Get Your Chopsticks Ready: Mouthwatering Egg Foo Young Recipe
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Egg Foo Young Recipe
Full Recipe:
Ingredients
• 10-12 eggs
• 500 grams of pork mince
• 1 large onion chopped
• 3-4 stalks of spring onions
• 300 grams of bean sprouts
• 3-4 tablespoons of oil
• salt and pepper to season
Steps
1. Wash and chop spring onions and white onion
2. Crack the eggs in a bowl
3. Add 2 tablespoons of oil to the eggs and beat with fork to separate the yolks and whites
4. Season well with salt and pepper
5. Add a little oil to the pan and start sautéing the onions
6. Add pork mince and cook it for few minutes
7. Once the liquid is fully absorbed from the mince them add the eggs
8. Lower the oven to low heat and let the eggs cook through then slowly turn them over.
9. Once the eggs are slowly cooked through, turn the oven off.
10. Make sure not to overcooked and dry out the eggs and the bean sprouts still have a nice crunch.
11. Serve hot with rice or side of your choice .
Tips
• Season the eggs and mix well with couple of tablespoons of oil before adding to the pan. I find it better to season the eggs first before cooking will have the flavours evenly in the eggs
• Cook your Egg Foo Young on very low heat.
• Avoid turning them around too much so the eggs can stay together in big chunks if you prefer.
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Cantonese style Scrambled Eggs (黄埔炒蛋)
Whampoa stir-fried eggs! This is a classic egg dish and - what's for me at least - my very most favorite way to scramble an egg. One of the cool things about this egg frying method is that you can add in an assortment of other ingredients - when they're other stuff added in, it's generally referred to as '[whatever] huadan'. In the video we show you a simple sort with Char Siu barbecue pork and Chinese yellow chives, but feel free to get creative.
A bit fuller of a recipe is over here on /r/cooking, if you prefer:
INGREDIENTS
- 5 medium eggs
- Seasoning for the eggs: 1/2 tsp salt, 1/2 tsp sugar, a slurry of 1 tsp cornstarch (生粉) mixed with 1 tbsp water, optional 1/2 tsp liaojiu a.k.a. Shaoxing wine (料酒/绍酒), 1 tsp toasted sesame oil (麻油), 1/8 tsp white pepper powder (白胡椒粉), 1/8 tsp MSG -or- chicken bouillon powder (味精/鸡粉). Quick note that more traditional than the 1 tsp toasted sesame oil would be to add melted lard in the mix. You can definitely do that too, but I personally find it slightly redundant in the amount of lard I'm frying in. Totally up to you - if you feel strongly on the subject, add in, let's say... 2 tsp of melted lard.
- Lard, for frying. In the video I said 1.5 tbsp, but let's go 2 tbsp (I decided to measure again after cutting the footage, apologies it's one of those things I always eyeball). You can use butter for this too - preferably something clarified like ghee or clarified butter. I also tested this with bacon grease, which is delicious, but definitely gives everything an 'American breakfast' flavor.
- Add-ins: Char Siu BBQ Pork (叉烧), ~60g; Jiuhuang yellow chives (韭黄), ~20g -or- the white portion of, I dunno, ~4 scallions. Optional, of course.
If you're thinking about getting creative with you add-ins, I'd say that the quantity I like adding - if you don't mind me getting all grandmother with this recipe - is somewhere around a 'handful's worth'. If you want to get fusion-y with your ingredients, remove the Shaoxing wine and toasted sesame oil from the ingredient list (you can swap with relevant equivalents if you like, or just skip them). If you are adding something very salty as an add-in, be mindful of the salinity here - when I do this with smoked Chinese bacon, I'll cut the salt back to 1/4 tsp.
PROCESS
- Optional: separate the whites and yolks, whisk the whites until large bubbles start to form.
