Egg Foo Young (Chinese Omelet with Brown Gravy)
Egg foo young — the Chinese-American takeout omelet: fluffy egg patties studded with shrimp, sprouts and scallion, smothered in a glossy savory brown gravy. Better than delivery, 30 minutes.
Prep Time15m
Cook Time15m
Yield4 patties
CuisineChinese-American
Ingredients
- Eggs 6
- Cooked shrimp or chicken 150g, chopped
- Bean sprouts 100g
- Onion ½, sliced
- Scallions 3, chopped
- Water chestnuts 4, sliced (optional)
- Salt ½ tsp
- White pepper ¼ tsp
- Neutral oil for pan-frying
- Gravy: chicken stock 1 cup
- Light soy sauce 1 tbsp
- Oyster sauce 1 tbsp
- Sugar 1 tsp
- Cornstarch 1 tbsp + 2 tbsp water
- Sesame oil ½ tsp
Steps
- Beat eggs with salt and white pepper; fold in shrimp, sprouts, onion, scallion and water chestnuts.
- Heat a film of oil in a skillet; ladle in ¼ of the mixture to form a patty; pan-fry 2–3 min per side until set and golden. Repeat for 4 patties.
- Make gravy: simmer stock, soy sauce, oyster sauce and sugar; stir in cornstarch slurry until glossy and thickened; finish with sesame oil.
- Place patties on a plate and spoon the hot brown gravy generously over the top.
- Serve with steamed rice, extra gravy on the side.
Tips
Don’t overcook the patties — they should stay fluffy, not rubbery. The gravy is the soul: keep it glossy and pourable, not gluey. Drain wet sprouts so the eggs don’t water out.
