I finally perfected my Egg Foo Young Recipe and I’m revealing the single unexpected pantry ingredient that helps it come together quickly and hold its shape.

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I always get weirdly excited about Egg Foo Young. My goal was simple, make takeout-level food at home without a million steps.

I fold eggs and mushrooms into little golden patties that crack open with a soft center, then spoon that glossy, savory finish over them. I screwed up a few times, burned one batch, but found quick tricks that make it sing.

It feels familiar but a little sharper than the delivery version, like someone dialed up the good parts. Trust me, once you taste that gravy, you won’t miss the phone call.

Egg Foo Young Gravy

Ingredients

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Eggs give protein richness and help bind the patties together.
Cooked meat adds savory protein and umami keeps it hearty.
Bean sprouts add crunch low calories and a fresh bite.
Mushrooms bring earthiness and umami they soak up sauces nicely.
Water chestnuts are crisp neutral tasting great texture contrast.
Green onions add bright onion flavor and a pop of color.
Soy sauce gives salty savory depth and a little color.
Cornstarch helps bind and thickens the gravy silky finish.
Sesame oil adds toasted aroma tiny hits of rich nuttiness.

Ingredient Quantities

6 large eggs

6 oz (about 170 g) cooked pork, chicken, or shrimp, chopped

1 cup bean sprouts, drained

1 cup mushrooms, sliced (button or shiitake, whatever you got)

1/2 cup canned water chestnuts, chopped

3 green onions, thinly sliced (white and green parts)

1 small yellow onion, thinly sliced (optional but nice)

2 teaspoons soy sauce (for the egg mixture)

1 teaspoon oyster sauce (optional)

1 teaspoon sesame oil

2 teaspoons cornstarch (helps bind the patties)

1/4 teaspoon kosher salt

1/4 teaspoon white pepper (or black pepper if you prefer)

3 tablespoons vegetable oil for frying

For the gravy: 1 cup low sodium chicken broth

For the gravy: 1 tablespoon soy sauce

For the gravy: 1 teaspoon oyster sauce

For the gravy: 1 tablespoon cornstarch plus 2 tablespoons water (slurry)

For the gravy: 1/2 teaspoon sugar and 1/2 teaspoon toasted sesame oil

How to Make this

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1. Prep everything first: slice mushrooms, thinly slice the yellow onion and green onions, chop the cooked pork/chicken/shrimp, drain bean sprouts and water chestnuts. Crack 6 eggs into a bowl so you dont forget them later.

2. In a large bowl whisk the eggs with 2 tsp soy sauce, 1 tsp oyster sauce (optional), 1 tsp sesame oil, 2 tsp cornstarch, 1/4 tsp kosher salt and 1/4 tsp white pepper until fairly smooth.

3. Fold in the chopped meat, bean sprouts, mushrooms, water chestnuts, sliced green onions and the thin yellow onion, mix just until combined and let sit 3 to 5 minutes so the cornstarch hydrates a bit.

4. Heat a large nonstick or cast iron skillet over medium-high and add the 3 tablespoons vegetable oil, swirl to coat. Oil should shimmer but not smoke.

5. For each patty drop about 1/3 to 1/2 cup of the egg mixture into the hot oil, spread slightly with the back of the spoon to make a round patty. Cook in batches so you dont crowd the pan. Fry 3 to 4 minutes until bottoms are golden and edges set.

6. Flip gently with a spatula and cook another 2 to 3 minutes until the patties are cooked through and nicely browned, reduce heat a little if theyre browning too fast. Transfer to a plate lined with paper towel and keep warm.

7. Make the gravy: whisk 1 tablespoon cornstarch with 2 tablespoons water to make a slurry. In the same skillet pour in 1 cup low sodium chicken broth, 1 tablespoon soy sauce, 1 teaspoon oyster sauce, 1/2 teaspoon sugar and 1/2 teaspoon toasted sesame oil, bring to a simmer scraping up any browned bits.

