These delicious patties can be done ahead: fry and wrap them, and freeze for up to 1 month! Just before serving, reheat them in a 375 degree oven, uncovered, for about 25 minutes.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a mixing bowl, combine the bean sprouts, shrimp, eggs, mushrooms, scallions and 1/2 teaspoon of salt. Mix thoroughly.

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  • Heat a deep skillet over high heat until 1 or 2 drops of water bubble when sprinkled in. Add oil and turn heat back to Medium-High. Pour in 1/2 cup of egg mixture into pan. Push cooked egg up over shrimp with a spatula to form a patty. Fry until golden brown, turning once, about 4 minutes.

  • Repeat with remaining egg mixture. If you need to, add more oil. Keep patties warm.

  • In a saucepan over medium heat, combine chicken broth, soy sauce, 1/4 teaspoon salt and white pepper to taste. Bring to a boil. Mix cornstarch and water; stir into broth mix. Cook and stir until thickened (about 10 seconds). Pour over patties.

Nutrition Facts

208.8 calories; 14.9 g protein; 7.3 g carbohydrates; 289.6 mg cholesterol; 825.7 mg sodium. Full Nutrition

Reviews (57)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/26/2005
This came out soooo gooood! The mixture came out a bit watery so I added cornstarch like someone suggested and the patties came out denser and firmer. My family raved about them and the leftovers the next day was even better. Thanks so much for this recipe! Read More
(33)

Most helpful critical review

Rating: 3 stars
02/09/2013
I think this recipe is good when you have alot of bean sprouts. Alot of other recipes call for half the bean sprouts of this one but add other veggies. I liked the egg pancakes. What I didn't care for was the sauce. It was too vinegary and not sweet and salty enough to satiate the desire for egg foo yung I have made in the past. In the future I will make your egg pancakes but use another sauce. Read More
(2)
69 Ratings
  • 5 star values: 45
  • 4 star values: 18
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
02/26/2005
This came out soooo gooood! The mixture came out a bit watery so I added cornstarch like someone suggested and the patties came out denser and firmer. My family raved about them and the leftovers the next day was even better. Thanks so much for this recipe! Read More
(33)
Rating: 5 stars
02/26/2005
This came out soooo gooood! The mixture came out a bit watery so I added cornstarch like someone suggested and the patties came out denser and firmer. My family raved about them and the leftovers the next day was even better. Thanks so much for this recipe! Read More
(33)
Rating: 5 stars
01/25/2004
I made another egg foo yung recipe but used the sauce from this recipe. Though I can't comment on the egg foo yung the sauce was terrific--one I will use for many other dishes when I need a delicious gravy or sauce. Read More
(30)
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Rating: 5 stars
03/16/2006
Simply DELICIOUS! The sauce is wonderfully flavorful and the soy sauce is not over powering the flavors as some sauces do. I left out the extra salt as I don't like super salty foods but it is still plenty salty because of the Soy Sauce and what is added to canned broth. YUMMY!! Read More
(25)
Rating: 5 stars
10/28/2004
This deserevs 10 stars. I grew up in Chicago and this is the way my favorite resturant made egg foo young. I moved to CA and can't find egg foo young like this anywhere. I am so glad you posted this. Now I can have egg foo young no matter where I live. Thank you so much. Read More
(12)
Rating: 4 stars
06/01/2009
These were good they make a healthly lunch or dinner. I added a little cornstarch to the eggs as another reviewer suggested but they still ran a little. I also added a lot of extra soy sauce to the gravy because I like it that way. I'll definitely make this again. Read More
(11)
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Rating: 4 stars
03/01/2006
I 'm going to rate this one actually a 3.75:-) I think it does need some more tweaking but is a good start. I added in some more veggies and garlic and a bit of cornstarch to the egg mixture. I also used egg beaters from a carton rather than whole eggs. The eggs still do spread out to fill the whole pan but if you wait for them to cook a little you can smoosh/ fold the eggs into piles and make nice looking egg foo yung patties. The sauce needs a lot of seasoning help IMHO. I added some garlic and a dash of honey and liked it much better that way. Read More
(10)
Rating: 5 stars
10/28/2009
I made this recipe upon my husbands request. Our family of 5 loved it! I omitted the bean sprouts(didn't have any)and the salt from both the eggs and sauce. I used ham rather than shrimp only because I'm prego and can't have 'em. If mamma can't have 'em nobody can have 'em!! I did add just a bit more soy sauce to gravy as well as a bit more cornstarch. I used olive oil rather than vegetable oil. Served over rice and had the perfect meal! I'll certainly be making again. Thanks for sharing! Read More
(8)
Rating: 5 stars
02/19/2011
The egg patties were really good but I thought the sauce tasted odd. I might have put too much pepper in though. I'll try this again sometime. Edited Later: I tried this again a couple times and it came out much better. A substitution NOT to make: vegetable broth for the chicken broth. This is one of the few instances where they are not interchangeable (it tastes awful). Read More
(6)
Rating: 5 stars
10/19/2009
Yummo! It was so good. This dish takes me back to my childhood. It was my dad's favorite Chinese dish. He would love the flavor in this. I did add canned shrimp juice to my gravy. This dish did not need no added salt as recipe required. I added a tbsp of cornstarch and deleted all the oil. used nonstick pan and medium-low heat with lid. Came out great. Read More
(5)
Rating: 3 stars
02/09/2013
I think this recipe is good when you have alot of bean sprouts. Alot of other recipes call for half the bean sprouts of this one but add other veggies. I liked the egg pancakes. What I didn't care for was the sauce. It was too vinegary and not sweet and salty enough to satiate the desire for egg foo yung I have made in the past. In the future I will make your egg pancakes but use another sauce. Read More
(2)