If you're watching this and you're new around here, please like and subscribe! ***Get the full recipe here: thewoksoflife.com/shrimp-egg-foo-young/!*** And if you love Chinese food, check out 1000+ more recipes at our food blog thewoksoflife.com ☺
Thank you so much for this recipe. Definitely adding this to my repertoire😂 just watching and learning this makes my heart smile!😂 felt like I was in a private well taught class
OK, I just tried making the recipe. Super easy. Super quick. I did the pan fried version. I added finely chopped jalapeño pepper to the onion. While the shrimp marinated, I added a half teaspoon of Zatarain‘s, concentrated, shrimp and crab boil. I also added coarsely ground black pepper to the shrimp. I added just a bit of the finely chopped, almost minced jalapeño to the gravy. I used Better than Bullion roasted chicken base instead of chicken broth. I used Braggs liquid amino’s soy sauce l. Sadly, I didn’t have any bean sprouts. I completed the recipe as described in the video. I will have to say barring, not having the bean sprouts, this is the best egg foo young I’ve ever had in my entire life! The next time I plan to sauté additional whole shrimp, so that when I plate it up, I can ladle on the gravy, then shrimp and then put on the spring onions. I think that’s the only thing that I can think of to make this dish even better.
I live n NC and all the restaurants we order from here will not make egg foo young. When we lived in Baltimore we use to have it all the time. Thanks for this video. My sister and I will put it to use. Your directions to every step made it easy for me to say, “I can do this.” Thank you
I'm from Baltimore, Md and Egg Foo Young is a staple in every Chinese corner carryout restaurant. The right gravy is key to this dish and it looks like you nailed it here. No two restaurants make the gravy the same, which is why most folks here find one they love and stick to it! Thank you for this.
I'm from Baltimore and couldn't agree more. Central Asia in Towson used to have the best Shrimp Egg Foo Young. I'm in the Pacific NW now and I was blessed to find a great place for it here too. Yum!!!
speaking as an American professional chef who spent 30+ years living in Asia and working in Chinese and Thai hotel kitchens as Exec Chef/F&B Manager, your gravy is fantastic! i have made it 4 times now. i have been in love with Egg Foo Yung since i was a child. i like combinations so i added some julienne of Roast Prok Tenderloin, as well as some sliced mushrooms.
Every time we went to the Chinese restaurant my dad always got egg foo young. I wish he was alive now. I would practice this a couple times and take the ingredients to my parents’ and cook it for them. My dad would be so happy.
OMG, I wish I could tell you how long I’ve been looking for a gravy for egg foo young. When I lived in Philadelphia, my favorite spots all made egg foo young with gravy. And it was delicious. When I moved back to Pittsburgh, it’s impossible to find “gravy” all of the takeout spots serve with brown sauce. Thank you for this beautiful recipe. I can’t wait to try it!!
You're absolutely right about waiting, but restaurants have advantage 150 to 250 thousand BTU of heat underneath and takes 30 seconds to heat. Also many systems have a fry wok always ready to go for frying chicken pork beef or certain veggies and definitly egg foo youngs. During rush hour many will lattle oil from fry wok to smaller woks to only frying the egg foo young. We used to squeeze omelettes to drain oil. 6 eggs, three orders ?
Btw the gravy was used in a certain NYC Chinatown spot with Chinese style prime rib eye, corned beef and also steamed pastrami served certain days thru the week. That certain institution is gone now -but many elders remembers them good ole days.
Grew up in Hawaii, family owned a Chinese restaurant. We are immigrants from Hong Kong. Never heard of gravy on egg fu yong until much later in life when talking to my future wife who grew up in New Jersey. Learned from her just how different Chinese food is in other parts of the country.
First time Iv watched this Chef. He’s so Thorough with his construction I would not hesitate to make anything he does hope to see more of his videos and can’t wait to try those recipes
I think that egg foo young and shrimp in lobster sauce were the first Chinese dishes I fell in love with, as a kid in Monticello, NY in the first half of the 1950s, and in Brooklyn during the second half. Half a dozen years ago I remembered egg foo young, not having eaten it for a half-century, found your recipe, and have been using it since then. Thanks for having helped me to find that childhood favorite dish again! One irony of the explosion of cooking-related information about the world’s foodways, especially by means of videos on the web, is that although I can find superb materials to help me perfect an idiomatically correct “tripes à la mode de Caen,” or an authentic cochinita pibil from the Yucatán, there just isn’t much available that treats Chinese American food with the same care and respect. Certainly much of the food served at mid-century strip mall restaurants (from whatever ethnic heritage) is better left forgotten, but the best of it should not be.
