How To make Egg Foo Yong (Master Recipe)
1 c Cooked ham or roast pork
1/2 c Chopped, onions
1 c Drained, canned bean sprouts
4 tb Chopped green onion tops
1 tb Soy sauce
1 ts Salt
3 Eggs
Oil for deep frying Sauce: 1 1/2 c Chicken stock
1 ts Molasses
1 ts Soy sauce
1 ts Cornstarch
2 tb Cold water
Put meat, onion, sprouts, green onion tops, soy sauce, and salt in a bowl; mix well. Stir the eggs lightly into the mixture. Use a deep-bowl ladle to spoon out the mixture and lower into the hot oil. Tip the ladle at once to release the omelets. Let them fry until they rise to the top. Turn each to brown the other side. Lift out with a large slotted spoon. Serve on a hot dish covered with a little of the sauce (below). Serve additional soy sauce separately. Egg Foo Young Variations Chicken Foo Yong: Use cooked chicken or turkey instead of ham or pork. Crabmeat Foo Yong: Use canned or cooked crabmeat instead of ham or pork. Lobster Foo Yong: Use canned or cooked lobster instead of ham or pork. Shrimp Foo Yong: Use canned or cooked shrimp instead of ham or pork. Vegetable Foo Yong: Omit meat; use 2 cups chopped green pepper, celery, onion, and canned bean sprouts combined. Season with additional 1 teaspoon salt. Subgum Foo Yong: To the master recipe or any variation, add 1 cup diced mushrooms, 1/2 cup diced green beans, and 1/2 cup diced canned bamboo shoots. Mix and cook as directed. Sauce: Heat stock with molasses and soy sauce. Combine cornstarch with cold water; stir it until smooth. Let come to boiling point and cook until thickened. Recipe from Mary Margaret McBride Encyclopedia of Cooking * Published by Homemakers Research Institute copyright,1959
How To make Egg Foo Yong (Master Recipe)'s Videos
Egg Foo Young Recipe - MotG Style on the Blackstone Flat-Top
Egg Foo Young is a Chinese style dish that I loved growing up
It’s a delicious meal that will impress everyone! It’s also a complete meal, with chicken, veggies and eggs
And on top of that, it’s pretty easy to make. The ingredients are in the video
Well, I hope you try it! As you can see in the video, first timers with this dish really like it!
See you outback!
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Egg Foo Young (Chinese Omelette)
Egg Foo Young is a light and fluffy Chinese omelette loaded with chopped vegetables and shrimp smothered in flavorful tangy brown gravy sauce.
Prep time: 12 minutes
Cook time: 10 minutes
Servings: 4 servings
INGREDIENTS
6 eggs
½ pound raw shrimp shell removed, deveined, and chopped
3 stalks of green onion white part only, sliced
1 garlic clove minced
1 carrot julienned
1 cup bean sprouts
Salt and white pepper to taste
2 tablespoons vegetable oil
Egg Foo Young gravy sauce-
2 tablespoons corn starch
2 tablespoons low sodium soy sauce
1 tablespoon oyster sauce
1 tablespoon rice vinegar or Chinese cooking wine Shaoxing wine
½ teaspoon toasted sesame oil
¼ teaspoon white pepper
1 ½ cups chicken stock or beef stock or use water
Garnish-
Green onion green part
Toasted sesame seeds
INSTRUCTIONS
1. Prep shrimp by removing the shell and devein it. Chop into small bite-size pieces. Note: you can also use cooked leftover shrimp or cooked pork or cooked and shredded chicken in the recipe.
2. Some use raw shrimp directly whisked in egg and cooked in omelette. I prefer to partially cook raw shrimp before I add it to the egg mixture, ensuring no raw or undercooked shrimps are in the omelette.
3. In a bowl mix all gravy ingredients – corn flour, soy sauce, toasted sesame oil, rice vinegar, white pepper and stock. Whisk well until it’s lump-free.
4. Pour the sauce into a saucepan and cook sauce on low heat until sauce bubbles and thickens. Keep stirring frequently. Cook until gravy sauce is thick enough to coat the back of the spoon.
