Mom's Best Recipes
Recipe

Egg Foo Yung

Crisp-edged Chinese-American egg patties loaded with veggies and protein, finished with a quick, savory brown gravy.

Author By Matt Campbell
4.8
A plate of egg foo yung patties topped with glossy brown gravy and sliced scallions on a simple dinner table with chopsticks and a small bowl of rice
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Egg foo yung is one of those comfort foods that feels like takeout, but cooks like a weeknight omelet with ambition. You whisk eggs, fold in a bunch of crunchy things, then pan-fry little patties until the edges go crisp and lacy. The whole vibe is cozy and savory, and then you pour on that classic brown gravy that makes everything taste like you planned ahead.

This version is built for real life. The ingredients are easy to find, the steps are clear, and you do not need a wok or a deep fryer. You just need a skillet, a bowl, and a willingness to let the patties sit undisturbed long enough to get those golden edges.

A kitchen counter with eggs, bean sprouts, sliced scallions, shredded cabbage, cooked shrimp, soy sauce, sesame oil, cornstarch, and chicken broth laid out for egg foo yung

Why It Works

  • Crisp edges, fluffy centers: A hot skillet and a little patience give you that classic lacy exterior without drying out the eggs.
  • Flexible filling: Use shrimp, chicken, ham, tofu, or keep it veggie. This recipe is a template, not a test.
  • Fast gravy that tastes like takeout: Cornstarch thickens in minutes, and a touch of sesame oil at the end makes it smell like your favorite spot.
  • Meal-prep friendly: Patties reheat well, and the gravy can be made ahead and rewarmed with a splash of broth or water.

Pairs Well With

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Storage Tips

Fridge: Store patties in an airtight container for up to 3 days. Keep gravy separate if you can so the edges stay less soggy.

Gravy make-ahead: The gravy can be made up to 3 days ahead. Cool, refrigerate in a sealed container, and rewarm gently on the stove with a splash of water or broth to loosen.

Reheat: Warm patties in a lightly oiled skillet over medium heat, 2 to 3 minutes per side, or in a 375°F oven for about 8 to 10 minutes. Microwave works, but you will lose the crisp. Rewarm gravy in a small saucepan over low heat, whisking in a splash of water or broth if it thickens too much.

Freezer: Freeze cooked patties in a single layer, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating. Gravy can be frozen too, but it may separate slightly. Just whisk while reheating and it will come back together.

Common Questions

What is egg foo yung made of?

At its core it is eggs plus chopped vegetables, usually bean sprouts and scallions, often with a protein like shrimp, chicken, pork, or ham. It is pan-fried into patties and served with a savory brown gravy.

Why did my patties fall apart?

Usually one of three things: the skillet was not hot enough, you flipped too early, or you overstuffed the mix with watery vegetables. Keep the patties around 1/2-inch thick, let the first side fully set, and drain any very wet add-ins. If your mix looks loose, add 1 more egg or a tablespoon of flour or cornstarch.

Can I bake egg foo yung instead of frying?

Yes. It will be less crisp, but still tasty. Grease a sheet pan well, scoop mounds, flatten slightly, and bake at 425°F for 10 to 14 minutes. Start checking at 10 minutes and pull them when the centers are set (no longer wet) or when they reach 160°F in the middle. Flip once if you want more color.

What gravy goes on egg foo yung?

A simple Chinese-American brown gravy: broth, soy sauce, a little sugar, and cornstarch to thicken. I add white pepper and finish with a small splash of sesame oil for that classic aroma.

Is egg foo yung gluten-free?

It can be. Use tamari or certified gluten-free soy sauce, and make sure your broth is gluten-free. Cornstarch is naturally gluten-free. Also note that most oyster sauce contains wheat, so only use it if it is specifically labeled gluten-free (or skip it).

Egg foo yung patties sizzling in a nonstick skillet with visible crisping edges and a spatula ready to flip

I love egg foo yung because it hits that sweet spot between “I am making an omelet” and “I am absolutely ordering takeout.” The first time I tried making it at home, I went too big with the patties and flipped them like I was handling pancakes. They folded, they tore, and I still ate every last piece under a blanket of gravy.

Now I keep them smaller and cook them in a hotter pan so the edges get crisp before the centers overcook. Crisp edges are the point. And the gravy is non-negotiable. It is the kind of sauce that makes you slow down mid-bite and think, okay, wow, I did that.