Mushroom Egg Foo Young with Gravy

I grew up in Chicago.
Every Sunday we would have Chinese take-out for dinner.
As a kid, one of my favorite dishes was the mysterious egg foo young.
Back then, the only ingredient that I knew it contained for sure, was egg.

Blend 4 eggs with 2 T. flour, then add a finely chopped shallot, a couple sliced scallions, chopped parsley, salt and pepper.

Add about a cup each of chopped bean sprouts and cooked brown mushrooms.

Heat vegetable oil in an omelette pan then ladle in half of the egg mixture. This recipe makes 2.  Cook over medium high heat until the bottom browns. Finish cooking the top side under the broiler.

Meanwhile prepare the gravy by making a light brown roux with 2 T. each vegetable oil and flour. Slowly add a cup of beef (or vegetable) stock, finish with a splash of dry sherry, salt and pepper to taste.

Place a serving platter on the pan and flip the egg foo young over onto the platter.
Top with gravy and garnish with scallions and parsley.
Egg Foo Young, demystified and delicious.
Do you remember an exotic dish from your childhood?

27 thoughts on “Mushroom Egg Foo Young with Gravy”

  1. Lori Lynn I could hug you! My hubby and I adore egg foo young and this is the dish I would more than anything like to prepare at home! Grazie!! 🙂

    And the most exotic dish for me growing up was my mom’s escargot! I have yet to try making it.. she prepared it two different ways, one was with a butter sauce for dipping and the other was a spicy strained wine and tomato sauce. I don’t know when I’ll ever attempt these two. The kids’ shrieks are probably what prohibit me for now! 🙂

  2. I never know an Egg Foo Young can go with gravy. What a unique dish, and it sounds good! I would like to give it a try!

  3. Lori Lynn, I didn’t realize that you grew up in Chicago!

    You have solved the mystery of egg foo young for me; to this day, I still wasn’t absolutely sure what it was and what the sauce was. That’s great!

    When I was a kid, my mother also made escargots, as another commenter mentioned about hers; they’re pretty exotic! And we got Chinese food often; Mom would always order shrimp with lobster sauce, and as an appetizer, we’d often have rumaki (which I have been thinking of making lately, as I have a bag of chicken livers in the freezer).

    Of course, this is back in the time and place where we routinely ate steamed artichokes, a whole artichoke per person, either with lemon butter or stuffed. Among my friends, that was really an oddity!

  4. hi lori
    such nice dish..i feel so hungry now….its late evening and your post brought the craving…by the way.. a very happy friendship day to you !

  5. Egg foo young does sound exotic. I don’t think I’ve had egg foo young before.

    Looks good!

  6. Your gravy looks perfect Lori Lynn, just the right color and thickness too! The most exotic dish I can remember would be raw clams with lemon and a little hotsauce. I can remember everyone slurping them down. lol

  7. Haven’t heard about this dish before but after its name put a smile on my face, the list of ingredients left me with a huge craving. Love it!

  8. I’ve never had egg foo young! It kind of reminds me of a Spanish tortilla.

    You always have the best photos… gorgeous!

    The only “mystifying” foods from my childhood involve lots of deep frying at my East TX grandparents’ house. I think I’ll let those continue to be a mystery…

  9. Hi Sandi – I hope the Chang Garden was able to satisfy your craving.

    Darius T – let’s see that Mongolian Beef!

    Hi Laurie – that is funny on escargots, your mom was a real gourmet. I love it in restaurants but I just can’t make it at home, as I have so many snails in my garden, and my dog Wilson thinks they are his pets.

    Hi MWL – welcome! Sure, what doesn’t go with gravy??

    Hi Kevin – it is, I make it all the time.

    Hi Lisa – Oh, I love rumaki! Did you make it? I told my mother (75 years old) about my blog post and asked her if she remembered the egg foo young, sure she did, from our Chinese take-out on Howard Street, so MA, I say, what was in the egg foo young? She says, I don’t know, but I haven’t found one I like here in Santa Barbara. Cute.

  10. Hi Anamika- happy friendship day to you. You are always so sweet.

    Hi ECV – no? Chinese-American dish at its best. Do try.

    Marie – raw clams in your childhood, so exotic! My mother made a beef tongue once, that was not successful with the kids. We thought we could see the taste buds. Yuck. haha now

    HI Lore- a great veggie combo. Very tasty.

    Hi Simona – there are those mysteries from the past. Before I knew how to cook, I could not fathom that one could actually make their own marshmallows or ketchup either…

    Funny Heather – so were the deep fried mysteries from the deep south tasty? Oh, that is great that you mention tortilla, I was going to post one soon.

  11. Egg Foo Yung is one of my favourites and now that I see it’s not that complicated to make, why bother bringing in take out altogether?

  12. Hi Giz -it is delicious and easy to make as long as it is your main dish, if you want all those other dishes, beef chow mein, chicken chop suey, egg rolls, pan fried noodles, I would go with take out!

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  14. Wow,

    Your Egg Foo Young recipe is SO much better than anything on the Food Network, the pictures add so much here. Absolutely wonderful.

  15. Thanks Robert, it's fun to get comments on items I posted a while ago. This one is a keeper. Please let me know if you make it!
    LL

  16. Lori..where have you been all my life! I moved to Salt Lake City in 2001, the first time I visited a Chinese rest, I ordered my child hood favorite, Veg Egg foo young…to see what they brought out…it just killed me…was nothing like the little south side joints of chicago…I have tried and tried many places (giving the Dragon Diner a chance morrow) to find my chicago Veg Egg foo young, but I am very happy to finally find your recipe with pictorials of the deed….as we say in utah..RITE ON!!! I can't wait to make it. Though the ones i experienced in chi town all my life were small and thick…two to a box….how would one get them too that size…i love impressing my salt lake friends….hehehe. smaller omelet pan i suppose…? THANK YOU AGAIN!

  17. Hi Thor! Let me know how it goes. Yes, I would use a ring mold if you want them smaller.

    I remember them like you do. Smaller and darker in color. Not sure of the method they used? Deep-fryer, wok?

    Good luck.
    LL

  18. It is very interesting for me to read this article. Thanks for it. I like such themes and everything that is connected to them. I would like to read more soon.

  19. Do you have a recipe that shows how to cook this with shrimp? My best friend grew up in the south side of chicago and complains that california does not make egg fu yung/egg foo young the same at all. he said the gravy is suppose to be a gravy – not diluted soy sauce and that it’s supposed to be thick patties. this seems the same, but he said he always orders shrimp. i wanted to surprise him with this dish… -please let me know asap! i’d love to try! even if possible today!

    1. Hi Rosemary – you can simply add about a half cup of cooked bay shrimp (the little ones) at the same time you add the bean sprouts and mushrooms. Good luck. Let me know hot it goes.
      LL

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