Chinese Takeout Egg Foo Young Secrets Revealed

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A comprehensive guide to classic Chinese takeout Egg Foo Young at home! Egg Fu Young is one of the most popular dishes at every Chinese takeaway! Today, I’ll break down all the tips, tricks, and techniques so you can make takeout Egg Foo Yung at home even better than any takeaway restaurant you’ve ever been to! And for a fraction of the cost!
Full recipe document: docs.google.com/document/d/1r...
Wanna learn how to make P.F. Chang’s Mongolian Beef? Check out this video: • P.F. Chang's Mongolian...
Ingredients used:
Cornstarch: geni.us/NTH4v4
Sugar: geni.us/UWud7AM
White Pepper: geni.us/ZMEiegw
MSG: geni.us/DguhI6
Lee Kum Kee Chicken Bouillon Powder: geni.us/Z8NlPz
Light Soy Sauce: geni.us/Mbwvp
Lee Kum Kee Dark Soy Sauce: geni.us/jp9Uc9
Lee Kum Kee Premium Oyster Sauce: geni.us/WJ3uM5
Vegetarian Oyster Sauce: geni.us/DHk1Zc
Lee Kum Kee Sesame Oil: geni.us/CgcpNw
Shaoxing Wine: geni.us/ykU60vK
Vegetable Oil: geni.us/cRJ7
AP Flour: geni.us/DuYfC3
Kitchen gear in video:
Hoak Chinese Ladle: geni.us/AQmlKP
Induction burner: geni.us/mOpIF
Butane burner: geni.us/yXYxEf9
All-Clad sauce pot: geni.us/DlKiMe
All-Clad big pot: geni.us/7keNGP
Small Ladle:geni.us/XuWnB
Anchor Measuring Cups: geni.us/Jplij
Strainer: geni.us/Wf8pua
Spider Strainer: geni.us/wWiuCeV
Baking sheet: geni.us/KJQxnsf
Grate: geni.us/otyDAtk
Misono UX10 Chef's Knife: geni.us/0NB5
John Boos Work Table: geni.us/XZXk
Diamond Brand Kosher Salt: geni.us/PiO2h
Music by Epidemic Sound (free 30-day trial! Affiliate link): share.epidemicsound.com/v23gld
Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com

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Опубликовано:

26 июн 2024

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Комментарии : 238

@farmageddon 8 месяцев назад

Wanna learn how to make P.F. Chang's Mongolian Beef? Check out this video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-7yn8JJs1GKI.html **Correction** The oil amount at 2:08 should read "45 ml Neutral Oil"

@Mickcotton 8 месяцев назад

Absolutely 👍 Thank you so much 😊

@nameyourchannel8262 7 месяцев назад

Yo, why the heck is you not posting videos every day? JK. I know, it takes a lot of effort, but yeah...why are you not posting videos everyday.

@kevinadvice 8 месяцев назад

This is the future of RU-vid culinary content. Mastery of one cuisine. Carefully edited to somehow be both thorough and concise, with a few jokes and high production value to keep up interest.

@farmageddon 8 месяцев назад

Thank you! I sincerely appreciate that!

@SaxyPlayer96 5 месяцев назад

You're not wrong, but people been making content like this for years my guy

@kevinadvice 5 месяцев назад

@@SaxyPlayer96 maybe you visit corners of this platform I'm unfamiliar with. The big channels of food tube's yesteryears that I'm familiar with seemed to jump between too wide a variety of cuisines. An exception to that pattern would be Guga, who's dialed in a pretty specific palette but has never been that concise, and has a quantity>quality pattern. I see Pasta Grammar having specific cuisine, but they are lost on being concise, the production value isn't close to this, and I'd consider them new to the game as well

@gutterspeak 19 часов назад

Not all these videos are of one cuisine either. I mean, the videos are good. But variety isn't a bad thing either. What an odd take.

@ZoranStefanovskiProfile 8 месяцев назад

Jason as always knocking it out of the park. Your videos always inspire me to try making a new dish at home.

@farmageddon 8 месяцев назад

Thank you so much! It's really nice to see you again!! :)

@carlkruse3862 8 месяцев назад

I feel exactly the same. Jason always an inspiration.

@ParkerHallberg 8 месяцев назад

ODB making a return! Looks absolutely amazing. Enjoy seeing these techniques, totally different from what I used to.

