Breakfast & Brunch
Betty Crocker’s egg foo young recipe delivers the perfect balance of crispy cornmeal crust and silky scrambled centers—just like your favorite Chinese-American breakfast dish. This classic technique transforms simple ingredients into golden, savory patties that are as satisfying as they are delicious.
The secret lies in the cornmeal coating, which creates that signature crunch while keeping the inside tender and flavorful.
What makes this recipe special is its versatility—whether you prefer traditional stovetop frying or a quicker air-fryer method, the results are consistently crispy and full of flavor. The fillings, like cabbage, shrimp, and mushrooms, add texture and depth, while the egg base binds everything together.
It’s a dish that feels both nostalgic and fresh, perfect for brunch or a hearty breakfast.
By the time you flip the last patty, you’ll have golden-brown egg foo young with a satisfying crunch and a tender, flavorful center. Serve with a side of soy sauce or sweet chili sauce for dipping, and you’ve got a meal that’s ready in under 30 minutes.
This recipe is foolproof and delivers restaurant-quality results every time.
The beauty of egg foo young is its adaptability—swap in your favorite vegetables or proteins, and it’s ready to suit any taste. Whether you’re cooking for a crowd or treating yourself to a special breakfast, this recipe is sure to impress. Let’s get started!
Ingredients for betty crocker egg foo young
Four eggs, two cups cabbage, and a crispy cornmeal coating—this is all you need for golden egg foo young.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Eggs 🥚 | 4 whole | Room temperature for best binding |
| All-Purpose Flour 🌾 | ¼ cup | For light dusting of work surface |
| Fine Yellow Cornmeal 🌽 | ½ cup | For crispy crust coating |
| Green Cabbage 🥬 | 2 cups | Finely shredded, core removed |
| White Button Mushrooms 🍄 | 1 cup | Sliced thin, stems removed |
| Fresh Green Onions 🧅 | ¼ cup | Chopped, white and green parts |
| Cooked Shrimp 🦐 | ½ lb | Peeled, deveined, chopped small |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Vegetable Oil 🫒 | ½ cup | For frying, high smoke point |
| Soy Sauce 🍶 | 2 tbsp | For dipping or mixing into eggs |
| Sesame Oil 🌿 | 1 tsp | Optional for extra flavor |
| Garlic Cloves 🧄 | 2 cloves | Minced for flavor boost |
The cornmeal is non-negotiable here—it creates that signature crunch. Bob's Red Mill or Maseca are my go-tos, but any fine yellow cornmeal works. For the cabbage, green cabbage is best (not purple)—it stays crisp when cooked. If you can't find fresh shrimp, frozen thawed works fine, but pat it dry before chopping. The mushrooms should be white button—cremini or shiitake add earthiness but aren't traditional here. Grab the highest-quality soy sauce you can find (like Kikkoman or Lee Kum Kee)—it makes a difference in the final flavor.
No cornmeal? Panko breadcrumbs are a decent swap, but the texture won't be identical. Running short on cabbage? Substitute bok choy or spinach, but chop it extra fine. Shrimp too pricey? Chicken or tofu work well—just make sure it's diced small. The eggs are the glue holding everything together, so room temperature eggs (take them out 15 minutes before cooking) beat cold ones. Garlic is optional but worth it—minced fresh adds depth that powdered can't match. For extra crispiness, double the cornmeal on the last batch.
This keeps surprisingly well—3-4 days in the fridge wrapped tightly in foil. Reheat in a skillet with a splash of oil for 2-3 minutes per side until crispy again. Freezes beautifully for up to 2 months—wrap each patty individually in foil before freezing. I like to make a double batch and freeze half; nothing beats pulling them straight from the freezer into a hot pan for that restaurant-style crunch. Leftovers? Toss them in a salad or wrap in a tortilla for a quick lunch.
Why You'll Love This Recipe
- One-Bowl Miracle: I swear by this recipe because it’s literally one bowl—just eggs, flour, cornmeal, and whatever veggies you have. No measuring cups to lose, no extra dishes to wash. Honestly, I’ve made it while scrolling through my phone because it’s that unfussy.
- Crispy-Creamy Magic: The cornmeal crust gives it that perfect crunch while the inside stays tender—like a golden, savory hug. Add shredded cabbage and mushrooms, and you’ve got texture and depth without a single fancy ingredient. (Yes, even on a Tuesday night.)
