Classic Egg Foo Young Patties With Savory Gravy

Quick Recipe Version (TL;DR)

• Yield: 4 servings (8 patties)
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

Quick Ingredients

• 8 large eggs
• 1 cup (100 g) bean sprouts
• 1 cup (70 g) shredded green cabbage
• 1/2 cup (50 g) sliced mushrooms
• 1/3 cup (35 g) shredded carrot
• 1/4 cup (25 g) sliced scallions
• 1/2 cup (75 g) diced cooked pork (or cooked chicken)
• 2 tbsp cornstarch
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1/4 tsp white pepper
• 4 tbsp neutral oil (for frying)
• Gravy: 2 cups chicken broth, 1 1/2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp Shaoxing wine (or dry sherry), 1/4 tsp white pepper, slurry (2 tbsp cornstarch + 3 tbsp cold water)

Do This

• 1. Whisk eggs with soy sauce, sesame oil, white pepper, and cornstarch.
• 2. Fold in bean sprouts, cabbage, mushrooms, carrot, scallions, and diced cooked pork.
• 3. Start gravy: simmer broth, soy sauce, oyster sauce, wine, and pepper.
• 4. Heat 2 tbsp oil in a skillet over medium-high until shimmering (about 375°F surface temp).
• 5. Ladle 1/2 cup mixture per patty; fry 2–3 minutes per side until golden and set. Repeat with remaining oil and batter.
• 6. Thicken gravy with cornstarch slurry; simmer 1 minute.
• 7. Serve patties hot over rice, spoon gravy on top, and garnish with extra scallions.

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Why You’ll Love This Recipe

• Classic takeout flavor at home: Tender egg patties, crisp-tender veggies, and that savory gravy.
• Great use of leftovers: Perfect for cooked pork or chicken you already have.
• Fast and satisfying: Big comfort-food payoff in about 40 minutes.
• Flexible and forgiving: Swap veggies, adjust seasoning, and make the gravy as light or rich as you like.

Grocery List

• Produce: Bean sprouts, green cabbage, mushrooms, carrot, scallions
• Dairy: Large eggs
• Pantry: Neutral oil (canola/avocado), cornstarch, soy sauce (low-sodium), toasted sesame oil, oyster sauce, Shaoxing wine or dry sherry, chicken broth (low-sodium), white pepper
• Protein: Cooked pork (or cooked chicken)

Full Ingredients

Egg Foo Young Patties

• 8 large eggs
• 1 tbsp soy sauce (preferably low-sodium)
• 1 tsp toasted sesame oil
• 1/4 tsp white pepper (or black pepper)
• 2 tbsp cornstarch
• 1 cup (100 g) bean sprouts
• 1 cup (70 g) shredded green cabbage
• 1/2 cup (50 g) mushrooms, thinly sliced
• 1/3 cup (35 g) carrot, shredded
• 1/4 cup (25 g) scallions, thinly sliced (plus more for garnish)
• 1/2 cup (75 g) cooked pork, diced (or cooked chicken)
• 4 tbsp neutral oil (canola, vegetable, or avocado), divided, for pan-frying

Light Savory Gravy

• 2 cups (480 ml) low-sodium chicken broth
• 1 1/2 tbsp soy sauce (preferably low-sodium)
• 1 tbsp oyster sauce
• 1 tsp Shaoxing wine (or dry sherry)
• 1/4 tsp white pepper
• 2 tbsp cornstarch
• 3 tbsp cold water

For Serving (Optional but Recommended)

• Steamed white rice
• Extra sliced scallions

Step-by-Step Instructions

Step 1: Prep and measure everything

Set yourself up for easy cooking: slice the mushrooms, shred the cabbage and carrot, and slice the scallions. Make sure the pork (or chicken) is already cooked and diced into small, bite-sized pieces so it warms through quickly inside the patties.

In a small bowl, whisk together the gravy slurry: 2 tbsp cornstarch with 3 tbsp cold water. Set aside.

Step 2: Start the gravy base

In a small saucepan, combine 2 cups chicken broth, 1 1/2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp Shaoxing wine (or dry sherry), and 1/4 tsp white pepper.

Bring to a gentle simmer over medium heat, then lower the heat to keep it hot while you cook the patties. (You’ll thicken it right at the end.)