- If using any add-ins, cook your add ins. For us, we toasted the Chinese yellow chives for 2 minutes in a dry wok (note: Chinese yellow chives are very different from Western chives, do not toast your western chives for two minutes), and stir-fried the Char Siu for ~1 min
- Once you're almost ready to fry, add the whites back to the yolks. Whisk again. If you did not separate the eggs, whisk for ~1 minute or until you start to see big bubbles.
- Add in the seasoning. Quick whisk.
- If you have any add-ins, add the add-ins. Quickly combine.
- Fry according to the method in the video.
The famous Western-style soft scrambled egg video if you've been living under a rock: Actually a nice video now that I re-watch it.
And check out our Patreon if you'd like to support the project!
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ABOUT US
-----------------------------------------------------------------------------------------
We're Steph and Chris - a food-obsessed couple that lives in Shunde, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last twelve years - you'll be listening to his explanations, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get here. Our goal for each video is to give you a recipe that would at least get you close to some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
World's Best And Easiest Egg Foo Young / Gravy Recipe
Learn how to make fluffy restaurant style egg foo young and garlicky gravy in 15 minutes.
Chicken Egg Foo Young Recipe
Ingredients
5 # (2268 g) Bean sprouts
½ Cup Chopped green onions
1 Cup Ground cooked chicken breast (or any cooked meat)
7-9 Large eggs
1 tsp Salt
½ tsp White pepper powder
1 tsp MSG (optional)
1 tsp Sugar
2 Tbsp Flour
½ tsp Sesame oil
1 Gallon Vegetable oil
Directions
1. Loosely chop bean sprouts
2. Bring water to a boil and blanch bean sprouts for 5 minutes
3. Compress and drain in colander
4. Put oil in a wok and heat to 325 degrees fahrenheit (163 degrees celsius)
5. Put drained bean sprouts in a large mixing bowl and add in green onions, meat, salt, sugar, msg, white pepper powder, flour, sesame oil and eggs.
6. Thoroughly mix ingredients by folding and gentle stirring
7. Fill a ladle (1/2 to 3/4 cup size) with mixture and gently place in hot oil
8. Let the patties deep fry for several minutes until they are rigid enough to flip over
9. Flip and continue to deep fry (poke holes to cook the insides)
10. The patties are done when eggs don’t run when poked
11. Option is to place patties in a microwave oven to finish cooking.
Egg Foo Young Gravy Recipe
Ingredients
5 Cups (1.18 liters) Soup stock
½ Small cut onion
6 Cloves chopped fresh garlic
1-1/2 tsp Salt
½ tsp White pepper powder
1-1/2 tsp MSG (optional)
1-1/2 tsp Sugar
1/2 Tbsp Dark soy sauce
10 Tbsp Flour
½ tsp Sesame oil
1/2 Cup Vegetable oil
1 Tbsp Corn starch
Directions
1. Heat oil in wok and add in garlic and onions
2. Cook till brown
3. Put in flour and stir
4. Put in soup stock and bring to a boil
5. Add in salt, MSG, sugar, white pepper powder, dark soy sauce, sesame oil
6. If needed, mix corn starch and water to thicken or add soup stock to thin
7. Strain and serve
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Easy Egg Foo Young Recipe: Chinese Omelette Delight!
Master the Art of Egg Foo Young: Step-by-Step Tutorial
Egg Foo Young is a delectable Chinese-American dish, featuring a fluffy omelette packed with an assortment of ingredients. Whisked eggs form the base, mingling with diced meats like chicken, pork, or shrimp, and an array of crisp vegetables such as bean sprouts, bell peppers, and mushrooms. Fragrant green onions and a touch of garlic lend depth of flavor. Pan-fried until golden, each savory omelette is a delightful fusion of textures and tastes. Served with a savory sauce, concocted from soy sauce, oyster sauce, and a cornstarch slurry, this dish offers a harmonious blend of protein and veggies, perfect for a satisfying meal.
