If you’ve ever found yourself craving that comforting, savory delight from your favorite Chinese restaurant, then you are going to adore this Chinese Take-Out Egg Foo Young Recipe. It brings all the warmth and satisfying flavors of the classic dish right into your kitchen, with a crispy, golden egg patty enveloping a medley of fresh veggies, all draped in a glossy, savory gravy. It’s exactly what you want when hunger calls for something both nostalgic and incredibly delicious, and the best part is, it’s surprisingly easy to make from scratch!
Ingredients You’ll Need
This recipe calls for simple, everyday ingredients that each add their own magic to the dish. You’ll notice how the mix of textures and flavors—from crunchy bean sprouts to the tender eggs—come together in perfect harmony.
- 6 large eggs: The base of the fluffy, protein-packed patties.
- 1 cup bean sprouts: Adds a crisp, fresh crunch that brightens every bite.
- 1/4 cup sliced green onions: Brings a mild oniony zest and lovely green color.
- 1/2 cup finely chopped onion: Enhances sweetness and depth when cooked.
- 1/4 cup shredded carrots: Offers subtle sweetness and vibrant orange hue.
- 2 tablespoons soy sauce: Provides umami richness that coats the eggs perfectly.
- 3 tablespoons vegetable oil: For cooking those golden, crispy patties without sticking.
- 1 1/2 cups chicken broth: The base for the luscious gravy that ties it all together.
- 2 tablespoons cornstarch: Acts as a thickener for the gravy, giving it that silky finish.
- 2 tablespoons water: To mix with cornstarch for a smooth slurry, preventing lumps.
- 1 teaspoon sugar: Balances out the savory flavors with a hint of sweetness.
- 1/4 teaspoon white pepper: Adds a subtle kick without overpowering the dish.
How to Make Chinese Take-Out Egg Foo Young Recipe
Step 1: Prepare the Egg Mixture
Start by heating your nonstick skillet over medium heat with just a small amount of vegetable oil to create a nonstick surface. Meanwhile, crack 6 large eggs into a mixing bowl and whisk them until smooth and uniform. To this, add the fresh bean sprouts, sliced green onions, finely chopped onion, shredded carrots, soy sauce, and white pepper. Stir gently so each bite will be packed with color, texture, and rich flavor.
Step 2: Cook the Egg Patties
Now that your egg mixture is ready, use a ladle to carefully pour portions into the hot skillet, shaping each into a round patty. It’s essential not to overcrowd the pan; cooking the patties in batches ensures they get that perfect golden-brown crust. Let them cook for about 3 to 4 minutes on each side until they’re fully set and beautifully crisp around the edges.
Step 3: Make the Classic Gravy
While the patties cook, bring the chicken broth and sugar to a gentle simmer in a separate saucepan. In a small bowl, mix cornstarch with water to create a smooth slurry, then carefully whisk this into the simmering broth. Keep stirring constantly and watch as the gravy thickens into a velvety sauce perfect for draping over your egg foo young patties.
How to Serve Chinese Take-Out Egg Foo Young Recipe
Garnishes
To elevate this dish even further, sprinkle chopped green onions or fresh cilantro on top. A light drizzle of soy sauce or a touch of chili oil can add an exciting twist. These little finishing touches don’t just add color—they brighten the overall taste and invite guests to customize their experience.
Side Dishes
This egg foo young pairs beautifully with classic steamed white rice or fragrant fried rice to soak up every bit of the luscious gravy. If you want a lighter side, a crisp cucumber salad or steamed greens like bok choy complement the dish’s richness perfectly.
Creative Ways to Present
For a fun twist, serve each egg foo young patty atop a bed of noodles and drizzle generously with gravy for a noodle bowl experience. Alternatively, you could stack mini patties and garnish with sprouts and herbs for an appetizer-style presentation that’s both elegant and tempting.
Make Ahead and Storage
Storing Leftovers
Leftover egg foo young keeps well in an airtight container in the refrigerator for up to 3 days. Keep the patties and gravy separate if possible to maintain the patties’ crispy texture before serving again.
