I made this the first time after watching this video and The egg foo young and the sauce came out better than in the restaurants . This is my husband’s favorite and now that I make it myself, it’s one of my favorites too! Great instruction and simple ingredients. I can easily adjust the ingredients to yield a smaller portion. Perfect for us! thank you for sharing your recipes. 👏🏻
Lorna Williams-Astley Thanks! This will be my first time cooking with them. I hope you see this and know the answer, I like to make shrimp fried rice with sprouts. Should I blanch them first before I add them to the mix? Also, I’m from Detroit. No matter where on this man’s earth that I have been, I can’t find egg rolls and plum sauce (NOT DUCK SAUCE) like I’m used to at home. Would you know what’s in them or how to make the plum sauce? Fingers crossed 🤞 🙏
@@martell203 thats wonderful. It's always good to try new things. The only time I've ever blanched bean sprouts, is when I make a Burmese rice salad. For fried rice, I usually just rinse them well and toss in about 3 minutes , near end of cooking time. I'll try and find a good plum sauce recipe. Have to go through my books lol. Or you can look up one on line.
And that is the real way to make the gravy. The way it was made in NYC back in the 60s and 70s. That dark shiny gravy they sell nowadays at take outs is not the same and tastes terrible. I've been looking for the real gravy recipe for years. Thank you.
@@jagabaya123are you in New England? Since moving from Boston to the Carolina’s the Chinese food is terrible. I miss my Boston area favorite Chinese restaurants so much. You might have saved me! I’m making today!!! Thanks again
Egg Foo Young is my absolute favorite, and being from NY where Chinese Food is known to be delicious, this is the BEST Egg Foo Young recipe! I just made it tonight and my husband and I LOVED it. My husband was in shock and said it was spot on "restaurant quality". Looking forward to replicating your other recipes. Keep them coming, as I am a huge fan of Asian food! 😋
@@YungDripGod For cheap Chinese food, I've found that each Chinese restaurant makes their dishes different. A few of my NYC preferences are the roast duck chow fun and the hot & sour soup at Wo Hop 17 Mott Street (you go down stairs to enter!). Their hot & sour soup is the best in the city; the 3-piece egg foo yung and also the chicken & broccoli at New Win Shing in Queens at 48th Street & Broadway (Use far forward 48th St exit at R-Line 46th Street Station) Their egg foo young is exactly like the recipe here!; Mee Noodle Shop for sliced roast pork on Second Avenue near 52nd Street; there are also a few Chinese bakeries around NYC for BBQ roast pork baked bun, and the best ham & egg bun I've ever had is from a Chinese bakery on 18th Avenue, just below 86th Street in Bensonhurst Brooklyn by the D-Line 18th Avenue Station.
Not only is this recipe quick and easy but it’s full of flavor and a nicely browned and crunchy border with a softer center. Highly recommend making this recipe.
Round eye cuisine. My boss and I went to lunch at a chinese restaurant in town one day and he asked me what moo goo gai pan was. I told him it was all the shit the cook couldn't get rid of so they just cook it, pour sweet and sour sauce over it, and sell it to you round eyes and make a profit. He looked at me to see if I was kidding. I looked at him with a straight face and told him you will bot find egg foo young, moo goo gai pan, or Generals Chicken in any good chinese restaurant.
Absolutely, hands down the easiest and best tasting egg foo young recipe, anywhere. Made for dinner today but used shrimp. Oh my gosh! I'm making again tomorrow 😀 I forgot! The gravy recipe was so good, dang! No vinegar or weird ingredients. Taste is stupendous!!
Ok everyone. Recipes for egg foo young and gravy is posted in the description. Sorry for the delay. Let me know if you have any questions or comments. Thanks again for watching.
Mushroom soy or sing hing molasses will work if you can find them. In Chinese, we call it “lo chow”. It’s sole purpose is to make the dish darker and more appealing.
This guy is awesome. There are lots of things that have contributed to making America great, and the immigrant community is definitely one of the most important. Which is also part of what makes our country so different: regardless of where your ancestors were born, WE are ALL Americans.
They are especially made for Chinese kitchens thick Steel tops with cutouts for different size woks burners underneath with long handles oot front for easy adjusting the fire often with the knees in a busy kitchen drain trough in front or back the wok holes have a raised edge water faucets on the back wall with long handles that can be operated with the tinsel’s as the cook is using one in each hand the stove top can be easily washed off into the drain troughs I was in the commercial refrigeration trade and kitchen equipment repairs for many years and watching these cooks always amazed me with such an incredible art of what they do
Love this chef! Experience says much. He is a craftsman! Plus, this dish is the only dish that I will eat for breakfast, lunch and dinner. Love it. Thank you!
Traditional egg foo young is made with bean sprouts, green onion and meat. I personally would not add asparagus, leeks, pineapple, carrots, etc. But cooking in general is a creative expression of oneself. How is it wrong if they find pleasure in putting ingredients they love?