Born and raised in Brooklyn, NY., but have been living in Texas for many years. I MISS REALLY GOOD CHINESE FOOD SO MUCH!!! In all of my years in Texas., I have yet to find really good Chinese food. One of my favorite dishes is Shrimp w/ Lobster Sauce., but I also love a really good Shrimp Egg Foo Young!!! I’ve already made the first dish myself., so I will definitely be trying this dish as well!!! Thank you for making the directions so simple and easy to do!!! 😊
China town to eat in Chicago was a real treat..This was in the 1950's I remember fondly the Egg Foo Young at Won Kow . ..Trying to make this dish a number of times was very dissapointing ..Now I know why from your video. The best Egg Foo Young I've ever had was in Seattle at a small Chinese restaurant ..The sauce was more like a rue gravy like in your video..I would dream about that dish...So thank you ..can't wait now to make your style Egg Foo Young.with much better results than in my past tries
@Robert H Egg Foo Young is sooo delicious... I'm a Cali native and I can get it at just about any corner... But you will know when it's authentic...😁😁😁😁🙏💜💛
You guys are great. I just loved your mannerisms and funness of being present with the viewers. No less were the easy instructions. Always cooking Timmy
I made this tonight and I absolutely loved it! Egg Foo Young is one of my favorite Chinese dishes and it holds a lot of fun memories from when I was younger. Now I can make it myself any day 😋
OK, I just tried making the recipe. Super easy. Super quick. I did the pan fried version. I added finely chopped jalapeño pepper to the onion. While the shrimp marinated, I added a half teaspoon of Zatarain‘s, concentrated, shrimp and crab boil. I also added coarsely ground black pepper to the shrimp. I added just a bit of the finely chopped, almost minced jalapeño to the gravy. I used Better than Bullion roasted chicken base instead of chicken broth. I used Braggs liquid amino’s soy sauce l. Sadly, I didn’t have any bean sprouts. I completed the recipe as described in the video. I will have to say barring, not having the bean sprouts, this is the best egg foo young I’ve ever had! The next time I plan to sauté additional whole shrimp, so that when I plate it up, I can ladle on the gravy, then shrimp and then put on the spring onions. I think that’s the only thing that I can think of to make this dish even better.
I’d love to see more from Chef Bill. He is interesting and the way explains each step definitely takes away my hesitation to cook egg foo young. Great job Chef
I absolutely love the way he explains and talks in general. So gentle, but clear. So calming. And he has some of the best recipes. Plus I love his kitchen!
I discovered their website a few years ago and I've been making recipes from it for years now. Everything is spectacular! I'm so pleased to see thy now have. a YT channel.
Egg foo young is my absolute favorite, and you’re so right….. the gravy is the king of the dish and many just don’t make it tasty. It’s so hard to find this good dish at restaurants so thank you for making this deliciousness for us! Many thanks to you and your beautiful family 😊
Thank you SO-SO much!!! Egg foo young is a family favorite. My Dad would take us to Stanley's ( beautiful Chinese restaurant in the 1960's) I always wanted to make my own but NEVER thought I could. Your directions were perfect AND THE WHY you do certain things , that's important to me. I've made it 4 times now. I pan fry it. For myself and my older sister. She says it tastes like Stanley's ❤😊😊
I've made this egg foo young recipe with shrimp, chicken thighs, and crab meat and the truth is all of them were awesome. This is the best gravy! I made it thick like a custard, the consistentcy of gravy, and also thin like a sauce, and each is as delicous the other. I ❤U 4 sharing this recipe with us.
Thank you for your recipe. Your story reminds me of all the mom and Pop Chinese restaurants in the 80 s supporting their families. Not many of the children are taking up the restaurant business nowadays.
I found this video at 1040 PM ... I should not have watched it right before going to bed, now I'm hungry and all I have of the ingrediants are the eggs. Looks like a shopping trip before the weekend.
I cannot thank you enough for this technique. Egg foo yong is my all time favorite Chinese dish. I love to make it but everything you mentioned that could go wrong because I mixed it too early, happened. You are a wonderful teacher. Thank you again.
OMG ! Egg Foo Young is my absolute FAV item to order ! 😋 Yes gravy and scallions are everything. I love that you showed how to make it also in a non- stick pan. I'll be trying that for sure ! Thanks for this video ! I just subscribed so I'll be watching more recipes ! 😊
Let me say 1st., Thank you for your channel and the egg foo young, which I love by the way! I'm looking forward to trying your all of your recipes. Have a great day. I love Chinese food. THANK YOU FOR KEEPING IT SIMPLE!
@@PorchiaP. Me too! Growing up all I could stand was shrimp fried rice but my parents loved Egg Foo Young! I tried it as a young adult and fell in love.
I LOVE that brown gravy!!! Yummy 😋 Is there such a thing as egg foo young soup?? With the taste of the gravy in the 'broth"? I appreciate the comparison of the oil fried egg foo young to the pan fried. Thanks for all the tips and tricks!
Oh wow...I am drooling. I love egg foo young and have tried to make it before but was not happy with the results. I'm so excited to try your recipe. You described the technique in such a detailed manner...thank you! Plus your gravy looks on point!😍
Have you ever tried St Paul , that's a mid west sandwich , a patty on a bed of lettuce slice of tomato,pickle and mayo, simply delicious. Very popular in the St Louis Mo area.
I've been cooking Chinese food for at least 40 years. Lately I have been wanting egg foo young because it's the only thing that I have been able to find at the Asian restaurants here in the Houston area that is enjoyable. I've made so many Asian dishes but I've never tried egg foo young! I'm going to try it now. Thanks for the recipe! My sauces breaking down is one of the biggest problems I have. I've never thought to use all purpose flour! Thank you again!
