This is a perfect recipe for me since I live alone! I love Chinese food! You have helped me to satisfy my cravings for good Chinese food and save money on my grocery bill. Thank you again for all that you teach us!
I remember first time in a hong kong diner, a kid with his dad called the dish: Egg Too young. The waitress laughed and said that: Yes, the eggs are young. Haven't turned into a chicken yet! I will definitely try your recipes. You are one of the the TH-camrs who deserve the title of "Aunt Mandy".
Shes no Aunt. Shes my gf Mandy! I can always rely on my gf Mandy when I want some Chinese food 😂 I also have a korean gf Maanchi and various other gfs that I go to when I'm hungry and don't know what to cook.😅
@@ll_spud 💀if you’re attracted to women this is creepy and cringe if not and you mean it in the platonic sense then carry on but expect more skull emojis
I've never tried Chinese food and I hate cooking but since I began to watch this channel I've been making some of the recipes and now I love it!!! I Can't wait ti try this one.
Mandy, I have been watching your channel for some years now and you never cease to amaze me with your simple recipes and your explanations including substitution of ingredients. 😀👍. G'day from Queensland Australia.
I love your kitchen. It is giving me ideas as to how my kitchen should look. As usual, the food is fantastic. I love how you can explain in 5 minutes what it takes most people 15-20 minutes. I don’t always have time so I appreciate your technique. I also enjoy that you eat the food you cook.
Love your vids. The recipes are easy to make and you always remember to tell what's a good substitute for the harder to find ingredients. Thanks for posting these! 🍜
I’ve never had egg foo young before, mainly because there’s always something else on the restaurant menu that I want to try that I can’t easily cook at home. Your recipe is definitely friendly for home cooks. Thanks for another great recipe I do not eat meat, so I used bbq’d tofu and rehydrated shiitakes instead of shrimp and char siu. It definitely has everything needed to be comfort food to me. I am sold on the crispy instead of soft omelette as well.
Hi Mandy. Please never stop producing your channel !! We look forward to seeing you twice a week to learn something new and exiting. Also, we are so very glad and fortunate to have you here among us. Always looking for you...👍👍👍👍👍👍..Michigan
Is she a professional chef. Everything looks so perfect and delicious. My husband has tried several times to stir fry without a wok. It's not very good, but I just said let's get a wok. Her wok looks good and it has the flat bottom.
Funny, I just made egg foo young last night from an older video of yours and my family loved it. I will try this version next. I also received the wok you advertised but won’t have time to season it till the weekend. Thank you for all your hard work. 🌹
Tried this out today. Was super good. Too many American Chinese express joints do this deep fried floury stuff. This is so much better. Reminds me of the OG Chinese spots I used to go to in Los Angeles when I was a kid. Thanks for the recipe.
Thank you, Souped Up Recipes, you remind me of my nostalgia and best friend. All these recipes and meals are wonderful. Please buy her products. She is legitimate and wholesome.
Growing up, my mother would often make egg foo young served over a bed of rice with a brown gravy to top it off, and it was so delicious!! Thanks for the recipe!!
Hi I made your egg foo yung for lunch. I had to prep veggies. It still took about 20 minutes. I used cabbage carrots green onions bean sprouts and ginger. It's really hot here. My tummy frequently feels upset. I used the soy and brown sugar sauce. It was fabulous. I loved it. Can't use shrimp or fish sauce really really allergic. Thanks so much.
She has a video from several years ago with a more Americanized egg foo young including the gravy. I make it somewhat regularly and it's delicious. looking forward to trying this one as well.
in indonesia where i live it's called fu yung hai and we eat it with sweet thick sauce! i would always order from chinese places but never tried making it myself, might give this a whirl because it looks so simple and easy. thank you mandy :^)
Once again I liked the video b4 watching because of the following: Your recipes are so good so I know the food will be good; the pictures are always pleasing; OMG I've been waiting for this recipe - I love egg foo yung!
