I have no problem with the cornflour starch mix, I do that whenever it's available when scrambling eggs, it adds mass, silkiness & softness for me. And yeah I can crack egg with one hand!
Looks FANTASTIC! I like my sprouts inside, But I will make this soon!!! We are American and Mexican descent but my.mother made Chinese weekly along with other erhnic dishes and also good Americana food! I was so blessed to learn to enjoy these wonderful foods as a child! Egg foo young was my favorite and takes me.back!! Thank you!! YUMMINESS!!🥡
Must be a Brit version of this dish. Looks really good, but here in the States, the egg foo yung filling you often find in our Cantonese take-out restaurants is simply bean sprouts, chopped scallions and whatever protein (shrimp, roasted pork, chicken) you might like. The gravy sometimes is made from a flour-based roux, rather than a corn-starch slurry. I, myself, prefer it this way.
Congratulations for this excellent channel!, already hooked and waiting for your weekly video, Jeremy is an excellent Host, thanks to School of Wok I finally bought my chinese wok couple of months ago and been stir frying since in a weekly basis. Expecting for a special episode: stir fry noodles with the popular variations (sweet and sour, orange, traditional, spicy, curry, etc.)
We have a few stir-fried noodle dishes on our channel already! Have a look through, or make a suggestion for your favourite and we'll see what we can do! - Lee
yUm !! for me bean sprouts are very much a must have ingredient in egg foo young Until now in with the eggs they go for my shrimp and mushroom egg foo young dinner tonite will do as you do using scallions with the bean sprouts cuz that's what i have thinking the taste and crunchy mouth feel of the bean sprouts will be better and no problem putting the perfect spoonful together lol curious, how meticulous are you in prepping the bean sprouts ? thanks for all the great cooking lessons 🙂🙏
Now that I have all 3 methods for Fu Yung Don I'll be giving it a Go...I can't find anyone near me who makes a decent if even edible dish and Its one of My All Time Loves~
@@SchoolofWok And just think now on the one I ate almost weekly years ago and having spent what seems like a life time looking for it and how they made has come to me. They must have used a ladle somehow as the dish was shaped like one inverted cover with Sesame Seeds with a light sweet Sasame sauce and around the edges legs of Mung Bean Sprouts...
I enjoy all of your recipes and love to watch you cook them. They are also very delicious. One question: Where did you get that plate? It's gorgeous! Any idea where I can get a set of dinnerware with that color and pattern?
My husband and I keep looking for an egg foo young video to get that sauce right. I’m not sure what we are doing wrong but we just can’t get it to taste like restaurant egg foo young sauce. I think it’s the corn starch we can’t get correct. Do you have any suggestions? We found out a year ago my son and I have celiac and we both miss Chinese food so very much. Love your video. Can you explain why you added the corn starch mixture to the egg again and how much. I determined to keep trying until we find a recipe that we can get right. 😊
i worked at McDonald's in High School...I learned to crack 1 in each hand super efficiently, then up to 3 in each hand....not efficiently. As you were cracking these...I was like...c'mon...1 hand it bro! :)
@@SchoolofWok it's all good. You still get it done and everything still looks delicious. I had to crack hundreds during a shift so perhaps it just happened for me. I'm Enjoying your vids👍
Great recipe, avoids deep frying. I would not mix eggs so much. Just fold veggies in with large fork. Include boiled and then pressed bean sprouts instead of mushrooms. Don't touch the egg foo young so much in the wok.
After watching up to the point where you started cooking, it is painfully obvious that you do not know how to fix egg foo young.... It looks like someone cooking it after they had just learned it from watching a poor video on making it..
The brown gravy is soy sauce, oyster sauce, and water, thickened in the same way (using corn starch). I don't think they use the rice wine, but it's pretty much the exact same thing.
Nice video guys! My mom- wait let me get it right for you lads, my mum ;-) used to make egg foo young from a can (La Choy brand). Though I have fond memories of this dish yours looks way better!! @jason below.... I like that brown gravy they smooth it with... ;-) cheers.
I personally would want it this way, but if you want to cook te beansprouts until soft and add some extra starch to your sauce, that should be easy enough.