I'm gonna definitely try this. I have a recipe that I used a while back, it was so delicious!!! The only thing is it did not yied enough gravy for me. I had to use it sparingly for the leftovers...(smile). My mom loved it when I didn't. It took me a long time and all of a sudden one day, I said to myself, I think I have a taste for shrimp egg foo young. And there you have it, I am a lover of it now.
@The Woks of Life , I really enjoyed your video. There's a third method, separate the egg yolks and egg whites, whip the egg whites but not too stiff, fold in the egg yolks and one or two table spoons of AP flour, next fold in all the bean sprouts, shrimp and onion, and just like your recipe you have to mix all the ingredients right before frying. For frying I like to use my flat bottom non stick wok on a natural gas burner, I add 1/4 cup of oil then grab the handle and tip the wok at a 45 degree angle, add a ladle full of egg foo yung mix and fry one at a time, add extra oil for the second patty if needed, after frying two egg foo yung change the oil for fresh and keep frying. If you try to keep using the same oil it will begin to foam because the oil will have taken on too many food particles. With the whipped egg white mix you could also use a flat skillet and do a shallow fry in about a 1/4 inch of oil. For my gravy I use 12oz of chicken broth, 1 Tbs Oyster sauce, 1 Tbs Hoisin sauce and 1 Tbs Soy Sauce, then thicken with a corn starch slurry and finish with a pat or two of butter.
Out here in Utah, NOBODY knows how to make a decent egg foo young. I've had to teach myself to make it from RUclips. I've had varying degrees of success, but they've all been closer to what I remember. I stumbled across your video and I'm thrilled -- THIS is the Perfect Egg Foo Young recipe (with the all-important gravy) I've been looking for! Subscribed!
Oh man, when you ladled that gravy on top…wow! Now I have to decide pan fried or deep fried. I’ll probably go deep fried. Another great recipe from you guys! And I think I mentioned it before, you have a great website 👍. Thanks for the recipe!
Bill, thank you very much for this fabulous recipe. I intended to make the shrimp egg foo young. Instead I omitted the shrimp. I looked over this recipe very carefully as well as your chicken egg foo young recipe. Then I went ahead and prepared this dish. Bill, I have had egg foo young at restaurants across the United States and locations in other Countries and this is the very best I have ever enjoyed! Recipes like this make me happy that I cook. Please accept my heartfelt thanks for this delightful dish!!
THIS IS THE RECIPE!!! It is an exact dupe to my favorite Chinese restaurant here in Jersey!! I didn’t have the right ladle but I still made it work. I also sat the bowl in the fridge to prevent it from getting too warm. Each party came out perfect. Even if you don’t have the dark and light soy, still amazing. I doubled the gravy recipe and followed everything exact. I can’t believe how good it is.
My mother was a fantastic cook. She told me once never use anything but peanut oil to fry. In my whole life I have never bought any oil but peanut oil and olive oil for taste. I’ve made my version of egg foo young when I’ve had leftover pork but the gravy was so interesting and velveting the shrimp was also interesting. I will try this! Thank you!
Really love your videos, recipes and sharing your Chinese-American restaurant experience and family history, and the humor in between... I should convert my stove from electric to gas to bring up the heat.
Brilliant. I have never tried egg foo young until two days ago. Game changer for my morning eggs. I really like how you used a pan and cooked them in smaller portions rather than 1 giant mess like I was doing. It was very hard to flip in a pan. Thank you so much for your tips. I will also try the gravy for the first time. Looked incredible.
I love her response, she could not deny the deep fried restaurant style taste the best. I have to try this recipe. I grew up on this dish and I love it!!!!! Thanks for an authentic recipe.
This is amazing!! I have been using some of your recipes w/my personal chef clients and this one I would love to do!! Have you tried this w/an egg substitute by chance LOL? Once of my clients cannot have eggs
I love egg foo young and deep fried is the best. I have been searching different recipes on how to make this dish and finally, thanks to your channel, I now know how to make this delicious dish with this wonderful gravy. The gravy, in my opinion, makes this dish taste even better. I love the gravy over plain rice also. The restaurants, where I live have cut down on the amount of that tasty gravy. I have to pay extra for more gravy, but it is so worth it. Thanks for sharing your expertise. Your recipe is the best among all of the channels that I have watch. I am looking forward to making this recipe. I can tell just by watching your channel that thus is the ONE. THANKS
As a professional baker, I put both cornstarch and flour in my pies so that they would bind the fruit together better. P.S. No fair, eating it right before our eyes!
My goodness. Sir, you teach cooking like Bob Ross taught painting. A peaceful and warm energy, and this is a menu item I really like. Love the instruction, and I think I can, I think I can! Subscribed!
