Ingredients

□ 10 large eggs
□ 2 cups finely shredded cabbage
□ 1 cup finely chopped broccoli
□ 1 medium onion, finely chopped
□ ½ teaspoon salt
□ ¼ teaspoon black pepper
□ Vegetable oil, for frying

For the Brown Gravy

□ 2 cups chicken broth
□ 2 tablespoons soy sauce
□ 1 tablespoon oyster sauce
□ 1 teaspoon sesame oil
□ ¼ teaspoon black pepper
□ 2 tablespoons cornstarch
□ 2 tablespoons cold water

Prepare the Vegetables
Finely shred the cabbage and chop the broccoli and onion into small pieces so they cook evenly inside the egg patties.

Mix the Egg Foo Young
Crack the eggs into a large bowl and whisk until well combined. Add the cabbage, broccoli, onion, salt, and black pepper. Stir until the vegetables are evenly distributed throughout the eggs.

Cook the Egg Patties
Heat a thin layer of vegetable oil in a large skillet over medium heat. Spoon portions of the egg mixture into the hot skillet, forming round patties. Cook for about 2–3 minutes per side, or until golden brown and cooked through. Transfer to a plate and continue cooking the remaining mixture in batches.

Make the Brown Gravy
Add the chicken broth, soy sauce, oyster sauce, sesame oil, and black pepper to a small saucepan. Bring to a gentle simmer over medium heat.

Thicken the Gravy
Whisk the cornstarch and cold water together until completely smooth. Slowly stir the slurry into the simmering gravy. Cook for 1–2 minutes, stirring frequently, until the gravy has thickened.

Serve
Place the warm Egg Foo Young patties on plates and spoon the brown gravy over the top. Serve immediately while everything is hot.

RECIPE TIPS

● For the best Egg Foo Young, keep the patties fairly small so they’re easier to flip and cook evenly through the center. Make sure the oil is hot before adding the egg mixture—this helps give the outside those lightly crisp, golden edges while keeping the inside tender and fluffy.