After spending 25 years of my life in a Chinese restaurant business, and my folks retiring in 1996 after 35 years in business. This is pretty much how most Chinese restaurant will make egg foo young back then, do not recall using the flour part, but all Chinese restaurants use Lard to cook the egg foo young before most Chinese restaurants started switching over to vegetable oil back in the early 1990s, when the health conscious movement started kicking in. One nice touch in this video, this chef know how to speak English well, unlike those whom I use to work with.
@@nonenoneonenonenone Lard might taste better, when frying food, but vegetable oil or canola oil is the most common method now in most Chinese restaurant. Rarely, one find a Chinese restaurant that use Lard for frying egg foo young, because Lard is high in cholesterol. Still eating egg foo young everyday is not healthy, but if one live before the 1990s, it was a non-issue, which is why such dishes as Chinese Chicken liver stuff pig casing egg roll no longer exist.
This is just depressing. I haven’t started going back to restaurants yet due to dietary restrictions. Haven’t put much thought into this situation. Seems learning how to make my own egg foo young will come in handy lol. Switch back to lard! 😂
Petey, love your cooking show ! Just came across it this evening and I am hooked. You explain everything so well and make it look so easy. However, the reason it looks so easy is because you have a lot of practice ! Great job and am a new subscriber now.
Yes I agree with Tom. After watching more then t en videos yours os the most classic egg foo young. I grew up in the 70's it was my favorite but, it was different large pieces of onion, water chestnuts, mushrooms and lots of roast pork and the gravy was super thick like paste and had 5 spice taste. I cannot recreate it but, yours looks delicious. I was told mine was old school cantonese.
I prepared this recipe the same day I viewed the video. PERFECT 1st time around! My family loved it!!! Cooked outside in my cast iron wok. Swapped out chicken for lobster 'cuz that's what I had on hand. Thank you chef for posting. I'm a happy camper
OMG! I love Egg Foo Young! So glad I found your recipe; I'm going to make some and give you an update after my family eats it. Tysm for sharing your recipe! Great instructions, too! I looks so good!
Egg foo young is and has always been since childhood my favorite food of all time. The gravy is different depending on the restaurant or depending on who cooks it, I will probably make this today because you have lit my fire. I like your gravy, but I think I've had a little oyster sauce
THANK YOU FOR SHARING THIS! This has to be the best recipe for egg foo yung I have ever made. I'm eating a bowl I made now over rice with a bath of the gravy. HIGHLY RECOMMEND! I even sprouted my own mung bean sprouts. So happy!!!!
Yes thank you for this recipe you are so awesome and great keep up the good work make America great again and I will be making this God bless you and your family
WOW!! That was Great. I have watched so many videos on Chinese cooking, this is by far the best one I have ever seen, you explain yourself extremely well and in the most simplest form of direction. Looking forward to watch more of your Teachings.
You are the best Chinese cook on UA-cam. I have some of your recipes written down and have been making them for over a year. I mostly make your Chicken Finger recipe. It is so so good and they stay super crispy in the fridge. I will be making this recipe soon. I have all the ingredients. Thanks for the great channel!!
Thank you so much. I've been looking for a place to begin to understand how to prepare the foods i love. You have a very detailed and honest teaching style that has me believing i can at least get closer to making real food than i've ever been able to in the past. Thanks
I luv the way he explains things. Back in the day as a child going to dinner with my parents it was easy to find delicious egg foo young in local neighborhood Chinese restaurants, sit down service with tablecloths and the best authentic chinese tea from the porcelain pots. Now everything is fusion fancy or fake. Its hit or miss. Thanks for this
I made this with scallops and it was beyond delicious!! Making some more today AND I’m going to increase the amount!! My children ate it like bandits!!👍🏾
Most definitely had scallop egg foo young at a upscale Chinese restaurant. One of the best things I’ve ever had. Gonna try to make shrimp & scallops egg foo young tomorrow.
I LOVE that tip to tap the ladle against edge of wok for nice round pancake edge. My egg foo young pancakes look like a map. Subscribed to your channel. I like what I see so far. ty
Thank you! Our Chinese restaurant closed recently and my husband loved their egg foo young gravy on his rice. I can officially make him a happy diner again😉
Love your cooking, homie! I talked to you one time. I live in Prague, but I love the way you cook, and also, how you do your videos. Straight to the point. I'm a vegetarian, so, I'd love to see more of your vegetarian cooking!
Thank you for sharing your delicious Chinese recipes as well as your technique. You provide what you see is what you get video information without hardly any editing or cutting. Almost in real time and I like that. I was always wondering how does Chinese food restaurant orders come out pretty fast. You have good technique and also you look for fine detail when cooking. I’m the same and learning and watching closely. Keep up the great cooking videos Chef Petey!
Thanks for the feedback. Sometimes people make cooking delicious dishes a mystery. It really is quick and simple and I want everyone to be able to do it. Save money and feel good about themselves. I appreciate the support 😃
I love the way you cooked the Egg Foo Young and the gravy and I love that dish and have to make some at home since the only ones I have eaten was in a restaurant. Thanks for sharing this recipe with us all and hope you and your family are enjoying yourselves in this lock down situation at home.
