Egg Foo Young Recipe

Crack the eggs into a large mixing bowl. Add 3 tablespoons water, 1 teaspoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon ground white pepper and 1 teaspoon salt. Whisk thoroughly until frothy and evenly combined.

Prepare and portion the mix-ins so they are bite-sized: chop cooked shrimp (or chosen protein) and diced BBQ pork or ham; thinly slice mushrooms and scallions; roughly chop bean sprouts and shred the cabbage.

In a wok or large nonstick skillet, heat 1 tablespoon of the cooking oil over medium-high heat. Add the minced garlic and sauté 15–30 seconds until fragrant. Add mushrooms and a pinch of salt; cook 2–3 minutes until softened.

Add shredded cabbage and bean sprouts and cook 1–2 minutes just to wilt but retain some texture. Toss in the chopped shrimp and diced pork/ham to warm through, 30–60 seconds. Remove the filling mixture to a bowl and let cool slightly.

Once slightly cooled, fold the filling mixture into the beaten eggs along with the sliced green onions so the solids are evenly distributed. Taste the egg-filling mixture and adjust seasoning with a little extra salt or soy sauce if desired.

Place a large nonstick skillet or flat-sided wok over medium heat. Add 2–3 tablespoons neutral oil and let it heat until shimmering but not smoking.

For each Egg Foo Young patty, spoon about 1/3 cup of the egg-and-filling mixture into the skillet, spreading slightly to form a 3–4 inch round. Cook in batches, keeping space between patties. Reduce heat to medium-low if browning too quickly.

Cook undisturbed for 2–3 minutes until the underside is golden and the edges begin to set. Carefully flip each patty (use a wide spatula) and press gently; cook another 2–3 minutes until cooked through and slightly puffed. If patties are thick, cover the pan for 1 minute to ensure center cooks.

Transfer finished patties to a baking sheet and keep warm in a low oven (200°F / 95°C) while cooking remaining batches. Add more oil between batches as needed.

In a small bowl, mix 1 teaspoon cornstarch with 1 tablespoon cold water to form a slurry and set aside.

In a small saucepan, combine 1 cup chicken broth, 1 tablespoon soy sauce, 1 teaspoon oyster sauce and 1 teaspoon sugar. Bring to a gentle simmer over medium heat.

Stir the cornstarch slurry and slowly whisk it into the simmering broth. Cook 1–2 minutes until the gravy thickens to a light sauce consistency. Stir in 1/2 teaspoon sesame oil, taste and adjust seasoning. Keep warm.

Arrange 2–3 Egg Foo Young patties per plate over steamed rice (or serve patties beside rice). Spoon warm gravy over the patties or serve gravy on the side.

Garnish with additional sliced green onions and serve immediately.