I'm loving all these videos. I must own 20 Chinese cookbooks and none of them mention details like oil control, temperature control, timing etc. You guys rule!
Cheers, yeah you don't wanna ever get too married to timing and temperature and such because different ranges and set-ups are different... but I think it's helpful to give a rough guideline so that people have a decent idea what they're looking for. And that lapcheong egg sounds tasty :)
Haha those websites can obviously be a solid resource, but are tough for new cooks I think. There's nothing like finding a recipe on Xiachufang where every ingredient amount is the very helpful "适量" lol
Well, in Indonesia, we have kind of similar dish in it called Fu Yung Hai (芙蓉蟹), slightly similar to Cantonese Egg Foo Young but more like originally from Coastal Guangdong which is contained "crab meat" and sometimes used minced chicken and shrimps for substituting crab meat and added some vegetables like carrots, bean sprouts, and cabbages........
@@tomvasseur2256 Well to be honest, Fu Yung Hai became popular in Netherlands due to Dutch occupation in Indonesia and also there are Indonesian food that are popular in Netherlands due to either Indonesian diaspora and even Indo Culture in there (Eurasian that were living in or connected with Indonesia, including Indonesian culture and mostly from Dutch ancestry). For example : Nasi Goreng, Mie Goreng, Rendang, Rijstaffel (a table manner combining Indonesian food and Dutch food), and so on........
Your videos are much, much better than most "pro" cooking videos, no matter the ethnics. The way you explain everything leaving nothing to chance, including some food chemistry thrown in, is far and above better and more informative than about 99% of producers out there, young or old. I've been cooking for 50 years!! (I'm so old, 😂)and I learn something new from you in every video. Every step is both shown and explained. Wish I could remember how I found you! I'd go back and thank them too!! Jenn 💖
Thanks for the kind words! We're neither professional chefs nor filmmakers (or chemists for that matter), so we're still learning stuff too and trying to get better each video. I think more than anything Chinese cooking in general has so many interesting approaches and techniques, if we made a video every week for the next 50 years we'd still only be scratching the surface!
You may not be pro chef's, filmmakers, chemists, etc., but you ARE exceptional disseminators of information; you are educators ... and damn good ones too, by golly, by gosh! (Sorry, I've been watching waaay too much vintage tv. Gee whiz, Mr. Wilson...!)
Hehehe... Jenn, ur just a hatchling. I recall the very day when I requesitioned the supplies for Creation. I'll never forget the look of absolute delight on His face when I introduced Him to dirt. It was divine. Literally. Now THAT is old, my darling. ;)
The Emissary I have never laughed so hard at a comment! You sir are a gentleman and a scholar! I'll be chuckling for days! (note the excess of !!! points). It's rare and ~bows slightly~ Devinely welcome~do I call you Sir? Your Devine Majesty? Bill? to see such gentle and humorous common discourse on this particular application. This pit of endless insults, acne and angst, at times, makes weary my more delicate Canadian sensibilities. It's a pleasure to meet you Mr Gawd~*is that okay?* Better than Bill? Jenn 💖 in Canada 🍁
Ive been watching your videos now for about a week and finally decided to give one a go. I just want you to know that this is by far my new favorite way to prepare eggs. Its so versitile! And I have always hated take out egg fu young, so seeing something like this not deep fried and drenched in brown sauce was so refreshing. I love your content, and cant wait to try something more advanced next!
You guys put a huge smile on my face with this fantastic video! I've tried it several times now and find that adding some Oyster sauce to the egg mix gives an additional dimension to this Foo Young. Thank you for sharing the happiness!!!
@@thisissteph9834 I've been cooking on the wok almost every day since I bought it. I still make your Egg Foo Young, but just tried my hand at making Suan Cai Yu [酸菜鱼]? yesterday. It came out amazing. I am in love with Chinese Cooking. Once you have the wok and the ingredients, it's easy. Keep the videos coming. I am a sucker for coconut curries so I got a few Thai ingredients and bam, Thai coconut curry. It's crazy what you can learn on the internet.
@@PrimateParty Oh, btw, if you're making stuff like suan cai yu (soup/stew), you may wanna start the frying process in the wok first then move it to a pot later as longer stewing will strip the seasoning off the wok.
Still Steph for fresh seasoning, yes it is somewhat delicate. But for the aged seasoning, man, it is as tough as a tank. You can literally drive it to war and out without any scratch.
The quality of your tutorial is the reason I hit the subscribe button. Your audio delivery in concert with visual simplicity and directness emphasizes your authenticity. Thanks
I had egg foo young once in a restaurant and decided that I will never have it again. Your video just changed my mind. Thank you for making a difference in the world.