Thank you. I made my very American version of egg foo young for my wife tonight and it was well received. I think I with up my game and try your version. By the way I love your style of video presentation. All the best. RR
So funny to see how many differences there are in making this dish. The egg mixture seems to have many simularities around the world but the sauce ?? Yet very nice and educational again. Love it Mandy !
Found yellow chives at market in Manhattan’s upper west side. Made egg foo young (one of a dozen spelling variations) for dinner a few hours ago. Came out beautifully. Pleasant change using sweet soy in place of thick gravy (usual preparation in US). Thanks for another superb recipe and video guidance.
I visited Hong Kong 31 years ago, and didn't have that dish, but I did eat with some families. What I learned was, they don't use gravies to cover everything, like you see a lot in Chinese restaurants here in the States. I do prefer my omelettes soft, but in this case I wouldn't have a problem with it, because it was meant to be like this. Looks great.
I want to make egg foo young. I remember you had a video from awhile back. I find it. Then I look to see if you’re still making videos. Latest video is egg foo young. Glad you’re doing well. Your English is much more confident.
The first time I bought garlic chives, I didn't realize what I was buying. They were just labeled chives and the were wrapped the cling wrap and a rubber band so I couldn't see the difference. I was happy when I went to use them. I was making an omelette and the flavor was so good with green onions, mushrooms and chili peppers the omelette. Yum! They're a great addition to fried rice and noodles bowls like ramen. Now I buy them when I see them along with culantro... Must have culantro when I can get it and thankfully it's not rare here thanks to the great Asian community here and all the wonderful Chinese, Korean and "Asian" stores in my city. Even if I lived 50 or more miles away I would drive here at least once a month for kimchee and other ingredients. I know I'm spoiled even though I live in KY... Lexington BTW.
This reminds of what my mom makes at home. Good video. I know for the North Americans that they are used to this dish with the gravy. But everyone give it a go as it’s very much like a country omelette
Greetings from Seattle WA Thank you for sharing your recipes cooking expertise and passion for your food and culture! Please keep the tutorials coming!
Looks delish. How do I make the ever-present brown gravy that comes with the egg foo young in nearly every Chinese restaurant in the US? It might not be true Hong Kong style, but I like it anyway. Your recipes are clear and easy to follow, thank you.
I was lucky to win this wok in a New Year's giveaway. I've had a lot of woks in my long life but this is my favorite: REALLY easy to use. And the recipes: superb! As someone below said, my local Chinese restaurants are furious...tant pis to them!
I made your chicken feet recipe for a wonderful man named Jamel when I worked at Nori SSushi. I'm very excited to see how he feels about this Egg Foo Yung!
I grew up in SGV. This was my favorite Chinese omelette. Shout out to Paul's kitchen! They closed down. But the best Chinese restaurant in Montery Park
![ประสบการณ์ จ้าง Developer ที่ผมจะไม่มีวันลืม [ภาค1]](http://i.ytimg.com/vi/bzivN4KDg-k/mqdefault.jpg)
This is a perfect recipe for me since I live alone! I love Chinese food! You have helped me to satisfy my cravings for good Chinese food and save money on my grocery bill. Thank you again for all that you teach us!
I remember first time in a hong kong diner, a kid with his dad called the dish: Egg Too young. The waitress laughed and said that: Yes, the eggs are young. Haven't turned into a chicken yet! I will definitely try your recipes. You are one of the the TH-camrs who deserve the title of "Aunt Mandy".
Shes no Aunt. Shes my gf Mandy! I can always rely on my gf Mandy when I want some Chinese food 😂
I also have a korean gf Maanchi and various other gfs that I go to when I'm hungry and don't know what to cook.😅
@@ll_spud 💀
She's Older Sister Mandy - too young to be Aunt.
@@ll_spud 💀if you’re attracted to women this is creepy and cringe
if not and you mean it in the platonic sense then carry on but expect more skull emojis
@@katl8825 This is just about her food. Take a chill pill.
I've never tried Chinese food and I hate cooking but since I began to watch this channel I've been making some of the recipes and now I love it!!!
I Can't wait ti try this one.
