Classic Egg Foo Young features crispy egg and shrimp patties topped with a savory gravy, ready in about 25 minutes using a skillet.
Egg Foo Young is a classic takeout staple that is surprisingly easy to make in your own kitchen. These crispy egg patties are packed with fresh vegetables and shrimp, then smothered in a rich, savory gravy.
Classic Egg Foo Young
Print RecipeIngredients
- For the Patties
- ¼ cup diced onions
- ¼ cup frozen peas and carrots
- bean sprouts
- 5 large shrimp, pre-cooked, cut into thirds or fourths
- 2 eggs
- vegetable oil, for frying
- For the Gravy
- 4 tbsp avocado oil
- 4 tbsp flour
- 1 ½ cups chicken broth
- ¼ tsp salt
- ¼ tsp sugar
- ½ tsp chicken bouillon
- 2 tbsp less sodium soy sauce
- ½ tsp sesame oil
- 1 tbsp oyster sauce
- ½ tsp dark soy sauce
- ¼ tsp white pepper
Instructions
- Boil the vegetables. Bring a pot of water to a boil. Add the diced onions, frozen peas and carrots, and bean sprouts. Boil for a couple of minutes just to soften them, then drain and transfer to a bowl. Pat the vegetables dry with paper towels.
- Prepare the egg mixture. Crack two eggs into the bowl with the softened, dried vegetables and mix well. Add the pre-cooked shrimp, which you have cut into thirds or fourths.
- Fry the patties. Heat vegetable oil in a skillet to 350 degrees. Using a wooden spoon, scoop the egg mixture into the oil, making two patties. Pour the mixture in from the side of the spoon. Keep drenching the patties in the oil as they fry. Once the bottom is golden and crispy, flip them and cook the other side for a few minutes until done to your liking. Remove and drain on paper towels.
- Make the gravy. In a clean skillet, combine the avocado oil and flour. Whisk well to ensure there are no lumps. Slowly pour in the chicken broth while whisking. Add the salt, sugar, chicken bouillon, less sodium soy sauce, sesame oil, oyster sauce, dark soy sauce, and white pepper. Whisk everything together until smooth. If you want darker gravy, add more dark soy sauce.
- Serve. Place the fried egg patties on a plate and top with the prepared gravy.
Nay’s Tips:
- If your shrimp are not pre-cooked, add them to the boiling water with the vegetables.
- Make sure to pat the boiled vegetables dry so your egg patties do not get soggy.
- Pour the egg mixture into the oil from the side of the spoon to help maintain the patty shape.
Recipe FAQ
Why do I need to pat the vegetables dry?
You should pat the boiled vegetables dry so that your egg patties do not end up getting soggy.
Can I use raw shrimp instead of pre-cooked?
Yes, if your shrimp are not pre-cooked, just add them to the boiling water along with the vegetables.
How can I keep the patties in a nice shape while frying?
Try pouring the egg mixture into the oil from the side of your wooden spoon to help maintain the patty shape.
How should I store leftover Egg Foo Young?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
What is the best way to reheat this dish?
You can reheat the patties in a skillet over medium heat until warmed through, or use an oven to help them regain some crispiness.