The gravy is usually the thing that makes the difference as to whether I re-order.... I made this recipe and it went over extremely well, it tasted great and the compliments flowed repeatedly during the meal... thanks... good video
Egg foo young mmm... good..... I'm in California Bay Area n Egg foo young only at some Chinese restaurants its so easy the way you did it I can't wait to try it Pan Fried that deep fried to much oil for me thus has always been a favorite of mine
I just came across your channel and I had to subscribe because you do an excellent job of explaining and teaching. You also give other spices to accommodate people’s tastes. Thank You and keep teaching the way you do. Much appreciation and blessings to you and your family.
This is an excellent demonstration of how to cook Egg Foo Yung. You advised us to all of ins and outs of preparing a tasty Meal. I will be making Egg Foo Young Later today for sure. Thank you for your time!
I love, love, LOVE shrimp egg foo young. I was brought up eating it with my dad. We would eat Chinese food often in China Town in Philadelphia. I love it.
After watching your video I am going to have to make this. I have to get the bean sprouts because I don't have them on hand. You are so right about the gravy. It's so very important to the dish. Thank you for your video and your excellent instructions.
You have me drooling here ! The tasting part has me going crazy hungry. I could almost taste it. Great, I never saw it made before, though Ive had it plenty of times. Never with bean sprouts in it, but I like it this way; gives it a crunch .
My adult son has never cared for Shrimp Foo Young until I made it for my other son using your family recipe. Now, my eldest son wants me to make it for his birthday. It's what I am about to do in the next twenty minutes or so. Thank you for sharing.
Thank you so much for sharing. I learned a lot. What's wonderful that future generations will learn as well. Blessed to have cooks that love to cook and serve. I can eat egg fu young almost everyday thank you again.
One of my favorite Asian foods, tried to make it like this but didn't use all the required ingredients , this time I took notes, delicious 😊, will try it, thanks for sharing❤.
I ENJOYED this ! You make a good one and you share your love in all the details. Nice family feeling in your home coming through too. I'm gonna make it !
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If you're watching this and you're new around here, please like and subscribe! ***Get the full recipe here: thewoksoflife.com/shrimp-egg-foo-young/!*** And if you love Chinese food, check out 1000+ more recipes at our food blog thewoksoflife.com ☺
where can I purchase a big beautiful wok like this one?
Thank you so much for this recipe. Definitely adding this to my repertoire😂 just watching and learning this makes my heart smile!😂 felt like I was in a private well taught class
I so appreciate you posting how to make this recipe. I left a comment with how my dish turned out.
OK, I just tried making the recipe. Super easy. Super quick. I did the pan fried version. I added finely chopped jalapeño pepper to the onion. While the shrimp marinated, I added a half teaspoon of Zatarain‘s, concentrated, shrimp and crab boil. I also added coarsely ground black pepper to the shrimp. I added just a bit of the finely chopped, almost minced jalapeño to the gravy. I used Better than Bullion roasted chicken base instead of chicken broth. I used Braggs liquid amino’s soy sauce l. Sadly, I didn’t have any bean sprouts.
I completed the recipe as described in the video. I will have to say barring, not having the bean sprouts, this is the best egg foo young I’ve ever had in my entire life! The next time I plan to sauté additional whole shrimp, so that when I plate it up, I can ladle on the gravy, then shrimp and then put on the spring onions. I think that’s the only thing that I can think of to make this dish even better.
obviously isn't user friendly. Thanks.
I live n NC and all the restaurants we order from here will not make egg foo young. When we lived in Baltimore we use to have it all the time. Thanks for this video. My sister and I will put it to use. Your directions to every step made it easy for me to say, “I can do this.” Thank you
you CAN!! :)
@@Thewoksoflife1 I love egg foo young. I am going to try this. Thank you so much!
If you're in the south Durham area, Spring Kitchen makes some pretty bang'n egg foo young.
Thanks for this recipe today is friday me and family will be making this 🤗❤
I live in NC and that’s just about all I order from my Chinese restaurant
I'm from Baltimore, Md and Egg Foo Young is a staple in every Chinese corner carryout restaurant. The right gravy is key to this dish and it looks like you nailed it here. No two restaurants make the gravy the same, which is why most folks here find one they love and stick to it! Thank you for this.
What's md?
I'm from Baltimore and couldn't agree more. Central Asia in Towson used to have the best Shrimp Egg Foo Young. I'm in the Pacific NW now and I was blessed to find a great place for it here too. Yum!!!
@@wendyburgess1880 Maryland abbreviation.
Maryland
This might be it. This might be the BEST egg foo young recipe I've ever seen. Clear, concise, educational...looks damn good! I'm in.
speaking as an American professional chef who spent 30+ years living in Asia and working in Chinese and Thai hotel kitchens as Exec Chef/F&B Manager, your gravy is fantastic! i have made it 4 times now.
i have been in love with Egg Foo Yung since i was a child. i like combinations so i added some julienne of Roast Prok Tenderloin, as well as some sliced mushrooms.
The way he explains the dish makes me hungry for this food!!!!
You channel brings comfort man and truly deserve more views . Very casual cooking and lovely family!
Wow thank you so much that really means a lot :)
Every time we went to the Chinese restaurant my dad always got egg foo young. I wish he was alive now. I would practice this a couple times and take the ingredients to my parents’ and cook it for them. My dad would be so happy.