Yeah alot of restaurants make this with half a pound each of sugar, salt, corn starch, and MSG and a splash of egg and call that "egg foo young" but the real stuff is way different.
I've been making something similar at home for a while. I like adding fried lap cheong, or if I have any, charsiu cut up into little pieces, and for some reason I put a little rice wine, and some sesame oil in the egg mixture. Cook it slowly, and let the eggs get "puffy". A really good lazy "qian" I enjoy is a squirt of Kecap Manis over the top :-P~
I have always loved Chinese cooking. I have never been able to duplicate it with only one or two exceptions. Thank you for demystifying for us. I will be trying this recipe, it is exceptionally delicious looking.
I've only ever heard the phrase Egg Foo Young, I don't think it was popular where I lived. My parents never told me the popular names of their dishes, they just described it. It's nice to know what it's called even if I never felt the need to look it up. We mainly use vegetables.
I made your Cantonese style Egg Foo Yung tonight (sort of). Used left over beef and asparagus from a previous meal. It was delicious and the texture of the egg was just right. I will definitely adopt this style. I did think it was on the salty side, but hubby thought it was just right. Will be looking for more of your recipes. Thanks!
Haha yeah just letting you know that for us, it seems what's 'balanced' to our taste buds when testing can sometimes seem to be slightly on the salty or sweet side for some folks. Everyone's got a different palette :)
Finally a version I'm going to try!I'll just call it "Chinese Omelet" of course but if certainly looks like something easy enough for me to use and something I could make many different versions of!Thank you so much for sharing!!!
Me and my dad made it with prawns, green onion, peas and beansprouts using the techniques & seasonings shown in this video and it was really good. Thank you for sharing recipes
Man you are doing great work! Every single one of your recipes is great and easy to understand. I've made various and they all came out great. Keep up the great work :)
Thank you!!! It tasted wonderful!! But, I decided to serve it with some leftover boiled potatoes that I put in the oven with oil, pepper and oregano and cilantro. It was a really good combo and gave my wife a big smile. Happy New year!
I am from India and simply mad about Chinese food, it's inharen simplicity and use of fresh ingredients and ensuing cooking style to retain original flavour . Excellent.
After a childhood of Cantonese restaurants, with the red vinyl booths and the classic lanterns, my adult self wondered if egg foo young even came from China, because it was a cutlet in gravy, instead of chopstick-sized bits. Also seemed to be chiefly bean sprouts.
I often make scrambled eggs on toast for breakfast but I didn't know the tip about corn starch (called 'cornflour' in the UK). I can confirm it does work, and the en-product was definitely a better texture ... thanks for the advice.
Yeah it surprised me first time I did it too. I think it's best for people (like me) that like large, fluffy curds. My scrambled eggs are a bit weird... kind of a 'purposefully fucked up French omelette' (back when I was learning how to make a French omelette I found my favorite scrambled eggs came from those failed omelettes). High heat, purposefully roll it up all willy-nilly, cut a couple times and out. Cornstarch really helps if using that (lack of?) technique.
Too much onion for me. The best foo young I ever had was at a little restaurant in Hanford, California about fifty years ago. It was crab foo young, and it was the signature dish of the owner, who had been the A.D.C. To General MacArthur in WWII. The balance of seasonings was impeccable, and even half a century later, I can recall the exact taste and texture of this treat. That is the mark of a truly wonderful dish.
Tried this today and it turned out awesome. Could really taste the sweet onion flavour that fuyong egg needs and the texture was perfectly fluffy. Thank you guys!
American Chinese food is an adaptation for the American palette. I have no qualms cooking some from my days working in the biz, with less sugar. I enjoy authentic and with your tips, I greatly improve results. Thank you.
I had a very similar thought, but clearly the "system" is working because the number of subscribers is climbing fast, and I think that eventually they will have all of the viewers that they so clearly deserve.
The takeout "Egg Foo Young" that I am used to is so much more like what you guys cooked that I did not even know that some places have deep-fried and sauced eggs for Foyong Dan. One thing though: here in St. Catharines ON it always comes with bean sprouts in.
How about some more technical things like anything commonly fermented in china (because I love Korean Kimchi and I'm making another batch tomorrow hah), or maybe how to make tofu (or anything I can do with the massive bag of dried soybeans I have) Thanks!!!!!!