Step 3: Mix the egg foo young batter

In a large mixing bowl, whisk together 8 eggs, 1 tbsp soy sauce, 1 tsp toasted sesame oil, 1/4 tsp white pepper, and 2 tbsp cornstarch until smooth.

Fold in the vegetables and meat: 1 cup bean sprouts, 1 cup shredded cabbage, 1/2 cup sliced mushrooms, 1/3 cup shredded carrot, 1/4 cup sliced scallions, and 1/2 cup diced cooked pork. Stir just until evenly combined so the mix stays fluffy.

Step 4: Heat the pan for crisp edges

Place a large skillet (12-inch is ideal) over medium-high heat for 2 minutes. Add 2 tbsp of the neutral oil and swirl to coat.

The oil should shimmer and move easily in the pan. If you have an infrared thermometer, aim for about 375°F on the pan surface for a nice golden exterior without burning.

Step 5: Fry the patties in batches

Spoon about 1/2 cup of the egg mixture per patty into the hot skillet (you can typically cook 3–4 patties at once without crowding). Gently nudge the edges with the spoon so each patty is about 3 1/2 to 4 inches wide.

Cook for 2–3 minutes on the first side, until the bottom is golden-brown and the edges look set. Flip carefully with a thin spatula and cook the second side for 2–3 minutes, until golden and the center is set (no runny egg).

Transfer cooked patties to a plate lined with paper towels.

Step 6: Cook the remaining patties and keep them warm

Add the remaining 2 tbsp oil to the skillet as needed between batches. Repeat frying until all the mixture is used (you should get about 8 patties).

If you want them all hot at serving time, place the cooked patties on a baking sheet in a 200°F oven while you finish frying.

Step 7: Thicken the gravy and serve

Bring the gravy back to a steady simmer over medium heat. Whisk the cornstarch slurry again (it settles fast), then slowly pour it into the simmering gravy while whisking constantly.

Simmer for 1 minute, until lightly thickened and glossy. If it gets thicker than you like, whisk in 1–3 tbsp additional broth or water.

Serve the egg foo young patties over steamed rice (optional), then spoon the hot gravy generously over the top. Finish with extra sliced scallions.

Pro Tips

• Don’t overcrowd the pan: Crowding lowers the temperature and makes the patties pale and fragile instead of crisp around the edges.
• Use cooked meat: Egg foo young cooks quickly; using pre-cooked pork or chicken ensures it’s hot and safe by the time the eggs are set.
• Dry-ish vegetables are your friend: If your sprouts or mushrooms seem very wet, pat them lightly dry so the patties don’t weep liquid.
• Cornstarch improves texture: It helps the eggs hold together and gives the patties a tender, classic restaurant-style bite.
• Thicken gravy at the end: Cornstarch can loosen if simmered too long; a quick 1-minute simmer keeps it silky and light.

Variations

• Shrimp egg foo young: Swap the pork for 8 oz (225 g) small cooked shrimp (or quickly sauté raw shrimp until just pink, then chop and fold in).
• Vegetarian: Skip the meat and add 1/2 cup extra mushrooms plus 1/2 cup diced bell pepper; use vegetable broth for the gravy.
• Spicier gravy: Add 1–2 tsp chili crisp or 1/4 tsp crushed red pepper to the gravy right after thickening.

Storage & Make-Ahead

Refrigerate: Store patties and gravy in separate airtight containers for up to 3 days. Reheat patties in a skillet over medium heat with a small splash of oil for 2–3 minutes per side to re-crisp, or microwave gently in 30-second bursts. Reheat gravy in a saucepan over low heat, adding 1–2 tbsp water or broth if it has thickened.

Freeze: Freeze cooked patties (cooled) in a single layer, then bag for up to 2 months. Thaw overnight in the fridge and reheat in a skillet. Gravy can be frozen, but cornstarch-thickened sauces may separate slightly; whisk while reheating and add a splash of broth to smooth it out.

Make-ahead: Chop vegetables up to 24 hours ahead and keep refrigerated. Mix the gravy base (without slurry) ahead, then reheat and thicken right before serving.

Nutrition (per serving)

Approximate, assuming 4 servings (2 patties each) and gravy, not including rice: 360 calories, 20 g protein, 24 g fat, 14 g carbohydrates, 3 g fiber, 4 g sugar, 980 mg sodium.