Egg Foo Young with Gravy
Fluffy, golden egg patties loaded with bean sprouts, tender chicken, and green onions, pan-fried until crispy at the edges and smothered in a silky, savory brown gravy. This Chinese-American comfort classic brings the takeout experience right to your kitchen in about 30 minutes.
For 4 servings
- prep
Prepare the egg mixture.
1.In a large mixing bowl, lightly beat 6 eggs with a whisk until just frothy.2.Add soy sauce, sesame oil, white pepper, and salt to the eggs.3.Fold in the bean sprouts, green onions, and diced chicken breast until well combined. - fry · ~7 min
Cook the Egg Foo Young patties.
1.Heat 1.5 tbsp vegetable oil in a nonstick skillet over medium-high heat until shimmering.2.For each patty, ladle about 3/4 cup of the egg mixture into the skillet, spreading gently into a round about 4 inches wide.3.Cook until golden brown on the bottom and the edges are set (3–4 minutes).4.Flip carefully and cook the other side until golden and cooked through (2–3 minutes more).TIPCook in batches of two; don't overcrowd the pan. Add remaining oil between batches. - other
Keep patties warm.
Transfer cooked patties to a plate and cover loosely with foil while making the gravy.
- mix
Mix the cornstarch slurry.
1.In a small bowl, whisk cornstarch with 2 tablespoons of cold water until smooth and lump-free.2.Set aside.TIPMix the slurry cold — adding cornstarch directly to hot liquid makes clumps. - boil · ~3 min
Make the brown gravy.
1.In a small saucepan, combine 1 cup water, soy sauce, rice vinegar, sugar, and salt over medium heat. Stir and bring to a gentle boil.2.Slowly pour in the cornstarch slurry while whisking continuously.3.Continue whisking until the gravy thickens and turns glossy (about 1–2 minutes).4.Remove from heat as soon as it coats the back of a spoon.TIPIf the gravy gets too thick, thin it with a splash of hot water. - assemble
Plate and serve.
1.Place one or two Egg Foo Young patties on each plate.2.Spoon the hot gravy generously over the top.3.Garnish with extra sliced green onions and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't overmix the egg mixture; a few streaks of white are fine for a tender texture.
- 2Use a well-seasoned or nonstick skillet and enough oil to get that crispy golden edge.
- 3Flip patties gently with a wide spatula to keep them from breaking apart.
- 4Make the gravy while the patties rest so everything stays hot for serving.
- 5Pat bean sprouts dry with paper towels to avoid excess water in the eggs.
- 6Cook patties in batches and keep warm in a low oven (200°F) on a wire rack for extra crispness.
Adapt it for your goals.
Seafood Swap
Replace diced chicken with small raw shrimp or flaked cooked crab for a coastal twist that pairs beautifully with the mild gravy.
VegetarianVegetarian
Omit the chicken and double the bean sprouts or add finely chopped mushrooms for a meaty texture without the meat.
Gluten FreeGluten-Free
Use tamari or coconut aminos instead of soy sauce and ensure cornstarch is certified gluten-free; the rest of the dish is naturally gluten-free.
Why this is on our healthy list.
Protein-Rich from Eggs
Eggs provide high-quality complete protein, which supports muscle maintenance and keeps you full longer.
Lean Poultry Protein
Chicken breast adds a lean, low-fat source of protein that pairs perfectly with the eggs.
Bean Sprouts for Crunch
Bean sprouts are low in calories and add water-soluble vitamins like vitamin C, as well as a satisfying fresh crunch.
Frequently asked questions
Yes, thinly sliced pork, beef, or shrimp work great; just adjust cook time so they're cooked through in the patty.
