Easy Egg Foo Young and Gravy Recipe
This Easy Egg Foo Young and Gravy is a quick, savory delight with fluffy eggs and rich gravy, perfect for a comforting meal any day!
Equipment
- Mixing Bowl
- Skillet or frying pan
- Whisk
- Spatula
- Saucepan
Ingredients
For the Gravy:
- 1/2 cup Chicken Stock adds depth and flavor
- 1 tablespoon Oyster Sauce brings a unique umami taste
- 1/4 teaspoon Sugar balances the savory elements
- 1 teaspoon Soy Sauce adds saltiness and richness
- 1 1/2 teaspoons Cornstarch helps thicken the gravy
- 4 teaspoons Water to dissolve the cornstarch
For the Egg Foo Young:
- 6 large Eggs form the base, creating a fluffy texture
- 1/2 cup Cooked Chicken or Shrimp provides protein and heartiness
- 1/2 cup Celery thinly sliced, adds a crunch
- 1/2 cup Mushrooms thinly sliced, contribute an earthy flavor
- 1/2 cup Green Onions (whites only) fresh, oniony bite
- 1/4 cup Green Onions (tops) for garnish
- 1/4 teaspoon Sesame Oil for a nutty aroma
- 1 teaspoon Light Soy Sauce for a smoother taste
- Vegetable Oil for frying, ensuring a crispy exterior
Instructions
Prepare the Gravy
- In a small saucepan, combine the chicken stock, oyster sauce, sugar, and soy sauce over medium heat. Bring to a gentle simmer.
- In a small bowl, mix the cornstarch with water until smooth. Gradually stir this mixture into the simmering gravy. Continue to cook until the gravy thickens, stirring frequently. Remove from heat and set aside.
Make the Egg Foo Young
- In a large mixing bowl, crack the eggs and whisk them until well beaten. Add the cooked chicken or shrimp, sliced celery, mushrooms, green onion whites, sesame oil, and light soy sauce to the eggs. Stir to combine all ingredients.
- Heat a generous amount of vegetable oil in a skillet over medium-high heat. Once the oil is hot, pour about 1/4 cup of the egg mixture into the pan for each patty. Cook for 3-4 minutes or until the edges are golden brown, then carefully flip and cook for an additional 2-3 minutes on the other side.
- Transfer the cooked Egg Foo Young patties to a plate and drizzle the prepared gravy on top. Garnish with sliced green onion tops for a pop of color and extra flavor. Serve immediately and enjoy the deliciousness!
Notes
- Leftover Egg Foo Young can be refrigerated for up to 3 days and reheated in a skillet or microwave.
- Freeze cooled patties in a freezer-safe container for up to 2 months.
- Substitute tofu or tempeh for chicken/shrimp to make it vegetarian or vegan.
- Experiment with different vegetables and sauces like hoisin or teriyaki for new flavor twists.
- Use tamari and gluten-free oyster sauce to make this recipe gluten-free.