Classic Egg Foo Yung (Chinese-Style Vegetable Egg Patties With Savory Gravy)

DESCRIPTION

Egg Foo Yung is a beloved Chinese-American comfort food featuring fluffy egg patties filled with crisp vegetables and cooked in a skillet until golden. Finished with a rich savory brown gravy, this classic dish is hearty enough to serve as a main course.

Serve it over steamed rice or cauliflower rice for a satisfying meal that comes together quickly.

EQUIPMENT

Large mixing bowl

Whisk

Large nonstick skillet

Spatula

Medium saucepan

Measuring cups

Measuring spoons

INGREDIENTS

8 large eggs

2 cups bean sprouts

½ cup sliced mushrooms

¼ cup diced onion

2 green onions, sliced

1 tbsp soy sauce

½ tsp sesame oil

¼ tsp white pepper

2 tbsps vegetable oil

For the Gravy

2 cups chicken broth

2 tbsps soy sauce

1 tbsp oyster sauce

1 tbsp cornstarch

2 tbsps cold water

INSTRUCTIONS

1. Whisk the eggs until thoroughly blended.
2. Stir in the bean sprouts, mushrooms, onion, green onions, soy sauce, sesame oil, and white pepper.
3. Heat 1 tbsp of oil in a large skillet over medium heat.
4. Pour about ½ cup of the egg mixture into the skillet to form a patty.
5. Cook for 2 to 3 minutes per side until golden brown.
6. Repeat with the remaining mixture, adding more oil as needed.
7. For the gravy, combine the chicken broth, soy sauce, and oyster sauce in a saucepan and bring to a simmer.
8. Stir together the cornstarch and cold water until smooth.
9. Whisk the slurry into the simmering broth and cook until thickened.
10. Spoon the gravy over the Egg Foo Yung before serving.

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CLASSIC EGG FOO YUNG (Chinese-Style Vegetable Egg Patties With Savory Gravy)

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Egg Foo Yung is a beloved Chinese-American comfort food featuring fluffy egg patties filled with crisp vegetables and cooked in a skillet until golden. Finished with a rich savory brown gravy, this classic dish is hearty enough to serve as a main course. Serve it over steamed rice or cauliflower rice for a satisfying meal that comes together quickly.

Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Lunch

Cuisine: Asian

Calories: 240

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 8 large eggs
• 2 cups bean sprouts
• ½ cup sliced mushrooms
• ¼ cup diced onion
• 2 green onions sliced
• 1 tbsp soy sauce
• ½ tsp sesame oil
• ¼ tsp white pepper
• 2 tbsps vegetable oil

For the Gravy

• 2 cups chicken broth
• 2 tbsps soy sauce
• 1 tbsp oyster sauce
• 1 tbsp cornstarch
• 2 tbsps cold water

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Equipment

• Large Mixing Bowl
• Whisk
• Large Nonstick Skillet
• Spatula
• Medium Saucepan
• Measuring cups
• Measuring Spoons

Method

 

1. Whisk the eggs until thoroughly blended.
2. Stir in the bean sprouts, mushrooms, onion, green onions, soy sauce, sesame oil, and white pepper.
3. Heat 1 tbsp of oil in a large skillet over medium heat.
4. Pour about ½ cup of the egg mixture into the skillet to form a patty.
5. Cook for 2 to 3 minutes per side until golden brown.
6. Repeat with the remaining mixture, adding more oil as needed.
7. For the gravy, combine the chicken broth, soy sauce, and oyster sauce in a saucepan and bring to a simmer.
8. Stir together the cornstarch and cold water until smooth.
9. Whisk the slurry into the simmering broth and cook until thickened.
10. Spoon the gravy over the Egg Foo Yung before serving.

Nutrition

Calories: 240kcalCarbohydrates: 9gProtein: 16gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 330mgSodium: 1443mgPotassium: 321mgFiber: 2gSugar: 4gVitamin A: 548IUVitamin C: 9mgCalcium: 72mgIron: 3mg

Notes

Bean sprouts provide the traditional texture, but shredded cabbage may be substituted.
Serve with steamed rice, fried rice, or cauliflower rice.

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RECIPE NOTES

Bean sprouts provide the traditional texture, but shredded cabbage may be substituted.

Serve with steamed rice, fried rice, or cauliflower rice.

NUTRITION INFORMATION (Per Serving)

Calories: 245

Protein: 15 g

Carbohydrates: 8 g

Fat: 17 g

Saturated Fat: 4 g

Cholesterol: 375 mg

Sodium: 715 mg

Fiber: 1 g

Sugar: 3 g