Pork egg foo young turns eggs, browned pork and tender vegetables into small skillet patties with a savory gravy. It is a practical home adaptation of the familiar takeout dish.
Tips for pork egg foo young
Cook moisture out of the filling before mixing it with eggs. Cool it briefly so it does not start setting the eggs in the bowl. Small patties are easier to flip than one large omelet, and gentle heat lets the centers set.
Substitutions and serving ideas
Plain shredded cabbage replaces fresh bean sprouts for an easy grocery-store option. Leftover cooked pork can replace raw pork only after matching the cooked yield and recalculating the estimate. The gravy supplies salt, so none is added to the egg mixture.
Helpful equipment: a large nonstick skillet makes the small egg patties easier to turn.
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Skillet Pork Egg Foo Young with Gravy
Ingredients
- 12 oz ground pork raw
- 8 large eggs
- 8 oz white mushrooms finely chopped
- 2 cups plain coleslaw mix shredded cabbage and carrots, no dressing
- 3 scallions thinly sliced
- 2 tsp fresh ginger finely grated
- 2 tbsp neutral oil divided
- 1 tsp toasted sesame oil
- 1 1/2 cups low-sodium chicken broth prepared
- 2 tbsp reduced-sodium soy sauce
- 1 tbsp cornstarch
- 2 tbsp water
- 1/4 tsp black pepper
Instructions
- Heat 1 teaspoon neutral oil in a large nonstick skillet over medium-high heat. Brown pork 6–8 minutes, breaking it into small crumbles, until it reaches 160°F. Add mushrooms, coleslaw mix and ginger; cook 6–8 minutes until tender and no loose liquid remains. Transfer to a broad bowl and cool 5 minutes.
- While the filling cooks, combine broth, soy sauce and pepper in a small saucepan. Bring to a simmer. Mix cornstarch with the measured water, stir into broth and simmer 1–2 minutes until glossy and lightly thickened. Keep warm on low.
- Beat eggs with sesame oil and scallions. Fold in the cooled pork-vegetable mixture. Wipe the skillet clean and heat some of the remaining neutral oil over medium heat.
- Spoon a scant 1/2 cup mixture per patty into the skillet, forming small rounds. Cook two or three at a time, about 3–4 minutes on each side, until set and 165°F in the center. Use the remaining oil across batches and stir the bowl between scoops. Make eight patties total, adjusting the last scoops to use all filling.
- Serve two patties per person with one quarter of the gravy. This pan-cooked version is firmer and less puffed than deep-fried restaurant egg foo young. Rice is separate.
Notes
Storage and reheating
Refrigerate in shallow covered containers within 2 hours at 40°F or below. Use within 3–4 days. Reheat the portion needed to 165°F. Freeze for up to 2 months if desired, then thaw in the refrigerator before reheating. Keep gravy separate; reheat patties gently so the eggs do not become rubbery.
More meal ideas
For another option, try Egg Roll in a Bowl with Ground Turkey. Our meal-prep guide covers portioning and keeping components fresh.
About the nutrition
Two patties plus one quarter of the gravy. All listed sauces, sides and toppings are included; extra serving suggestions are separate. Nutrition values are estimates based on the listed quantities and serving count. Total carbohydrates include fiber. Brands, portions and substitutions change the result.