Great videos guys,like other have mentioned,your videos are 100% better than most videos about Chinese cooking and cooking in general than most channels on TH-cam,first of all you give specific details on equipment,and ingredients,second your videos and cooking are genuine and authentic, smart audience can tell,unlike other cooking videos you don't hide that the food you are making is not perfect looking like others on TH-cam where they show them mixing the ingredients and then next clip they show a perfect looking plate of food,it is hard these days to find a channel that is making and teaching their audience about making great food and not just following trends just for views,keep up the good work. Ps,please make a video on lamien hand pulled noodle or any variation, XO thanks😇
Made this about 10 times now. Never lets me down. I did learn a lesson by putting too much veg in once, so naturally, it fell apart but was still delicious
I have never eaten either Egg Fu Young in an American restaurant or had the original Fuyong Dan, so I had no idea what to expect when I tackled this for lunch today. I do know that I need to watch your videos multiple times AND read your reddit/Patreon posts thoroughly before cracking so much as an egg, so I did. It was a very easy dish, and quite fun to make and serve those puffy eggs. Thank you for an enjoyable afternoon and easy tea time dish served with rice. We all enjoyed it. My family, especially my daughter, liked the shrimp and char siu combo the best, whereas I’m the lone vegetarian who subbed reconstituted shiitakes and meaty king oyster mushrooms for the animal protein. I think both were delicious. Thanks again for such a thoroughly researched recipe, and for getting the last American on the planet to eat egg fu young.
I actually grew up thinking this wasn't a real thing in China. I come from a Chinese/Japanese/American family and my dad (Chinese side) always thought it was an American Chinese thing, like orange chicken. My mom loves it though, and is very happy that it's a real dish 😂
i am not a fan Chinese food. but egg foo young is the main think i order when i do get Chinese. no more take out for me. this is so simple to make. great video.
egg foo young is my favorite Chinese dish. I make it frequently but personally I LOVE the restaurant sauce. Unfortunately I can't find a restaurant anymore that makes it like the one that was in our town for many years, the owner passed away about 35 years ago. I try and try and though I can make a darn good sauce I just can't get that taste I remember. Last time was in Santa Fe New Mexico of all place but even that was back in the mid-90's. Been experimenting for years and tried every version I can find on the net but just not the same.
I was just getting ready to make me some shrimp egg foo young with crabmeat and I ran across this video I like this way much better thanks for explaining how to cook the eggs in the wok without actually using all of that grease to deep fry
I hate it when pseudo-Chinese restaurants pour on some kind of brown sauce over egg foo young. Yours is authentic. In my humble opinion, Cantonese-Chinese cuisine is the very best among the many Chinese regional ones, because its principal philosophy is to ENHANCE the natural flavors of fresh ingredients instead of masking them with heavy sauces and hot spices. The fresh ingredients should be the stars of the show, NOT the sauces and spices.
I just now subscribed to your channel and I am keen to see and learn more, now! Thank you for your presentation and for all the information you share, here!
Correction to my previous comment. Richard Chow Wing was aide to General George C. Marshall. Th3 restaurant in Hanford, California was the Imperial Dynasty (now closed), renowned for its food across the country. It was on China Lane, once part of the historic Chinese quarter. I remember it well.
Very informative and instructive. Thank you. I feel as though I could watch the video a couple more times and then produce a fairly high-quality Fuyong Dan for dinner.
Just made it again, after months of going Indian. Out of practice, I burned half of it through impatience, but it added to the flavour, ha-ha. I overcooked the frozen prawns too. Still good though. Really nice with the green bits of the spring onions chopped over it, and a bit of kimchi for variety.
I like to make egg fuyong by frying ladles of individual 'pancakes'. I like the tip of using slurry/cornstarch and oil in the eggs though. Yes, I gotta have the sauce over mine.
Cool.....I have memories of as a young guy hanging around downtown Vancouver BC, and going to a restaurant called the "Duck Lee Social Club" aka Green Door, located in a back alley in the seediest part of Chinatown (Carrall and Pender)....You pointed to a menu and picked a number...no one spoke much English and the only utensils were chopsticks and a ceramic spoon., and no one wanted to be the moron who ate everything with the spoon. Great food, prepared almost in front of you..and cheap. Egg Fu Yung with rice and pot of Chinese tea was not much over a dollar. This was back in 1968/69. I seem to recall some bean sprouts in it as well.
I'm Italian so just making a suggestion. I think it would be nice if you just wilt the onions a little to soften them before mixing them into the eggs. Given how fast eggs cook, the onions are otherwise raw and too crunchy.
Asian cooking seems to involve more fresh, springy vegetables. It's us freakish Europeans that cannot live without heating veggies to perdition, preferring soft sogginess to fresh crunchiness.