OMG, I wish I could tell you how long I’ve been looking for a gravy for egg foo young. When I lived in Philadelphia, my favorite spots all made egg foo young with gravy. And it was delicious. When I moved back to Pittsburgh, it’s impossible to find “gravy” all of the takeout spots serve with brown sauce. Thank you for this beautiful recipe. I can’t wait to try it!!
You talk too much.
@@eugenecepeda5104 🤔
You donot talk too much.
You're absolutely right about waiting, but restaurants have advantage 150 to 250 thousand BTU of heat underneath and takes 30 seconds to heat. Also many systems have a fry wok always ready to go for frying chicken pork beef or certain veggies and definitly egg foo youngs. During rush hour many will lattle oil from fry wok to smaller woks to only frying the egg foo young. We used to squeeze omelettes to drain oil. 6 eggs, three orders ?
Btw the gravy was used in a certain NYC Chinatown spot with Chinese style prime rib eye, corned beef and also steamed pastrami served certain days thru the week. That certain institution is gone now -but many elders remembers them good ole days.
Grew up in Hawaii, family owned a Chinese restaurant. We are immigrants from Hong Kong. Never heard of gravy on egg fu yong until much later in life when talking to my future wife who grew up in New Jersey. Learned from her just how different Chinese food is in other parts of the country.
that's so funny, David! Chinese American food really does have its own nuances!
Best step by step video on RUclips! Thank you for showing 2 ways of cooking Egg Foo Young!
That means a lot, thank you so much! :)
First time Iv watched this Chef. He’s so Thorough with his construction I would not hesitate to make anything he does hope to see more of his videos and can’t wait to try those recipes
I think that egg foo young and shrimp in lobster sauce were the first Chinese dishes I fell in love with, as a kid in Monticello, NY in the first half of the 1950s, and in Brooklyn during the second half. Half a dozen years ago I remembered egg foo young, not having eaten it for a half-century, found your recipe, and have been using it since then. Thanks for having helped me to find that childhood favorite dish again! One irony of the explosion of cooking-related information about the world’s foodways, especially by means of videos on the web, is that although I can find superb materials to help me perfect an idiomatically correct “tripes à la mode de Caen,” or an authentic cochinita pibil from the Yucatán, there just isn’t much available that treats Chinese American food with the same care and respect. Certainly much of the food served at mid-century strip mall restaurants (from whatever ethnic heritage) is better left forgotten, but the best of it should not be.
Born and raised in Brooklyn, NY., but have been living in Texas for many years. I MISS REALLY GOOD CHINESE FOOD SO MUCH!!!
In all of my years in Texas., I have yet to find really good Chinese food. One of my favorite dishes is Shrimp w/ Lobster Sauce., but I also love a really good Shrimp Egg Foo Young!!! I’ve already made the first dish myself., so I will definitely be trying this dish as well!!! Thank you for making the directions so simple and easy to do!!! 😊
China town to eat in Chicago was a real treat..This was in the 1950's I remember fondly the Egg Foo Young at Won Kow . ..Trying to make this dish a number of times was very dissapointing ..Now I know why from your video. The best Egg Foo Young I've ever had was in Seattle at a small Chinese restaurant ..The sauce was more like a rue gravy like in your video..I would dream about that dish...So thank you ..can't wait now to make your style Egg Foo Young.with much better results than in my past tries
@Robert H Egg Foo Young is sooo delicious... I'm a Cali native and I can get it at just about any corner... But you will know when it's authentic...😁😁😁😁🙏💜💛
Perfectly said
You guys are great. I just loved your mannerisms and funness of being present with the viewers. No less were the easy instructions.
Always cooking
Timmy
Won Kow is closed now.
My grandparents used to live on 24th Place, near Won Kow.
I made this tonight and I absolutely loved it! Egg Foo Young is one of my favorite Chinese dishes and it holds a lot of fun memories from when I was younger. Now I can make it myself any day 😋
Same!
Fantastic!!!!! Hurrah! Isn't it the best feeling?
OK, I just tried making the recipe. Super easy. Super quick. I did the pan fried version. I added finely chopped jalapeño pepper to the onion. While the shrimp marinated, I added a half teaspoon of Zatarain‘s, concentrated, shrimp and crab boil. I also added coarsely ground black pepper to the shrimp. I added just a bit of the finely chopped, almost minced jalapeño to the gravy. I used Better than Bullion roasted chicken base instead of chicken broth. I used Braggs liquid amino’s soy sauce l. Sadly, I didn’t have any bean sprouts.
I completed the recipe as described in the video. I will have to say barring, not having the bean sprouts, this is the best egg foo young I’ve ever had! The next time I plan to sauté additional whole shrimp, so that when I plate it up, I can ladle on the gravy, then shrimp and then put on the spring onions. I think that’s the only thing that I can think of to make this dish even better.
I’d love to see more from Chef Bill. He is interesting and the way explains each step definitely takes away my hesitation to cook egg foo young. Great job Chef
thank you so much, Debbie! That means a lot :)
I absolutely love the way he explains and talks in general. So gentle, but clear. So calming. And he has some of the best recipes. Plus I love his kitchen!
