Golden, tender Chinese-American egg patties filled with fresh bean sprouts, cabbage, mushrooms, and scallions, served with a rich, silky homemade brown gravy. This economical restaurant-style favorite is delicious with steamed white rice.

Recipe Information

Prep Time: 15 minutes   |   Cook Time: 25 minutes   |   Total Time: 40 minutes

Servings: 4 (approximately 8 patties)   |   Difficulty: Easy — ●●○○○   |   Cost: Economical ($$)

Region/Ethnic Origin: Chinese-American, with Cantonese influences

Course: Main dish, lunch, dinner   |   Cooking Method: Stovetop, pan-frying

Ingredients

For the Egg Foo Young Patties

• 6 large eggs (approximately 300 grams without shells)
• 1 1/2 cups fresh mung bean sprouts (approximately 150 grams), rinsed and dried
• 1/2 cup finely shredded green cabbage (approximately 35 grams)
• 1/2 cup sliced fresh mushrooms (approximately 35 grams)
• 1/4 cup diced yellow onion (approximately 40 grams)
• 3 green onions (approximately 45 grams), thinly sliced and divided
• 1 teaspoon freshly grated ginger (approximately 2 grams)
• 1 teaspoon reduced-sodium soy sauce (5 milliliters)
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon kosher salt
• 1 teaspoon toasted sesame oil (5 milliliters)
• 3 tablespoons neutral vegetable oil (45 milliliters), divided

For the Savory Brown Gravy

• 1 1/2 cups reduced-sodium chicken broth (360 milliliters)
• 1 tablespoon reduced-sodium soy sauce (15 milliliters)
• 1 tablespoon oyster sauce (15 milliliters)
• 1 teaspoon grated fresh ginger (approximately 2 grams)
• 1 small garlic clove (approximately 3 grams), minced
• 1/2 teaspoon toasted sesame oil (2.5 milliliters)
• 1/4 teaspoon ground white pepper
• 2 teaspoons cornstarch (approximately 5 grams)
• 1 tablespoon cold water (15 milliliters)

For Serving

• 2 cups cooked white rice (approximately 320 grams)
• Reserved sliced green onions
• Additional brown gravy, as desired

Instructions

Prepare the Vegetables and Egg Mixture

1. Rinse and dry the bean sprouts. Rinse thoroughly under cool running water. Drain and pat dry with clean paper towels to encourage browning rather than steaming.

2. Prepare the vegetables. Shred the cabbage, slice the mushrooms, dice the onion, and slice the green onions. Reserve approximately 1 tablespoon of the green tops for garnish.

3. Whisk the eggs and seasonings. In a large bowl, gently whisk the eggs, soy sauce, white pepper, salt, and sesame oil until combined.

4. Combine the vegetables and eggs. Fold the sprouts, cabbage, mushrooms, yellow onion, remaining green onions, and ginger into the eggs.

5. Prepare for cooking. Set the mixture aside briefly while making the gravy. Stir gently again before portioning.

Prepare the Savory Brown Gravy

6. Combine the gravy ingredients. Add the chicken broth, soy sauce, oyster sauce, ginger, garlic, sesame oil, and white pepper to a saucepan.

7. Simmer to develop flavor. Bring to a gentle simmer over medium heat and cook for 3–4 minutes, stirring occasionally.

8. Prepare the cornstarch slurry. Stir the cornstarch and cold water together in a small bowl until smooth.

9. Thicken the gravy. Slowly stir the slurry into the simmering broth. Cook for 30–60 seconds, stirring constantly, until glossy and lightly thickened.

10. Adjust the consistency and seasoning. Taste and adjust as needed. Thin with warm broth or water, 1 tablespoon at a time, if necessary. Cover and keep warm.

Cook the Egg Foo Young Patties

11. Heat the skillet. Heat a large nonstick or well-seasoned skillet over medium heat. Add approximately 1 tablespoon of vegetable oil until shimmering.

12. Portion the egg mixture. Stir gently, then add approximately 1/3 cup of the mixture per patty, distributing the vegetables evenly.

13. Shape the patties. Spread into rounds approximately 4 inches across. Cook about two at a time, leaving room to flip.

14. Brown the first side. Cook for 2–3 minutes, until golden underneath and set at the edges. Avoid moving them too soon.

15. Turn and finish cooking. Flip with a wide spatula and cook another 2–3 minutes, until fully set and the eggs reach 160°F (71°C).