Chef, it's all about the gravy and sir, you NAILED IT! Wow! What a great lesson, instruction, and an overall informational video! Keep'em coming!! Well done! Thanks!
@Jc Y- Just ask a blessing on everything you eat, and enjoy life, which turns out to be really short, anyway, REGARDLESS of all efforts to maintain a so-called “healthy” diet, which only produces high stress which leads to unhappiness & discontentment and a whole lot of fruitless effort. The people who pursue this regrettable lifestyle will decline & pass away in very close proximity to everyone else’s lifespan, so the key is to have faith, ask a blessing on what you put in your body, and be happy, intentionally!
I just would like to know why people thumbed this down. I love egg foo young n I been stuck at home for three weeks due to the rona. I will be making this. Cuz I’m craving it. I also feel weird as hell commenting on here.
Maybe the thumbs down is for microwaving the shit! Why can't he cook it correctly in the wok? What chef prepares something in a restaurant that isn't cooked thru so it has to cook for 5 more minutes in the microwave after it swam in a vat of oil for 10 minutes already? Come on now?
I prepared this recipe the same day I viewed the video. PERFECT 1st time around! My family loved it!!! Cooked outside in my cast iron wok. Swapped out chicken for lobster 'cuz that's what I had on hand. Thank you chef for posting. I'm a happy camper
Omg FINALLY! 😖😫 Been watching so many garbage recipes! Thank goodness I found a real one! EDIT: Going to make this, but with shrimp and pair with shrimp and broccoli over rice. I subscribed! Chinese food is one of the healthiest types of food compared to the others and egg foo young is a great fast food cheat, because it's a little bad with a little good... you can enjoy this without feeling too much guilt afterwards. Kind of like having your cake and eating it too. I'm having a tough time financially and hoping to recreate something very close to what you can find at any Chinese carryout in the US. I'll update whenever I'm able to try this version. The other versions came out horribly, but I have high hopes for this.
I just start watching your cooking video's and have been watching them for the past 2-3 hour's. You make cooking look so easy and fun. Can't wait to go to the Asian aisle in our grocery store. Thank you : )
I had no idea Egg Foo Young was so easy!! It's an omelet. I just need the bean sprouts and will make some for dinner. Great idea to microwave to get the insides done. I love this chef.
Thanks for watching. You have no idea how many of my viewers vilify me for using the microwave. But they have no clue that it’s a great way to finish without burning. I appreciate the support!! 😃
@@jagabaya123 I made it once before but the uncooked egg oozed from center so I kept cooking it but it overcooked the outside. Your microwave suggestion is the best advice along with all your other ones like poking with the fork, straining it and using the dark soy (I used the regular soy sauce and added more for color but too salty)! Thank you for sharing.
This is one of my favorite dishes and I always wanted to learn how to cook it, of course I doubt I can do it this good. The way he explains it is awesome. Thanks guys.
My mom would make this when i was a kid. It was delicious. She would use much less oil only an inch or so and would have chopped celery and small canned shrimp with the sprouts. It was delicious!😮
I made this the first time after watching this video and The egg foo young and the sauce came out better than in the restaurants . This is my husband’s favorite and now that I make it myself, it’s one of my favorites too! Great instruction and simple ingredients. I can easily adjust the ingredients to yield a smaller portion. Perfect for us! thank you for sharing your recipes. 👏🏻
Awesome to hear. Thanks for watching 😂
Was it hard I want to try but I’m a little discouraged😅
@@nijahk7583 What's hard? Nothing hard about this.
@@nijahk7583 practice makes perfect
🤣🤣😂😂😂🤣🤣 like fuck you did. better than the restaurants lols fuck off and get off the drugs
Love chefs like him. His instructions are clear and precise. He'd be a great teacher. Love how he made this dish.
Thanks
It would have been nice if he’d said how long to boil the bean sprouts.
@@martell203 bean sprouts are usually just blanched. They can take less than a minute or two, to cook.
Lorna Williams-Astley Thanks! This will be my first time cooking with them. I hope you see this and know the answer, I like to make shrimp fried rice with sprouts. Should I blanch them first before I add them to the mix? Also, I’m from Detroit. No matter where on this man’s earth that I have been, I can’t find egg rolls and plum sauce (NOT DUCK SAUCE) like I’m used to at home. Would you know what’s in them or how to make the plum sauce? Fingers crossed 🤞 🙏
@@martell203 thats wonderful. It's always good to try new things. The only time I've ever blanched bean sprouts, is when I make a Burmese rice salad. For fried rice, I usually just rinse them well and toss in about 3 minutes , near end of cooking time. I'll try and find a good plum sauce recipe. Have to go through my books lol. Or you can look up one on line.
I am not easily impressed. This chef is a mesmerizing culinary artist! I hope that he realizes just how awesomely accomplished he is...
Thank you for saying so. You’ve made my day!! 😃
And that is the real way to make the gravy. The way it was made in NYC back in the 60s and 70s. That dark shiny gravy they sell nowadays at take outs is not the same and tastes terrible. I've been looking for the real gravy recipe for years. Thank you.