Wow you have some really sharp hands to be able to chop the pork by hand like that. Pork egg foo young is my favorite but nothing like yours. I will definitely try it but with the addition of bean sprouts. Thanks
bit.ly/2ISYqzd ... and yeah, give it a go, beansprouts are also cool :) Just if you're doing this version try not to be overly ambitious with the sprouts, and be sure to pick off those ends!
Let us know how do you like this version. On a side note, if you wanna replicate the take-out style, just up the meat+veggie amount or reduce the eggs used to reach a consistency of a "thick batter", then use a ladle to scoop the "egg batter" (one ladle per piece at a time) to a shallow pan with a decent amount of oil, semi deep fry it till it sets, flip to fry the other side for a bit and take it out, then add the sauce to it (sauce recipe is in the reddit post that'll be posting later tonight~)
I'm loving all these videos. I must own 20 Chinese cookbooks and none of them mention details like oil control, temperature control, timing etc. You guys rule!
Cheers, yeah you don't wanna ever get too married to timing and temperature and such because different ranges and set-ups are different... but I think it's helpful to give a rough guideline so that people have a decent idea what they're looking for. And that lapcheong egg sounds tasty :)
I agree - these videos are awesome. The fact that his voice is NOT at all annoying and his wife is lovely are also a plus!
Can you tell me the book title and whe to get itand mostly the oil control.
Chinese Cooking is all about feel.. I'm Chinese and my family has never seen let alone used a cook book
Just marry a Chinese wife.
I'm Chinese and I find your channel much more helpful than Chinese recipe websites. Keep up the good work!
Haha those websites can obviously be a solid resource, but are tough for new cooks I think. There's nothing like finding a recipe on Xiachufang where every ingredient amount is the very helpful "适量" lol
cause you are a fool
@@ChineseCookingDemystified what is _long yau_ ?
Excellent recipes but my opinion don't need sugar.
pqtat718 I think that is 热锅冷油 inChinese.
Well, in Indonesia, we have kind of similar dish in it called Fu Yung Hai (芙蓉蟹), slightly similar to Cantonese Egg Foo Young but more like originally from Coastal Guangdong which is contained "crab meat" and sometimes used minced chicken and shrimps for substituting crab meat and added some vegetables like carrots, bean sprouts, and cabbages........
sounds fantastic.
An adaptation of fu yung hai is also extremely popular in the Netherlands.
@@tomvasseur2256 Well to be honest, Fu Yung Hai became popular in Netherlands due to Dutch occupation in Indonesia and also there are Indonesian food that are popular in Netherlands due to either Indonesian diaspora and even Indo Culture in there (Eurasian that were living in or connected with Indonesia, including Indonesian culture and mostly from Dutch ancestry). For example : Nasi Goreng, Mie Goreng, Rendang, Rijstaffel (a table manner combining Indonesian food and Dutch food), and so on........
@@erdyantodwinugrohozheng My father rescued an Indonesian family and took them to the Netherlands back in ww2
I’m from Hong Kong and we do exactly as he said! May be add crab meat and bean sprouts! No cabbage or other veggies to distract from the taste! 😅😅😅
Your videos are much, much better than most "pro" cooking videos, no matter the ethnics. The way you explain everything leaving nothing to chance, including some food chemistry thrown in, is far and above better and more informative than about 99% of producers out there, young or old. I've been cooking for 50 years!! (I'm so old, 😂)and I learn something new from you in every video. Every step is both shown and explained. Wish I could remember how I found you! I'd go back and thank them too!!
Jenn 💖
Thanks for the kind words! We're neither professional chefs nor filmmakers (or chemists for that matter), so we're still learning stuff too and trying to get better each video. I think more than anything Chinese cooking in general has so many interesting approaches and techniques, if we made a video every week for the next 50 years we'd still only be scratching the surface!
I agree. This channel is so underrated.
You may not be pro chef's, filmmakers, chemists, etc., but you ARE exceptional disseminators of information; you are educators ... and damn good ones too, by golly, by gosh! (Sorry, I've been watching waaay too much vintage tv. Gee whiz, Mr. Wilson...!)
Hehehe... Jenn, ur just a hatchling. I recall the very day when I requesitioned the supplies for Creation. I'll never forget the look of absolute delight on His face when I introduced Him to dirt. It was divine. Literally.
Now THAT is old, my darling. ;)
The Emissary
I have never laughed so hard at a comment! You sir are a gentleman and a scholar! I'll be chuckling for days! (note the excess of !!! points).
