Recipe

Spiced Egg Foo Young Recipe

Crispy-edged Chinese American omelet patties with a gingery pork and veggie filling, finished with a glossy, savory gravy that tastes like takeout, only richer.

By Matt Campbell

•

4.8

Jump to Recipe

If you have ever ordered egg foo young and wondered why it hits like comfort food and a snack you keep stealing from the container, this is your sign to make it at home. Egg foo young is basically an omelet that decided to get serious: a fluffy middle, crisp lacy edges, and a savory filling that makes every bite feel complete.

My version leans into warm spice and big flavor. Think ginger, garlic, a little white pepper, and a whisper of toasted sesame. Then we do the best part: a luscious, rich gravy that clings to the patties and turns plain rice into something you will absolutely “taste test” three times.

Why It Works

Crisp edges without deep frying: A hot skillet and enough oil to shallow-fry gives you that signature texture fast.
Flavor in every layer: Season the egg mixture and the gravy. The result tastes intentional, not bland-and-sauced.
Luscious, glossy gravy: A simple cornstarch slurry thickens the sauce into that classic takeout-style sheen.
Flexible filling: Use pork, shrimp, chicken, or keep it veg-forward. This recipe is built to adapt.

Pairs Well With

Storage Tips

Keep It Crisp, Even Tomorrow

Egg foo young is best right after frying, but leftovers still absolutely deliver if you store things smart.

Store patties and gravy separately: Keep patties in an airtight container in the fridge for up to 3 days. Store gravy in its own container for up to 4 days.
Reheat patties for crisp edges: Warm in a skillet over medium heat with a tiny slick of oil, 2 to 3 minutes per side. You can also use an air fryer at 375°F for 4 to 6 minutes.
Reheat gravy gently: Simmer in a small saucepan, adding a splash of water or broth if it thickened too much. Stir often.
Freezing: Freeze cooked patties on a sheet pan, then transfer to a freezer bag for up to 2 months. Reheat from frozen in an oven at 375°F until hot and crisp, about 15 to 18 minutes. (This keeps the eggs tender, not rubbery.) Freeze gravy only if you must, but the texture can loosen a bit when thawed.

Common Questions

What is egg foo young, exactly?

Egg foo young is a Chinese American dish made from beaten eggs mixed with fillings like bean sprouts, scallions, and meat or seafood. The mixture is pan-fried into thick omelet patties, then served with a savory brown gravy.

Why did my patties fall apart?

Usually one of three things: the oil was not hot enough, the patties were flipped too early, or the mix had too much watery veg. Make sure sprouts are well-drained, the pan is properly preheated, and the first side is set with browned edges before flipping. Also, do not skip pre-cooking the pork: raw meat releases moisture and can make the mixture loose.

Can I bake these instead of frying?

You can, but you will lose the signature crisp edges. If you want a lighter option, cook them like pancakes in a nonstick skillet with less oil, or use an air fryer method by portioning into small rounds and spraying with oil.

What can I use instead of bean sprouts?

Shredded cabbage, thinly sliced mushrooms, or finely chopped spinach (squeezed dry) work well. Keep the volume similar and avoid super wet vegetables unless you drain them.

Is the gravy gluten-free?

It can be. Use tamari or certified gluten-free soy sauce and double-check your broth.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Whisk or fork for beating eggs
12-inch nonstick skillet (best for eggs and easy flipping)
Thin spatula (fish spatula is perfect)
Small saucepan for gravy
Small skillet (or the same skillet) to pre-cook the pork
Measuring spoons and cups
Paper towel lined plate or wire rack

The first time I made egg foo young at home, I treated it like a regular omelet. It tasted fine, but it did not have that takeout magic. The next round, I got a little bolder: hotter pan, more confident oil, and a gravy that actually deserved the word “luscious.” That was the moment it clicked. Egg foo young is not precious. It is cozy, a bit chaotic, and wildly forgiving. If a patty comes out slightly weird-shaped, congratulations, it is now the chef’s snack. Extra gravy is mandatory.

Spiced Egg Foo Young Recipe

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 (makes 8 small patties)

Ingredients

For the patties

8 large eggs
1 cup bean sprouts, rinsed and very well drained
4 scallions, thinly sliced (whites and greens)
1 small carrot, grated (about 1/2 cup)
6 oz ground pork (or ground chicken, shrimp chopped small, or diced leftover roast pork)
2 cloves garlic, finely minced, divided
1 1/2 tsp fresh ginger, finely grated, divided
1 tbsp soy sauce, divided
1 tsp toasted sesame oil
1/2 tsp white pepper (or 1/4 tsp black pepper)
1/4 tsp five-spice powder (optional but excellent)
1/2 tsp kosher salt
Neutral oil for frying (avocado, canola, or vegetable), about 1/3 to 1/2 cup as needed

For the luscious gravy

1 1/4 cups chicken broth (or vegetable broth)
2 tbsp soy sauce
1 tbsp oyster sauce (optional but adds rich savoriness)
1 tsp rice vinegar
1 tsp sugar or honey
1/4 tsp white pepper
1 small clove garlic, finely minced
1 tsp fresh ginger, finely grated
1 1/2 tbsp cornstarch
2 tbsp cold water

To finish (optional)

Sliced scallions
Toasted sesame seeds
Chili crisp or chili oil

Instructions

Make the gravy

Build the base. In a small saucepan over medium heat, combine broth, soy sauce, oyster sauce (if using), rice vinegar, sugar, white pepper, garlic, and ginger. Bring to a gentle simmer.
Thicken it. In a small bowl, whisk cornstarch with cold water until smooth. While the gravy simmers, slowly whisk in the slurry. Simmer 1 to 2 minutes until glossy and thick enough to coat a spoon. Turn heat to low. If it gets too thick, whisk in a splash of broth or water.

Cook the pork

Brown and season. Heat a small skillet over medium-high heat with 1 teaspoon neutral oil. Add ground pork, half the garlic, half the ginger, and 1 teaspoon soy sauce. Cook, breaking it up, until no pink remains and it is lightly browned, 4 to 6 minutes.
Cool it down. Scrape the pork onto a plate and let it cool for 5 minutes. Warm pork is fine. Hot pork will scramble your eggs before the pan ever does.

Mix and cook the patties

Mix the batter. In a large bowl, beat the eggs. Add bean sprouts, scallions, carrot, cooked pork, remaining garlic, remaining ginger, remaining soy sauce, sesame oil, white pepper, five-spice (if using), and salt. Stir well so everything is evenly distributed.
Heat the pan. Set a 12-inch nonstick skillet over medium-high heat. Add enough neutral oil to generously coat the bottom, about 3 to 4 tablespoons to start. When the oil shimmers, you are ready.
Fry in rounds. Scoop about 1/3 cup of the mixture per patty into the pan, gently nudging into a round mound. Do 3 to 4 patties at a time so you do not crowd the pan.
Get those crisp edges. Cook 2 to 3 minutes on the first side until the edges look lacy and browned and the center is mostly set. Flip carefully and cook 2 to 3 minutes more until cooked through and nicely browned.
Drain and repeat. Transfer patties to a paper towel lined plate or a wire rack. Add more oil between batches as needed and continue until all mixture is cooked.

Serve

Sauce like you mean it. Spoon warm gravy over the patties. Finish with scallions, sesame seeds, and chili crisp if you like a little heat.
Best bite tip. Serve immediately with rice. The gravy will find its way into everything, and that is the whole point.

Nutrition information is estimated.

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