There’s just something about Shrimp Egg Foo Young. Everyone loves the taste of brown gravy with a fluffy egg, shrimp, onions that smell great, and crunchy bean sprouts. If it doesn’t sound good to you at first—just wait until you taste it. You’ll see what we mean!.
We also have instructions for both the traditional deep-frying method and a pan-frying method that uses a lot less oil. We’ll share our thoughts on the difference but leave it up to you to decide which is better!.
In the 1980s and 1990s, when my family ran Sun Hing, one of the most popular dishes was Shrimp Egg Foo Young. (Now that it’s 2023, it’s crazy to think how many years ago that was!).
Our lunch special had two shrimp egg foo young patties and pork fried rice. It was one of the most popular items! The smells and tastes made me think of a lot of good times when I blogged this with Sarah and Kaitlin.
You can eat the shrimp egg foo young with either pork fried rice or plain white rice. We like to eat it with plain rice because it’s the traditional way to do it.
Egg foo young made in a restaurant is deep-fried in a wok full of oil, which makes the egg patties fluffy and crunchy.
Restaurants use the oil for deep frying other dishes like General Tso’s Chicken and sweet and sour pork. The same oil may be used for stir-fried dishes, so the oil is not wasted. Reusing frying oil in this way actually gives some extra flavor to stir-fried dishes. What’s not used by the end of the day is usually discarded.
Many home cooks wonder how to recreate that restaurant flavor they crave. Part of it may just be the reuse of that “fresh” frying oil. All in all, we don’t see it as a bad thing!.
Shrimp Egg Foo Young is a classic American Chinese dish that has been popular on Chinese restaurant menus for decades This flavorful egg dish combines shrimp, bean sprouts, onions and eggs into a tasty patty that is fried up crispy and doused in a savory brown gravy.
With its origins tracing back to Cantonese cuisine Shrimp Egg Foo Young has become a staple of American Chinese food. Its also known as Egg Foo Yung or Egg Fu Yung. While the dish has likely been adapted over the years for American tastes Egg Foo Young remains a nostalgic and craveable favorite for many.
A Brief History of Egg Foo Young
Egg Foo Young has its roots in a Cantonese dish called fu yung egg slices (芙蓉蛋), where thin egg omelets are pan fried with fillings like shrimp, roast pork or Chinese chives. This was likely adapted by Chinese immigrants in America into a thicker fried egg patty that could be made quickly for local customers.
The name “Egg Foo Young” came about as a poor Romanization of the Cantonese name But over the years this Americanized version took on a life of its own
Shrimp Egg Foo Young as we know it became a standard menu item across many Chinese restaurants in the 1950s-60s. Its crispy egg patties doused in a flavorful brown sauce was an instant hit. The dish has stuck around on menus ever since, invoking nostalgia for many who grew up eating Egg Foo Young!
How Shrimp Egg Foo Young is Cooked
There are two main methods for cooking Shrimp Egg Foo Young:
Deep Fried
The traditional restaurant method is to deep fry the egg patties for maximum crispness and fluffiness. The egg foo young batter is scooped into hot oil in a wok with a ladle. The high heat helps the eggs puff up nicely while frying.
Once fried golden brown on both sides, the patties are drained on a rack and then doused with the savory egg foo young gravy.
Pan Fried
A lighter pan-fried version can also be made at home in a skillet with just a small amount of oil. While pan frying doesn’t quite achieve the same airy texture as deep frying, it still tastes delicious and cuts down on oil.
The egg patties are cooked in batches in a lightly oiled skillet until set and browned on both sides. They are then finished off with the classic Egg Foo Young sauce.
The Egg Foo Young Batter
Shrimp Egg Foo Young begins with a simple egg-based batter mixed with the key ingredients:
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Eggs – The base of the batter is whisked eggs. This binds the mixture so it holds it shape when fried up into patties.
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Shrimp – Small chopped shrimp are added to the batter. Pre-velveting the shrimp helps them stay tender when cooked.
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Onions – Diced onions provide crunchy texture and flavor.
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Bean sprouts – For added crunch and moisture, bean sprouts are also mixed in.
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Scallions – Chopped scallions give the patties a pop of fresh onion flavor.