I love her Canto accent. Sounds so cute.
She brightens every viewers day with her pleasant demeanor.
She’s better than my mom who is rude with bad manners
Egg fu young gravy
I love that you explain the etymology of the dish’s name, thank you! Looks delish!!
Me too
I’m 😊😊😅😊😊😊😊😊😅😊😊😊😊😊😅😅😅😅😅😅😅😅😅😊😅😅😅😅😅😅😅😅😅😅😅 2:57 months 😅😊😅😅
Mandy, I have been watching your channel for some years now and you never cease to amaze me with your simple recipes and your explanations including substitution of ingredients. 😀👍. G'day from Queensland Australia.
Amazing synchronicity, my wife and mother in-law requested I make some authentic Egg Foo Young. Thank you!!!!
I love egg foo yung!! I prefer eggs cooked crispy the way you did it or Thai style fried eggs. PS- your lipstick is always gorgeous!
LOL, she ALWAYS "looks to kill"
I love your kitchen. It is giving me ideas as to how my kitchen should look. As usual, the food is fantastic. I love how you can explain in 5 minutes what it takes most people 15-20 minutes. I don’t always have time so I appreciate your technique. I also enjoy that you eat the food you cook.
Love your vids. The recipes are easy to make and you always remember to tell what's a good substitute for the harder to find ingredients. Thanks for posting these! 🍜
This looks amazing and full of flavour can't wait to try it. Cheers.
I’ve never had egg foo young before, mainly because there’s always something else on the restaurant menu that I want to try that I can’t easily cook at home. Your recipe is definitely friendly for home cooks. Thanks for another great recipe
I do not eat meat, so I used bbq’d tofu and rehydrated shiitakes instead of shrimp and char siu. It definitely has everything needed to be comfort food to me. I am sold on the crispy instead of soft omelette as well.
I’m so glad you made this video! This is my All time favorite Chinese dish.
Hi Mandy. Please never stop producing your channel !! We look forward to seeing you twice a week to learn something new and exiting. Also, we are so very glad and fortunate to have you here among us. Always looking for you...👍👍👍👍👍👍..Michigan
Among Us
@@fawn2911 👍
I just looked at the old vid for Char Sui and boy oh boy, how times have changed! Love your clear and thorough videos. Thank you so much.
Is she a professional chef. Everything looks so perfect and delicious. My husband has tried several times to stir fry without a wok. It's not very good, but I just said let's get a wok. Her wok looks good and it has the flat bottom.
Funny, I just made egg foo young last night from an older video of yours and my family loved it. I will try this version next. I also received the wok you advertised but won’t have time to season it till the weekend. Thank you for all your hard work. 🌹
I believe her wok is pre-seasoned 🙂
I have followed your previous recipe for YEARS. Great to see an update!! 🤗
Great directions as always! I hope you never stop posting such great videos!
I lived in HK in the nineties and have been a frequent return visitor, but I've never had this dish. I'll have to try it, thanks Mandy!
Gonna try this on Saturday. I like house special egg foo young so I’ll add chicken also
This looks delicious and I LOVE your accent!
I've heard Chinese accent before but yours is lovely.
Tried this out today. Was super good. Too many American Chinese express joints do this deep fried floury stuff. This is so much better. Reminds me of the OG Chinese spots I used to go to in Los Angeles when I was a kid. Thanks for the recipe.
Egg foo young has been one of my favorite foods forever, but this looks better with the crispy outside. Thank you!
Thank you, Souped Up Recipes, you remind me of my nostalgia and best friend. All these recipes and meals are wonderful. Please buy her products. She is legitimate and wholesome.
Your videos always make me hungry 🤤🤤 . Best regards from Austria
Growing up, my mother would often make egg foo young served over a bed of rice with a brown gravy to top it off, and it was so delicious!! Thanks for the recipe!!
Hi Mandy, your wok flipping technique is awesome. The grandkids will love this. 💜
Hi I made your egg foo yung for lunch. I had to prep veggies. It still took about 20 minutes.
