Love this recipe!! Why haven’t you posted anymore videos?! We need your recipes! You are one of the Asian RU-vid original channels that I’ve enjoyed watching throughout the years. Thank you so much for your skills and dedication.
love the tips at the end, like drying off the vegetables and Not just giving the tips but explaining WHY.... because otherwise it will fall apart when frying.. .. and splashing a little oil on before you flip it over. I have watched a handful of egg foo young videos but this is the first time I have heard this tip and it makes total sense
I searched the web plenty of time to get the perfect egg foo young recipe that I'm use too when I was a child with no success,until I came across your channel. Just 2 words. "Thank You"! It's the "BEST" homemade recipe for egg Foo young. Thank u Thank u Thank u.
Love Egg Fu young thank you so much for the lesson.... it's very difficult to find restaurants that make it properly here in AZ. I have been disappointed so many times with some bread like substance. I'm from the midwest where its presented like yours....yummmm
I moved from Pa. to P.R. and I can't find the Shrimp Egg Foo Young I'm looking for. Not to mention that you'll find pork bits added to most dishes. Not cool for wifey and I that gave up pork a few years ago. I'm what I call myself, an Undocumented Chef, made it from scratch once but the gravy wasn't right. I'm ready to do it the right way thanks to this video.
I've used about 5 of your recipes and all of them have turned out to be a huge hit in my home, Thank you so much. I will in sometime use many more recipes. Can't give enough thumbs up!!!!
This was absolutely delicious. I used drippings from some chicken I sous vided a week and change before. Left i salt and chicken powder. I’m definitely making this all the time, thanks.
All your recipes are spot on to my OLD favorite restaurant which sees very little of me now that you have been so kind to share! Thanks keep them coming please.
Very nice video. I love to make egg foo young in my kitchen. one extra ingredient I add is smooth peanut butter. My local Chinese restraunt told me the missing ingredient was peanut butter and I find it very satisfying. Just wanted to share with the community.
Hi,Thanks for asking. I should have said to add the smooth peanut butter to the gravy and a large table spoon per quart. As far as the flavor it was a mystery to me and I had to find out. The peanut butter adds a nutty sweet flavor and I really like it, just add enough as to not overpower the gravy and taste like all peanut butter, Ciao, Jp.
helloooww .. salam from an Indonesian who living in Kingdom of Saudi Arabia..! That s my family fav we called it FU YUNG HAI. i made it already. but i really like the way how you cook specially t gravy look so yummy .. ! Liked n subscribed ..done. Thanks for t great video.
Raymond, thanks for carefully describing each step as you progress through the process. This is one of my personal, favorite dishes for more than 40 years and your video describes exactly what I have found to be the very best. Thanks! QUESTION: I will attempt to follow your recipe but have concerns about cooking on the stove-top with hot oil, my first time. How do you keep track of the temperature, both beginning and throughout the cooking process? Can you recommend a good stove-top temp probe which is easy to handle?
I generally keep track of temperature by looking at the oil; sound; reaching my hand over the oil to feel how hot; how fast food drops and come back up; and by how fast the food cooks or turn color. Generally, if the food turns color very rapidly, your oil is too hot--turn the fire off, If your food stayed down and has not float up, your oil is too low--turn the fire up a little bit. There are several ways to tell your temperature before frying, 1. using a wooden chopstick. small bubbles-325F, medium size-350, large size-375. Or if you drop an onion into the oil. If the onion float back up mid-way, your temp is around 375 F; if it drop to the bottom and then back up within 1 sec. it's around 350F; if it stays at the bottom for 2-3 sec. it's around 325 F. As for good stove-top temp probe, I have never use one so I cannot recommend one for you. Sorry.
The Art Of Cooking make more videos you are an excellent teacher I would love to see you make a video on what should you fill your pantry with from the Asian market what brands you like thank you would love to see more videos love the way you teach
Thank you so much Raymond, all your recipes are very good. I always wondered what was the trick in getting a round egg foo young. I will try this recipe tonight. I've since replaced my old recipes with your, the best. even my chinese friends love it. thanks again for all your wonderful recipes.
I just added more grease to it by adding some bacon in the seasoned oil(for gravy) before draining it. The recipe is spot on. Thanks dude, you doing an awesome job !! Your knife skills are good, just wanted to know if you don't mind sharing the blade type !!
Thanks alot, I made it today but added chicken, I have to admit for my first time making it it as off the hookkkkkk I also made fried rice, I felt like I was in the kitchen all day. Mom usually eats with us, she went in her room and closed the door, she didn't want my one bothering her while ate. My first party broke because I didn't let it cook long enough but after that it was on and popping. Thanks again.
Wow! that was very professional and scientific at the same time, specially on that part of the supposed to graduate oil temperature associated with the " one minute and 30 seconds" One thumb up for you!
thanks raymon! this looks delicious. lil bit different from some foo young ive known here (usually they use red-sweet-sour sauce). your version looks yummy!
Yum! I love egg foo young. It's my very favorite dish from Chinese-American restaurants. I've made it at home a few times, and I know it's probably 'healthier' than take-out, but boy, take-out is so much easier! :)
Nice video, one more ingredient I like to add to my gravy is smooth peanut butter. it is an amazing addition!!!! Just thought I would share this hint. Thanks, Jp.
Dude you should have your own show. But not on the on the Food Network, PBS would be better. PBS is less game show, and more instructional. I grow up in NYC and you dishes are more what I'm used to. Your commentary cracks me up. Also, I'm allergic to shell fish, is there a substitute for ouster sauce?
