# Egg Foo Young

A classic Chinese-American dish featuring egg patties filled with vegetables and shrimp, served with a savory gravy.

- Cuisine: Chinese
- Category: Soup
- Language: en

## Ingredients

- 0.25 cup diced onions
- 0.25 cup peas
- 0.25 cup carrots
- 0.25 cup bean sprouts
- 5 large shrimps
- 2 eggs
- vegetable oil
- 4 tbsp avocado oil
- 4 tbsp flour
- 1.5 cup chicken broth
- 0.25 tsp salt
- 0.25 tsp sugar
- 0.5 tsp chicken bouillon
- 2 tbsp less sodium soy sauce
- 0.5 tsp sesame oil
- 1 tbsp oyster sauce
- 0.5 tsp dark soy sauce
- 0.25 tsp white pepper

## Instructions

1. Boil vegetables (diced onions, peas, carrots, bean sprouts) for a couple of minutes until softened, not mushy.
2. If using uncooked shrimp, add them to the boiling water; otherwise, cut pre-cooked shrimp into thirds or fourths.
3. Transfer the softened vegetables to a bowl and pat them dry.
4. Add two eggs to the dried vegetables and mix well.
5. Add the pre-cooked, cut shrimp to the vegetable and egg mixture.
6. Heat vegetable oil to 350 degrees Fahrenheit in a pan for frying the egg foo yong.
7. Take two scoops of the mixture and pour them from the side into the hot oil to form patties, continuously drenching them in oil.
8. Flip the patties and cook the other side for a few minutes until they reach your desired color.
9. Transfer the fried egg foo yong patties to a paper towel to drain excess oil.
10. For the gravy, heat 4 tablespoons of avocado oil and whisk in 4 tablespoons of flour to create a roux, ensuring no lumps.
11. Slowly pour in 1.5 cups of chicken broth while whisking.
12. Add 0.25 teaspoon of salt, 0.25 teaspoon of sugar, 0.5 teaspoon of chicken bouillon, 2 tablespoons of less sodium soy sauce, 0.5 teaspoon of sesame oil, 1 tablespoon of oyster sauce, 0.5 teaspoon of dark soy sauce (for color), and 0.25 teaspoon of white pepper.
13. Mix all gravy ingredients together really well; add more dark soy sauce if a darker gravy is desired.
14. Plate the egg foo yong and top with the prepared gravy.
15. Enjoy.

## Equipment

- bowl
- pan
- whisk
- paper towel

## Tips

- Pat dry the vegetables after boiling.
- Cut pre-cooked shrimp into thirds or fourths.
- Fry patties to desired color.
- For darker gravy, add more dark soy sauce.

## Source

- Original video: https://www.facebook.com/share/v/17YKF6Mi8y/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/1d29a8fe-a124-4e1c-89af-af1821602d67
- Extracted: 2026-05-11

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt