Equipment
- Mixing bowl
- Whisk or fork
- Frying pan or non-stick skillet
- Spatula
- Small saucepan (for gravy)
- Ladle or spoon
Ingredients
For the Egg Fu Yung Patties:
- 4 large eggs
- 1 cup bean sprouts
- ½ cup cooked chicken, shrimp, or pork (chopped)
- ¼ cup green onions, sliced
- ¼ cup shredded carrots
- ¼ cup chopped mushrooms
- 1 tablespoon soy sauce
- ½ teaspoon sesame oil
- Salt and pepper to taste
- 2 tablespoons vegetable oil (for frying)
For the Brown Gravy:
- 1 cup chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water
- ½ teaspoon sugar
- Dash of white pepper
Instructions
- In a large bowl, whisk the eggs. Stir in bean sprouts, cooked meat, green onions, carrots, mushrooms, soy sauce, sesame oil, salt, and pepper.
- Heat 1 tablespoon oil in a skillet over medium heat. Ladle ¼ cup portions of the egg mixture into the pan, flattening slightly.
- Cook each side for 2–3 minutes until golden brown and cooked through. Remove and repeat with remaining mixture, adding more oil as needed.
- For the gravy, combine chicken broth, soy sauce, oyster sauce, and sugar in a saucepan. Bring to a simmer.
- Stir in the cornstarch slurry and cook until the gravy thickens, about 1–2 minutes.
- Serve egg patties hot, topped generously with the brown gravy.
Notes
You can substitute vegetables or protein to suit your taste. If using raw shrimp or meat, cook it beforehand to avoid undercooked filling. Always drain excess moisture from vegetables to prevent soggy patties.
Tips for Success
- Use a non-stick skillet for easy flipping and even browning.
- Don’t overcrowd the pan—cook in batches for best results.
- Make the gravy just before serving to keep it fresh and smooth.
- Whisk the eggs thoroughly for a fluffy texture.
Additional Tips and Variations
- Add water chestnuts for extra crunch.
- Swap soy sauce for tamari for a gluten-free version.
- Spice it up with a pinch of chili flakes in the gravy.
- Make it vegetarian by skipping the meat and adding extra veggies or tofu.
Frequently Asked Questions (FAQ)
Q: Can I make Egg Fu Yung in advance?
Yes, you can prepare the patties ahead and refrigerate them. Reheat in a skillet and make fresh gravy before serving.
Q: Is Egg Fu Yung gluten-free?
It can be! Use gluten-free soy sauce and oyster sauce to make the dish gluten-free.
Q: What protein works best for this dish?
Cooked chicken, shrimp, pork, or even tofu work great. It’s very flexible.
Q: Why is my Egg Fu Yung soggy?
Excess moisture from vegetables is often the cause. Be sure to pat them dry before mixing into the eggs.
Conclusion
This Asian Classic – Egg Fu Yung recipe brings the authentic taste of a beloved takeout dish straight to your home kitchen. It’s crispy, savory, and endlessly customizable—perfect for a quick dinner, a hearty brunch, or a new twist on traditional eggs. With simple steps and big flavor, this dish proves that classic Asian comfort food doesn’t need to come from a restaurant. Try it once and it may become your new favorite go-to meal.