I discovered their website a few years ago and I've been making recipes from it for years now. Everything is spectacular! I'm so pleased to see thy now have. a YT channel.
Egg foo young is my absolute favorite, and you’re so right….. the gravy is the king of the dish and many just don’t make it tasty. It’s so hard to find this good dish at restaurants so thank you for making this deliciousness for us! Many thanks to you and your beautiful family 😊
Egg foo young, is the only way I will allow onion in my eggs, love it. Its actually the first Chinese dish I ate. I was hooked after that.
This is the best video I've seen on making one of my favorite dishes 😋
Thank you for this. I usually put some cornstarch in eggs for fried rice, and even scrambled eggs and omelets, it improves the texture of the eggs.
News to me! Thanks!
Eeuuw!
Thank you for showing both methods wok and pan fry
Hey there!! This is my first time visiting your channel. I love, love, love Egg Foo Young especially with shrimp. Yours turned out beautifully!
That looks delicious! Love the restaurant stories. Thank you for sharing your life with us!
Thank you SO-SO much!!! Egg foo young is a family favorite. My Dad would take us to Stanley's ( beautiful Chinese restaurant in the 1960's) I always wanted to make my own but NEVER thought I could. Your directions were perfect AND THE WHY you do certain things , that's important to me. I've made it 4 times now. I pan fry it. For myself and my older sister. She says it tastes like Stanley's ❤😊😊
I've made this egg foo young recipe with shrimp, chicken thighs, and crab meat and the truth is all of them were awesome. This is the best gravy! I made it thick like a custard, the consistentcy of gravy, and also thin like a sauce, and each is as delicous the other.
I ❤U 4 sharing this recipe with us.
Yumm great to hear it's been so versatile for you! Thank you so much!
This is a super informative video! Also, your mentioning of time cooking with your father sounds so sweet.
omg
Thank you for your recipe. Your story reminds me of all the mom and Pop Chinese restaurants in the 80 s supporting their families. Not many of the children are taking up the restaurant business nowadays.
Great recipe and technique! I really miss the egg foo young I grew up eating in Chicago. Thanks for the recipe and video.💕
Nothing like Chicago Shrimp Egg Foo Young!
@@TexasFamilyRobinson And that’s the truth!
@@sandradavis4359 Have you used this recipe. If so, what rating would you give it and any tips?
@@TexasFamilyRobinson [I have not used it yet, but it is very similar to the way I prepare mine.
Outstanding presentation !
I gave it a thumbs up and Subscribed !
I'm a teacher and I see you talents and gifts! You are a natural teacher !
I found this video at 1040 PM ... I should not have watched it right before going to bed, now I'm hungry and all I have of the ingrediants are the eggs. Looks like a shopping trip before the weekend.
I cannot thank you enough for this technique. Egg foo yong is my all time favorite Chinese dish. I love to make it but everything you mentioned that could go wrong because I mixed it too early, happened. You are a wonderful teacher. Thank you again.
OMG ! Egg Foo Young is my absolute FAV item to order ! 😋 Yes gravy and scallions are everything. I love that you showed how to make it also in a non- stick pan. I'll be trying that for sure ! Thanks for this video ! I just subscribed so I'll be watching more recipes ! 😊
Thank you so much for subscribing! :)
Let me say 1st., Thank you for your channel and the egg foo young, which I love by the way! I'm looking forward to trying your all of your recipes. Have a great day. I love Chinese food. THANK YOU FOR KEEPING IT SIMPLE!
I can't wait to make this looks delicious. Thanks for all the helpful tips.
What a smooth and natural way of talking and explaining everything
Growing up I was never a fan of this dish, but I am soooo glad my tastebuds matured ! Lol 😋❤
Same here.
@@PorchiaP. Me too! Growing up all I could stand was shrimp fried rice but my parents loved Egg Foo Young! I tried it as a young adult and fell in love.
I'm an American and live in Ho Chi Minh City, VN I have to cook my own Chinese dishes thanks to The Wok of Life 😊.
I LOVE that brown gravy!!! Yummy 😋 Is there such a thing as egg foo young soup?? With the taste of the gravy in the 'broth"? I appreciate the comparison of the oil fried egg foo young to the pan fried. Thanks for all the tips and tricks!
Thank you for sharing both styles of cooking. Egg Foo Young is one of my favorites.
The tips on preparing are grateful.
Oh wow...I am drooling. I love egg foo young and have tried to make it before but was not happy with the results. I'm so excited to try your recipe. You described the technique in such a detailed manner...thank you! Plus your gravy looks on point!😍
Have you ever tried St Paul , that's a mid west sandwich , a patty on a bed of lettuce slice of tomato,pickle and mayo, simply delicious. Very popular in the St Louis Mo area.
I've been cooking Chinese food for at least 40 years. Lately I have been wanting egg foo young because it's the only thing that I have been able to find at the Asian restaurants here in the Houston area that is enjoyable. I've made so many Asian dishes but I've never tried egg foo young! I'm going to try it now. Thanks for the recipe! My sauces breaking down is one of the biggest problems I have. I've never thought to use all purpose flour! Thank you again!