Ingredients:
-Oil For Frying Eggs
-Eggs 4
-Green Onion by Choice
-Carrots 12 Julienne
-Cabbage 2 Tbsp
-Chicken Powder for Frying Eggs
-Black Pepper Powder 12 Tsp
Direction:
-Pan Mein Oil Dal Kar Garam Kar Lein Aur Eggs Tor Kar Dal Dein. Green Onions, Carrots, Cabbage, Chicken Powder, Black Pepper Powder Dal Kar Mix Kar Ke 2-3 Minute Tak Fry Krain. Heathy Egg Foo Young Recipe Ready Hai
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Quick & Easy Egg Foo Young w/ Gravy 芙蓉蛋 Chinese Omelette Recipe | Chinese Egg Recipe | Chinese Food
This is our second Egg Foo Young (Chinese: 芙蓉蛋) recipe. Egg Foo Young is an omelette dish found in many varieties of Chinese cuisine such as Chinese Indonesian, British, Chinese American cuisine. The name comes from the Cantonese, a Chinese dialect. If you run out of ideas on what to cook for lunch or dinner, just cook this Chinese omelette & half your meal is done - simple.
You can watch our first Egg Foo Young recipe ( We feel very sad that only 20K people managed to watch our previous video because the recipe was sooooo yummy. How we wish more of you can try it out yourself.
The difference between this Egg Foo Young recipe and the other recipe is this comes with a gravy recipe and the other didn't.
I’ve seen a lot of Egg Foo Young served with gravy but in Singapore, we usually just eat it dry. and it's equally tasty. Maybe I'm just biased because I looooooove fried eggs :)))
You must try this Egg Foo Young, whether you decide that you want gravy with your eggs or not. Regardless your choice, this Egg foo young a super delicious & super easy dish to cook.
See the ingredient list below for your easy reference.
We would like to give special thanks to Shogun by La Gourmet for letting us try out their high quality non-stick pan in the video respectively. If you like to buy Shogun by La Gourmet pots and pans, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. These two brands are also available in most major departmental stores in Malaysia. La Gourmet products are also sold in Philippines and Indonesia.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Thanks for watching! See you soon.
xoxo
Jamie
on behalf of Spice N’ Pans
Ingredients:
Serves 4 pax
Omelette
------
6 pcs of eggs (use 4 eggs if your eggs are bigger)
1.5 teaspoon of light soy sauce
1 teaspoon of Chinese cooking wine (Shaoxing Huatiao wine)
A few dashes of white pepper
15g of carrot - julienne
50g of deshelled prawns (deveined too)
50g of char siew or char siu (bbq pork)
Some chopped spring onion
Gravy
------
1 cup of water
1 teaspoon of concentrated chicken stock (or chicken bullion cube/ chicken powder/ chicken stock. If you're using chicken stock, use 1 cup and omit water)
0.5 teaspoon of sugar
0.5 teaspoon of premium dark soy sauce
A pinch of salt (do add more to taste if you like)
A few dashes of white pepper
Some cornstarch solution (thicken sauce per your liking)
1 teaspoon of sesame oil (remember to off the fire before adding)
Pour the gravy over egg and enjoy your dish!
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If you like this recipe, you might like these too:
Braised Pig’s Stomach w/ Mushrooms & Sea Cucumber
Lotus Leaf Rice
Fish Maw Seafood Soup
Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!
Egg Foo Young, SIMPOL!
Make your breakfast eggs-tra special with this Simpol, fluffy and saucy Chinese-style omelette! Luto na! ????????

INGREDIENTS:
For the Egg:
Canola oil
1/2 cup chicken breast, strips
Salt
8 pieces shrimp, shelled and deveined
1 pieces white onion, julienned
1/2 cup red and green bell peppers, julienned
6 pieces eggs
Black pepper
For the Sauce:
1 cup chicken stock
4 tablespoons oyster Sauce
2 tablespoon sugar
Slurry (cornstarch and water)
Salt
Black pepper
1 tablespoon sesame oil
Garnish:
Onion leeks
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Meat: Fresh Options Meatshop
Cookware: Masflex Cookware