@the-chow-hall 7 месяцев назад

Jason, I wanted to pop in here to thank you for the dehydrated minced garlic tip. I don't remember which video that was in, but I got some and have been using it exclusively instead of fresh garlic for the last month, and realized it really was the garlic that Chinese restaurants use in a lot of their recipes. It saves me a ton of time and garlic fingers. This weekend I used it to prepare 100 covers (about 30lbs) of Hawaiian "North Shore" Garlic Butter Shrimp bento and it was the exact garlic needed to replicate the dish from Oahu's North Shore. A lot of people came back to ask about the garlic I used and I was able to pass on your knowledge to over a dozen people.

@farmageddon 7 месяцев назад

You just made my day! I'm really happy you found that tip useful!! Super cool that you shared it with others!! This makes me very happy!

@sherbtheworm7807 8 месяцев назад

i already know this is going to be good

@farmageddon 8 месяцев назад

Sup, Sherb!

@cheeto.1 8 месяцев назад

I love your videos man. I have made a few dishes after watching your attention to detail. You are a great teacher. Thank you.

@farmageddon 8 месяцев назад

Thank you very much! I sincerely appreciate you!

@l.n.collier5181 23 дня назад

I enjoy your pacing, your scripting, the friendliness of your delivery, your video editing and might enjoy trying to make some of the things you present--if only I could. Nothing I ever make turns out like it's depicted. Thanks for your work.

@farmageddon 23 дня назад

You can do it! You've got to mess up a recipe several times before you get it right. I do that every day. Just take notes about what went wrong and try to correct it the next time you make it! Eventually you'll get it. I mess stuff up all the time!

@townsends 7 месяцев назад

I would have added nutmeg!

@CrypticCocktails 3 месяца назад

Hey! I know who that is! (For real, that actually sounds good..)

@CalinDeZwart 8 месяцев назад

The first thing that came to my mind when I saw the title was that scene from 'From Paris With Love' when John Travolta's character is complaining about the dish. Great video. Thanks for the content 👍

@funkyC4boom 8 месяцев назад

This is an awesome vid man. Super thorough, clear instructions, good pacing etc. Even put everything in the description. Please keep making awesome stuff!

@fishstix4209 8 месяцев назад

Your level of thoroughness is something that never ceases to amaze.

@michaelcaprio5269 8 месяцев назад

You could potentially add a small amount of baking powder with flour versus corn starch which would increase crispiness and lightness, as it does with fried chicken.

@farmageddon 8 месяцев назад

Damn, I wish I had tried that! I may run that experiment when I do a protein egg foo young. I thought about adding baking powder to give it more lift. But I felt it would drag the video on too long. Still need to run that one too. I'll let you know when I do these experiments!

@intractablemaskvpmGy 5 месяцев назад

Ditto. Looked before commenting.Thanks!

@alexxdaye1 5 месяцев назад

I'm from St. Louis and St. Paul's were ALWAYS my favorite next to egg foo young! Thanks for the shout out! You made me home sick just now. LOL! Enjoy!

@phillipbailey5625 Месяц назад

Ditto - St Paul's are the best STL-style sandwiches.

@danielsantiagourtado3430 8 месяцев назад

You're a legend man! Your videos are awesome 🎉🎉🎉🎉❤❤❤

@farmageddon 8 месяцев назад

Thank you, Daniel! Nice to see you! I'll check out Tres Leches cake!

@danielsantiagourtado3430 8 месяцев назад

@@farmageddon nice

@yes2next 8 месяцев назад

Love it! Thanks for sharing the right way to make EFY!

@KirkLove1 8 месяцев назад

Banger after banger after banger. Your videos are the absolute best, Jason, and I can't wait to make this.

@farmageddon 8 месяцев назад

Thank you! I sincerely appreciate the support!

@halftonhero 8 месяцев назад

Your channel and content are phenomenal. Thank you for this video!

@jjh5374 8 месяцев назад

Yet another fantastic video from Jason. It's rare you get a RU-vidr who goes into as much detail about the little things required for a recipe to turn out great. As I've said before, every one of his recipes have turned out amazingly well for me. I can't wait to try this one as well. Thanks again, Jason, for giving us yet another American Chinese Food staple.

@trombonemunroe 3 месяца назад

You are AWESOME!! I needed this recipe!!

@YAHweh.YAHshua 8 месяцев назад

Commenting to tell you what you already know, this looks easy to prepare and full of flavor. Think I'll give it a go! BTW, Japanese Curry Fries was truly an eye opener for me, new flavors and tastes. I've made it probably 10 times since you posted the video.

@farmageddon 8 месяцев назад

Amazing!! I'm glad you are enjoying the Japanese fries!!

@jimmyslav4888 8 месяцев назад

@farmageddon at it again! All your recipes are amazing mate, cheers for uploading!

