Crispy Egg Foo Young (Printable)

Golden vegetable and protein omelets with crispy edges, topped with savory brown gravy

# What You'll Need:

→ Vegetables

01 - 1 cup bean sprouts
02 - 1/2 cup shredded carrots
03 - 1/2 cup sliced green onions
04 - 1/2 cup thinly sliced mushrooms
05 - 1/4 cup diced bell pepper

→ Protein

06 - 1 cup cooked chicken, shrimp, pork, or tofu, diced

→ Eggs

07 - 6 large eggs
08 - 2 tablespoons whole milk
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon ground white pepper

→ Oil

11 - 1/3 cup vegetable oil (for frying)

→ Gravy

12 - 1 1/2 cups low-sodium chicken broth
13 - 2 tablespoons soy sauce
14 - 1 tablespoon oyster sauce (optional)
15 - 1 tablespoon cornstarch
16 - 2 tablespoons cold water
17 - 1/2 teaspoon sesame oil
18 - 1/4 teaspoon ground white pepper

# Directions:

01 - Whisk together eggs, milk, salt, and white pepper in a large bowl until smooth and fully incorporated.
02 - Add bean sprouts, carrots, green onions, mushrooms, bell pepper, and chosen protein to egg mixture. Stir until evenly distributed.
03 - Heat 2–3 tablespoons vegetable oil in a large nonstick skillet or wok over medium-high heat until shimmering.
04 - Scoop approximately 1/2 cup of egg mixture into hot pan for each patty. Gently flatten to create even thickness. Cook 2–3 patties at a time depending on pan size.
05 - Fry each side for 2–3 minutes until golden brown and crispy. Carefully flip and cook opposite side. Transfer to paper towel–lined plate. Repeat with remaining mixture, adding oil as needed.
06 - Combine chicken broth, soy sauce, oyster sauce (if using), sesame oil, and white pepper in a small saucepan. Bring to a gentle simmer over medium heat.
07 - Mix cornstarch with cold water in a small bowl to create a smooth slurry. Stir into simmering sauce and cook for 1–2 minutes until thickened and glossy.
08 - Arrange crispy Egg Foo Young patties on serving plates. Generously drizzle with savory gravy. Serve immediately while hot and crispy.

# Expert Tips:

01 -
  • The contrast between the crispy, lacy edges and the tender, vegetable-packed center is absolutely irresistible
  • That velvety brown gravy ties everything together into pure comfort food magic
  • You can customize the fillings based on whatever's hiding in your crisper drawer
02 -
  • Don't overcrowd the pan or your patties will steam instead of fry, never developing that coveted crispy edge
  • Let the oil get properly hot between batches, otherwise you'll end up with greasy, sad patties
  • The gravy must simmer gently before adding the cornstarch, or it won't thicken properly and you'll end up with watery sauce
03 -
  • Pat your cooked protein dry before adding it to the egg mixture to prevent excess moisture from making your patties soggy
  • If your gravy gets too thick, simply whisk in a little more broth, one tablespoon at a time, until you reach the perfect consistency

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