Egg Foo Young

Ingredients:

Preparation mode:

👉 Egg foo young is a Chinese-American takeaway classic: fluffy, golden egg patties packed with shrimp, bean sprouts and spring onion, served with a savoury brown gravy over rice. It is fast, cheap and a good way to use up leftovers.

🍳 How to Make Egg Foo Young

1. Make the gravy. Bring the stock, soy sauce, oyster sauce and Shaoxing wine to a simmer. Stir in the cornstarch mixture and cook for 1 minute until glossy and thick. Keep warm.
2. Mix the egg batter. Beat the eggs with salt and pepper, then stir in the shrimp, bean sprouts and most of the spring onions.
3. Heat the oil. Heat 1 tablespoon of oil in a frying pan or wok over medium-high heat.
4. Fry the patties. Pour in about a ladle of the egg mixture to make a 12 cm patty. Fry for 2 minutes until the bottom is golden, flip and cook for 1–2 minutes more. Repeat with the rest, adding oil as needed.
5. Serve. Stack the patties on rice, pour over the hot gravy and scatter with the remaining spring onions.

💡 Tips

• Plenty of oil and a hot pan make the patties puff up and get crispy edges.
• Leftover roast pork, chicken or mushrooms can replace the shrimp.

❓ FAQ

Is egg foo young Chinese or American?
It is based on a Cantonese omelette dish (fu yung egg) but became famous in Chinese-American restaurants.

Can I make it without gravy?
Yes – serve with soy sauce or chili sauce instead.

👉 More Chinese recipes: browse all recipes.