The Chinese use vegetable oil peanut oil, corn oil , palm oil to cook Egg Foo Young. Butter and olive oil are rarely used. In my opinion, the choice of oil may not be as crucial as the other ingredients This is due to the culinary cultural differences between the west and the Chinese.
On the contrary, the surface of the Egg Foo Young is pan-fried until golden brown , which is considered overcooked by the standard of any other omelets. The egg becomes aromatic when it turns golden brown, and the inner part of the egg pancake is still soft and tender. There is much more oil needed to make Egg Foo Young than an omelet.
The reason? The eggs should be partially deep-fried in oil, which will cause the egg puff up and makes the texture very light. The puff-up state is one of the most significant differences between Egg Foo Yong and omelet. The purist of omelet may think this is disastrous as you overcook it, and the healthy cooking proponent will frown and disapproved.
However, we all know that any deep frying food like fish and chips will absorb more oil than Egg Foo Young with the delightfully fluffy, crispy sides and beautifully browned surface. Fill up the wok will the amount of oil that is more than required. Heat up the oil. Pour the excess oil back into the storage container. You will get a layer of glossy hot oil on the wok surface like painting a coat of shellac on your furniture, which prevents the egg from sticking on it.
Pour the egg liquid into the wok with hot oil. Add a generous ladle of oil to the side of the wok. The edge of the egg pancake will start to bubble and immediately and puff up to form a beautiful halo of crispy tendrils. Keep your spatula off from the pancake. Let the eggs mixture cook undisturbed over medium to low heat until the bottom side turned golden brown.
The making of Egg Foo Young is unquestionably different from omelet which is usually folded into a crescent. Flip over and do the same for the other side.
Place it on a chopping board. Remove the excess oil with a kitchen towel before serving. However, some people prefer to drizzle some light soy sauce on it before serving. The gray is made with soy sauce, chicken stock and thicken with cornstarch.
I prefer the original version since it is tasty enough without the need of the gravy. Drizzle some brown gravy on the egg before serving if you are inclined to the American palate. Note: If you prefer a low carbohydrate version, please omit the sauce, and reduce the amount of barbecue pork. The nutrition information is inclusive of the sacue. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
My mother used a different set of ingredients for the egg omelet. As a Cantonese, her recipe is more straightforward. There is no bean sprouts and bamboo shoots in it.
Recipe: 1. Marinate 75g of minced meat with a quarter teaspoon of salt, a teaspoon of light soy sauce and some oil. Stir -fry the minced meat until it is cooked. Note: you can also substitute the Char Siu to make a chicken egg foo young. Combine the minced meat with four eggs, a dash of white pepper, two tablespoons of chopped scallions, two tablespoons of sweet pickles.
Add some oil to the wok. Divide the egg liquid into four portions. Add one portion to the wok and pan-fried the omelet just like making the egg foo young. Repeat the same process to make a total of four small omelets. Serve with steamed rice. Simple and delicious. Best to serve with steamed rice. It is prepared by braising the egg in tea with soy sauce until the flavor is well absorbed. You can also add some medicinal to the braising liquid for its health-boosting property.
Chinese egg drops soup is a simple home-cooked dish. As long as you have some chicken broth and eggs, you can prepare in a jiffy. Kapitan Chicken — How to cook in four simple steps. Chicken Varuval — How to prepare in three simple steps.
Notify me of followup comments via e-mail. Skip to primary navigation Skip to main content Skip to primary sidebar Skip to footer Search. Egg Foo Young - Easy, homemade recipe filled with ground pork, shrimp and bean sprouts and tastes much better than your regular Chinese takeout. Prep Time 10 minutes. Cook Time 10 minutes. Total Time 20 minutes. Ingredients 3 large eggs, at room temperature 2 oz. Instructions Crack the eggs into a bowl, beat with a fork.
Add the rest of the ingredients into the egg mixture, stir to combine well. Make sure the oyster sauce is fully dissolved in the egg mixture. Heat up a wok or a pan on high heat. Add the oil. When the oil is fully heated, ladle the egg mixture into the pan. Make sure that you keep the diameter of the omelet to about inches wide. Use a pair of chopsticks to transfer the beansprouts and other ingredients to the middle of the omelet.
The omelet should be thicker in the center. Let the omelet set, for about 3 minutes before flipping it over. Fry the omelet until both sides are golden brown and nicely puffed up. Repeat the same and use the remaining egg mixture to make a total of 3 omelets.
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