Think of the best egg pancake you have ever had at a Chinese-American takeout place, golden and fluffy and loaded with shrimp and bean sprouts. You have it? Ok great, now smother it in brown gravy. That is egg foo young, and it is magical.
Tips for Making Egg Foo Young with Shrimp and Brown Gravy
Use a generous film of hot oil. Medium-high heat, with more oil added between batches. The patties should sizzle the moment they hit the pan and puff up as they set.
Do not crowd the pan. Two or three patties at a time, so the oil stays hot and the edges turn crisp.
Keep the finished patties warm. Put them on a rack in a 200°F oven while you fry the rest, so they stay warm and crisp until you pour the gravy over.
Make the gravy while the patties fry. It takes only a few minutes, and it is at its best poured on hot.
Print
Egg Foo Young with Shrimp and Brown Gravy
- Total Time: 35 minutes
- Yield: Serves 4 (about 10 patties)
Description
Think of the best egg pancake you have ever had at a Chinese-American takeout place, golden and fluffy and loaded with shrimp and bean sprouts. You have it? Ok great, now smother it in brown gravy. That is egg foo young, and it is magical.
Ingredients
For the Patties
- 6 large eggs
- 2 cups (about 170 g) fresh bean sprouts, roughly chopped
- 8 oz (225 g) small raw shrimp, peeled and chopped
- 3 scallions, thinly sliced
- 1/2 cup (60 g) finely diced white mushrooms
- 1 tbsp soy sauce
- 1/2 tsp salt
- 1/4 tsp ground white pepper
- 1 tsp toasted sesame oil
- 1/3 cup (80 ml) neutral oil, for frying, plus more as needed
For the Gravy
- 1 cup (240 ml) chicken stock
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tbsp cornstarch, mixed with 2 tbsp cold water
Instructions
To Make the Patties
Beat the eggs in a large bowl with the soy sauce, salt, white pepper and sesame oil. Stir in the bean sprouts, shrimp, scallions and mushrooms.
Heat the neutral oil in a large skillet over medium-high heat until shimmering. Scoop about 1/3 cup of the egg mixture into the pan for each patty, cooking 2 or 3 at a time.
Fry for 2 to 3 minutes per side, turning only when the underside is set, until golden. Transfer to a rack set over a baking sheet and keep warm in a 200°F (95°C) oven.
To Make the Gravy
While the patties fry, bring the stock, oyster sauce, soy sauce and sugar to a simmer in a small saucepan. Stir the cornstarch mixture and pour it in, stirring, and simmer for 1 to 2 minutes until thickened and glossy.
To Serve
Spoon the hot gravy over the patties.
Notes
- Keeps 3 days in the fridge. Reheat the patties on a baking sheet at 350°F (175°C) for 10 minutes to keep them crisp, and warm the gravy separately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Recipes
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Fat: 15 g
- Carbohydrates: 6 g
- Protein: 19 g
Frequently Asked Questions
What can I use if I do not have bean sprouts?
Shredded cabbage, finely sliced celery or grated carrot all work. Squeeze out any extra water first, because wet vegetables thin the egg and the patties fall apart.
Why do my egg foo young patties fall apart?
The oil may not be hot enough, or the vegetables may be too wet or too large. Chop everything small, pat the sprouts dry, and wait until the oil shimmers. Let each patty set before you turn it.
What can I use instead of oyster sauce in the gravy?
Use an extra tablespoon of soy sauce and a pinch of sugar, or a splash of hoisin. Vegetarian mushroom stir-fry sauce is another good substitute.
Can I bake it instead of frying?
Yes. Pour the mixture into a greased muffin tin and bake at 400°F (200°C) for 15 to 18 minutes, until puffed and set. The patties will be softer and less crisp, but still good with the gravy.
Can I make it without shrimp?
Yes. Use 8 oz of diced cooked chicken or pork, or 1 cup of extra mushrooms or crumbled firm tofu. Add the cooked meat or tofu straight to the egg mixture.
