Recipes Breakfast & Brunch Egg Dishes Omelets Egg Foo Young Golden, pan-fried egg foo young packed with seasoned ground pork, crisp bean sprouts, and scallions is served with a silky brown gravy for a restaurant-style meal that comes together in under an hour. By Roscoe Hall Roscoe Hall Roscoe Hall is more than just a chef — he’s a culinary force with a gift for making cooking both approachable and fun. Roscoe trained under Alice Waters at the iconic Chez Panisse, worked alongside the legendary David Chang at Momofuku, and was the executive chef at Rodney Scott’s BBQ. Food & Wine's Editorial Guidelines Published on July 22, 2026 Save Rate PRINT Share Close Credit: Food & Wine / Peyton Beckwith Total Time: 30 mins Servings: 4 Jump to recipe Browning the pork before combining it with the eggs builds rich flavor and ensures the meat is cooked through before it’s folded into the egg mixture.A generous amount of bean sprouts keeps the egg foo young light and adds fresh crunch to every bite.The quick brown gravy thickens to the ideal consistency for coating the patties without overwhelming their crisp exterior. Egg foo young is one of the great Chinese American restaurant classics, combining fluffy eggs with vegetables and protein before frying them into crisp, golden patties. While versions vary from restaurant to restaurant, this recipe stays true to the familiar takeout style by pairing seasoned pork with crisp bean sprouts and scallions, then serving everything beneath a savory brown gravy. Cooking the pork first allows it to develop flavorful browned bits while ensuring the filling is fully cooked before it’s folded into the eggs. Bean sprouts provide freshness and crunch, balancing the richness of the pork and eggs without weighing down the mixture. Frying the patties in a shallow layer of oil gives them crisp, deeply browned edges while keeping the centers tender and airy. The accompanying gravy comes together in just minutes from chicken stock, soy sauce, oyster sauce, and a simple cornstarch slurry. Its glossy finish brings the entire dish together, soaking into the patties while adding the savory flavor that defines classic egg foo young. Serve with steamed white rice and sautéed greens or stir-fried vegetables for a complete dinner that captures the appeal of a favorite takeout order. Or for a fun new approach, make the St. Louis regional specialty, the St. Paul sandwich, by tucking the patties inside toasted bread with lettuce, tomato, mayo, and pickles. The Chinese Restaurants Locals Love Most in 5 Major US Cities Why browning the pork is a crucial flavor-builder Cooking the ground pork separately builds flavor and ensures the right texture. Allow the meat to brown well before adding the onion and garlic so it develops caramelized bits that enrich every bite. Let the mixture cool slightly before combining it with the eggs so the eggs stay smooth and evenly mixed and don’t start to cook prematurely. What's the Right Temperature to Cook Your Pork to? Notes from the Food & Wine Test Kitchen Avoid overcrowding the skillet so each patty has room to puff and brown evenly.If the gravy thickens too much while standing, whisk in a splash of warm chicken stock before serving.Serve the patties immediately after frying to preserve their crisp edges beneath the gravy. This recipe was developed by Roscoe Hall; the text was written by Ann Taylor Pittman. Keep Screen Awake Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 4 servings Pork 1/2 pound ground pork 1/4 cup finely chopped yellow onion 2 garlic cloves, minced 1 teaspoon oyster sauce 1 teaspoon soy sauce 1/4 teaspoon kosher salt 1/4 teaspoon ground white pepper Gravy 1 1/4 cups chicken stock 2 tablespoons oyster sauce 1 tablespoon soy sauce 1/2 teaspoon garlic powder 1/2 teaspoon granulated sugar 1/2 teaspoon ground white pepper 1 tablespoon cornstarch 2 tablespoons water Egg Foo Young 8 large eggs 1/2 teaspoon kosher salt 6 ounces fresh bean sprouts 2 scallions, thinly sliced, plus more for garnish Neutral oil, for frying Directions Make the pork: Heat a large skillet over medium-high. Add pork; cook until browned and slightly crisp, breaking it up as it cooks, 4 to 6 minutes. Add onion and garlic and cook until softened, about 1 minute. Stir in oyster sauce, soy sauce, salt, and white pepper. Remove from heat and cool slightly. Make the gravy: Whisk chicken stock, oyster sauce, soy sauce, garlic powder, sugar, and white pepper in a small saucepan. Bring to a simmer over medium. Stir together cornstarch and water in a small bowl. Add to chicken stock mixture and cook, stirring frequently, until glossy and lightly thickened, about 3 minutes. Keep warm. Make the egg foo young: Whisk eggs and salt in a large bowl until smooth. Fold in bean sprouts, scallions, and pork mixture. Wipe skillet clean. Heat 1/4 inch of oil in skillet over medium-high until shimmering. Ladle egg mixture into pan in 4 mounds, forming thick ovals. Cook undisturbed until deeply golden and puffed at the edges, 2 to 3 minutes. Flip once and cook until set and browned, about 1 minute more. Transfer to a sheet pan with paper towels. Place egg foo young on a serving plate and spoon warm brown gravy over. Garnish with scallions and serve immediately. Make ahead The browned pork mixture and gravy can be prepared up to two days in advance and refrigerated separately. Reheat the gravy gently over medium-low and whisk before serving. Mix the pork with the eggs and fry the egg foo young just before eating for the best texture. Cook this recipe and more in the MyRecipes app. Get the App Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.