I'm gonna definitely try this. I have a recipe that I used a while back, it was so delicious!!! The only thing is it did not yied enough gravy for me. I had to use it sparingly for the leftovers...(smile). My mom loved it when I didn't. It took me a long time and all of a sudden one day, I said to myself, I think I have a taste for shrimp egg foo young. And there you have it, I am a lover of it now.
You are such a good teacher!! I am trying this myself.
@The Woks of Life , I really enjoyed your video. There's a third method, separate the egg yolks and egg whites, whip the egg whites but not too stiff, fold in the egg yolks and one or two table spoons of AP flour, next fold in all the bean sprouts, shrimp and onion, and just like your recipe you have to mix all the ingredients right before frying.
For frying I like to use my flat bottom non stick wok on a natural gas burner, I add 1/4 cup of oil then grab the handle and tip the wok at a 45 degree angle, add a ladle full of egg foo yung mix and fry one at a time, add extra oil for the second patty if needed, after frying two egg foo yung change the oil for fresh and keep frying.
If you try to keep using the same oil it will begin to foam because the oil will have taken on too many food particles.
With the whipped egg white mix you could also use a flat skillet and do a shallow fry in about a 1/4 inch of oil.
For my gravy I use 12oz of chicken broth, 1 Tbs Oyster sauce, 1 Tbs Hoisin sauce and 1 Tbs Soy Sauce, then thicken with a corn starch slurry and finish with a pat or two of butter.
Interesting, Michael! thanks for sharing!!
Thank you. You explained every step so well leaving no question or confusion for for. Great and thank you again.
This is one of my favorite meals, and no one really makes them anymore. Now, I can make my own, thanks to you!
My fav thing to order. I have so much more respect for the chef when making this now. That wasn’t easy!! Thank you!!
Also I love any time a parent can get their child to agree with just one bite. Genius. Haha
hahaha so true!
I love egg foo young I get it all the time with the white rice and egg roll
An excellent informative and interesting video, thank you for all the effort you have put into educating us, take care, God bless one and all.
Out here in Utah, NOBODY knows how to make a decent egg foo young. I've had to teach myself to make it from RUclips. I've had varying degrees of success, but they've all been closer to what I remember. I stumbled across your video and I'm thrilled -- THIS is the Perfect Egg Foo Young recipe (with the all-important gravy) I've been looking for! Subscribed!
Oh man, when you ladled that gravy on top…wow! Now I have to decide pan fried or deep fried. I’ll probably go deep fried. Another great recipe from you guys! And I think I mentioned it before, you have a great website 👍. Thanks for the recipe!
Bill, thank you very much for this fabulous recipe. I intended to make the shrimp egg foo young. Instead I omitted the shrimp. I looked over this recipe very carefully as well as your chicken egg foo young recipe. Then I went ahead and prepared this dish.
Bill, I have had egg foo young at restaurants across the United States and locations in other Countries and this is the very best I have ever enjoyed! Recipes like this make me happy that I cook. Please accept my heartfelt thanks for this delightful dish!!
Excellent. It looks yummy, can’t wait to try this recipe. Thanks for sharing! 😊
THIS IS THE RECIPE!!! It is an exact dupe to my favorite Chinese restaurant here in Jersey!! I didn’t have the right ladle but I still made it work. I also sat the bowl in the fridge to prevent it from getting too warm. Each party came out perfect. Even if you don’t have the dark and light soy, still amazing. I doubled the gravy recipe and followed everything exact. I can’t believe how good it is.
I enjoyed this so much! It was like my dad was teaching me how to make my favorite dish! I love shrimp egg foo young! Thank you for sharing! 😊♥️
My mother was a fantastic cook. She told me once never use anything but peanut oil to fry. In my whole life I have never bought any oil but peanut oil and olive oil for taste.
I’ve made my version of egg foo young when I’ve had leftover pork but the gravy was so interesting and velveting the shrimp was also interesting. I will try this!
Thank you!
One of my favorite dishes.
Thank you for your detailed explanations. It sure was very detailed and very helpful.
Absolutely the best demonstration of making egg foo young! Very helpful guidance. Thank you!
Oh my gosh ❤ this one is my favorite and I’ve been so afraid to try making it. 🎉thank you for the recipe ❤
😊I made this for the fam and they loved it. I used vegetable broth and avocado oil instead though. The sauce is amazing.
Really love your videos, recipes and sharing your Chinese-American restaurant experience and family history, and the humor in between... I should convert my stove from electric to gas to bring up the heat.
thank you so much, Mark! The gas stove does make a difference!
Brilliant. I have never tried egg foo young until two days ago. Game changer for my morning eggs. I really like how you used a pan and cooked them in smaller portions rather than 1 giant mess like I was doing. It was very hard to flip in a pan. Thank you so much for your tips. I will also try the gravy for the first time. Looked incredible.
yeah forget the standard brunch omelette, what about the egg foo yung brunch?! Simply inspired. And yes, do not sleep on the gravy!!! Cheers :)
I haven’t had a good egg foo yong in years I think I’m going to try this Recipe👍🏾💜
Same here. Been craving it for awhile.
