I love how unrelentingly positive and nice the comments under a Lucas Sin video are. Everyone is so passionate about the content, and so respectful and enthusiastic of Lucas as a host and as a chef
Lucas can pack more info into a short video than any mainstream 30 min cooking show. So many useful tips and i love the backstory, and the explanation of _why_ something is done, not just the what!
Lucas is phenomenal! I learn so much not only about the specific dish he's making but the technique to getting there, as well. I love knowing the "why". Thank you.
Right? I do the same thing. I’ve always thought that Oyster sauce must surely have the same super power as bacon or Char Sui. It is a force of culinary perfection in a class all on its own. (Old Canadian woman who has an ongoing love affair with all Asian and south Asian cuisine. It’s all so endlessly fascinating). ❤
Lucas Sin is why I follow Food52. Love his passion for sharing Chinese dishes, their origin, ways various regions cook the items. I’ve had egg too young once and it was nowhere near as tasty looking as this version he made.
Egg Foo Young, is my go-to dish every time I go to a Chinese restaurant. A month ago I cooked egg foo young for the first time along with your egg roll recipe, everything turned out great. Thanks!
Excellent tutorial!! The process fully explained..it’s why I treasure this guy ! I have seen other egg foo young videos but haven’t inspired me to cook it …this will be the recipe I make for lunch soon. So many tips and gems here to ensure I get 10/10 from my hubby. Sending this video to my children …great way to use leftovers ! Well done 👍👍👏🏻👏🏻👏🏻 Please bring more cooking videos . We love all that you create 💕💕💜
Please do a Master class on how to do char sui. It's my fav dish of all time. I loved your sweet and sour sauce was full of flavour than what you usually find. Thanks
That is the best egg foo young as promised. I am inspired to make this dish, a knod to my family restaurant days. I appreciate the clarity, the thoughtfulness behind each step. The craggily bits! Love listening to Lucas. 🙏🤓
I like him-- this is the first how-to cooking video that I've watched where I feel like I can apply the steps to different recipes without having to follow the exact recipe step by step and get overwhelmed. He explains why he's doing something and how that would change for other dishes.
Thank you for that pro tip on adding acid on eggs and the deep frying egg. This is my first time to learn these techniques after decades of cooking experience. Thank you.
One of the best instructional videos I’ve seen - lucky me, it’s a dish I often make at home. Next one will be fantastic after watching your techniques Lucas. Thankyou!
This dish is pure comfort. Lucas describes these recipes in a straightforward and informative manner. Also, even as an American, Hong Kong-style riffs on American diner classics are always amazing...like the originals, but more flavorful. They're the ultimate comfort foods.
Lucas is so technical. I love it! Thank you for teaching us. I've had fried omelets and they turn out very greasy if your oil is not hot enough. It looks like a simple dish, but it is technique dependent.
Exceptionally professionally presented and the very best Egg Foo Young I have ever seen prepared. I especially like he use of bean sprouts addition! Thank You!
Thank you Mr. Lucas. Im a Jook Sing, and you reminded me of the old saying about ginger....the older the ginger root, the spicer!! I forgot about that saying till you said it in cantonesem then i suddenly remember it!! Keep up the awesome recipes, without chefs like you, we would lose the way authentic chinese food is prepared! Thank you. Joy Gein!
What an incredible recipe! The crunchy texture and flavors look fantastic! The step-by-step was superbly explained and easy to follow. I can't wait to try it at home. Congratulations on the impeccable presentation and valuable tips!
Lucas is a great instructor, providing so much information; every video withstands rewatching and saving to my cooking folder. 🤩 [Another RUclips sensation from across the pond (wink/nudge) addressed the spelling of "omelet" versus "omelette" recently. ] 🍳
okoy is deep fried vegetable fritters. depending on the recipe, the batter may not even have egg in it. torta (as in egg omelette, not torta mamon) is the closest thing to this, which is basically eggs with whatever filling you want (vegetables, ground meat, seafood, etc)
❤❤❤ Hi Lucas. You are really amazing explaining egg foo young. This is one of my favorites Chinese dishes. I really learned from your good explanation to this food. You just nailed it .. and you look like my brother too. More power on your cooking passion.🎉🥳⭐️⭐️⭐️🤩🥳💕 Thank you.!
this guy is a prodigy. he's so young but he's able to be clear, concise, and informative in two languages, he knows his technique, he knows history. he has poise of a veteran chef twice his age.