My pleasure. Thanks for watching!!
I feel the same. In the south it’s gross. Back in NE it’s the bomb!
@@jagabaya123are you in New England? Since moving from Boston to the Carolina’s the Chinese food is terrible. I miss my Boston area favorite Chinese restaurants so much. You might have saved me! I’m making today!!! Thanks again
All the Chinese restaurants are closed and I've been craving egg foo young so much that I started searching for recipes. Can't wait to try this.
Good luck. Thanks for watching
My favorite Chinese restaurant stayed open for delivery or curbside pickup.
Your family is going to ask you where the restaurant is at after you cook this recipe!
THIS MAN RIGHT HERE IS A GOOD TEACHER, JUST FOLLOW HIM, HES GREAT
This chef is just a amazing teacher. So patient and clear instructions thank you so much 🙏🏼
Thanks for dropping in. I appreciate the support 😃
Mmmmmm n your soooo ultimately sexy !!!!!!!!! Come take a ride with me in me 2023 Bugatti n yes she's paid for!!!!! But ONLY YOU!!!!!
@@curtissantos3137 I live in Philly 👑
I feel like I know how to do the dish correctly after his tutorial!
All this cooking, where is it shown plated?
Egg Foo Young is my absolute favorite, and being from NY where Chinese Food is known to be delicious, this is the BEST Egg Foo Young recipe! I just made it tonight and my husband and I LOVED it. My husband was in shock and said it was spot on "restaurant quality". Looking forward to replicating your other recipes. Keep them coming, as I am a huge fan of Asian food! 😋
Thanks for watching and for the support. 😃
@@jagabaya123 I really wanna come to ny and try y’all Chinese food. St. Louis has the best I’ve ever had. Maybe ny will change that
@@YungDripGod For cheap Chinese food, I've found that each Chinese restaurant makes their dishes different. A few of my NYC preferences are the roast duck chow fun and the hot & sour soup at Wo Hop 17 Mott Street (you go down stairs to enter!). Their hot & sour soup is the best in the city; the 3-piece egg foo yung and also the chicken & broccoli at New Win Shing in Queens at 48th Street & Broadway (Use far forward 48th St exit at R-Line 46th Street Station) Their egg foo young is exactly like the recipe here!; Mee Noodle Shop for sliced roast pork on Second Avenue near 52nd Street; there are also a few Chinese bakeries around NYC for BBQ roast pork baked bun, and the best ham & egg bun I've ever had is from a Chinese bakery on 18th Avenue, just below 86th Street in Bensonhurst Brooklyn by the D-Line 18th Avenue Station.
@@YungDripGod maybe go to China ?
@@YungDripGod yes st louis is the best
Not only is this recipe quick and easy but it’s full of flavor and a nicely browned and crunchy border with a softer center. Highly recommend making this recipe.
Thanks for watching 😀
Down to earth chef...doesn't come across as a bully. You can learn well from a chef such as this...
Thanks
Omg. You speak my soul.
👍
@@jagabaya123 0000000000000000000000000000000000000000000000000000000000000000p0pl
That's looking so good. A lot of technique to this style of cooking, I don't know if I would attempt at home, but I would go to his restaurant!
Egg foo young is my absolute FAVORITE!!! I’m making this tonight!!! Love how he gives you instructions great teaching 😊
Thanks for watching. I appreciate the support 😃
Round eye cuisine. My boss and I went to lunch at a chinese restaurant in town one day and he asked me what moo goo gai pan was. I told him it was all the shit the cook couldn't get rid of so they just cook it, pour sweet and sour sauce over it, and sell it to you round eyes and make a profit. He looked at me to see if I was kidding. I looked at him with a straight face and told him you will bot find egg foo young, moo goo gai pan, or Generals Chicken in any good chinese restaurant.
@@jagabaya123k
@@ms.annthrope415 Ehh foo hard to find now even bad Chinese place. egg too expensive nobody pay $18 for greasy omelet
I just adore egg foo young. One of my favorite dishes.
Absolutely, hands down the easiest and best tasting egg foo young recipe, anywhere. Made for dinner today but used shrimp. Oh my gosh! I'm making again tomorrow 😀 I forgot! The gravy recipe was so good, dang! No vinegar or weird ingredients. Taste is stupendous!!
Awesome to hear everything turned out good. Thanks for watching. I appreciate the support 😃
I noticed the lack of vinegar and agree completely! Why take something so smooth, mellow and comforting and make it brash?
Ok everyone. Recipes for egg foo young and gravy is posted in the description. Sorry for the delay. Let me know if you have any questions or comments. Thanks again for watching.
What is the dark soy sauce called? What to look for in the store? At Sing Luck takeout, it was like syrup, what they used. Is it mushroom soy?
Mushroom soy or sing hing molasses will work if you can find them. In Chinese, we call it “lo chow”. It’s sole purpose is to make the dish darker and more appealing.
