Ooh yes, Egg Foo Yung is such a retro classic—crispy, fluffy, and full of umami. It’s basically a Chinese-American-style omelette, packed with veggies and/or meat, and often topped with a savory brown gravy. Here’s how to make it at home!
🍳 Egg Foo Yung (with Gravy!)
Ingredients:
For the Omelette:
- 4 large eggs
- 1/2 cup bean sprouts
- 1/4 cup finely chopped green onions
- 1/4 cup finely chopped mushrooms (optional)
- 1/4 cup shredded cabbage or carrots
- 1/4 cup cooked protein (shrimp, chicken, pork, or tofu—optional)
- 1 tsp soy sauce
- Salt & pepper, to taste
- Oil for frying
For the Gravy:
- 1 cup chicken or veggie broth
- 1 tbsp soy sauce
- 1 tbsp oyster sauce (optional but yum!)
- 1 tsp sesame oil
- 1 tbsp cornstarch + 2 tbsp water (slurry to thicken)
- Pinch of white pepper
Instructions:
- Make the batter: In a bowl, whisk the eggs. Stir in soy sauce, veggies, cooked protein (if using), green onions, salt, and pepper.
- Fry the patties: Heat about 1 tbsp oil in a non-stick or cast iron pan over medium-high. Spoon 1/4–1/3 cup of the egg mixture into the pan for each omelette. Fry for about 2–3 minutes per side, until golden and puffy. Repeat with remaining mixture.
- Make the gravy: In a small saucepan, combine broth, soy sauce, oyster sauce, and sesame oil. Bring to a simmer. Stir in the cornstarch slurry and cook until thickened (about 1–2 minutes). Add a pinch of white pepper.
- Serve it up: Pour hot gravy over your egg foo yung patties. Garnish with more green onions or sesame seeds if you’re feeling extra.
Want a vegetarian or low-carb twist? I can adapt it for you! Or if you’re curious about where to find good egg foo yung in Vancouver, I can help with that too. 😋