It's rare and ~bows slightly~ Devinely welcome~do I call you Sir? Your Devine Majesty? Bill? to see such gentle and humorous common discourse on this particular application. This pit of endless insults, acne and angst, at times, makes weary my more delicate Canadian sensibilities. It's a pleasure to meet you Mr Gawd~*is that okay?* Better than Bill?
Jenn 💖 in Canada 🍁
Best part is the sharing of little bits of knowledge that makes cooking perfect. You guys rock, keep up with the good work.
Ive been watching your videos now for about a week and finally decided to give one a go. I just want you to know that this is by far my new favorite way to prepare eggs. Its so versitile! And I have always hated take out egg fu young, so seeing something like this not deep fried and drenched in brown sauce was so refreshing.
I love your content, and cant wait to try something more advanced next!
You guys put a huge smile on my face with this fantastic video! I've tried it several times now and find that adding some Oyster sauce to the egg mix gives an additional dimension to this Foo Young.
Thank you for sharing the happiness!!!
Great job. I'm from Hong Kong. But live in Unite State for 44 years. You did a fine job on the egg foo young
You guys convinced me to buy a wok. 14" carbon steel. Seasoned today.
essential for every kitchen
Big wok is awesome, enjoy!
@@thisissteph9834 I've been cooking on the wok almost every day since I bought it. I still make your Egg Foo Young, but just tried my hand at making Suan Cai Yu [酸菜鱼]? yesterday. It came out amazing. I am in love with Chinese Cooking. Once you have the wok and the ingredients, it's easy. Keep the videos coming. I am a sucker for coconut curries so I got a few Thai ingredients and bam, Thai coconut curry. It's crazy what you can learn on the internet.
@@PrimateParty Oh, btw, if you're making stuff like suan cai yu (soup/stew), you may wanna start the frying process in the wok first then move it to a pot later as longer stewing will strip the seasoning off the wok.
Still Steph for fresh seasoning, yes it is somewhat delicate. But for the aged seasoning, man, it is as tough as a tank. You can literally drive it to war and out without any scratch.
Listening to Chris speak Chinese makes me want to teach my bf more Cantonese lol. All he has mastered so far is the versatile phrase "哎吔."
"I am sorry my darling of course you are right"
I’m from Mexico and I’m totally falling in love with you channel! Thank you for sharing!
The quality of your tutorial is the reason I hit the subscribe button. Your audio delivery in concert with visual simplicity and directness emphasizes your authenticity. Thanks
I had egg foo young once in a restaurant and decided that I will never have it again. Your video just changed my mind. Thank you for making a difference in the world.
Yeah alot of restaurants make this with half a pound each of sugar, salt, corn starch, and MSG and a splash of egg and call that "egg foo young" but the real stuff is way different.
I've been making something similar at home for a while. I like adding fried lap cheong, or if I have any, charsiu cut up into little pieces, and for some reason I put a little rice wine, and some sesame oil in the egg mixture. Cook it slowly, and let the eggs get "puffy".
A really good lazy "qian" I enjoy is a squirt of Kecap Manis over the top :-P~
Really liking the lapcheong Idea, do you just throw it into the egg with the pork mince and shrimps ?
@@dask7428 Yup, making sure I give it a little fry first.
I have always loved Chinese cooking. I have never been able to duplicate it with only one or two exceptions. Thank you for demystifying for us. I will be trying this recipe, it is exceptionally delicious looking.
This one should be an easy start, let us know how it turns out.
Communication in this video is excellent. It is easy to follow and not filled with irrelevant fluff. Well done.
I've only ever heard the phrase Egg Foo Young, I don't think it was popular where I lived. My parents never told me the popular names of their dishes, they just described it. It's nice to know what it's called even if I never felt the need to look it up. We mainly use vegetables.
Wow, what an amazingly clear and attractive way to teach cooking. Thanks!!!
Something new for me...Adding cornstarch into fried egg! Will it give a try....
It works!!!
I made your Cantonese style Egg Foo Yung tonight (sort of). Used left over beef and asparagus from a previous meal. It was delicious and the texture of the egg was just right. I will definitely adopt this style. I did think it was on the salty side, but hubby thought it was just right. Will be looking for more of your recipes. Thanks!
Haha yeah just letting you know that for us, it seems what's 'balanced' to our taste buds when testing can sometimes seem to be slightly on the salty or sweet side for some folks. Everyone's got a different palette :)
Finally a version I'm going to try!I'll just call it "Chinese Omelet" of course but if certainly looks like something easy enough for me to use and something I could make many different versions of!Thank you so much for sharing!!!