I used cabbage carrots green onions bean sprouts and ginger. It's really hot here. My tummy frequently feels upset.
I used the soy and brown sugar sauce.
It was fabulous. I loved it.
Can't use shrimp or fish sauce really really allergic.
Thanks so much.
I made this recipe but didn't have bean sprout so I used thinly sliced cabbage for the crunch. It came out very well.
I like the gravy served with it here in America. Do you have the recipe for that?
She has a video from several years ago with a more Americanized egg foo young including the gravy. I make it somewhat regularly and it's delicious. looking forward to trying this one as well.
I love her she makes everything so easy
in indonesia where i live it's called fu yung hai and we eat it with sweet thick sauce! i would always order from chinese places but never tried making it myself, might give this a whirl because it looks so simple and easy. thank you mandy :^)
In the Netherlands and Belgium it's also one of the most well known dishes at the "Chinese" restaurant
yes yes fu yung hai
dulu sering beli
sekarang lebih suka cap cay kuah
I'd never considered to add cornstarch to omelette eggs. Thanks for info!
Once again I liked the video b4 watching because of the following: Your recipes are so good so I know the food will be good; the pictures are always pleasing; OMG I've been waiting for this recipe - I love egg foo yung!
I love watching you cook. Thank you fir sharing your talent.
Thank you. I made my very American version of egg foo young for my wife tonight and it was well received. I think I with up my game and try your version. By the way I love your style of video presentation. All the best. RR
So funny to see how many differences there are in making this dish. The egg mixture seems to have many simularities around the world but the sauce ?? Yet very nice and educational again. Love it Mandy !
Found yellow chives at market in Manhattan’s upper west side. Made egg foo young (one of a dozen spelling variations) for dinner a few hours ago. Came out beautifully. Pleasant change using sweet soy in place of thick gravy (usual preparation in US). Thanks for another superb recipe and video guidance.
Your skin is glowng!!! Thanks for this recipe I will try it this weekend!!!!
I visited Hong Kong 31 years ago, and didn't have that dish, but I did eat with some families. What I learned was, they don't use gravies to cover everything, like you see a lot in Chinese restaurants here in the States. I do prefer my omelettes soft, but in this case I wouldn't have a problem with it, because it was meant to be like this. Looks great.
A great recipe as always Mandy.
I just made this, and my husband loved it. New favorite! It is so easy to make. 😊
Thank you for this new recipe! I love your older version and can't wait to try this one!
Growing up this was my favorite birthday dinner every year with Brussel sprouts. Delicious. I need to make this.
I want to make egg foo young. I remember you had a video from awhile back. I find it. Then I look to see if you’re still making videos. Latest video is egg foo young. Glad you’re doing well. Your English is much more confident.
I know it to be served with sweet and peppery thick gravy like sauce that is served hot! That is so good!
I grew up in the midwest USA and the cooks would make use a St. Paul sandwich. That was always my go to egg fu young. thank you for the recipe.
Thanks Mandy for all your recipes vidéos. They are very useful. In fact, I learned how to use a wok properly thanks to your videos.
I've made this a couple of times now. Who knew egg foo young was so tasty? Thanks!
This looks simple and delicious!
I will definitely try this one, looks delish and super easy to cook.
I haven't watched a video in so long. It's definitely improved, a lot.
This looks so good! Definitely gonna make it over the labour holiday weekend that is coming up
You are the best cooker!❤👍Thanks
I was surprised there was no gravy on this variation of EFY, but I like it because it is more simple and quick. Thanks!
The gravy is the best part but also the hardest part
That's a different style of egg fu yung... those are deep fried egg fritters so there's also more oil involved
IT'S SIMPLER AND QUICKER
Great video, thankyou for this little slice of Asia, can't wait to try it
You are the best chef!! Love your videos!
I love your wok and watching your channel. Thank you so much for all the wonderful recipes! 😊
I love watching your tips & techniques. Thank you!
I worked in Hongkong for 20 years ago and that is my favorite, char siu with egg..
