How to Make AUTHENTIC Egg Foo Young at Home (Better Than Takeout Recipe)
Uncover the Egg Foo Young Secrets! Master the Chinese Takeout Classic
Learn the insider tips and tricks to create restaurant-quality Egg Foo Young at home. From fluffy omelets to the perfect gravy, this video reveals all the secrets for a delicious and authentic dish.
Chinese Takeout Egg Foo Yong
Ingredients:
1 cup Cabbage, shredded
1 cup Celery, chopped
¾ cup Green Onion, chopped
½ cup Onion, chopped
For the Batter:
7 large Eggs
1 cup All-Purpose Flour
2 tsp Baking Powder
1 tsp Salt
1 tsp Mushroom Stock Powder
½ tsp Black Pepper
Methods:
1. In a large mixing bowl, combine all the vegetables (cabbage, celery, green onion, and onion).
2. In a separate bowl, mix together all the dry ingredients (flour, baking powder, salt, mushroom stock, and black pepper). Crack the eggs into the bowl and whisk until smooth.
3. Combine the egg mixture with the dry ingredients and mix well. Add the vegetables to the batter and stir until everything is well combined.
4. Heat oil in a frying pan. Before frying, heat a ladle in the frying oil for 10 seconds.
5. Leave about 1 tsp of hot oil in the ladle, then carefully spoon 2 tbsp of the batter into the ladle (depending on its size). Gently place the ladle with the batter into the frying oil, holding it in place for 1 minute.
6. Release the Egg Foo Yong from the ladle into the frying oil, and cook until golden brown on each side. Repeat this process until all the batter is used up.
7. Serve warm with teriyaki sauce.
Teriyaki Sauce:
Ingredients:
3 cloves Garlic, minced
60 ml Soy Sauce
60 ml Mirin
60 ml Sake
60 g White Sugar (or Honey for a healthier version)
1 tsp Tapioca Flour mixed with 1 tbsp Water (for thickening)
Sesame Seeds
Methods:
1. Heat a pan with oil. When the oil is hot, add the minced garlic and sauté until fragrant.
2. Add soy sauce, mirin, sake, and sugar (or honey). Stir continuously and bring the sauce to a boil.
3. Reduce the heat to medium, add the tapioca flour mixture, and continue stirring until the sauce thickens.
4. Turn off the heat, sprinkle with sesame seeds, and let the sauce cool down slowly as it thickens.
TIMESTAMPS:
00:00 The Secret to REAL Chinese Takeout Egg Foo Young
00:36 Easy Homemade Teriyaki Sauce (From Scratch)
02:45 How to Prep Veggies for the Perfect Filling
07:24 Making the Fluffy Egg & Vegetable Batter
09:38 The RESTAURANT TRICK for a Perfect Shape (Hot Ladle Method)
10:51 Better Than Takeout? The Final Verdict
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