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Cornstarch – A touch of cornstarch helps bind the mixture without making it overly starchy.
The key is to mix the batter just until combined, being careful not to overbeat the eggs. This keeps the texture light rather than dense and rubbery. The patties are then scooped into the hot oil or pan with a ladle.
The Egg Foo Young Gravy
No shrimp egg foo young is complete without the essential gravy! This flavorful sauce is ladled over the fried egg patties.
The traditional brown Egg Foo Young gravy starts with a simple roux as its base. The roux is made by cooking oil and flour together.
To this, chicken stock and seasonings like garlic, soy sauce, oyster sauce and sesame oil are added. The liquid simmers until thickened to a gravy-like consistency that perfectly coats and cloaks the patties.
The gravy can be made ahead of time so it’s ready to go once the egg foo young is fried up. Leftover gravy also keeps well refrigerated.
Serving Suggestions
Shrimp Egg Foo Young is usually served as the centerpiece of a meal with sides like:
- Steamed jasmine rice
- Pork fried rice
- Wor wonton soup
- Hot tea
For added crunch and flavor, the egg patties can be garnished with more chopped scallions. A side of extra gravy is ideal for drizzling over rice or dousing the crispy patties further!
This dish also makes an excellent lunch or late night meal when you’re craving something comforting and filling. The crispy egg patties paired with savory gravy is a hard combination to resist.
Why Shrimp Egg Foo Young is a Classic
So what makes this such an enduring and beloved dish? Here are some of the reasons Shrimp Egg Foo Young remains a favorite:
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SatisfyingTexture – The crispy fried egg patties contrast nicely against the soft shredded bean sprouts and tender shrimp. This mix of textures adds lots of appeal.
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Savory, Bold Flavors – The flavor impact of the dish is big, from the rich eggy patties to the intense brown gravy. Soy sauce, garlic and sesame add even more oomph.
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Customizable – Restaurants often offer a choice of proteins like pork, chicken or vegetables. The basic formula works well with different fillings.
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American Chinese Nostalgia – For those who grew up eating Egg Foo Young, it evokes nostalgia for American Chinese cuisine. The dish brings back good memories for many.
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Simple Ingredients – Egg foo young has humble components that come together deliciously. Eggs, shrimp, onion and bean sprouts make a tasty combination.
So next time you’re craving a taste of American Chinese comfort food, give Shrimp Egg Foo Young a try! This hearty egg dish satisfies with its crispy fried patties and addictive brown sauce. It’s a guaranteed crowd pleaser.
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Shrimp Egg Foo Young Recipe Instructions
Velvet the shrimp
Combine the chopped shrimp with ⅛ teaspoon salt, ¼ teaspoon sugar, and ½ teaspoon cornstarch. Set aside.
EGG FOO YOUNG | EASY Shrimp Egg Foo Young Recipe | Crispy Egg Foo Young
What is shrimp egg foo yung?
This dish is a bit retro, so if you’re not familiar, Shrimp Egg Foo Young is a deep-fried omelet with eggs, a protein, diced onion, and bean sprouts. You may see it spelled Egg Foo Young, Egg Foo Yung, or Egg Fu Yung. As with many Americanized Chinese dishes, you can usually find choices of shrimp, pork, chicken, vegetables, and even tofu.
How do you make shrimp egg foo young?
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade shrimp egg foo young: Mix the sprouts, shrimp, eggs, green onions, and garlic powder together. Heat oil in a skillet, form patties, and fry on both sides until golden brown.
Can you substitute shrimp for egg foo young?
Shrimp Egg Foo Young is an omelette made with beaten eggs, shrimp, bean sprout and other veggies. Shrimp can be substituted with pork, beef, chicken or barbecue pork. In fact, you may toss-in any vegetables you have on hand to make egg foo young. Eliminate the shrimp or meat to make a vegetarian egg foo young.
How to make Egg Foo Young?
To make Egg Foo Young, your Add Ins of choice (pork, shrimp and vegetables) are mixed directly into whisked eggs. Cook the mixture like a normal omelette in a skillet. It’s served with a Chinese brown sauce which is a simple 4-ingredient sauce that takes just a few minutes to make.