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Crispy Egg Foo Young Recipe with Easy Savory Gravy Perfect for Dinner

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A nostalgic and comforting Chinese-American dish featuring crispy egg patties with a rich, umami-packed savory gravy. Perfect for quick dinners, family gatherings, and potlucks.

Ingredients

Scale
  • 6 large eggs (room temperature)
  • 1 cup fresh bean sprouts
  • 3 green onions, thinly sliced
  • ½ cup shiitake mushrooms, finely chopped (fresh or dried, soaked)
  • ½ cup cooked shrimp or diced cooked chicken (optional)
  • Vegetable oil (for frying, such as canola or peanut oil)
  • Salt and pepper to taste
  • 1 tsp soy sauce (for seasoning the batter)
  • 2 cups chicken broth or vegetable broth
  • 2 tbsp soy sauce (for gravy)
  • 1 tbsp oyster sauce (optional)
  • 1 tsp sesame oil
  • 1 tbsp cornstarch mixed with 2 tbsp cold water
  • 1 clove minced garlic
  • Fresh ground black pepper to taste

Instructions

  1. Rinse and drain bean sprouts. Slice green onions thinly. Chop shiitake mushrooms finely. If using dried mushrooms, soak them in warm water for 20 minutes, then chop. Dice cooked shrimp or chicken if adding protein.
  2. In a large bowl, crack 6 large eggs and whisk until fully combined. Add 1 tsp soy sauce, a pinch of salt, and pepper. Stir in bean sprouts, green onions, mushrooms, and protein if using. Mix gently but thoroughly to evenly distribute.
  3. Pour about 2 tbsp vegetable oil into your skillet over medium-high heat. Let it get hot but not smoking—the oil should shimmer.
  4. Scoop about ¼ cup (60 ml) of the egg mixture per patty into the skillet, flattening slightly with the back of the spoon. Cook for 3-4 minutes on one side until edges are golden and crispy, then carefully flip and cook another 3 minutes on the other side. Adjust heat if they brown too quickly or stay pale. Remove patties and drain on paper towels.
  5. In a saucepan, heat 1 tsp sesame oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in 2 cups broth, 2 tbsp soy sauce, and 1 tbsp oyster sauce. Bring to a simmer. Mix cornstarch with cold water until smooth, then stir into the simmering broth. Stir constantly until the gravy thickens to a glossy, pourable consistency. Season with black pepper.
  6. Place crispy egg foo young patties on plates and spoon hot savory gravy generously over them. Garnish with extra sliced green onions if desired.

Notes

Use room temperature eggs for fluffier patties. Do not overcrowd the pan to maintain oil temperature and crispiness. Use medium-high heat and flip patties carefully. If gravy thickens too much, add a splash of broth to loosen. Patties can be cooked ahead and reheated in a hot skillet to restore crispiness. For gluten-free, substitute soy sauce with tamari or coconut aminos and check oyster sauce labels or use mushroom sauce.

Nutrition

Keywords: egg foo young, crispy egg patties, savory gravy, Chinese-American recipe, easy dinner, comfort food, quick meal, family recipe

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