16. Cook the remaining patties. Transfer to a warm plate. Repeat with the remaining mixture, adding oil as needed, for approximately eight patties.

Assemble and Serve

17. Prepare the serving plates. Divide the warm cooked white rice among four plates.

18. Arrange the egg patties. Place two patties beside or partly over the rice on each plate.

19. Warm the gravy. Return the saucepan to low heat if needed. Stir until hot and smooth, thinning slightly with broth if necessary.

20. Spoon on the gravy. Ladle the savory brown gravy generously over the patties and a little onto the rice.

21. Garnish and serve immediately. Finish with the reserved green onion tops and serve while the edges are lightly crisp.

Chef’s Tips for Best Results

Dry the vegetables thoroughly. Moisture from sprouts, cabbage, and mushrooms prevents good browning.

Avoid overmixing the eggs. Whisk just until combined for a tender texture.

Maintain moderate cooking heat. Medium heat helps the centers set without scorching the edges.

Use a wide spatula. Vegetable-filled patties can be delicate when flipped.

Keep the patties moderately sized. Smaller patties cook evenly and are easier to turn.

Control the gravy thickness. It should be glossy and pourable; thin with warm broth as needed.

Serve the gravy separately for crispier patties. Spoon it over each serving at the table to preserve the browned edges.

Serving and Beverage Suggestions

Steamed jasmine rice: A classic pairing that absorbs the savory gravy.

Vegetable fried rice: A heartier restaurant-style accompaniment.

Garlic green beans: Crisp-tender beans bring freshness and contrast.

Sautéed bok choy: Lightly sauté with ginger and garlic.

Cucumber salad: A cool, lightly dressed side balances the gravy.

Jasmine tea: A fragrant hot beverage pairing.

Iced green tea: An unsweetened, refreshing alternative.

Sparkling water with lime: A bright nonalcoholic option.

Preparation and Storage

Prepare the vegetables in advance. Wash, dry, and chop up to one day ahead; refrigerate separately and add to the eggs just before cooking.

Prepare the gravy ahead. Refrigerate for up to one day and gently reheat with a splash of broth.

Refrigerate leftovers promptly. Store patties and gravy separately in airtight containers within two hours. Use within 3–4 days.

Reheat the patties carefully. Warm in a lightly oiled skillet until the center reaches 165°F (74°C).

Reheat the gravy separately. Warm over low heat, stirring and thinning with broth as needed.

Freeze cooked patties for later use. Separate cooled patties with parchment and freeze airtight for up to two months for best quality. Thaw in the refrigerator.

Freeze gravy with caution. Cornstarch gravy may separate after freezing; freshly made gravy is preferable.

Recipe Notes

Recipe yield: Approximately eight medium patties, or two per serving.

Portion flexibility: Scale ingredients for two, six, or eight servings; cook in batches.

Ingredient weights: Metric weights are estimates and depend on trimming and packing.

Protein additions: Cook shrimp, chicken, and pork completely before mixing into the eggs.

Allergen awareness: Contains eggs, soy, and shellfish-derived oyster sauce; check labels.

Authenticity note: The brown-gravy presentation is especially associated with Chinese-American restaurant cooking.

Kitchen testing: Final kitchen testing is recommended to confirm yield, timing, seasoning, and gravy consistency before publication.

Variations and Substitutions

Shrimp Egg Foo Young

Add cooked shrimp for a seafood variation. Fold in 6 ounces (170 grams) of chopped, fully cooked peeled shrimp before frying.

Chicken Egg Foo Young

Use leftover cooked chicken. Add 1 cup (approximately 140 grams) of finely diced, fully cooked chicken.

Pork Egg Foo Young

Create a classic restaurant-style variation. Add 3/4 cup (approximately 110 grams) of diced cooked roast pork or Chinese barbecue pork; reduce salt if needed.

Vegetarian Egg Foo Young

Replace the animal-based gravy ingredients. Use vegetable broth and vegetarian mushroom stir-fry sauce instead of oyster sauce. Add 1/2 cup finely diced, cooked firm tofu if desired.

Extra-Crispy Egg Foo Young

Increase the browning for a restaurant-style finish. Cook smaller patties with a little extra oil and allow the edges to brown before turning.

Low-Sodium Egg Foo Young

Reduce sodium without sacrificing flavor. Use unsalted broth, reduced-sodium soy sauce, and less oyster sauce; add extra ginger, garlic, and scallions.