@@nonenoneonenonenone Just look for these two Chinese characters 老抽 on the bottle. 😉
Chop Chop: Absorb What Is Useful...: Where is this Dragon restaurant? TY
Plz, where can I buy this wok?😍😍
This guy is awesome. There are lots of things that have contributed to making America great, and the immigrant community is definitely one of the most important. Which is also part of what makes our country so different: regardless of where your ancestors were born, WE are ALL Americans.
This is true.
Yes Benjamin Zuckerman... We are ALL Americans 💞✌🏻
Exactly!
And who doesn’t like egg foo young???
My Favorite next to Shrimp Lo Mein🤤
Love the straight forward approach the chef takes to teaching us the in and outs of preparation and execution, thank you.
@akidojlaw537 Thanks for watching
Draining the beans! Important and other fabulous tips!!!
OMG I want to drink that gravy.
I followed this recipe exactly, and it was AWESOME!!!!!!!!!! THE GRAVY!!??? TOP NOTCH!!! Thank you for sharing, and showing!!!
So happy the recipe worked out for you. Thanks for watching!!!
They way you speak , it's quite evident you've trained many many people . Seems like a hell of a nice guy to boot .
I was gonna say this. After he said fold and slurry, I knew he was classically trained.
@@100nujabes he was soo classically trained he used a microwave
@@ballsdeep2520 it's an ancient technique.
I really like him. Wish he cooked in a Chinese restaurant near me!
This guy is well spoken , he can host his own food channel.
Yes, he is fantastic and transparent. He speaks clearly that everyone can understand. Thank you.
I’ve had this video recipe saved in my email for years and I’m finally making it for our Sunday dinner tomorrow….Chef Petey, you are marvelous 😊
Hope it turns out great for you. Had a number of viewers said it came out perfect the first time out. Thanks for dropping in. Happy woking!! 😃
That gravy looked like a chemistry lesson. Looks too delicious
OMG I WANT THAT STOVE!!!!! Just dump the water right out the pan and keep cooking yummy 🥰 LOVE IT
me too, me too!~;-)
They are especially made for Chinese kitchens thick Steel tops with cutouts for different size woks burners underneath with long handles oot front for easy adjusting the fire often with the knees in a busy kitchen drain trough in front or back the wok holes have a raised edge water faucets on the back wall with long handles that can be operated with the tinsel’s as the cook is using one in each hand the stove top can be easily washed off into the drain troughs
I was in the commercial refrigeration trade and kitchen equipment repairs for many years and watching these cooks always amazed me with such an incredible art of what they do
Oh yeah and the great and “Yummy” dishes and foods they create
Me too. So convenient.
Pain to clean that drain behind the stove though.. OMG
Love this chef! Experience says much. He is a craftsman! Plus, this dish is the only dish that I will eat for breakfast, lunch and dinner. Love it. Thank you!
Thanks for chiming in Bobby. Now you can make it at home (for breakfast, lunch and dinner)!!!!🤣🤣🤣
Chef, you have a sweet and friendly face. Enjoyed watching you cooking. Hope you continue teaching us how to cook.
anyone that give food to chef mike is not a Chef at all!
Traditional egg foo young is made with bean sprouts, green onion and meat. I personally would not add asparagus, leeks, pineapple, carrots, etc. But cooking in general is a creative expression of oneself. How is it wrong if they find pleasure in putting ingredients they love?
ad.
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What kind of tea do Chinese restaurants use?
I have weakness in my life and it's egg foo young. The most delicious thing ever! These look beautiful.
So good!
Me too but I might eat it twice a year...so fattening!!
One of my absolute favorite....
Egg foo young my favorite.
Shanghai honk hong egg fou young fortune cookies always wrong ah that a hot one 🥡🥚🍘🍙🥢
After spending 25 years of my life in a Chinese restaurant business, and my folks retiring in 1996 after 35 years in business. This is pretty much how most Chinese restaurant will make egg foo young back then, do not recall using the flour part, but all Chinese restaurants use Lard to cook the egg foo young before most Chinese restaurants started switching over to vegetable oil back in the early 1990s, when the health conscious movement started kicking in. One nice touch in this video, this chef know how to speak English well, unlike those whom I use to work with.
Wilson Lam Yep we used lard shortening way back in the 70’s but switched to vegetable oil for deep frying.
Lard is likely better than soybean oil.
@@nonenoneonenonenone Lard might taste better, when frying food, but vegetable oil or canola oil is the most common method now in most Chinese restaurant. Rarely, one find a Chinese restaurant that use Lard for frying egg foo young, because Lard is high in cholesterol. Still eating egg foo young everyday is not healthy, but if one live before the 1990s, it was a non-issue, which is why such dishes as Chinese Chicken liver stuff pig casing egg roll no longer exist.
@Wilson Lam Yep lard is very high in cholesterol. Big reason why we went with soybean oil. Like with everything else, moderation is the key.
This is just depressing. I haven’t started going back to restaurants yet due to dietary restrictions. Haven’t put much thought into this situation. Seems learning how to make my own egg foo young will come in handy lol. Switch back to lard! 😂
Petey, love your cooking show ! Just came across it this evening and I am hooked. You explain everything so well and make it look so easy. However, the reason it looks so easy is because you have a lot of practice ! Great job and am a new subscriber now.
