Ingredients

Scale

For the Egg Foo Young Patties:

6 large eggs
1 cup bean sprouts (fresh or canned, drained)
½ cup shredded carrots
½ cup chopped green onions
½ cup diced cooked chicken, shrimp, pork, or beef (optional)
¼ cup chopped mushrooms (shiitake or button)
2 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon oyster sauce (optional but adds depth)
½ teaspoon sesame oil
¼ teaspoon ground white pepper (or black pepper)
2 tablespoons all-purpose flour (for fluffiness)
1 tablespoon cornstarch (optional, for extra crisp edges)
2–3 tablespoons vegetable oil (for frying)

For the Brown Gravy:

1½ cups chicken broth (or vegetable broth for vegetarian)
1 tablespoon soy sauce
1 tablespoon oyster sauce
½ teaspoon sugar
½ teaspoon garlic powder
1 tablespoon cornstarch (mixed with 2 tbsp water for slurry)
Salt and pepper to taste

Instructions

Step 1: Prepare the Filling Ingredients

Wash, peel, and chop all vegetables. If using leftover meat, shred or dice it finely. Fresh bean sprouts should be rinsed and patted dry. Combine vegetables and protein in a large mixing bowl.

Step 2: Beat the Eggs

In a separate bowl, beat the eggs until the yolks and whites are fully combined. Add in soy sauce, sesame oil, oyster sauce, and white pepper. Whisk well to incorporate the flavors.

Step 3: Combine the Batter

Pour the beaten eggs into the bowl with your vegetables and meat. Add flour and cornstarch to help bind and fluff the omelettes. Mix until everything is evenly coated and combined.

Step 4: Fry the Egg Foo Young Patties

Heat 1 tablespoon of oil in a non-stick skillet or wok over medium-high heat. Once the oil is hot, scoop about ½ cup of the egg mixture and carefully pour into the pan, forming a round patty. Let it cook for 2–3 minutes per side or until golden and set. Repeat with the remaining mixture, adding more oil as needed.

Transfer cooked patties to a paper towel-lined plate to drain excess oil.

Step 5: Make the Brown Gravy

In a small saucepan, combine chicken broth, soy sauce, oyster sauce, garlic powder, sugar, and pepper. Bring to a simmer. Stir the cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) and pour into the simmering liquid. Stir constantly until the gravy thickens. Taste and adjust seasoning if necessary.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Cuisine: Americans

Nutrition

Calories: 320
Sugar: 2g
Sodium: 680mg
Fat: 22g
Carbohydrates: 10g
Fiber: 2g
Protein: 18g

Keywords: Authentic Egg Foo Young Recipe