I made this last night for my family 10/20/2023. Thank you. Your recipe is perfect. Easy to follow. Thanks again ❤❤❤❤
I tried this recipe and absolutely fell in love with it. When I lived in Phillie that's all I would order and it came out just like it...Bravo!!
I love this simple but nutritious recipe
I love her response, she could not deny the deep fried restaurant style taste the best. I have to try this recipe. I grew up on this dish and I love it!!!!! Thanks for an authentic recipe.
heheheh you're welcome! :)
Looks fantastic!
Best EFY I have ever made. This is now my favorite recipe
This is amazing!! I have been using some of your recipes w/my personal chef clients and this one I would love to do!! Have you tried this w/an egg substitute by chance LOL? Once of my clients cannot have eggs
Ahhh you may have to experiment and report back with the egg substitute! we've never tried it.
I love egg foo young and deep fried is the best. I have been searching different recipes on how to make this dish and finally, thanks to your channel, I now know how to make this delicious dish with this wonderful gravy. The gravy, in my opinion, makes this dish taste even better. I love the gravy over plain rice also. The restaurants, where I live have cut down on the amount of that tasty gravy. I have to pay extra for more gravy, but it is so worth it. Thanks for sharing your expertise. Your recipe is the best among all of the channels that I have watch. I am looking forward to making this recipe. I can tell just by watching your channel that thus is the ONE. THANKS
As a professional baker, I put both cornstarch and flour in my pies so that they would bind the fruit together better.
P.S. No fair, eating it right before our eyes!
You’re great in explaining!!! Gonna try it cause I’m retired and want to learn how to cook different dishes 😃
Outstanding execution, wonderfully presented. I NEED Shrimp Egg Foo Young now… Restaurant style for sure.😋Cheers!
My goodness.
Sir, you teach cooking like Bob Ross taught painting.
A peaceful and warm energy, and this is a menu item I really like.
Love the instruction, and I think I can, I think I can! Subscribed!
The gravy is usually the thing that makes the difference as to whether I re-order.... I made this recipe and it went over extremely well, it tasted great and the compliments flowed repeatedly during the meal... thanks... good video
Egg foo young mmm... good..... I'm in California Bay Area n Egg foo young only at some Chinese restaurants its so easy the way you did it I can't wait to try it Pan Fried that deep fried to much oil for me thus has always been a favorite of mine
I just came across your channel and I had to subscribe because you do an excellent job of explaining and teaching. You also give other spices to accommodate people’s tastes. Thank You and keep teaching the way you do. Much appreciation and blessings to you and your family.
This is an excellent demonstration of how to cook Egg Foo Yung. You advised us to all of ins and outs of preparing a tasty Meal. I will be making Egg Foo Young Later today for sure. Thank you for your time!
I love, love, LOVE shrimp egg foo young. I was brought up eating it with my dad. We would eat Chinese food often in China Town in Philadelphia. I love it.
After watching your video I am going to have to make this. I have to get the bean sprouts because I don't have them on hand. You are so right about the gravy. It's so very important to the dish. Thank you for your video and your excellent instructions.
You have me drooling here ! The tasting part has me going crazy hungry. I could almost taste it. Great, I never saw it made before, though Ive had it plenty of times. Never with bean sprouts in it, but I like it this way; gives it a crunch .
Thank You Thank You for this video. I think I had all of the ingredients right but failed on technique
My adult son has never cared for Shrimp Foo Young until I made it for my other son using your family recipe. Now, my eldest son wants me to make it for his birthday. It's what I am about to do in the next twenty minutes or so. Thank you for sharing.
Thank you so much. I really love this I have tried it before and about to again.
Wow, it looks so delicious. One of my favorite dishes 😋 as a kid growing up in Los Angeles, 😊California
Egg Foo Yung is my favorite, and there's nothing like the special sauce for it. Looks delicious 🎉
love your calm manner
and reference to your Dad
I’m making the gravy too
That looks wonderful! And yes, the gravy makes or breaks it! Awesome post, can't wait to try this. Thank you!
Thank you so much for sharing. I learned a lot. What's wonderful that future generations will learn as well. Blessed to have cooks that love to cook and serve. I can eat egg fu young almost everyday thank you again.
First time watching this channel. Love the play between you and your partner! Very comforting and relaxing watch. Can’t wait to try this!
This is a classic dish and you have demonstrated everything to perfection. Thank you so much.
I really enjoy this great rendition of shrimp egg foo young ❤
Mmmmmm egg foo young, one of my favorite Chinese dishes 🥰😍😍😍😍😍😊
You guys just gained a new subscriber! I loved how detailed his instructions were! Im glad I ran across this channel
One of my favorite Asian foods, tried to make it like this but didn't use all the required ingredients , this time I took notes, delicious 😊, will try it, thanks for sharing❤.
We made this and it was really easy and GOOD! Making again tonight for a dinner party. The gravy really makes it so good. Thanks!
I ENJOYED this ! You make a good one and you share your love in all the details. Nice family feeling in your home coming through too. I'm gonna make it !