Freezing
If you want to stash some for later, freeze cooked patties in a single layer on a baking sheet first, then transfer into a freezer-safe container. Frozen patties will keep well for up to 2 months. Freeze the gravy separately in a small container to avoid texture loss.
Reheating
When reheating, pan-fry the frozen or refrigerated patties briefly to regain their crispness, then warm the gravy gently on the stove. Pour the heated gravy over the patties just before serving to enjoy that delightful contrast of textures and flavors.
FAQs
Can I make this recipe vegetarian?
Absolutely! Swap the chicken broth for vegetable broth and omit any meat additions. You can also add tofu or mushrooms for extra protein and heft.
What can I use instead of bean sprouts?
If you can’t find bean sprouts, shredded cabbage or thinly sliced snow peas provide a similar crunch and fresh taste.
Is there a gluten-free variation?
Yes, use tamari or a gluten-free soy sauce instead of traditional soy sauce and check that your chicken broth is gluten-free as well.
How do I know when the patties are cooked through?
The patties should be golden brown on both sides and no longer runny in the center when cut or gently pressed. This usually takes about 3 to 4 minutes per side.
Can I add meat to the egg mixture?
Definitely! Cooked shrimp, diced ham, or shredded chicken can be stirred into the egg mixture for a heartier take on this classic dish.
Final Thoughts
This Chinese Take-Out Egg Foo Young Recipe has stolen my heart with its perfect balance of flavors, textures, and nostalgia. It’s a recipe you’ll want to make again and again, whether for a quick weeknight meal or a comforting weekend dinner. Trust me, once you master this dish, you’ll feel like you’ve unlocked a secret to restaurant-style cooking right at home. So grab your skillet, whisk those eggs, and let’s make some delicious memories!
Print
Chinese Take-Out Egg Foo Young Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
Description
This Chinese Take-Out Egg Foo Young recipe recreates the delicious, golden-brown egg patties filled with bean sprouts, green onions, and shredded carrots, all topped with a savory chicken broth gravy. A quick and flavorful meal that is perfect for weeknights or anytime you crave classic Chinese-American comfort food.
Ingredients
Egg Foo Young Patties
- 6 large eggs
- 1 cup bean sprouts
- 1/4 cup sliced green onions
- 1/2 cup finely chopped onion
- 1/4 cup shredded carrots
- 2 tablespoons soy sauce
- 3 tablespoons vegetable oil
- 1/4 teaspoon white pepper
Gravy
- 1 1/2 cups chicken broth
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 teaspoon sugar
Instructions
- Prepare the egg mixture: Heat a nonstick skillet over medium heat and add a small amount of vegetable oil to coat the bottom. In a mixing bowl, crack the 6 large eggs and whisk until well beaten. Add bean sprouts, sliced green onions, finely chopped onion, shredded carrots, soy sauce, and white pepper to the eggs and mix well to combine all the flavors.
- Cook the egg patties: Using a ladle, scoop portions of the egg mixture and pour them into the hot skillet, shaping them into round patties. Avoid overcrowding the skillet by cooking in batches. Cook each patty for about 3 to 4 minutes per side until they turn golden brown and are fully set inside.
- Make the gravy: In a separate saucepan, bring 1 1/2 cups of chicken broth and 1 teaspoon of sugar to a gentle simmer over medium heat. Mix the cornstarch with 2 tablespoons of water in a small bowl until smooth, then gradually add this slurry to the simmering broth while whisking constantly to prevent lumps. Continue to cook and stir until the gravy thickens to your preferred consistency.
- Serve: Plate the cooked egg foo young patties and generously pour the hot gravy over them. Serve immediately to enjoy the warm, comforting flavors.
Notes
- Use a nonstick skillet to prevent the egg patties from sticking and breaking apart.
- Cook the patties in batches to ensure even cooking and proper browning.
- The gravy consistency can be adjusted by adding more or less cornstarch slurry depending on your preference.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit any meat additions.
- Leftover patties can be refrigerated and gently reheated in a skillet for best texture.