8. Once simmering slowly stir in the cornstarch slurry, keep stirring until the sauce thickens to a glossy gravy that coats the back of a spoon, taste and adjust seasoning with a little more soy or salt if needed.

9. Return the fried patties to the skillet or arrange on a serving plate and spoon the hot gravy over them, garnish with extra sliced green onions if you want. Serve right away with rice, it wont wait for you.

Equipment Needed

1. Large nonstick or cast iron skillet 10 to 12 inch
2. Large mixing bowl plus a small bowl for the cornstarch slurry
3. Whisk
4. Measuring cups and measuring spoons
5. Chef knife and cutting board
6. Slotted spatula or turner for gentle flipping
7. Tablespoon and a small ladle or spoon to drop and spread the patties
8. Plate lined with paper towels and tongs for draining and keeping warm dont skip the paper towel

FAQ

Q: Can I make the egg mixture ahead of time? A: Yes, you can mix the eggs, soy, sesame oil, cornstarch and fillings up to 6 hours ahead and keep it covered in the fridge, but dont fry them until just before serving or they'll get soggy and limp.

Q: How do I get the patties fluffy and not rubbery? A: Beat the eggs well so they're airy, don't overmix once you add veggies, and fry on medium heat so the centers set gently. Too-hot oil makes the outside burn while the inside stays raw and rubbery.

Q: Can I make this vegetarian? A: Sure, swap the meat for chopped firm tofu, extra mushrooms or more bean sprouts, and replace oyster sauce with mushroom-flavored stir-fry sauce or extra soy. Taste and add a pinch of sugar if it needs depth.

Q: How do I thicken the gravy without lumps? A: Stir the cornstarch and water into a smooth slurry first, then whisk it into simmering broth. Keep stirring until it boils and thickens, then remove from heat, sesame oil at the end for flavor.

Q: What's the best oil and frying method? A: Use a neutral oil like vegetable or canola and heat it until shimmering. Spoon about 1/4 to 1/3 cup batter per patty for uniform size, fry in batches so the pan isnt crowded, flip once golden and set.

Q: How long can leftovers keep and how do I reheat them? A: Store cooked patties and gravy in the fridge for 3 to 4 days. Reheat patties in a skillet or oven to keep them a bit crisp, microwave makes them soggy. Rewarm gravy on the stove and stir before serving.

Egg Foo Young Recipe Substitutions and Variations

Pork, chicken, or shrimp: firm tofu, pressed and pan fried or crumbled; tempeh sliced and sautéed; or thin sliced leftover roast beef for a different but tasty twist.
Bean sprouts: shredded napa or green cabbage for the same crunch; julienned carrots if you want a sweeter bite; or thin sliced cucumber in a pinch.
Water chestnuts: chopped jicama or crunchy celery give a similar snap; canned bamboo shoots work too if that’s what you got.
Cornstarch: swap with tapioca starch or arrowroot at a 1 to 1 ratio; or use all purpose flour at about twice the amount when binding or thickening (so 2 parts flour for 1 part cornstarch).

Pro Tips

– Squeeze the bean sprouts and water chestnuts with a towel or paper towel until almost dry, and pat the mushrooms and onions too. If the mix is wet the patties wont brown or hold together well.
– Let the egg + cornstarch mix sit a few minutes after mixing so the starch hydrates, then dont overmix when you add the veg and meat. Overworking it makes them tough, and a little extra cornstarch (another 1/2 tsp) helps if the batter seems loose.
– Heat the pan properly and work in batches. Oil should shimmer but not smoke, test with a tiny drop of batter first, and dont crowd the pan or they steam instead of crisp. Lower the heat a notch if the edges brown too fast.
– For a silky lump free gravy mix the cornstarch with a little cold broth first, whisk that into the simmering sauce and keep stirring until glossy. Taste at the end and add a splash of rice vinegar or a squeeze of lime to brighten it if it tastes flat.