@bobdavis1168 2 месяца назад

An Outstanding Presentation !!! I gave it thumbs up and subscribed !!! I love your side-by-side comparisons of the various ways of creating egg foo young ! Much success ! Looking forward to more of your presentations !

@forkandspoonie 8 месяцев назад

Fantastic! Always a good day when you post a new video. We’ll be having this for supper tonight!

@farmageddon 8 месяцев назад

Nice! Let me know if you like it! I'm curious!

@forkandspoonie 8 месяцев назад

@@farmageddon Will do.

@diannaloveshenry 4 месяца назад

Egg Foo Yung is my absolute favorite!! It's hard to find a great pattie, so thank you for your details❤

@richardbernard6845 8 месяцев назад

outstanding analysis and the results looks yummy delicious - thank you Jason for providing another insightful video to try out.

@cassie7420 2 дня назад

The end result with waiting vs not waiting after adding seasoning is so interesting!

@Anne--Marie 5 месяцев назад

This video was well done! Thank you!

@elsieflores1095 3 месяца назад

Love all your recipes

@cherylk1518 8 месяцев назад

Didn’t even watch the video yet but already clicked like, cause the picture made my mouth water so much, Love this stuff!

@sierraperkes6227 8 месяцев назад

The best food creator out there… seriously the time put into these videos is crazy you thought of everything

@ScooterMacduff 2 месяца назад

Jason, thank you for your in-depth approach. It's really helped to refine the details. 👍 Keep up the great work.

@lalunafate 8 месяцев назад

An old favourite, thank you so much!

@farmageddon 8 месяцев назад

Thank you for watching! I sincerely appreciate you!! :)

@terilapsey 4 месяца назад

Love your videos! Just discovered you. The details, product descriptions, two gravies! Wow!! Subscriber for life.

@captaincutoff 8 месяцев назад

Absolutely phenomenal breakdown/content

@captaincutoff 8 месяцев назад

Also run your onions under cold water if you weak yall

@anthonyjgreene 7 месяцев назад

I love these types of empirical, try 5 variations of, experimental recipe videos. They give a much deeper understanding of a recipe and what makes it work. Thank you for all the hard work and experimentation it took to make this video.

@carlkruse3862 8 месяцев назад

As usual, Jason delivers the love. Clear and comprehensive. I have never been able to make good egg foo young but looking forward to this experiment Jason-style. Also secretly looking forward to a Moo Shoo Pork recipe one of these days. 😊

@pierre6625 8 месяцев назад

Wow great, well-explained video. Simply enjoyed it. Good job keep them coming. Regards

@cecileroy557 3 месяца назад

I am sooo happy to find this recipe!!!! ❤

@foiledits 8 месяцев назад

i love the experiments you did and how you structured it in the video

@farmageddon 8 месяцев назад

thank you! I'm glad you enjoyed the video! I sincerely appreciate your support!! :)

@daverocksschoolofthearts6686 4 месяца назад

From St. Louis here. Most places just use basic white bread, patty, iceberg lettuce and mayo. ;) Amazing!

@forkandspoonie 2 месяца назад

Made this last weekend for a dinner party. Everyone loved it.

@willowcastillo4558 8 месяцев назад

"raw like ODB" is a new favorite phrase haha

@sweetjimmyt 8 месяцев назад

You are my favorite food creator on this whole dang platform. Hope you're having a great day!

@rubiksfaq9214 8 месяцев назад

Thank you thank you thank you for going over the sauces especially! I've always loved Egg Foo Yong sauce and now I have the secret recipe in my grasp, wah ha ha ha! 😊

@farmageddon 8 месяцев назад

I'm glad you liked the video! The traditional sauce is far superior to the modern version, in my opinion!

@farmageddon 8 месяцев назад

Also, the text on the screen says 15 ml, but it should read 45 ml - 3 tablespoons! I don't know how I overlooked that! But it's correct on the recipe document in the video description!! :)

@rubiksfaq9214 8 месяцев назад

@@farmageddon agreed, that's the one I fell in love with though I might try the other one too if I'm feeling lazy

@SiNKarnage 7 месяцев назад

Finally you've covered all my favorite Go-To dishes when ordering Chinese 😭🎆

@Stephen5191 8 месяцев назад

Looks delicious 😋 😍

@acf870 5 месяцев назад

I just made this. Amazing.

@crystalfabulous 8 месяцев назад

Magnificent. Thanks ❤

@dovahkindragonborn9827 8 месяцев назад

thank you jason i used to love eating egg foo youngs at my local chinese place ... i'll definitely make this

@CritterFritter 5 месяцев назад

Back in the 70’s, La Choy sold an Egg Foo Young kit my dad got a kick out of. Dad was stationed in The Western Pacific during WWII and got hooked on Asian cooking.

