Cooking Lucid
Egg Foo Young
Fluffy Chinese omelette patties loaded with shrimp, bean sprouts, and vegetables, smothered in a savory brown gravy. A diner classic that's quick and endlessly adaptable.
Prep 15 min
Cook 20 min
Total 35 min
Serves 4
Ingredients
Step 1 — Make the egg mixture
- 8 eggs
- ½ lb shrimp (peeled, chopped)
- 1 cup bean sprouts
- ½ cup mushrooms (sliced)
- 3 green onions (sliced)
- 1 tbsp soy sauce
- ½ tsp white pepper
Step 2 — Make the gravy
- 1 cup chicken broth
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- 2 tbsp water
Step 3 — Cook and serve
- 3 tbsp vegetable oil
- Steamed white rice
Instructions
- 1
Mix the egg batter
Beat eggs with soy sauce and white pepper. Fold in shrimp, bean sprouts, mushrooms, and green onions.
- 2
Fry the patties
Heat 1 tbsp oil in a skillet over medium-high heat. Ladle ½ cup egg mixture per patty. Cook 3 minutes per side until golden and set. Repeat with remaining batter, adding oil as needed.
- 3
Make gravy and serve
Whisk cornstarch with water. Combine broth, soy sauce, and oyster sauce in a small pot. Bring to a boil, stir in cornstarch slurry, and cook until thickened. Pour gravy over egg foo young patties and serve with steamed rice.
Nutrition per serving: 360 cal · 28g protein · 14g carbs · 22g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