Just a quick question as a meat eater... can you put an egg in a vegan dish? :o Not that it bothers me... I´ll eat any vegan dish with dairy and meat in it :)
We don't use MSG as there are a lot of people who complain about it giving them headaches and other negative effects. I don't believe it's actually any more harmful than just salt so you can add it if you like. We tend to avoid it for complaint reasons! - Lee
NOPE!! Without Bean Sprouts & Green Onions [shallots] inside the egg mixture,, it isn't Egg Foo Young. And it has to have Oyster Sauce in the gravy sauce.
I have a problem : can you tell me what i am doing wrong ? I have a ceramit wok , put oil in it, heat it up until smoke like you but the egg immediatly sticks in pan - you can move the egg but mine sticks to pan and burned fast. Is a ceramik wok not working ? or other problem ?
Hmm, you might not be using enough oil? If you are using the correct amount then maybe it's just because the wok isn't hot enough. What oil are you using? - Lee
Should of been cooked all the way thru on the vegies, alot smaller pieces of the vegies instead of the big pieces you had. Didn't care for it so won't be trying it.
I had to stop watching this as the camerawork was so bad. Close ups were far too close, out of focus half the time, did not concentrate on the actual making of the dish. Disappointing. The remainder of your videos have been of excellent quality and very helpful. Don't know what happened with this one, but hope it won't be repeated.
![ALLY - OH MY! [ REACTION ] 'Amarin Nitibhon' #ALLY_OHMY #ALLY #allynitibhon #แอลลี่](http://i.ytimg.com/vi/nX9qpHjVfbQ/mqdefault.jpg)
I have no problem with the cornflour starch mix, I do that whenever it's available when scrambling eggs, it adds mass, silkiness & softness for me. And yeah I can crack egg with one hand!
Looks FANTASTIC! I like my sprouts inside, But I will make this soon!!!
We are American and Mexican descent but my.mother made Chinese weekly along with other erhnic dishes and also good Americana food! I was so blessed to learn to enjoy these wonderful foods as a child! Egg foo young was my favorite and takes me.back!! Thank you!! YUMMINESS!!🥡
Great to hear it! Glad you enjoyed the video! - Lee
Luv your version, especially the details! Be even more AWESOME with crab and shrimp!!!🔥👍😉
Thanks! It does sound great with those additions! - Lee
Too complicated @@SchoolofWokbgp
Must be a Brit version of this dish. Looks really good, but here in the States, the egg foo yung filling you often find in our Cantonese take-out restaurants is simply bean sprouts, chopped scallions and whatever protein (shrimp, roasted pork, chicken) you might like. The gravy sometimes is made from a flour-based roux, rather than a corn-starch slurry. I, myself, prefer it this way.
Your tutorial is the first one that gives me enough confidence to even approach cooking egg fu yung. Great vid.
Thanks! - Lee
Congratulations for this excellent channel!, already hooked and waiting for your weekly video, Jeremy is an excellent Host, thanks to School of Wok I finally bought my chinese wok couple of months ago and been stir frying since in a weekly basis. Expecting for a special episode: stir fry noodles with the popular variations (sweet and sour, orange, traditional, spicy, curry, etc.)
We have a few stir-fried noodle dishes on our channel already! Have a look through, or make a suggestion for your favourite and we'll see what we can do! - Lee
The production quality could use a bit of tightening but I love your work and your charisma. Keep it up!
Thanks! We've just hired another person to help me out with shooting and editing, so the production quality should improve a fair bit! - Lee
now that's EGGSactly what I am going to have for lunch tomorrow!!!! Thanks.......awesome as usual.
Let us know how it goes! - Lee
And I must say thank you for no annoying music.
Paksiw
Looks good! When I make it I always add about a tablespoon (per person) of fresh grated ginger. Ginger and eggs go great together.
Adding a bit of cornstarch to the eggs is a nice touch. I'm going to try that.
Hope it goes well!
