Fluffy Egg Foo Young with Savory Gravy
Think of these as Chinese-style omelette patties — golden and puffy on the outside, loaded with shrimp, bean sprouts, and mushrooms on the inside, all draped in a silky brown gravy. They are retro Chinese-American diner food at its most comforting, and they come together faster than you can place a takeout order.
Ingredients
- 6 large eggs
- 150g small shrimp, peeled and deveined
- 1 cup bean sprouts
- 4 fresh shiitake mushrooms, sliced
+ 11 more ingredients
Instructions
Beat the eggs in a large bowl until the yolks and whites are fully combined. Season with the soy sauce, sesame oil, a pinch of salt, and white pepper.
Fold in the shrimp, bean sprouts, mushrooms, green onions, and peas. The mixture should be mostly egg with the filling ingredients distributed evenly.
Prepare the gravy. In a small saucepan, combine the chicken broth, oyster sauce, soy sauce, and sugar. Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook for 1 minute until the gravy thickens and turns glossy. Keep warm on low heat.
Heat about 1 tablespoon of oil in a large non-stick skillet over medium-high heat. Ladle about 1/3 cup of the egg mixture per patty into the pan, forming rounds about 4 inches across. You should be able to cook 2-3 at a time.
Cook for 2 minutes until the bottom is golden brown and set. Flip carefully and cook the other side for 1-2 minutes until golden and cooked through. The patties should be puffy and slightly fluffy.
Transfer the cooked patties to serving plates. Continue with the remaining egg mixture, adding more oil as needed.
Ladle the warm gravy generously over the egg foo young patties. Serve with steamed rice.
Nutrition Estimate
Per serving • Estimated by Blinner AI