5. Remove gravy sauce from heat and set it aside.
6. Heat 2 teaspoons of oil in a small skillet. Sauté the white part of the green onion for 30 seconds. Add minced garlic and stir cook for 10 seconds. Stir chopped shrimp and cook for a few seconds.
7. Add carrot juliennes and bean sprout and cook for 30 seconds. Remove pan from heat and set aside.
8. Break eggs into a large bowl. Whisk it with salt and white pepper to taste. Add in partially cooked shrimp filling, and whisk until combined.
9. Heat ½ tablespoon vegetable oil in a nonstick skillet or in a wok. Make sure the pan is very hot before you pour in the egg mixture. Ladle in the egg mixture and using a spatula push the edges to form a round shape.
10. Cook omelette on medium heat until edges or crispy and browned on one side. Carefully flip and cook on the other side.
11. Transfer egg Foo Young onto serving place. Pour a generous amount of gravy sauce on top. If the gravy is too thick, reheat it on low flame with 1 to 2 tablespoons of extra stock or water until it’s in pourable consistency.
12. Garnish with green onion and sesame seeds. Serve immediately.
Detailed recipe link:
The secret of crispy Fuyunghai / Egg Foo Young
This dish is always available in chinese restaurant in Indonesia. I always ordered this dish together with Cap Jay (sauteed vegetables) and Koloke..hmm I already drooling...
It is so easy to make Fuyung Hai and its also nutricious. My secret ingredient is using Rice Flour to make it crispy.
Ingredient
1 1/2 carrots (shredded)
2 spring onion
1/4 cup chopped prawn
1 cup minced beef or pork or chicken (sauteed with salt and pepper)
5 eggs
Sauce
4 tbsp tomato ketchup
1 tbsp oyster sauce
1/2 tbsp soy sauce
1 tsp salt
1 tsp sugar
7 tbsp water
1/2 tbsp corn flour mixed with 2 tbsp water
TIPS
1. To make it morr crispy and to get rid of the oil. Bake it and vover with aluminium foil for 15 minutes at 180 celcius.
2. If you make a lots, you can store it in the freezer and reheat it in the oven.
I hope you enjoy my video and thank you for subscribe.
Guten Appetit
Selamat Makan
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Chinese Omelette - Egg Foo Young
This Chinese style Omelette with gravy sauce is an easy dish busting with flavor.
Ingredients
5 eggs
1 Carrot
1 cup Cabbage
Spring Onion
Pork 150 g
Oyster Sauce
Light Soy sauce
Sugar 1 tsp
Cornstarch 1 tbsp
Salt & Pepper
Chicken broth / Water
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Chinese Prawn Egg Fu Yung (Chinese Cooking Channel)
Chinese Prawn Egg Fu Yung (Chinese Cooking Channel)
Welcome to Chinese Cooking. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed me how to cook at an early age, I have always had a strong passion for cooking. My family still live in Inner Mongolia, in the northern part of China, where I visit each year and learn new Chinese recipes.
Ingredients:
130g Raw Prawns
4 Eggs (broken in a bowl)
2 Tbsp Garlic Chives (finely chopped)
⅓ Tsp Ground White Pepper
Salt to Taste
Method:
1. Season the eggs with the ground white pepper and salt, beat and mix well
2. Heat 2 Tbsp oil in the wok over high heat
3. Place the prawns in the wok, stir-fry until turned pink
4. Pour the egg mixture over the prawns, stir and cook for 2 minutes or until the eggs are cooked
5. Add the garlic chives and stir-fry for a minute
6. Transfer onto a dish, serve hot
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EASY RECIPE | Egg Foo Young by Food Network Chef Ippy Aiona
This is a very easy Egg Foo You g base recipe. You can add meat or other veggies to this recipe. Mahalo nui loa for watching and PLEASE SUBSCRIBE...
EGG FOO YOUNG
6 - eggs
1/2 - head cabbage
1/2- carrot shredded
1 - yellow onion
1/2 - tsp white pepper
1 - tsp sesame oil
Salt to taste
Canola oil to fry
Sauce
3 cups chicken broth
2 Tbsp soy sauce
2 Tbsp white vinegar
2Tbsp white sugar
2 Tbsp cornstarch
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