Me too. Here is a playlist I started keeping a while back of his videos across the different YT channels 🍳 ruclips.net/p/PL61B3UzuBy7N9Io91MmmmB3aU7YHV361f&si=duYEFGJdKXZbXFOn
Wow, this is amazing. Having lived in NYC I had access to this dish at neighborhood Cantonese restaurants. Vermont…not so much. I am ready to try to bring this home. Thank you!!
The best I have ever had was in a little Mom & Pop Chinese shop in Jacksonville FL. Looks exactly like what you just made....except I like a lot more gravy...excuse me ... sauce on my Crispy Egg Foo Young! Can't wait to try this one!
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
I have never seen a TV or online chef who's more clear, credible and likeable than Lucas.
arguably the smartest and most articulate without coming off as pompous. this is an exceptional way to cook eggs.
I personally, feel Anthony bourdain is NO.1.
@@Anton0915 No argument there. Different era and dead unfortunately. I think he would like what Lucas is doing.
@@marsbar6523 absolutely would. I’m sure they’ve met before and chilled.
I genuinely couldnt agree more
Lucas is the best, you can really tell he is passionate about what he cooks and loves teaching the food science and history of dishes.
I love how unrelentingly positive and nice the comments under a Lucas Sin video are. Everyone is so passionate about the content, and so respectful and enthusiastic of Lucas as a host and as a chef
When Lucas speaks, the people listen.
He's great!
Lucas can pack more info into a short video than any mainstream 30 min cooking show. So many useful tips and i love the backstory, and the explanation of _why_ something is done, not just the what!
if I can "like" this 10k times I would this is how much I love lucas
Lucas is phenomenal! I learn so much not only about the specific dish he's making but the technique to getting there, as well. I love knowing the "why". Thank you.
You're welcome!
Lucas scrapping clean the oyster sauce into the saucepan with the spatula really spoke to my asian self. no wastage!
Right? I do the same thing. I’ve always thought that Oyster sauce must surely have the same super power as bacon or Char Sui. It is a force of culinary perfection in a class all on its own. (Old Canadian woman who has an ongoing love affair with all Asian and south Asian cuisine. It’s all so endlessly fascinating). ❤
wake up babe there's a new lucas sin video
Is that you @ Andycooks ? 😂
Watched cooking shows my entire life. This guy is one of the best I’ve ever seen. He needs his own show
Lucas Sin is why I follow Food52. Love his passion for sharing Chinese dishes, their origin, ways various regions cook the items. I’ve had egg too young once and it was nowhere near as tasty looking as this version he made.
Lucas is brilliant to watch. Amazing knowledge about food science, the history of the dish. We need more of him
Lucas is just so knowledgeable and passionate about food and cooking. Hope to see him more frequently on this channel. Love you Lucas!
I'm a simple man. I see Lucas, I click
Lucas Sin, you are a terrific teacher & just plain terrific.
Egg Foo Young, is my go-to dish every time I go to a Chinese restaurant. A month ago I cooked egg foo young for the first time along with your egg roll recipe, everything turned out great. Thanks!
Bro's a wealth of knowledge and looks like a cool dude to hang with. Lucas vids are an instant watch.
I wish I wish I wish you would consider teaching a live course. You are a STUNNINGLY good teacher.
Yeah I see here everyone is already on the point - Lucas is really impressive
I learned so much here. Great job
I don't watch much Food52, but I see Lucas and I click.
Whoever said Lucas' language was delicious was onto something....everything he describes or tastes sounds delicious
Egg Foo Yong is among my favorite dishes. Thanks for posting such a great instructional
Excellent tutorial!! The process fully explained..it’s why I treasure this guy ! I have seen other egg foo young videos but haven’t inspired me to cook it …this will be the recipe I make for lunch soon. So many tips and gems here to ensure I get 10/10 from my hubby. Sending this video to my children …great way to use leftovers !