Yes practice makes perfect. You can do it too. Thanks for watching and subscribing. I really appreciate the support 😃
I've watched numerous videos on making Egg Foo Young, yours by far is the best !!! I love the way they look and I'm sure they taste great !
Yes I agree with Tom. After watching more then t en videos yours os the most classic egg foo young.
I grew up in the 70's it was my favorite but, it was different large pieces of onion, water chestnuts, mushrooms and lots of roast pork and the gravy was super thick like paste and had 5 spice taste. I cannot recreate it but, yours looks delicious. I was told mine was old school cantonese.
Thanks
I prepared this recipe the same day I viewed the video. PERFECT 1st time around! My family loved it!!! Cooked outside in my cast iron wok. Swapped out chicken for lobster 'cuz that's what I had on hand. Thank you chef for posting. I'm a happy camper
Great to hear it worked out for you and your family. Thanks for watching 😃
My absolute favorite. I've eaten shrimp egg foo young for over 40 years. Thank you for sharing your recipes.
Veronica Cobb omg shrimp egg foo yung
@@DR-yc7mp YES?!!😄
Veronica Cobb you made me hungry lol
You’re welcome
Love watching. Natural. No BS. Great cook. Thank you so much.
Thanks for dropping in Alien. I appreciate the support 😃
I dig this guy. Knows his stuff and seems real nice.
I love watching guys work a wok like that , so natural second hand motions
Thanks for watching
Superb video and excellent teacher. Thank you for posting!
Thanks
OMG! I love Egg Foo Young! So glad I found your recipe; I'm going to make some and give you an update after my family eats it. Tysm for sharing your recipe! Great instructions, too! I looks so good!
Clear instructions, and this recipe looks great. Thank you!
Egg foo young is and has always been since childhood my favorite food of all time. The gravy is different depending on the restaurant or depending on who cooks it, I will probably make this today because you have lit my fire. I like your gravy, but I think I've had a little oyster sauce
Or hoisin sauce ?
@@madison.destination4075 No not hoisin sauce. Completely different.
That phone call at the end was me calling in my order for egg foo young.
J Ver Steeg 😂👍
Lol
Lol..😅
lol !! good one
🤦🏾♂️
THANK YOU FOR SHARING THIS! This has to be the best recipe for egg foo yung I have ever made. I'm eating a bowl I made now over rice with a bath of the gravy. HIGHLY RECOMMEND! I even sprouted my own mung bean sprouts. So happy!!!!
Thanks for watching. I appreciate your support!! 😃
man, i bet that gravy was DELICIOUS. Gonna definitely try that.
Thanks for watching
Shanghai honk hong egg fou young fortune cookies always wrong
@@jagabaya123 09
ua-cam.com/video/w8vkIAy9gVA/v-deo.html
THANK YOU CHEF AND CAMERA PERSON!
A retired Chef from Oregon enjoys your cooking tutorials very much. Thanks.
Thank you . Enjoy your retirement.
Yes thank you for this recipe you are so awesome and great keep up the good work make America great again and I will be making this God bless you and your family
God bless you as well Robin. Thanks for watching 😃
💞💞💞💞💞
Very good recipe. You are a great teacher, awesome cook you are and very precise in your methods!! Thank you!! Egg foo young is my favorite!!!
Thanks
I'd LOVE to LEARN to make THEM. That Gravy is so Delicious looking.
WOW!! That was Great. I have watched so many videos on Chinese cooking, this is by far the best one I have ever seen, you explain yourself extremely well and in the most simplest form of direction. Looking forward to watch more of your Teachings.
Thank you
You are the best Chinese cook on UA-cam. I have some of your recipes written down and have been making them for over a year. I mostly make your Chicken Finger recipe. It is so so good and they stay super crispy in the fridge. I will be making this recipe soon. I have all the ingredients. Thanks for the great channel!!
Thanks for watching Diane. So glad you found my channel. Happy woking!! 😃
Thank you so much. I've been looking for a place to begin to understand how to prepare the foods i love. You have a very detailed and honest teaching style that has me believing i can at least get closer to making real food than i've ever been able to in the past. Thanks
There’s definitely a learning curve with this recipe. But with a little patience, you will master it in no time. Good luck and thanks for watching
The mystery of Egg Foo Young Gravy finally solved! Very clear instructions.... Thank You so much.
Wish you were my neighbor! 😊 🥢🍵
I'm your neighbor. What do you need?
Thank you
God bless and thank you!
I luv the way he explains things. Back in the day as a child going to dinner with my parents it was easy to find delicious egg foo young in local neighborhood Chinese restaurants, sit down service with tablecloths and the best authentic chinese tea from the porcelain pots. Now everything is fusion fancy or fake. Its hit or miss. Thanks for this
Thanks for chiming in. Yeah those were the days. To me, fusion is foo foo food. Too much hype and not enough substance. I appreciate the support 😃
I made this with scallops and it was beyond delicious!! Making some more today AND I’m going to increase the amount!! My children ate it like bandits!!👍🏾
Scallop egg foo young?!!! Awesome to hear. Thanks for chiming in. I appreciate the support 😃
Do you have that large of a wok ? Did you make the full recipe or did you cut it down ?
