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
Scale
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.