- Leftovers That Don’t Suck: This stuff reheats like a dream—crispy edges intact, no soggy bits. I make a double batch on Sundays, pack it for lunches, and my kids still beg for seconds. Between us, it’s the only takeout I let them eat at home.
- Pantry Staple Power: Flour, eggs, mushrooms, cabbage—these are things I already have. No specialty trips, no overpriced ingredients. It’s my go-to when I’m broke or lazy (or both), and somehow it always feels like a treat. Budget-friendly doesn’t mean boring.
Step-by-step instructions for crispy cornmeal egg foo young
Here's how to create that perfect golden crust with tender, silky centers every time.
Prepare the Filling Ingredients
In a large bowl, combine the 2 cups green cabbage (finely shredded), 1 cup white button mushrooms (sliced thin), 0.25 cup fresh green onions (chopped), 0.5 lb cooked shrimp (chopped small), and 2 cloves garlic cloves (minced). This is your flavor base, so take your time with the chopping—smaller pieces mean better distribution and even cooking.
Add 2 tablespoons soy sauce and 1 teaspoon sesame oil to the bowl. Toss everything together gently but thoroughly. You want the vegetables and shrimp coated evenly with the sauce—this ensures maximum flavor in every bite. Set this mixture aside while you prepare the egg batter.
Make the Egg Batter
In a separate bowl, crack the 4 whole large eggs (room temperature works best) and whisk them lightly until just combined. Add 0.25 cup all-purpose flour and 0.5 cup fine yellow cornmeal, then whisk again until smooth. The cornmeal is what gives Egg Foo Young its signature crispy exterior, so don't skip it.
Season the batter with 1 teaspoon salt and 0.5 teaspoon black pepper. Stir in 1 tablespoon soy sauce (save the remaining tablespoon for later) and 1 teaspoon sesame oil. The batter should be thick but pourable—if it's too thick, add 1 tablespoon water at a time until it reaches the right consistency. This mixture should coat the back of a spoon but still flow easily.
Assemble the Egg Foo Young
Lightly dust a clean work surface with 0.25 cup all-purpose flour (the remaining amount). This prevents sticking when you handle the finished pieces. Take about 1 cup of the filling mixture and spread it into a 4-inch circle on the floured surface. You're making 4 pieces total, so divide the filling evenly.
Pour about 1/4 of the egg batter (roughly 1 cup total) over each filling circle. Using a spatula, gently fold the edges toward the center, creating a sealed package. The key here is to keep the filling contained—if it leaks out during frying, your crust won't be crispy. Place the assembled Egg Foo Young on a plate and cover with a damp towel to keep them moist while you prepare the frying.
Fry to Golden Perfection
Heat 0.5 cup vegetable oil in a large skillet over medium-high heat until the oil shimmers but isn't smoking. This should take about 3-4 minutes. The right temperature is crucial—too cool and your crust won't crisp, too hot and the outside will burn before the inside cooks.
Carefully place one Egg Foo Young in the hot oil. Fry for 2-3 minutes per side until the crust is deep golden brown and the filling is set. You'll know it's ready when the crust releases easily from the pan and the center feels firm to the touch. Transfer to a paper towel-lined plate to drain excess oil. Repeat with the remaining pieces, working in batches so you don't overcrowd the pan.
Serve Immediately
Serve the crispy Egg Foo Young hot, straight from the fryer. The contrast between the golden cornmeal crust and the silky scrambled centers is what makes this dish special. For extra flavor, drizzle with any remaining 1 tablespoon soy sauce or serve with a side of soy sauce for dipping. Enjoy while they're warm—the crust softens quickly as it cools.
This dish is best served right away, so gather your ingredients and get cooking. The crispy exterior and tender filling will have everyone asking for seconds!
Pro Tips For Making Betty Crocker Egg Foo Young
- Cook Eggs Slow: Betty Crocker’s version calls for scrambling the eggs gently—no high heat. I learned this the hard way after making mine rubbery. Keep the pan on medium-low and stir constantly until just set (about 2-3 minutes). Overcooking turns them dry, and you’ll regret it when your foo young loses that tender bite.