@falynnhaughton4698 8 месяцев назад

Putting my bid in again for a chicken and broccoli with brown and/or white sauce video in the future, pretty please. Thanks for another great video

@farmageddon 8 месяцев назад

Thank you so much!! I sincerely appreciate your thoughtful gesture! I promise I'll make Chicken & Broccoli at some point. It will probably be next year!! :)

@jlynnfarmer 8 месяцев назад

Sister agrees 🎉

@kimtae858 6 месяцев назад

Made this for dinner. Loved how savory it was when you put both the patties and gravy together and the crispy crunch of the fried exterior and the sprouts is so nice. Made the quick gravy since I'm lazy. Didn't know it was going to be so strong (use sparingly!) so I made a double batch, lol. Will have to be creative to use up what's left; it's too tasty to waste. Thanks for your hard work and all that exhaust[ive/ing] testing, you've cracked the code!

@L2.Lagrange 5 месяцев назад

This looks really good

@yottabyter 8 месяцев назад

The Lou baby! Just to add, the best egg foo young places in STL add a dash of five spice powder to the gravy. This is starting to get hard to find in STL though, a lot of the old school places have been taken over by non Cantonese chefs. While still good, something about that style of cooking just hits home for me. I love your channel Jason, I've said it before and I'll say it again, you should have a million followers my man!

@danielsantiagourtado3430 8 месяцев назад

Huge fan from Colombia! Please try tres leches cake🎉🎉🎉🎉❤😊😊😊😊

@aaron74 8 месяцев назад

The maestro of westernized pan-Asian cuisine has dropped another gem!

@lorimarker-ug6rm 2 месяца назад

I made your chicken fried rice tonight and I will never get it from a restaurant again!!! I couldn't stop eating it! Delicious.

@colleenmahony8803 3 месяца назад

This is my go-to dish in a Chinese restaurant. I just love it. My favorite places near me (Detroit area) definitely use the OG gravy.

@johncra8982 7 месяцев назад

the disappointed face at the start has massive potential as a reaction gif

@OSKG2023 6 месяцев назад

Just discovered your channel, I love the videos. Great job, I’m definitely going to make this. 👍🏻

@veryberry5138 8 месяцев назад

Was just thinking about making this , but I don’t have bean sprouts . I guess the Universe is telling me to go get those bean sprouts and enjoy some Egg foo young 😍😋

@marzsit9833 5 месяцев назад

you can use shredded cabbage instead of bean sprouts.

@6terrible6 8 месяцев назад

Just subscribed! Love these vids!

@gstube1 7 месяцев назад

Thank you sir!

@kimtae858 8 месяцев назад

Perfect content.

@elizamccroskey1708 5 месяцев назад

I worked in the theater district in Boston for over 40 years. It’s mixed in/along side Chinatown and I ate Chinese food there most days. I enjoyed Chinese and Asian foods from childhood and traveled quite a bit and loved so many kinds of cuisines. I have to admit that egg foo young from the Golden Gate (gravy on the side please) was a somewhat guilty pleasure because I think it wasn’t really Chinese. Comfort food to this day and I make it myself now. I will definitely follow your instructions for the patties and gravy. Thank you

@SilverScarletSpider 7 месяцев назад

what a great video. i’m often torn because i love egg foo young lunch special’s flavor but the excessive oil is not fun. this guide looks awesome

@luvzfrance24 5 месяцев назад

I had egg foo young for the first time a couple of days ago and I regret that I never had it sooner. It is delicious!

@perotinofhackensack2064 8 месяцев назад

Sensei Jason! Don't have time now, I"m cooking one of Chris Kimball's recipes at the moment, but I'm looking forward to watching and making your version of this one! Thank you -- one of my favorites that I've always meant to reverse engineer reliably. Always ate it at the mall near where I worked. Love eggs. Love brown sauce.

@cut-- 8 месяцев назад

Beautiful.

@lukasz88888888 8 месяцев назад

another recipe from you for my collection :D

@bamnjphoto 8 месяцев назад

I'm here early for this, the fried rice recipe is legendary so I know this is going to be good

@risasklutteredkitchen1293 3 месяца назад

When I was a child, I hated the gravy so much. Now I love it. The gravy is everything. The other day I was at my favorite teppanyaki buffet and decided to have some egg foo Young. It was the worst I ever had, most likely it was because it wasn’t fresh, it was sitting on the buffet for too long. No one was giving it any love. I cannot wait to make my own.