Me and my dad made it with prawns, green onion, peas and beansprouts using the techniques & seasonings shown in this video and it was really good. Thank you for sharing recipes
I let my husband and sons rate my new recipis. They gave this one a 9.5!! We rate from 1 to 10 and 10 is the best, like in our schools.
I just made this with veggies (nappa cabbage- tops thinly sliced, mung bean sprouts, spring onion- green parts)!! It is sooooo delicious!!!!!! 😱😍😇
Best recipe I have ever found. It's amazing. Subscribed! Thank you from Scotland
Man you are doing great work! Every single one of your recipes is great and easy to understand. I've made various and they all came out great. Keep up the great work :)
Awesome, always great to hear the recipes were reclipable! How was the sourcing?
Thank you!!! It tasted wonderful!! But, I decided to serve it with some leftover boiled potatoes that I put in the oven with oil, pepper and oregano and cilantro. It was a really good combo and gave my wife a big smile. Happy New year!
I am from India and simply mad about Chinese food, it's inharen simplicity and use of fresh ingredients and ensuing cooking style to retain original flavour . Excellent.
Bro! I also *LOVE* Indian Cuisine! Blessings from California 🙏
After a childhood of Cantonese restaurants, with the red vinyl booths and the classic lanterns, my adult self wondered if egg foo young even came from China, because it was a cutlet in gravy, instead of chopstick-sized bits. Also seemed to be chiefly bean sprouts.
I often make scrambled eggs on toast for breakfast but I didn't know the tip about corn starch (called 'cornflour' in the UK). I can confirm it does work, and the en-product was definitely a better texture ... thanks for the advice.
Yeah it surprised me first time I did it too. I think it's best for people (like me) that like large, fluffy curds. My scrambled eggs are a bit weird... kind of a 'purposefully fucked up French omelette' (back when I was learning how to make a French omelette I found my favorite scrambled eggs came from those failed omelettes). High heat, purposefully roll it up all willy-nilly, cut a couple times and out. Cornstarch really helps if using that (lack of?) technique.
Oh my gosh, Chris sounds almost exactly like Dude on the Flo Lum TH-cam channel! Loved your video. Thank you for sharing.
Too much onion for me. The best foo young I ever had was at a little restaurant in Hanford, California about fifty years ago. It was crab foo young, and it was the signature dish of the owner, who had been the A.D.C. To General MacArthur in WWII. The balance of seasonings was impeccable, and even half a century later, I can recall the exact taste and texture of this treat. That is the mark of a truly wonderful dish.
This channel is authentic... Certified.
This is the foyoug I’ve been looking for. Thank you
Thank you sooooo much! This was short, concise and easy to
understand. I’ll watch it again and make it tomorrow.
Tried this today and it turned out awesome. Could really taste the sweet onion flavour that fuyong egg needs and the texture was perfectly fluffy. Thank you guys!
American Chinese food is an adaptation for the American palette. I have no qualms cooking some from my days working in the biz, with less sugar. I enjoy authentic and with your tips, I greatly improve results. Thank you.
I love your videos! I have no idea why you only have 12k viewers, I wish I could subscribe a few thousand times!
Thanks!
they have only just started, im pretty sure they will grow soon....just watch!
I had a very similar thought, but clearly the "system" is working because the number of subscribers is climbing fast, and I think that eventually they will have all of the viewers that they so clearly deserve.
+Patrick Calahan 26/03/2018 39k subscribers. They're that good!!
Because chinese food is not as popular as korean, japanese, thai, and vietnamese food
Great recipe. Made it today with a gravy, the cornstarch in the batter is a nice touch. Favorite channel on TH-cam, too!
Whoever made this did a really good job.
It looks delicious 😋
I tried this dish today, everybody in the family love it😊😀
Cheers, always glad to hear people enjoy it :)
Cheryl Teo except me
@@typhooonn 😂😂😂😂
Great! I am going to give it to my family today. Bet they will love 💘 it too!
The takeout "Egg Foo Young" that I am used to is so much more like what you guys cooked that I did not even know that some places have deep-fried and sauced eggs for Foyong Dan. One thing though: here in St. Catharines ON it always comes with bean sprouts in.
Excellent recipe! Turned out golden brown, fluffy and tasty! I'll definitely be adding this one to my list! Thanks!
Awesome to hear, glad you enjoyed it!
I'm so glad I found this channel. Thanks again for another awesome recipe!
Cheers! You got any requests?
How about some more technical things like anything commonly fermented in china (because I love Korean Kimchi and I'm making another batch tomorrow hah), or maybe how to make tofu (or anything I can do with the massive bag of dried soybeans I have) Thanks!!!!!!
