Egg Foo Yong
Submitted by ltdantrumpet
Egg foo young with ham, bean sprouts, and scallions deep-fried into crispy golden omelets, then served over a savory soy-molasses gravy. Classic Chinese-American takeout made at home.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minReal deal Chinese-American egg foo young, the kind you remember from the red menu at the corner takeout joint. Crispy-edged egg patties loaded with ham, bean sprouts, and scallions, deep-fried until they puff and float, then drowned in a glossy brown gravy.
The technique matters here. Ladling the batter into hot oil (not a skillet) is what gives foo young its signature crackled edges and fluffy middle. When the patty rises to the top, it’s ready to flip.
The sauce is where the magic sits. Chicken stock, a spoon of molasses for that deep caramel color, soy sauce for salt, thickened with a cornstarch slurry. Thin enough to pour, thick enough to coat.
Chef Tips
- Oil temperature matters. Too cool and the patties soak up grease, too hot and the outsides burn before the eggs set. Aim for 350°F (175°C).
- Drain the canned bean sprouts thoroughly. Excess moisture makes the batter loose and causes spattering when it hits the oil.
- Tip the ladle fast the moment it enters the oil. This releases the patty in one piece instead of breaking it apart.
- Make the sauce first and keep it warm. The patties come out of the oil fast and nobody wants to wait while the gravy cooks.
Variations
- Swap ham for cooked shrimp, crab, or shredded chicken for a classic takeout switch-up.
- Go vegetable foo young with chopped green pepper, celery, and extra sprouts instead of meat.
- Build a subgum version by adding diced mushrooms, green beans, and bamboo shoots to any variation.
Ingredients
Directions
Put meat, onion, sprouts, green onion tops, soy sauce, and salt in a bowl; mix well.
Stir the eggs lightly into the mixture.
Use a deep-bowl ladle to spoon out the mixture and lower into the hot oil.
Tip the ladle at once to release the omelets.
Let them fry until they rise to the top.
Turn each to brown the other side.
Lift out with a large slotted spoon.
Serve on a hot dish covered with a little of the sauce (below).
Serve additional soy sauce separately.
Egg Foo Young Variations Chicken Foo Yong:
Use cooked chicken or turkey instead of ham or pork.
Crabmeat Foo Yong:
Use canned or cooked crabmeat instead of ham or pork.
Lobster Foo Yong:
Use canned or cooked lobster instead of ham or pork.
Shrimp Foo Yong:
Use canned or cooked shrimp instead of ham or pork.
Vegetable Foo Yong:
Omit meat; use 2 cups chopped green pepper, celery, onion, and canned bean sprouts combined.
Season with additional 1 teaspoon salt.
Subgum Foo Yong:
To the master recipe or any variation, add 1 cup diced mushrooms, ½ cup diced green beans, and ½ cup diced canned bamboo shoots.
Mix and cook as directed.
Sauce:
Heat stock with molasses and soy sauce.
Combine cornstarch with cold water; stir it until smooth.
Let come to boiling point and cook until thickened.
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