@@SchoolofWok What is the reasoning behind adding the slurry to the egg mixture? I've seen recipes with and without starch in the eggs.
yUm !!
for me bean sprouts are very much a must have ingredient in egg foo young
Until now in with the eggs they go
for my shrimp and mushroom egg foo young dinner tonite will do as you do using scallions with the bean sprouts cuz that's what i have
thinking the taste and crunchy mouth feel of the bean sprouts will be better and no problem putting the perfect spoonful together lol
curious, how meticulous are you in prepping the bean sprouts ?
thanks for all the great cooking lessons 🙂🙏
The filming team genuinely spend ages hand cleaning the bean sprouts! - Chris
Now that I have all 3 methods for Fu Yung Don I'll be giving it a Go...I can't find anyone near me who makes a decent if even edible dish and Its one of My All Time Loves~
Can you cook all three methods at once? - Chris
@@SchoolofWok And just think now on the one I ate almost weekly years ago and having spent what seems like a life time looking for it and how they made has come to me. They must have used a ladle somehow as the dish was shaped like one inverted cover with Sesame Seeds with a light sweet Sasame sauce and around the edges legs of Mung Bean Sprouts...
I never worked out how to crack eggs with one hand either, I could kind of do it but left in some awkward state of now what
It's so inconvenient, isn't it! - Lee
I enjoy all of your recipes and love to watch you cook them. They are also very delicious. One question: Where did you get that plate? It's gorgeous! Any idea where I can get a set of dinnerware with that color and pattern?
Thanks! I have no idea where the plate is from, unfortunately! - Lee
My husband and I keep looking for an egg foo young video to get that sauce right. I’m not sure what we are doing wrong but we just can’t get it to taste like restaurant egg foo young sauce. I think it’s the corn starch we can’t get correct. Do you have any suggestions? We found out a year ago my son and I have celiac and we both miss Chinese food so very much. Love your video. Can you explain why you added the corn starch mixture to the egg again and how much. I determined to keep trying until we find a recipe that we can get right. 😊
Rachelle Huth si the egg doent dry out
Rachelle Huth it keep the egg nice and fluffy when cook. I also put alittle oil in the egg mixture to add mire fluffy
I guess I know what I'm having for breakfast tomorrow morning! Can't wait! ;P
Let us know how it goes! - Chris
So creative. I love the way you put mushrooms in it. Thank you great chef 👍👍👍
Isn't traditional Egg Foo Young with the bean sprouts as a part of the filling?
I love hearing the sizzle of the wok!!! Oh yeah lol...
Haha, us too! - Lee
Looks fabulous! Didn’t know the secret was the corn starch. I am definitely going to try this. Love all the veggies in it.
The cornstarch also prevents the eggs from burning
I really enjoyed this and so did my family. The egg takes on a very good texture and flavor. Great video and recipe. Thank you.
Thanks! - Lee
Looks absolutely delicious! Could you cook a recipe from your cookbook? Any recipes utilizing XO Sauce?
Hi, thanks! Our last video before this is from Jeremy's book! I'll see if we can do anything with XO sauce - Lee
Amazing conduction stove....Who make that???Cheers Jeff
This is an AEG induction hob! - Lee
induction...Thanks again cheers Jeff
i worked at McDonald's in High School...I learned to crack 1 in each hand super efficiently, then up to 3 in each hand....not efficiently. As you were cracking these...I was like...c'mon...1 hand it bro! :)
I've never been able to crack eggs in one hand, I always end up breaking them and dropping raw egg everywhere haha - Lee
@@SchoolofWok it's all good. You still get it done and everything still looks delicious. I had to crack hundreds during a shift so perhaps it just happened for me. I'm Enjoying your vids👍
Thanks! - Lee
NICE I WILL BE MAKING THIS .SAID '' CHEF BRUCE LEROY'' THE LAST DRAGON! THANKS YOU.
Hope it comes out well! - Lee
Jeremy is tops in my book. My wife will love this dish!
Thanks!
Thank you so much for this great video. People must have asked this a lot. But what kinda oil do you use? Thanks again!
Thanks! We use vegetable oil! - Lee
Peanut oil is good, neutral flavour and high burning point.
Dude you are using the same bowl as I do, lol. I don't know if it's the same size because I'm 6'1 but I really appreciate your recipes and style.