What a fabulous dish,and a great recipe channel👌
Brilliant - followed your video this evening. Absolutely great . Have subscribed and shared . Best Regards Steve from the UK.
Haha, cheers, glad you liked it~ :)
Great videos guys,like other have mentioned,your videos are 100% better than most videos about Chinese cooking and cooking in general than most channels on TH-cam,first of all you give specific details on equipment,and ingredients,second your videos and cooking are genuine and authentic, smart audience can tell,unlike other cooking videos you don't hide that the food you are making is not perfect looking like others on TH-cam where they show them mixing the ingredients and then next clip they show a perfect looking plate of food,it is hard these days to find a channel that is making and teaching their audience about making great food and not just following trends just for views,keep up the good work.
Ps,please make a video on lamien hand pulled noodle or any variation,
XO thanks😇
Made this about 10 times now. Never lets me down. I did learn a lesson by putting too much veg in once, so naturally, it fell apart but was still delicious
keltyk it just turned into some egg and veg stir fry.
I have never eaten either Egg Fu Young in an American restaurant or had the original Fuyong Dan, so I had no idea what to expect when I tackled this for lunch today. I do know that I need to watch your videos multiple times AND read your reddit/Patreon posts thoroughly before cracking so much as an egg, so I did. It was a very easy dish, and quite fun to make and serve those puffy eggs. Thank you for an enjoyable afternoon and easy tea time dish served with rice. We all enjoyed it. My family, especially my daughter, liked the shrimp and char siu combo the best, whereas I’m the lone vegetarian who subbed reconstituted shiitakes and meaty king oyster mushrooms for the animal protein. I think both were delicious. Thanks again for such a thoroughly researched recipe, and for getting the last American on the planet to eat egg fu young.
hey folks its Richard Dreyfuss giving us chinese cooking lessons..great job
I should have read down the comments.
I actually grew up thinking this wasn't a real thing in China. I come from a Chinese/Japanese/American family and my dad (Chinese side) always thought it was an American Chinese thing, like orange chicken. My mom loves it though, and is very happy that it's a real dish 😂
Thank you।I too make it your way।I scramble the egg mixture in place of forming the cut pieces।👍
i am not a fan Chinese food. but egg foo young is the main think i order when i do get Chinese. no more take out for me. this is so simple to make. great video.
egg foo young is my favorite Chinese dish. I make it frequently but personally I LOVE the restaurant sauce. Unfortunately I can't find a restaurant anymore that makes it like the one that was in our town for many years, the owner passed away about 35 years ago. I try and try and though I can make a darn good sauce I just can't get that taste I remember. Last time was in Santa Fe New Mexico of all place but even that was back in the mid-90's. Been experimenting for years and tried every version I can find on the net but just not the same.
I was just getting ready to make me some shrimp egg foo young with crabmeat and I ran across this video I like this way much better thanks for explaining how to cook the eggs in the wok without actually using all of that grease to deep fry
Great! You get bonus points for including written recipe.
I didn’t think this would taste that different from fried scrambled eggs but omg
Very clear and straight direction. Thank you.
Lovely. Perhaps your best effort to date!
I made this one again last night, and again it was delicious! Very much enjoying your channel
My mouth start watering with your food
The best egg foo young I ever ate was made by my Filipina neighbor. Far better than any restaurant version.
Very convincing and thus appetising
I hate it when pseudo-Chinese restaurants pour on some kind of brown sauce over egg foo young. Yours is authentic. In my humble opinion, Cantonese-Chinese cuisine is the very best among the many Chinese regional ones, because its principal philosophy is to ENHANCE the natural flavors of fresh ingredients instead of masking them with heavy sauces and hot spices. The fresh ingredients should be the stars of the show, NOT the sauces and spices.
I just now subscribed to your channel and I am keen to see and learn more, now! Thank you for your presentation and for all the information you share, here!
Cheers, glad you like it :)
Just love all your recipes.Keep going.
The Cantonese restaurant where my family would by food from as a child put Bok Choy in their egg foo young and it give it such a great flavor.
I just made this. I really thought it would taste kinda like scrambled eggs (which it essentially is) but it tastet MUCH better. Awesome recipe!
Correction to my previous comment. Richard Chow Wing was aide to General George C. Marshall. Th3 restaurant in Hanford, California was the Imperial Dynasty (now closed), renowned for its food across the country. It was on China Lane, once part of the historic Chinese quarter. I remember it well.
Excellent video! Well narrated, with lots of tips included on how to cook etc.