@Wiencourager 3 месяца назад

I season the patties with a dash of oyster sauce in each patty. No starch. I use a large ladle to shape them in the fryer

@pelicanus4154 5 месяцев назад

Excellent presentation. This is how i do it (except I add shrimp).

@-RONNIE 8 месяцев назад

Thanks for the video & sharing that with everyone. I make egg foo young all the time & it's good however sometimes I still go out to get it from restaurants

@ArchiveAmerica 6 месяцев назад

Recently made a breakfast sammich with leftover egg foo and breakfast sausage that was incredible! Lil mayo on your choice of bread with sausage and egg foo. Asian Breakfast Jack. 😊👍

@farmageddon 6 месяцев назад

That sounds amazing!

@benhall4274 7 месяцев назад

Thanks as ever! I realised if you are still taking asks, would love a okonomiyaki video!

@farmageddon 7 месяцев назад

what's up, ben! for sure! I'll put that on my list right now!!

@luke125 8 месяцев назад

Love this channel

@farmageddon 8 месяцев назад

Thank you, Lucas!

@luke125 8 месяцев назад

@@farmageddon 👍

@timgoodwintv 8 месяцев назад

Was literally looking up egg foo young recipes on RU-vid last night, right before this was uploaded that’s crazy

@jeffecker4052 5 месяцев назад

Well Jason, I followed your recipe to the letter, including being very careful when placing the patties in the oil. I even bought a hoke, but as soon as the mixer hit the hot oil the patties fell apart. So, we ended up having deconstructed egg fo young, which tastes great.

@pradipayogyartha328 8 месяцев назад

I'm at work, just gonna like and comment first for algorithm. I already know it's gonna be good Edit: it's hella good. Also I'm hungry now

@farmageddon 8 месяцев назад

Why, thank you! I hope you have a wonderful day at work! Thank you for your service!! :)

@fishstix4209 8 месяцев назад

4:43 😂🤣😂🙌 for an ODB reference

@farmageddon 8 месяцев назад

RIP ODB!

@AxelQC 5 месяцев назад

I would add shredded carrot to your veggie mix for color and a bit of sweetness.

@TsunamiWombat 7 месяцев назад

First part of the video is the brown sauce yesssss

@marko11kram 5 месяцев назад

i love egg foo yung

@lorimarker-ug6rm 2 месяца назад

You need to do a really good Thai Fried Rice! You know, the kind with Pork and egg! Can't wait!!!!

@farmageddon 2 месяца назад

My first Thai recipe will be coming out this Saturday!

@Pssdoff3072 8 месяцев назад

Awesome video! Now I just have to find fresh bean sprouts...

@jcwoods2311 8 месяцев назад

Nice video Mr. Farmer, 1st time I've seen your channel. Will definitely watch more. Around Chicago I have frequently seen cooks stocking up for Chinese restaurants on supplies at Sam's Club. Always have a large quantity of Sam's brand Brown Gravy mix on their carts along with cornstarch & stuff. "Traditional"?

@kentorii6214 8 месяцев назад

would love a vid on tonkatsu or miso soup!

@ryulee458 8 месяцев назад

Damn that looks delicious 😋

@kurtkrummel 5 месяцев назад

Amazing! Love your channel. Would you consider showing us how to master old school kung pao chicken?

@farmageddon 5 месяцев назад

for sure! I'll probably do that video sometime this year. I cooked Kung Pao chicken for dinner tonight!

@mariogutierrez4989 8 месяцев назад

I have a white belt in deep frying fu. The patty spreads without structure when I add it to the oil. I gave up and switched to an 8" shallow frying fan with enough oil to deep fry one side. This gives enough control for a novice like me. So good. So easy.

@marzsit9833 5 месяцев назад

the trick is to use the ladle, hold it in the hot oil long enough to set the shape of the patty before slipping it out of the ladle. it takes a few tries to get it right, and always dip the ladle in the oil before trying to fill it with the egg mixture...

@mochimoshi7599 7 месяцев назад

would really appreciate a video on how to make sushi dishes like chirashi-don / poke and the ways to safely eat raw fish from our supermarkets. that would be BOMB

@chriseggroll 6 месяцев назад

A lot of places near me in TN use a Hoisin sauce based gravy, definitely prefer the roux style

@pete5137 7 месяцев назад

The St Paul sandwich also has a thick slice of tomato and is a very tasty sandwich .

@brians3987 6 месяцев назад

There was one Chinese restaurant I went to that served it with a curry gravy. It was really good. Liked it better than the usual.

@marzsit9833 5 месяцев назад

thee are lots of variations on the gravy, in my area some restaurants add a lot of garlic, and some use tea as part of the liquid. personally i'm not a fan of the tea gravy...