Well done 👍👍👏🏻👏🏻👏🏻
Please bring more cooking videos . We love all that you create 💕💕💜
This guy is a wonderful teacher! I'm going to seek out more of his videos.
Please do a Master class on how to do char sui. It's my fav dish of all time. I loved your sweet and sour sauce was full of flavour than what you usually find. Thanks
I love this. I have always loved "Egg Fu Yong", but haven't had the guts to try to make it. I can't wait to try it this weekend. Thank you.
That is the best egg foo young as promised. I am inspired to make this dish, a knod to my family restaurant days. I appreciate the clarity, the thoughtfulness behind each step. The craggily bits! Love listening to Lucas. 🙏🤓
Lucas’ videos are constantly the top.
I order egg foo young all the time, and I clearly love it, but I have never had one look this good. Lucas crushed it. 10/10
I like him-- this is the first how-to cooking video that I've watched where I feel like I can apply the steps to different recipes without having to follow the exact recipe step by step and get overwhelmed. He explains why he's doing something and how that would change for other dishes.
Plenty of why it works and worth every minute of it!
Perfectly explained, lot of details, thank you
Lucas Sin explains things perfectly
So cool that you're bring back Lucas for more videos.
Thank you for that pro tip on adding acid on eggs and the deep frying egg. This is my first time to learn these techniques after decades of cooking experience. Thank you.
One of the best instructional videos I’ve seen - lucky me, it’s a dish I often make at home. Next one will be fantastic after watching your techniques Lucas. Thankyou!
Very clear and informative.
Liked before I even watched the video. Lucas content is gold.
Wow. He's a good teacher. He's detailed.
I like any way the eggs are made this method was excellent idea.ty..
This dish is pure comfort. Lucas describes these recipes in a straightforward and informative manner.
Also, even as an American, Hong Kong-style riffs on American diner classics are always amazing...like the originals, but more flavorful. They're the ultimate comfort foods.
Lucas is so technical. I love it! Thank you for teaching us. I've had fried omelets and they turn out very greasy if your oil is not hot enough. It looks like a simple dish, but it is technique dependent.
Thank you Lucas. No rush, good explanations of why & how. Absolutely amazing 👌🏻
No one helps me understand a recipe as well as you do! I wish you would make so many more food videos!
Agree. For me, this video teaches me what is to be aimed at at each step.
Exceptionally professionally presented and the very best Egg Foo Young I have ever seen prepared. I especially like he use of bean sprouts addition! Thank You!
Lucas is one of the best out there on RUclips
Thank you Mr. Lucas. Im a Jook Sing, and you reminded me of the old saying about ginger....the older the ginger root, the spicer!! I forgot about that saying till you said it in cantonesem then i suddenly remember it!! Keep up the awesome recipes, without chefs like you, we would lose the way authentic chinese food is prepared! Thank you. Joy Gein!
I’m so glad I found you! Clear and concise explanation of the “why’s and the How’s”. I’ve learned a lot.👏👏👏
Love watching Lucas, so much knowledge and skills to teach
What an incredible recipe! The crunchy texture and flavors look fantastic! The step-by-step was superbly explained and easy to follow. I can't wait to try it at home. Congratulations on the impeccable presentation and valuable tips!
I totally agree with the comments on here.
His experience comes through with his explanations of techniques.
Excellent, definitely one of the best.
Awesome the way Lucas explaining how to make egg foo young, thanks.
we use red coloring in Indonesia for the sauce. I cant wait to try to cook it .
Never knew it was such a doable dish.....I thought it was much more complicated. Thanks Chef.
Whenever I see Lucas, I just press thumbsup.
Best cooking show I’ve ever watched. You are brilliant, chef!
One of my all time favorite Chinese Restaurant dishes, Thank You.😊
I learn more from Lucas than I do from any other chef on RUclips.
Lucas is a great instructor, providing so much information; every video withstands rewatching and saving to my cooking folder. 🤩
[Another RUclips sensation from across the pond (wink/nudge) addressed the spelling of "omelet" versus "omelette" recently. ] 🍳
Super enjoyable presentation, so many useful tips.... thank you, Lucas!
