Egg Foo Young, Cantonese style - How to Make the Original Fuyong Dan (芙蓉蛋)
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- Опубліковано 22 тра 2024
- Egg Foo Young, a.k.a. Fuyong Dan or Furong Dan. This dish's made it's way around the world, but we wanted to teach you the original Cantonese way of making it. In terms of taste and texture, this is much closer to an omelette than its deep-fried takeout counterpart. It's a pretty easy dish, and a great egg dish to whip up whenever.
Near the end of the video, we used some footage of an American Chinese restaurant called 'Luo's Peking House'. Cutting this video made me really nostalgic for American-Chinese food, though the host putting mustard and sweet and sour sauce over the already sauced Egg Foo Young is so stereotypically American it made me facepalm ;) Link to the full video here:
• You Really Should Eat ...
As always, here's the reddit link with the detailed, written recipe. A smaller sort of recipe card's inside that link in the comments (if that's what you're looking for, sorry to make ya go fishing through links):
/ recipe_egg_foo_young_t...
Outro Music: "Add And" by Broke For Free
/ broke-for-free
ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too! - Навчання та стиль
I'm loving all these videos. I must own 20 Chinese cookbooks and none of them mention details like oil control, temperature control, timing etc. You guys rule!
Cheers, yeah you don't wanna ever get too married to timing and temperature and such because different ranges and set-ups are different... but I think it's helpful to give a rough guideline so that people have a decent idea what they're looking for. And that lapcheong egg sounds tasty :)
I agree - these videos are awesome. The fact that his voice is NOT at all annoying and his wife is lovely are also a plus!
Can you tell me the book title and whe to get itand mostly the oil control.
Chinese Cooking is all about feel.. I'm Chinese and my family has never seen let alone used a cook book
Just marry a Chinese wife.
Best part is the sharing of little bits of knowledge that makes cooking perfect. You guys rock, keep up with the good work.
You guys put a huge smile on my face with this fantastic video! I've tried it several times now and find that adding some Oyster sauce to the egg mix gives an additional dimension to this Foo Young.
Thank you for sharing the happiness!!!
Ive been watching your videos now for about a week and finally decided to give one a go. I just want you to know that this is by far my new favorite way to prepare eggs. Its so versitile! And I have always hated take out egg fu young, so seeing something like this not deep fried and drenched in brown sauce was so refreshing.
I love your content, and cant wait to try something more advanced next!
I'm Chinese and I find your channel much more helpful than Chinese recipe websites. Keep up the good work!
Haha those websites can obviously be a solid resource, but are tough for new cooks I think. There's nothing like finding a recipe on Xiachufang where every ingredient amount is the very helpful "适量" lol
cause you are a fool
@@ChineseCookingDemystified what is _long yau_ ?
Excellent recipes but my opinion don't need sugar.
pqtat718 I think that is 热锅冷油 inChinese.
Well, in Indonesia, we have kind of similar dish in it called Fu Yung Hai (芙蓉蟹), slightly similar to Cantonese Egg Foo Young but more like originally from Coastal Guangdong which is contained "crab meat" and sometimes used minced chicken and shrimps for substituting crab meat and added some vegetables like carrots, bean sprouts, and cabbages........
sounds fantastic.
An adaptation of fu yung hai is also extremely popular in the Netherlands.
@@tomvasseur2256 Well to be honest, Fu Yung Hai became popular in Netherlands due to Dutch occupation in Indonesia and also there are Indonesian food that are popular in Netherlands due to either Indonesian diaspora and even Indo Culture in there (Eurasian that were living in or connected with Indonesia, including Indonesian culture and mostly from Dutch ancestry). For example : Nasi Goreng, Mie Goreng, Rendang, Rijstaffel (a table manner combining Indonesian food and Dutch food), and so on........
@@erdyantodwinugrohozheng My father rescued an Indonesian family and took them to the Netherlands back in ww2
I’m from Hong Kong and we do exactly as he said! May be add crab meat and bean sprouts! No cabbage or other veggies to distract from the taste! 😅😅😅
I’m from Mexico and I’m totally falling in love with you channel! Thank you for sharing!
The quality of your tutorial is the reason I hit the subscribe button. Your audio delivery in concert with visual simplicity and directness emphasizes your authenticity. Thanks
Great job. I'm from Hong Kong. But live in Unite State for 44 years. You did a fine job on the egg foo young
Man you are doing great work! Every single one of your recipes is great and easy to understand. I've made various and they all came out great. Keep up the great work :)
Awesome, always great to hear the recipes were reclipable! How was the sourcing?
Wow, what an amazingly clear and attractive way to teach cooking. Thanks!!!
Thank you sooooo much! This was short, concise and easy to
understand. I’ll watch it again and make it tomorrow.
Ah! Love the chemistry behind your strategy. Gonna try this.
I love your videos! I have no idea why you only have 12k viewers, I wish I could subscribe a few thousand times!
Thanks!
they have only just started, im pretty sure they will grow soon....just watch!
I had a very similar thought, but clearly the "system" is working because the number of subscribers is climbing fast, and I think that eventually they will have all of the viewers that they so clearly deserve.
+Patrick Calahan 26/03/2018 39k subscribers. They're that good!!
Because chinese food is not as popular as korean, japanese, thai, and vietnamese food
You guys convinced me to buy a wok. 14" carbon steel. Seasoned today.
essential for every kitchen
Big wok is awesome, enjoy!
