Chinese · Free recipe
Egg Foo Young
Fluffy Chinese-style omelets packed with bean sprouts, shrimp, and scallions, blanketed in a savory brown gravy. It is a cozy, protein-rich dish that turns pantry basics into something special.
Step 1
Make the gravy first: in a small saucepan combine the chicken broth, oyster sauce, and 1 tablespoon soy sauce and bring to a simmer over medium heat.
Step 2
Stir the cornstarch and 2 tablespoons water into a smooth slurry, then whisk it into the simmering broth. Cook 1 to 2 minutes until glossy and thick enough to coat a spoon. Turn off the heat and cover to keep warm.
Step 3
In a large bowl beat the eggs with 1 teaspoon soy sauce and the white pepper.
Step 4
Stir the bean sprouts, shrimp, scallions, and mushrooms into the egg mixture until evenly combined.
Step 5
Set an 8-inch nonstick skillet over medium heat with 1 tablespoon of the oil until shimmering.
Step 6
Ladle about 3/4 cup of the egg mixture into the pan to form one patty. Let it cook undisturbed for 2 to 3 minutes until the bottom is set and golden.
Step 7
Gently flip the patty with a wide spatula and cook the second side 2 minutes until golden and just set through. Slide onto a plate.
Step 8
Repeat with the remaining oil and egg mixture to make about 4 patties total, adding oil as needed and keeping cooked ones warm.
Step 9
Rewarm the gravy briefly if it thickened too much, thinning with a splash of broth.
Step 10
Arrange the egg patties on plates and spoon the warm brown gravy generously over the top.
Step 11
Serve immediately with steamed rice.
Tips from the test kitchen
- Do not overfill each patty - a smaller ladle is easier to flip without breaking.
- Use a nonstick pan and a wide spatula for clean flips.