Isn't it a great feeling when you find something that the kids eat and not turn their noses up at!
Most definitely had scallop egg foo young at a upscale Chinese restaurant. One of the best things I’ve ever had. Gonna try to make shrimp & scallops egg foo young tomorrow.
You are an interesting man. Thank you for the recipes. I still love the sounds from the kitchen after all these years.
Thanks for watching
I LOVE that tip to tap the ladle against edge of wok for nice round pancake edge. My egg foo young pancakes look like a map. Subscribed to your channel. I like what I see so far. ty
LOL that comment was so cute. Made me smile :D Thank you!
Thank you
My wife says , finding you and your cooking has made her day!!! egg foo young and gravy on sunday!!! thankyou and blessings from Wales UK xx
Egg foo young is the best! I swear I could eat it every day.
Totally agreed Glyn, subbed, love cooking too. 🍻
Wales?!!! Thank you
His food looks delicious! My mouth is watering.
Thank you! Our Chinese restaurant closed recently and my husband loved their egg foo young gravy on his rice. I can officially make him a happy diner again😉
Thank you
that gravy looks fantastic nice consistency like silk thanks for that
You’re welcome
Chef,
Excellent recipe, I am going to try to make this. You seem like a very caring kind person. Thank You for this.
Brian Gleason thanks. Really appreciate the support.
Please give a list of the ingredients! Thank you
I love Asian bean sprout they're so good I love him in my stir fried rice dishes egg foo young I love them so much
Love your cooking, homie! I talked to you one time. I live in Prague, but I love the way you cook, and also, how you do your videos. Straight to the point. I'm a vegetarian, so, I'd love to see more of your vegetarian cooking!
Thank you for sharing your delicious Chinese recipes as well as your technique. You provide what you see is what you get video information without hardly any editing or cutting. Almost in real time and I like that. I was always wondering how does Chinese food restaurant orders come out pretty fast. You have good technique and also you look for fine detail when cooking. I’m the same and learning and watching closely. Keep up the great cooking videos Chef Petey!
Thanks for the feedback. Sometimes people make cooking delicious dishes a mystery. It really is quick and simple and I want everyone to be able to do it. Save money and feel good about themselves. I appreciate the support 😃
You have a great spirit.... Thank You for this video and your time
Thank you
Thanks for clear, concise instructions in a warm friendly attitude. Going to definitely be subscribing and following.
Wow. Thank you so much for this tutorial. We love egg foo young.
I love the way you cooked the Egg Foo Young and the gravy and I love that dish and have to make some at home since the only ones I have eaten was in a restaurant. Thanks for sharing this recipe with us all and hope you and your family are enjoying yourselves in this lock down situation at home.
Sidney Mathious Surviving the lockdown just fine. Thanks for watching 😀
That gravy looks so good
Looks great...very interesting ♥️ from Mississippi ❤️ Chinese food is such a beautiful ART... yummy 😋
Chef, it's all about the gravy and sir, you NAILED IT! Wow! What a great lesson, instruction, and an overall informational video! Keep'em coming!! Well done! Thanks!
Uhmmmm i think i could drink that gravey and totally dig it!!!!! lol
You’re welcome
I don't know why/how but I feel like I can smell it through the screen.
Carol Mary- “smell-o-vision” 😝
On the way to hospital too if you concern about your health. Those are Chinese American food to against your doctor.Good luck!
@Jc Y- Just ask a blessing on everything you eat, and enjoy life, which turns out to be really short, anyway, REGARDLESS of all efforts to maintain a so-called “healthy” diet, which only produces high stress which leads to unhappiness & discontentment and a whole lot of fruitless effort. The people who pursue this regrettable lifestyle will decline & pass away in very close proximity to everyone else’s lifespan, so the key is to have faith, ask a blessing on what you put in your body, and be happy, intentionally!
Hahahaha
Makes me hungry just watching! 😋😋😋
Great demo! Thank you ❤
Always some technical tricks.
And appreciate you giving oil temperature!!
My favorite since childhood. I love this! Will bring in 2020 with my favorite dish -homemade.
I love egg foo young. Now that I know how to make them, I can do this at home!
I just would like to know why people thumbed this down. I love egg foo young n I been stuck at home for three weeks due to the rona. I will be making this. Cuz I’m craving it. I also feel weird as hell commenting on here.
I know what you mean.
That's why I'm here. i'm having withdrawals. :)
Yess I’m making this tonight but shrimp egg foo young
Maybe the thumbs down is for microwaving the shit! Why can't he cook it correctly in the wok? What chef prepares something in a restaurant that isn't cooked thru so it has to cook for 5 more minutes in the microwave after it swam in a vat of oil for 10 minutes already? Come on now?