The first time I bought garlic chives, I didn't realize what I was buying. They were just labeled chives and the were wrapped the cling wrap and a rubber band so I couldn't see the difference. I was happy when I went to use them. I was making an omelette and the flavor was so good with green onions, mushrooms and chili peppers the omelette. Yum! They're a great addition to fried rice and noodles bowls like ramen. Now I buy them when I see them along with culantro... Must have culantro when I can get it and thankfully it's not rare here thanks to the great Asian community here and all the wonderful Chinese, Korean and "Asian" stores in my city. Even if I lived 50 or more miles away I would drive here at least once a month for kimchee and other ingredients. I know I'm spoiled even though I live in KY... Lexington BTW.
This reminds of what my mom makes at home. Good video. I know for the North Americans that they are used to this dish with the gravy. But everyone give it a go as it’s very much like a country omelette
Egg foo young is probably my favorite dish. I know what I’m making for dinner tonight.
I've never had it with pork or shrimp. I need to try this recipe it looks amazing
Easy to follow recipe. Nice presentation. Yummy🙏😋
Yummy! I’ve been wanting some recently. Thanks for the recipe.
I love your videos and recipes! You give such excellent, clear directions! I enjoy the fun facts sprinkled here and there :)
Love your channel, and seeing you pop up on my Fb feed!
It looked absolutely delicious. Thank you!👏
Beautiful
This video very timely! I just got bean sprouts from the market today and was thinking what else to make them with. Well I guess I have an answer 😊
Looks delicious to me! I can't wait to try it out.
Your cooking videos are a true inspiration, I love how you share your love for food with the world. 😍
Thank you #SoupedUpRecipes! ❤❤
I love these videos SO much!!!
Good information. I will try this very soon. It's similar to egg foo yung, which I love.
I had a lot of eggs to use so I made this for lunch! Changed it a bit to match what I have, turned out delicious!! Thanks for the recipes, Mandy :)
So tempting I will like doing ready. Tq sis
Simple and looks good! Good flip!
Thank you Mandy for recipe. I will try this one day.
Great Video Mandy!!👍🏾👍🏾
Looks good, will try this soon!
Thank you for this recipe.
Looks so good, Mandy! Can't wait to try it.
Greetings from Seattle WA Thank you for sharing your recipes cooking expertise and passion for your food and culture! Please keep the tutorials coming!
You are so awesome! Please keep sharing 🙏❤
Thank you for sharing! Gonna be trying soon!
Looks delish. How do I make the ever-present brown gravy that comes with the egg foo young in nearly every Chinese restaurant in the US? It might not be true Hong Kong style, but I like it anyway. Your recipes are clear and easy to follow, thank you.
I was lucky to win this wok in a New Year's giveaway. I've had a lot of woks in my long life but this is my favorite: REALLY easy to use. And the recipes: superb! As someone below said, my local Chinese restaurants are furious...tant pis to them!
Congrats to your win! 💜
I'm going to do this on Friday!!
Another great video.
I think that's even EASY enough for me to make for you MINDY when we wake up in the morning🤓
Your comment is more oily than the wok.
Nice, thank you! I have some Char Siu left from my last experiments, so I´ll try it like that.
As a sauce you can use soy sauce, water to dilute, corn starch and heat to lightly thicken, can be drizzled over egg foo yung,
I made your chicken feet recipe for a wonderful man named Jamel when I worked at Nori SSushi. I'm very excited to see how he feels about this Egg Foo Yung!
As always I will click the link and say thank you for this. I needed this.
I haven't made this for a while thanks for the sugestion.
Love this recipe :)
I grew up in SGV. This was my favorite Chinese omelette. Shout out to Paul's kitchen! They closed down. But the best Chinese restaurant in Montery Park
My hubby was in Hong Kong back in the early 70s , US Navy, USS OKC CLG5, Command ship of the 7th fleet.
I always preferred my eggs crispy and it’s nice to know I’m not weird. ❤
Wow!😊So Delicious. Thank You So Much 🙏🌺. I Subscribed to your Channel ✅