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Easy Cantonese Chinese egg foo young, crispy and fluffy

Egg Foo Young with Gravy

A crisp, fluffy Chinese-style omelet filled with veggies and meat, topped with rich brown gravy. Perfect for dinner or a savory side dish!
Servings 4
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 6 large eggs
  • 1/3 cup water
  • 1 cup bean sprouts
  • 1/2 cup shredded carrots
  • 1/3 cup chopped green onions
  • 1/3 cup diced white onion
  • 1/2 cup cooked shrimp or pork optional
  • 1 tbsp soy sauce
  • 1/2 tsp sesame oil
  • 1/4 tsp white pepper
  • 2 tbsp neutral oil for frying

Gravy:

  • 1 cup chicken broth
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sugar
  • 1 tbsp cornstarch + 2 tbsp water slurry

Instructions

  • In a large bowl, beat eggs with water. Stir in bean sprouts, carrots, green onions, white onion, protein (if using), soy sauce, sesame oil, and white pepper.
  • Heat 1 tbsp oil in a nonstick skillet over medium heat. Scoop ½ cup egg mixture into pan and shape into a round patty. Cook 2–3 minutes per side or until golden and fluffy. Repeat with remaining batter.
  • In a small saucepan, combine chicken broth, soy sauce, oyster sauce, and sugar. Bring to a simmer. Stir in cornstarch slurry and cook until thickened.
  • Pour warm gravy over Egg Foo Young patties and serve hot with steamed rice.

Notes

NUTRITION FACTS (Per Serving, 1 of 4 patties with gravy):
Calories: 230
Carbohydrates: 8g (3% DV)
Protein: 14g (28% DV)
Fat: 16g (21% DV)
Saturated Fat: 3g (15% DV)
Cholesterol: 190mg (63% DV)
Sodium: 630mg (27% DV)
Sugar: 2g
Fiber: 1g (4% DV)
Note: Nutrition information is estimated using online tools and may vary based on specific ingredients used.
Course: main dish, Side Dish
Cuisine: Chinese
Keyword: Cantonese egg pancake, Chinese egg foo young, Chinese omelet, easy egg foo young, egg foo young with gravy