I prepared this recipe the same day I viewed the video. PERFECT 1st time around! My family loved it!!! Cooked outside in my cast iron wok. Swapped out chicken for lobster 'cuz that's what I had on hand. Thank you chef for posting. I'm a happy camper
Wow! Am going to try his recipe look delious
Thanks for watching. Happy woking!! 😃
I love it when chefs make everything look so easy. If I had such an incredibly seasoned wok at home I’d be happy.
"chefs" dont use microwaves...
@@FunnyBugBeesandWoodWorks They absolutely do. Smart arse!
@@Bosoxist no....."cooks" use microwaves, not "chefs". lol
@@FunnyBugBeesandWoodWorks And only pricks use lol with their own comments.
@@Bosoxist did i trigger a snowflake? I think so...
Looks. So. Good wish I. Was near u bless u young man keep cooking
Omg FINALLY! 😖😫 Been watching so many garbage recipes! Thank goodness I found a real one! EDIT: Going to make this, but with shrimp and pair with shrimp and broccoli over rice. I subscribed! Chinese food is one of the healthiest types of food compared to the others and egg foo young is a great fast food cheat, because it's a little bad with a little good... you can enjoy this without feeling too much guilt afterwards. Kind of like having your cake and eating it too. I'm having a tough time financially and hoping to recreate something very close to what you can find at any Chinese carryout in the US. I'll update whenever I'm able to try this version. The other versions came out horribly, but I have high hopes for this.
Thank you for subscribing. Glad you enjoy my recipes. Happy woking!! 😃
Chicken egg foo young just happens to be one of my very favorite dishes. Thank you, and well done
Thanks for watching 😃
I just start watching your cooking video's and have been watching them for the past 2-3 hour's. You make cooking look so easy and fun. Can't wait to go to the Asian aisle in our grocery store. Thank you : )
Yeah sometimes chefs make everything so mystical and overly complicated. Cooking should be simple and fun. Thanks for watching
Amazing technique and flavors 😊
Thank you
Wow...it does not get any better than this Chefs tutorial!! Just awesome & spot on...epic for the beginer!
Thanks for chiming in Diana. I appreciate the support 😃
Outstanding teaching! I've been making this egg foo young this way since May!!! I love it, thank you so much. I'm grateful ❤
So glad you enjoy my recipe Sheila. Thanks for dropping in. Happy woking!! 😃
That entire recipe looked great. I have never had egg foo young gravy that looked that good.
@Shandra9000mail Right?! I think I could have eaten a whole bowl of just that gravy! This guy does know his stuff fer sher!
My babies are gonna be so proud of mama!
A real pro makes it look so easy but us amateurs know its not!
looks really good!
Thank you
Thank you for sharing. It’s one of my favorite dishes. Stay blessed,
My pleasure. Thanks for watching!! 😃
I had no idea Egg Foo Young was so easy!! It's an omelet. I just need the bean sprouts and will make some for dinner. Great idea to microwave to get the insides done. I love this chef.
Thanks for watching. You have no idea how many of my viewers vilify me for using the microwave. But they have no clue that it’s a great way to finish without burning. I appreciate the support!! 😃
@@jagabaya123 Me² Chef, that's because they can't really cook! You rock!
@@jagabaya123 I made it once before but the uncooked egg oozed from center so I kept cooking it but it overcooked the outside. Your microwave suggestion is the best advice along with all your other ones like poking with the fork, straining it and using the dark soy (I used the regular soy sauce and added more for color but too salty)! Thank you for sharing.
Seems like he's done this so many times. A real expert is like an artist in his movements.
Love hes attitude. Plus hes kind of food great job sir .
This is one of my favorite dishes and I always wanted to learn how to cook it, of course I doubt I can do it this good. The way he explains it is awesome. Thanks guys.
With a little practice, you’ll be able to do it as well. It’s really not that complicated. Thanks for watching. 😃
Great skill with the ladle technique.
That's the best looking egg foo young recipe I've seen so far! Its my favorite dish, I can't wait to try it, thanks for sharing :D
Thank you
Egg Foo Young is my all time favorite - I love it !!!
Beautiful job chef !!!! looks fantastic! i will try soon and give you feedback . Thank you so much for the recipe. Regards, Rene , Sarasota, Florida
My mom would make this when i was a kid. It was delicious. She would use much less oil only an inch or so and would have chopped celery and small canned shrimp with the sprouts. It was delicious!😮
Looks great. You make it seem effortless, a master of your craft
Thank you
Thanks so much for sharing! Egg Foo young is one of my childhood favorites 🤤! You’re an awesome teacher! I’m making this tonight 😊
Thanks for watching. Happy woking 😃
Make Brown Gravy
Bery loveyGravy
Finally found a cook that will show me how.THANK you very MUCH Sending best wishes to you from Germany 🇩🇪.God bless and THANK YOU
Thank you
Chef makes it so smoothly and makes this viewer wanting to taste it. Thanks from Texas. Love Asian food.
Y’all from Texas?!!! Howdy. Thanks for dropping by. I appreciate the support 😃