Thanks~Glad you like it :)
This seems easy enough and the ingredients should be in every kitchen already
It looks great. I like the hints as to heat and times. Subbed.
This particular dish looks super tasty to people from all parts of the world!
Beautifully done, the colour, the form, the procedures are good and easy to follow.
Thank you :) This is a very easy dish, hope you give a try~
Very informative and instructive. Thank you. I feel as though I could watch the video a couple more times and then produce a fairly high-quality Fuyong Dan for dinner.
These are top quality videos!!! nice work, will be trying this recipe too!!! thanks!!!
We like ours in 3/4 cup patties with gravy and fried rice.
Thanks guy for your vids. You bring me back child memories now Im just reliving it again😋
Thanks for the video. Nice balcony.
All you needed to complete the dish was that delicious Chinese ginger gravy to pour all over the top mmmmm mmm
Just made it again, after months of going Indian. Out of practice, I burned half of it through impatience, but it added to the flavour, ha-ha. I overcooked the frozen prawns too. Still good though. Really nice with the green bits of the spring onions chopped over it, and a bit of kimchi for variety.
I finally found a use for the cornstarch in our pantry
This looks a hell of a lot better than the restaurant versions. I am going to have to try this some day.
You know the Chinese American egg foo young, even the staff there would not eat it.
I like to make egg fuyong by frying ladles of individual 'pancakes'. I like the tip of using slurry/cornstarch and oil in the eggs though. Yes, I gotta have the sauce over mine.
Cool.....I have memories of as a young guy hanging around downtown Vancouver BC, and going to a restaurant called the "Duck Lee Social Club" aka Green Door, located in a back alley in the seediest part of Chinatown (Carrall and Pender)....You pointed to a menu and picked a number...no one spoke much English and the only utensils were chopsticks and a ceramic spoon., and no one wanted to be the moron who ate everything with the spoon. Great food, prepared almost in front of you..and cheap. Egg Fu Yung with rice and pot of Chinese tea was not much over a dollar. This was back in 1968/69. I seem to recall some bean sprouts in it as well.
Superb recipe but without any sauce of course. Loving your channel.
Great commentary and tips. Love the bubbles around the chopstick temp tip😂
The cornstarch trick is also used to keep chocolate chip cookies nice and soft. 😊💋
I am French and I find your omelette awesome.
Brilliant yet simple dish to follow.
your cooking is way more Cantonese than me although i am a local local Canton dude LOL keep up the good work your content is mind blown
Only ever tired Chow mein (years ago) and Hong Kong fried rice...ever!This sounds and looks awesome.
Very well explained, thank you for sharing your recipe. Love it.
Looks easy and delicious
Thanks for sharing
God bless you
Take off half the onion and add bean sprouts , voila! Can’t make Fu-Yung without it.
Ah! Love the chemistry behind your strategy. Gonna try this.
I'm Italian so just making a suggestion. I think it would be nice if you just wilt the onions a little to soften them before mixing them into the eggs. Given how fast eggs cook, the onions are otherwise raw and too crunchy.
Great point.
Chinese love their vegetables crunchy and chewy
It depends on the type and size of the onion.
Asian cooking seems to involve more fresh, springy vegetables. It's us freakish Europeans that cannot live without heating veggies to perdition, preferring soft sogginess to fresh crunchiness.
@@GermanPeoplePerson there is crunchyness and then there is raw onions
Awesome recipe, I love Chinese cuisine ~ A very informative and clear recipe video, well-done guys, subscribed!
Cheers, welcome! If you try any of the recipes, lemme know how they turn out!
Deff will~ Keep up the nice work, love your recipes and videos guys
Wow you have some really sharp hands to be able to chop the pork by hand like that. Pork egg foo young is my favorite but nothing like yours. I will definitely try it but with the addition of bean sprouts. Thanks
bit.ly/2ISYqzd
... and yeah, give it a go, beansprouts are also cool :) Just if you're doing this version try not to be overly ambitious with the sprouts, and be sure to pick off those ends!
I've been waiting! Yes, this is different from what I've been eating the whole time, but gonna give it a try! Those shrimp must be juicy and sweet!
Let us know how do you like this version. On a side note, if you wanna replicate the take-out style, just up the meat+veggie amount or reduce the eggs used to reach a consistency of a "thick batter", then use a ladle to scoop the "egg batter" (one ladle per piece at a time) to a shallow pan with a decent amount of oil, semi deep fry it till it sets, flip to fry the other side for a bit and take it out, then add the sauce to it (sauce recipe is in the reddit post that'll be posting later tonight~)