Had never heard of this dish, but it looks delicious! You can just tell Lucas loves food, food history, food science, all of it
he is the best teacher!
This was so easy to follow and understand and it turned out great!! Thank you for giving the technique behind the recipe.
Can't wait to try this...his instructions make it seem do-able
Lot's of good, interesting chefs on line. I think Lucas is the best teacher.
I will not repeat, I SEE LUCAS I CLICK ❤🎉
Great video overall but I especially appreciated how well he explained the brown sauce. I think this knowledge is going to level-up my Chinese cooking
Wonderful recipe. I am going to make it for my next food project! Thank you soooooo much!
Love Lucas’ recipes ❤
So much information and explanation. Thank you.
Lucas is the best!
We have similar dish in the Philippines. We call it OKOY.
We eat it as snacks and we dip in a spiced vinegar. We just usually put veggies.
okoy is deep fried vegetable fritters. depending on the recipe, the batter may not even have egg in it. torta (as in egg omelette, not torta mamon) is the closest thing to this, which is basically eggs with whatever filling you want (vegetables, ground meat, seafood, etc)
Well explain. Its clear and straightforward 👍 love it ! ❤ I have been looking for nice foo young tan. Now i found it. Thank you for sharing ❤
Fantastic presentation
👍he explained every steps clearly
Lucas makes such delicious food and he is a great teacher - I always learn so much from him! I love his videos!
This man is a genius, thank you so much
❤❤❤ Hi Lucas.
You are really amazing explaining egg foo young.
This is one of my favorites Chinese dishes.
I really learned from your good explanation to this food. You just nailed it ..
and you look like my brother too.
More power on your cooking passion.🎉🥳⭐️⭐️⭐️🤩🥳💕
Thank you.!
Thee best food video , I've seen to date ...
Excellent ❤❤❤
A great cook. Meticulously explained and what can I say a delicious outcome. Thanks Chef, I learnt a lot of tips from you.
WOW! I have been working hard to make a crispy EFY. You have expanded my techniques. Thank you.
Thank You. Looks so delicious. I only watch Asian tv and see the rice omelette occasionally on the shows.
This was so helpful and looks so delicious. I will definitely give this a try.
Sir Thank you so much for sharing.
Love ❤ Yum!!! Thank you for sharing.
this guy is a prodigy. he's so young but he's able to be clear, concise, and informative in two languages, he knows his technique, he knows history. he has poise of a veteran chef twice his age.
This looks amazing. I love egg foo young
I've already made this twice just using vegetables on hand. Delicious and relatively easy, it will go into regular recipe rotation.
Enjoying your cooking- boiling lettuce, whoever heard of that ! GREAT ! 😊
Awsome thanks alot Brother 🎉🎉🎉🎉🎉
You’re a better teacher than a chef 🤪🤪
Your flowing commentary was the best ingredient 👌👌
Always enjoy Mr Lucas's well explained videos with the how and why and from whence it came...Looks good on ya bruh...Keep rockin it.
i freaking love egg foo young. I ate this a lot when I was in college. I can't wait to make this!
Really like Lucas Sin. Never heard of him. Subbed because of him. Love clarity of his technique and his teaching style.
Me too. Here is a playlist I started keeping a while back of his videos across the different YT channels 🍳 ruclips.net/p/PL61B3UzuBy7N9Io91MmmmB3aU7YHV361f&si=duYEFGJdKXZbXFOn
Great video, lots of info, well done. :-)
loved egg foo yong for yonks! haven't found a good pace that does it well these days though.. thanks for this video I can whip it at home!
Yayyyy love a Lucas video ! Can’t wait to try this! I don’t have a wok tho but that won’t keep me down
This guy is so informative. It's very refreshing and interesting.
That looks great!
Wow, this is amazing. Having lived in NYC I had access to this dish at neighborhood Cantonese restaurants. Vermont…not so much. I am ready to try to bring this home. Thank you!!
The best I have ever had was in a little Mom & Pop Chinese shop in Jacksonville FL. Looks exactly like what you just made....except I like a lot more gravy...excuse me ... sauce on my Crispy Egg Foo Young! Can't wait to try this one!
I love this man 🤩