It's a pretty big bowl! - Lee
Great recipe, avoids deep frying. I would not mix eggs so much. Just fold veggies in with large fork. Include boiled and then pressed bean sprouts instead of mushrooms. Don't touch the egg foo young so much in the wok.
Thanks! - Lee
I never heard of boiling and pressing bean sprouts 😮
That's my favorite kind, is Vegetable Egg Fu Young!❤️👌
Same here!
Is that an induction wok "ring" with an indent for the wok?
It is indeed! - Lee
Happy 2024❤❤❤ wish you the best in life and bring more food creative ideas❤❤❤😊😊😊 from Charlotte North Carolina
Thanks, happy new year! - Chris
You're leaving the stems on the Shitake??? YUK, that's like eating boiled wood. MOST cooks remove the stems from Shitake...
After watching up to the point where you started cooking, it is painfully obvious that you do not know how to fix egg foo young.... It looks like someone cooking it after they had just learned it from watching a poor video on making it..
BREAKFAST FOR KINGS!
Never heard of that dish but it looks delicious
OMG! Why you put bean spouts on outside of patty? They are part of filling! OMGGGGG!
in the Netherlands this is called foo Yong hai
in the US they put a nasty brown gravy on it..That looks great
might be a us regional thing, they dont put gravy on it here ... they just cook it until its vulcanized so you can patch tires with it
That sounds... odd - Lee
What are you talking about... The BEST part is the brown gravy.. even if it does come out of a can with who knows what in it!?!!!!
Depends on the restaurant. Not all Brown gravies are nasty. 😉
The brown gravy is soy sauce, oyster sauce, and water, thickened in the same way (using corn starch). I don't think they use the rice wine, but it's pretty much the exact same thing.
Jeremy,se ve exquisito, escribe la receta por favor
La receta está en nuestro sitio web bit.ly/2SeNpZl - Lee
La receta está en nuestro sitio web bit.ly/2SeNpZl - Lee
That looks really good, will definitely give it a try!
Thanks, make sure you let us know how you get on! - Chris
Note to self :turn off smoke alarms before attempting any of these recipes!
Good idea haha - Lee
Nice video guys! My mom- wait let me get it right for you lads, my mum ;-) used to make egg foo young from a can (La Choy brand). Though I have fond memories of this dish yours looks way better!! @jason below.... I like that brown gravy they smooth it with... ;-) cheers.
Thanks! Give this recipe a go, I'm sure it'll bring back some fond memories! - Lee
Nice recipe i must try it.
It was really good! - Lee
I do not watch chefs that cannot crack an egg with one hand while rubbing their head with the other hand
You must not watch a lot of chefs then - Lee
"You can hear the crunch", Eggs and Sprouts under-cooked. Gravy too watery.
I personally would want it this way, but if you want to cook te beansprouts until soft and add some extra starch to your sauce, that should be easy enough.
Great Video! Thanks. Love omelets and egg foo young. I must make my own as takeout is to greasy for me.
Give this one a go, it's pan-fried instead of deep fried! - Lee
Is cornflour the same as cornstarch?
Jerry Gottheil yes.
@@CDeanhartman Thanks.
CDeanhartman I had the same question, thx.
Thanks for sharing. 🙂
You're welcome! - Lee
Mad knife skills on the garlic chef,thanks for wokking us through this,nice presentation🇨🇦🇨🇦🇬🇧👍
Thanks! - Lee
Can you use a cornstarch slurry instead of corn-flour? Thanks!
You can try that if you'd prefer! - Lee
Cornstarch and corn-flour are the same thing.
This one is a saver it looks great.
Thank you! - Lee
Dang that looks amazing!
Thank you! - Lee
I thought the sauce was just the American version? I live in North East England and it never gets served with a sauce up here
Just a quick question as a meat eater... can you put an egg in a vegan dish? :o Not that it bothers me... I´ll eat any vegan dish with dairy and meat in it :)
Eggs are an animal product, making it not vegan! - Lee
@@SchoolofWok I probably just misheard something :D wasn´t trashing ;) love your channel dude :D
Can you interchange corn starch and corn flour?
We call cornstarch "cornflour" in the UK. It's the same thing!
Is this "The Asian Looking Brit With Indian In Laws Cooking Show?" I love it.
