Steamed rice, stir-fried veggies, or a simple cucumber salad.

Egg Foo Young

Delicious and fluffy egg patties filled with vegetables and protein, topped with savory gravy, perfect for a quick homemade meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Chinese

Calories: 285

Ingredients Method Notes

Ingredients

  

For the egg patties

• 6 large large eggs
• 1 cup bean sprouts
• ½ cup shredded cabbage
• ¼ cup diced onion
• ¼ cup sliced mushrooms
• ¼ cup diced bell pepper
• ½ cup cooked chicken, shrimp, or pork (optional)
• 2 tbsp soy sauce (low sodium)
• 1 tsp sesame oil
• ½ tsp white pepper
• 2–3 tbsp vegetable oil (for frying)

For the gravy

• 1 cup chicken broth
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• ½ tsp sugar
• 1 tsp sesame oil
• 1 tbsp cornstarch + 2 tbsp water
• 1 tbsp chopped green onions (for garnish)

Method

 

Preparation

1. In a large bowl, beat the eggs until just combined.
2. Add soy sauce, sesame oil, and white pepper. Stir in bean sprouts, cabbage, onion, mushrooms, bell pepper, and protein if using.

Cooking

1. Heat oil in a skillet over medium-high heat.
2. Scoop about ⅓ cup of the mixture into the pan to form patties.
3. Cook 2–3 minutes per side until golden and set. Transfer to a plate and keep warm.

Making the Gravy

1. In a small saucepan, bring chicken broth, oyster sauce, soy sauce, sugar, and sesame oil to a simmer.
2. Stir in the cornstarch slurry and cook 1–2 minutes until thick and glossy.
3. Pour gravy over the patties and garnish with green onions.

Notes

Serve hot over steamed white or brown rice, or enjoy with extra gravy and stir-fried vegetables. Store patties and gravy separately in airtight containers in the fridge for up to 3 days. Reheat for best texture.