# Chinese Take-Out Egg Foo Young

This recipe shows how to make the highly requested egg foo young with a homemade gravy.

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

## Ingredients

- 0.25 a quarter onion
- 0.25 cup peas and carrots, frozen
- 0.25 cup bean sprouts
- 5 five large shrimps
- salt
- pepper
- wontons
- 1 scoop wonton soup base
- 2 eggs
- vegetable oil
- 4 tbsp oil
- 4 tbsp flour
- 1.5 cup chicken broth
- 0.25 tsp salt
- 0.25 tsp sugar
- 0.5 tsp chicken bouillon
- 1.5 tbsp soy sauce
- 1 tbsp sherry cooking wine
- 0.5 tbsp sesame oil
- 1 tbsp oyster sauce
- 0.5 tsp dark soy sauce
- 0.25 tsp white pepper

## Instructions

1. Start by blanching vegetables like a quarter of an onion, a quarter cup of frozen peas and carrots, and about a quarter cup of bean sprouts in boiling water until slightly softened.
2. While vegetables are blanching, prepare five large shrimps by cutting them into thirds.
3. Once vegetables are softened, drain them and the shrimp into a bowl. The water can be saved as broth, seasoned with salt and pepper, and used with wontons for soup.
4. Blot the blanched vegetables with paper towels to remove excess moisture.
5. Add two eggs to the vegetables and shrimp, then mix everything together thoroughly to create the egg foo young base.
6. Heat vegetable oil in a pan for shallow frying until it reaches 350 degrees Fahrenheit (175 degrees Celsius). Test the oil temperature with chopsticks; it's ready when bubbles form around them.
7. Pour half of the egg foo young mixture into the hot oil, placing it in from the side, and add any extra mixture to the omelet as it cooks.
8. Cook until desired color and doneness, then flip and cook the other side.
9. Remove the cooked egg foo young to a paper towel-lined plate to drain excess oil.
10. To make the gravy, add four tablespoons of oil and four tablespoons of flour to a pan and mix until there are no lumps and it reaches a smooth consistency.
11. Slowly add one and a half cups of chicken broth to the flour mixture, mixing continuously until smooth.
12. Stir in a quarter teaspoon of salt, a quarter teaspoon of sugar, half a teaspoon of chicken bouillon, one and a half tablespoons of soy sauce, one tablespoon of sherry cooking wine, half a tablespoon of sesame oil, one tablespoon of oyster sauce, half a teaspoon of dark soy sauce, and a quarter teaspoon of white pepper.
13. Mix all gravy ingredients thoroughly until well combined.
14. Serve the egg foo young with the prepared gravy, using as much or as little as desired.

## Equipment

- stove
- bowl
- paper towels
- chopsticks
- pan

## Tips

- Use your favorite vegetables and protein.
- You can add salt, pepper, and wontons to the vegetable blanching water to make a broth.
- Blot the blanched vegetables with paper towels before mixing with eggs.
- The oil for frying should reach 350 degrees Fahrenheit (175 degrees Celsius).
- To check if the oil is hot enough, dip chopsticks in; if it bubbles around them, it's ready.
- When making the gravy, add chicken broth slowly to avoid lumps.

## Source

- Original video: https://www.facebook.com/share/v/1Dr4mjM8HE/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/d4afe993-28a3-4399-a4d4-37bb3673ec56
- Extracted: 2026-03-24

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