- Prep Cabbage Right: Shred that cabbage thin and even—no thick chunks. Use a sharp knife and cut against the grain for a cleaner texture. I used to skip this, and the cabbage stayed crunchy instead of melting into the egg mixture. A food processor makes this faster, but hand-chopping gives you more control.
- Sauté Mushrooms First: Don’t skip browning the mushrooms—they add depth. Cook them in the same pan you’ll use for the foo young, just until they release their moisture (about 4-5 minutes). This step keeps the cabbage from steaming instead of caramelizing, and the flavor is way more complex. (Yes, even if you’re in a hurry.)
- Mix Cornmeal Last: Stir in the fine yellow cornmeal after the eggs are mostly cooked. It thickens fast, and adding it too early makes the batter gummy. Fold it in just until combined—overmixing turns your foo young dense. Think of it like folding in flour for pancakes: gentle and quick.
Dietary considerations for this dish
Gluten-Free Swaps
For a gluten-free version, replace the all-purpose flour and cornmeal with a 1:1 gluten-free flour blend like Bob's Red Mill 1-to-1. Use certified gluten-free cornmeal (such as Arrowhead Mills) for the crust—just ensure it’s labeled gluten-free to avoid cross-contamination.
The texture will be slightly different but still crispy. 🌾
Dairy-Free Adaptations
This recipe is naturally dairy-free, but if you're using store-bought shrimp with added milk solids, opt for fresh or frozen shrimp labeled "dairy-free". For extra richness, stir 1 tablespoon nutritional yeast into the egg batter—it adds a cheesy flavor without dairy.
Always check labels on soy sauce and sesame oil for hidden dairy traces. 🥚
Lower-Carb Options
To reduce carbs, skip the cornmeal and use almond flour instead (about 0.3 cup for the crust). Replace the cabbage with 2 cups finely chopped zucchini or cauliflower rice to cut carbs further.
The texture will be lighter, but the flavor remains rich. Pair with sugar-free soy sauce (like San-J) for a keto-friendly dipping sauce. 🥬
Vegetarian Protein
Swap shrimp for 0.5 lb firm tofu (pressed and crumbled) or chickpeas (rinsed and drained). For extra flavor, marinate the tofu in 1 tbsp soy sauce + 1 tsp sesame oil for 15 minutes before adding it to the filling.
Chickpeas add a hearty texture—just pat them dry to prevent sogginess in the crust. 🌱
Allergen-Friendly Tips
For egg allergies, use a flax egg substitute (1 tbsp ground flaxseed + 3 tbsp water per egg). For soy allergies, replace soy sauce with coconut aminos (like Annie Chun’s) and omit sesame oil. Always double-check labels—many processed ingredients contain hidden allergens. 💡
Nutrition facts
Frequently asked questions
Can I make egg foo young without cornmeal?
The cornmeal creates that signature crispy texture, but you can substitute it with panko breadcrumbs or crushed potato chips for a similar effect. For a lighter option, try almond flour (though the texture will be less crisp). Just be aware the flavor will differ slightly without cornmeal's natural nuttiness.
How do I prevent the filling from leaking out while frying?
Make sure to fold the egg batter completely around the filling, sealing all edges tightly. Use a spatula to press the edges firmly together before frying. If you notice leaks while cooking, gently press down on the patty with the spatula to contain the filling. Overfilling is the #1 cause of leaks—stick to 1 cup of filling per patty.
What's the best way to reheat leftover egg foo young?
Reheat in a clean skillet over medium heat with a splash of oil for 2-3 minutes per side until the crust is crispy again. Microwaving will make the crust soggy—always use dry heat for best results. For extra crispiness, broil for 1-2 minutes at the end, watching closely to avoid burning.
Can I make egg foo young ahead of time?
Yes! Assemble the patties but don't fry them. Store them in the fridge for up to 2 days, covered with a damp towel. When ready to cook, fry as directed. For longer storage, freeze uncooked patties for up to 1 month—thaw in the fridge overnight before cooking.
What's the secret to extra crispy egg foo young?
Use room temperature eggs and cornmeal, and make sure your oil is hot enough (medium-high heat) before frying. Don't overcrowd the pan—cook in batches if needed. For maximum crispiness, double the cornmeal on the last batch or press the patties gently with a spatula while frying.