Spent hours trying to crack eggs with one hand lol forget it. Nice dish. Will try. Pamela in Detroit
It's pointless! Thank you, let us know how it goes! - Lee
Well done Wok Wednesday , keep up the good work Jeromy
My favorite dish is called beef egg over rice from a restaurant called ten rens
Well done. I love a master at work!
Thanks! - Lee
The compromises, the compromises. No egg foo yong this!
A big fan of your videos, but Ziang's always uses MSG. Why don't you use it ?
We don't use MSG as there are a lot of people who complain about it giving them headaches and other negative effects. I don't believe it's actually any more harmful than just salt so you can add it if you like. We tend to avoid it for complaint reasons! - Lee
That looks egg foo YUM!
Haha, all these puns are great - Lee
AMAZING 😁 EGGS FOO YOUNG THANKS YOU GOODNESS 🌟❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME BEAUTIFUL ✨,
What brand wok is that u are using? i would love to buy one & start making myself these saint pauls
More vegan pls. 😋♥️
NOPE!! Without Bean Sprouts & Green Onions [shallots] inside the egg mixture,, it isn't Egg Foo Young. And it has to have Oyster Sauce in the gravy sauce.
Reminds me of Sethical. "egg foo young, no egg".
I’ve never heard of “corn flour” ... is this corn meal or corn starch? ... looks like corn starch.
We call corn starch "corn flour" in the UK - Lee
I see ... makes sense. Thanks!
Try cooking it with butter instead of dirty old oil
I just want to give you a Scotch bright for your award✌️😅
Cameraman, please pay attention to the focus.
What brand of Cleaver are you using?
Hi Joshua, we use our own brand of cleavers! You can find them here bit.ly/2Jcyr2L - Lee
School of Wok, is it possible to buy one of the Cleavers is the USA?
Could you make Hong shao rou or biang biang mian please
I'll put them in our list of suggestions! Biang biang mian would be good! - Lee
So tasty!
Thank you!
I have a problem : can you tell me what i am doing wrong ?
I have a ceramit wok , put oil in it, heat it up until smoke like you but the egg immediatly sticks in pan - you can move the egg but mine sticks to pan and burned fast.
Is a ceramik wok not working ? or other problem ?
Hmm, you might not be using enough oil? If you are using the correct amount then maybe it's just because the wok isn't hot enough. What oil are you using? - Lee
I used Rapeseed oil - i used 2 rablespoons of the oil.
It might be because of the ceramic then, try getting your hands on a metal wok! - Lee
Thx :) X-Mas is neer i wished a wok for x-mas from my mother as i love to cook more Wok Recepies
That looked tasty
great Asian chef
Thanks! - Lee
What is the stove top please?
That induction hob is insane
Cool right? - Lee
Not deep fried. Guilt free!! Very nice....
Exactly! - Lee
A gorgeous Asian man with a British accent. I'm smitten 😍 oh, the food looks yummy too ☺️
Pamela Nadel British Chinese, obviously you not met many. We’re common but few are as talented or charismatic as our Jeremy here👍🏽
Making this tomorrow
That camera person though.
Is that an induction wok burner?
It is indeed - Lee
raw mushrooms
No MSG ?
Camera guy full shot you remaking me dizzy
Should of been cooked all the way thru on the vegies, alot smaller pieces of the vegies instead of the big pieces you had. Didn't care for it so won't be trying it.
Corn flour paste or was it corn starch?
Corn starch, we just call it corn flour in the UK - Lee
Never trust a Chinese with a western name and an English accent wearing a school of wok uniform. Nice omelet though
I had to stop watching this as the camerawork was so bad. Close ups were far too close, out of focus half the time, did not concentrate on the actual making of the dish. Disappointing. The remainder of your videos have been of excellent quality and very helpful. Don't know what happened with this one, but hope it won't be repeated.
Very noicy. Can't understand half of what is spoken. Very bad.
cant tell if he is either 17 or 35 yo.
Wow amazing good.
Thanks! - Lee
Nice healthy spin
SO HUNGRY now... 😋
Thank you Jeremy 😊
Fantastic 😀😃😄
Thanks! - Lee