I’m excited to share my Chinese Egg Foo Young Gravy recipe featuring six large eggs, crisp bean sprouts, crunchy water chestnuts and tender shrimp. Mixed with hints of green onions and celery, this dish offers a satisfying blend of flavors and textures that turns everyday ingredients into a delightful homemade creation.

Jump to Recipe

I’ve always been a big fan of Chinese takeout, so discovering a simple Egg Foo Young recipe that I can whip up at home blew my mind. This dish is loaded with flavor and surprises like 6 large eggs whipped together with fresh bean sprouts, diced water chestnuts, and chopped green onions.

I even tossed in a little diced celery and shrimp to amp up the taste. The real magic comes when I drizzle on the chicken broth, soy sauce, and a unique thickened gravy that truly brings this dish together.

Its combination of textures and flavors reminded me of some of my favorite Chinese food dinner ideas and even fits perfectly if you’re exploring keto Egg Foo Young recipes. Trust me, once you try this spin on a Chinese classic, you’ll be asking yourself, how did I ever live without it.

Enjoy this Egg Foo Young adventure and tweak the seasonings as you like.

Why I Like this Recipe

I really love this Egg Foo Young recipe for a bunch of reasons. First, it’s super easy to whip up even on busy days because all the ingredients come together fast and the steps are pretty straightforward. Second, I really enjoy using fresh ingredients like bean sprouts, water chestnuts, and green onions. They add such a nice crunch and flavor that makes each bite interesting. Third, the homemade gravy is so tasty and brings a perfect mix of savory and sweet flavors. Even though sometimes I mess up the measurements, it always turns out delicious enough to make up for it. Lastly, I love that I can mix it up with different proteins like shrimp, pork, or chicken so the recipe never gets boring and always feels a bit like a new creation every time I cook it.

Ingredients

Print Recipe (No Advertisments)

Eggs pack high quality protein and fats for a hearty base.
Bean sprouts offer crunch, fiber, and vitamins for a fresh bite.
Water chestnuts deliver crisp texture and slight nutty sweetness.
Shrimp supply lean protein and a savory, seafood kick.
Green onions add mild spice and essential vitamins to enhance taste.
Celery brings fiber and a light bitter note that contrasts nicely.
Chicken broth forms a rich, homey gravy loaded with umami flavor.
Soy sauce intensifies the dish with a tangy salty kick and subtle sweetness.

Ingredient Quantities

6 large eggs

1 cup fresh bean sprouts (or lightly blanched if you prefer)

1/2 cup diced water chestnuts

1/4 cup chopped green onions

1/4 cup diced celery

1/2 cup cooked shrimp, diced (you can use pork or chicken if you like)

1/2 teaspoon salt (plus extra if needed)

1/4 teaspoon ground white pepper

2 tablespoons vegetable oil for frying

1 cup chicken broth for the gravy

2 teaspoons soy sauce for the gravy

2 teaspoons cornstarch dissolved in 2 teaspoons water for thickening

1 teaspoon sugar for a touch of sweetness in the gravy

1/4 teaspoon salt for the gravy

How to Make this

Print Recipe (No Advertisments)

1. In a large bowl, whisk 6 eggs with 1/2 teaspoon salt and 1/4 teaspoon ground white pepper until well mixed.

2. Stir in 1 cup bean sprouts, 1/2 cup diced water chestnuts, 1/4 cup chopped green onions, 1/4 cup diced celery, and 1/2 cup diced shrimp.

3. Heat 2 tablespoons of vegetable oil in a nonstick skillet over medium-high heat.

4. Spoon a ladle of the egg mixture into the pan to form small pancakes, and let them cook for about 3-4 minutes on each side until golden and set.

5. Once cooked, carefully flip them and cook the other side until it’s browned too; then remove them from the pan and set aside on paper towels.

6. In a small saucepan, combine 1 cup chicken broth, 2 teaspoons soy sauce, 1 teaspoon sugar, and 1/4 teaspoon salt; bring it to a simmer over medium heat.

7. Stir in 2 teaspoons of cornstarch dissolved in 2 teaspoons water into the simmering broth and keep stirring until the gravy thickens up well.

8. Taste the gravy and adjust extra salt if needed, letting it simmer for another minute or so.

9. Place the Egg Foo Young pancakes on a serving dish and spoon the hot gravy over them evenly.

10. Serve immediately while hot and enjoy your homemade Chinese takeout style Egg Foo Young.

Equipment Needed

1. A large bowl for whisking the eggs and mixing in the veggies and shrimp
2. A whisk to beat the eggs together with the seasonings
3. Measuring cups and spoons for the ingredients like salt, pepper, shrimp, broth, and the cornstarch mixture
4. A nonstick skillet to fry the egg pancakes
5. A ladle to spoon the egg mixture into the skillet
6. A spatula for flipping the pancakes
7. Paper towels to drain off any excess oil from the pancakes after frying
8. A small saucepan to make the gravy
9. A stirring spoon or spatula for stirring the gravy as it thickens
10. A stove to heat the pan and saucepan over medium-high to medium heat

FAQ

What is Egg Foo Young? – It's a delicious Chinese-style omelet loaded with veggies and proteins like shrimp, pork, or chicken, all topped with a tasty gravy.

Can I substitute shrimp for another protein? – Sure thing, you can use pork, chicken, or even tofu if youre looking for a different spin.

Should I use fresh or blanched bean sprouts? – You dont have to blanch them, but if you prefer a softer texture, lightly blanching might be a good idea.

How do I get crispy edges on the omelet? – Make sure your oil is really hot when you fry it, then let the edges turn golden. Just be careful not to burn it.

Can leftovers be reheated? – Yep, you can reheat them, but dont overdo it or the texture might get a bit rubbery.

Egg Foo Young Recipe Substitutions and Variations

Fresh bean sprouts can be swapped with canned ones or even steamed snow peas to keep the crunch.
If you’re out of water chestnuts, chopped jicama or even a small apple (peeled and diced) works pretty well.
Diced shrimp can be replaced with diced chicken or pork if you want a different twist.
If you don’t have chicken broth, veggie broth is a good alternative and still gives loads of flavor.
You can also try arrowroot powder or even potato starch in place of cornstarch for thickening the gravy.

Pro Tips

1. Make sure all your veggies and shrimp are cut into similarly sized bits so everything cooks evenly and you dont end up with huge pieces next to tiny ones.
2. When frying the pancakes, don’t overcrowd your pan. It helps them cook more evenly, and you dont risk breaking them while flipping.
3. Stir the gravy constantly when you add the cornstarch solution so you avoid those annoying lumps.
4. Prep all your ingredients in advance so youre not scrambling mid-cooking – this makes the process way more manageable and keeps the dish tasting fresh.