@@thisissteph9834 I've been cooking on the wok almost every day since I bought it. I still make your Egg Foo Young, but just tried my hand at making Suan Cai Yu [酸菜鱼]? yesterday. It came out amazing. I am in love with Chinese Cooking. Once you have the wok and the ingredients, it's easy. Keep the videos coming. I am a sucker for coconut curries so I got a few Thai ingredients and bam, Thai coconut curry. It's crazy what you can learn on the internet.
@@PrimateParty Oh, btw, if you're making stuff like suan cai yu (soup/stew), you may wanna start the frying process in the wok first then move it to a pot later as longer stewing will strip the seasoning off the wok.
Still Steph for fresh seasoning, yes it is somewhat delicate. But for the aged seasoning, man, it is as tough as a tank. You can literally drive it to war and out without any scratch.
Tried this today and it turned out awesome. Could really taste the sweet onion flavour that fuyong egg needs and the texture was perfectly fluffy. Thank you guys!
Your videos are much, much better than most "pro" cooking videos, no matter the ethnics. The way you explain everything leaving nothing to chance, including some food chemistry thrown in, is far and above better and more informative than about 99% of producers out there, young or old. I've been cooking for 50 years!! (I'm so old, 😂)and I learn something new from you in every video. Every step is both shown and explained. Wish I could remember how I found you! I'd go back and thank them too!!
Jenn 💖
Thanks for the kind words! We're neither professional chefs nor filmmakers (or chemists for that matter), so we're still learning stuff too and trying to get better each video. I think more than anything Chinese cooking in general has so many interesting approaches and techniques, if we made a video every week for the next 50 years we'd still only be scratching the surface!
I agree. This channel is so underrated.
You may not be pro chef's, filmmakers, chemists, etc., but you ARE exceptional disseminators of information; you are educators ... and damn good ones too, by golly, by gosh! (Sorry, I've been watching waaay too much vintage tv. Gee whiz, Mr. Wilson...!)
Hehehe... Jenn, ur just a hatchling. I recall the very day when I requesitioned the supplies for Creation. I'll never forget the look of absolute delight on His face when I introduced Him to dirt. It was divine. Literally.
Now THAT is old, my darling. ;)
The Emissary
I have never laughed so hard at a comment! You sir are a gentleman and a scholar! I'll be chuckling for days! (note the excess of !!! points).
It's rare and ~bows slightly~ Devinely welcome~do I call you Sir? Your Devine Majesty? Bill? to see such gentle and humorous common discourse on this particular application. This pit of endless insults, acne and angst, at times, makes weary my more delicate Canadian sensibilities. It's a pleasure to meet you Mr Gawd~*is that okay?* Better than Bill?
Jenn 💖 in Canada 🍁
What a fabulous dish,and a great recipe channel👌
Listening to Chris speak Chinese makes me want to teach my bf more Cantonese lol. All he has mastered so far is the versatile phrase "哎吔."
"I am sorry my darling of course you are right"
Brilliant - followed your video this evening. Absolutely great . Have subscribed and shared . Best Regards Steve from the UK.
Haha, cheers, glad you liked it~ :)
I'm so glad I found this channel. Thanks again for another awesome recipe!
Cheers! You got any requests?
How about some more technical things like anything commonly fermented in china (because I love Korean Kimchi and I'm making another batch tomorrow hah), or maybe how to make tofu (or anything I can do with the massive bag of dried soybeans I have) Thanks!!!!!!
Very well explained, thank you for sharing your recipe. Love it.
Communication in this video is excellent. It is easy to follow and not filled with irrelevant fluff. Well done.
Excellent video! Well narrated, with lots of tips included on how to cook etc.
Thanks~Glad you like it :)
Excellent recipe! Turned out golden brown, fluffy and tasty! I'll definitely be adding this one to my list! Thanks!
Awesome to hear, glad you enjoyed it!
Something new for me...Adding cornstarch into fried egg! Will it give a try....
It works!!!
Beautifully done, the colour, the form, the procedures are good and easy to follow.
Thank you :) This is a very easy dish, hope you give a try~
Thank you!!! It tasted wonderful!! But, I decided to serve it with some leftover boiled potatoes that I put in the oven with oil, pepper and oregano and cilantro. It was a really good combo and gave my wife a big smile. Happy New year!
I had egg foo young once in a restaurant and decided that I will never have it again. Your video just changed my mind. Thank you for making a difference in the world.
Yeah alot of restaurants make this with half a pound each of sugar, salt, corn starch, and MSG and a splash of egg and call that "egg foo young" but the real stuff is way different.
I have always loved Chinese cooking. I have never been able to duplicate it with only one or two exceptions. Thank you for demystifying for us. I will be trying this recipe, it is exceptionally delicious looking.
This one should be an easy start, let us know how it turns out.
Awesome recipe, I love Chinese cuisine ~ A very informative and clear recipe video, well-done guys, subscribed!
Cheers, welcome! If you try any of the recipes, lemme know how they turn out!
Deff will~ Keep up the nice work, love your recipes and videos guys
Very informative and instructive. Thank you. I feel as though I could watch the video a couple more times and then produce a fairly high-quality Fuyong Dan for dinner.
I just now subscribed to your channel and I am keen to see and learn more, now! Thank you for your presentation and for all the information you share, here!
Cheers, glad you like it :)
I've been making something similar at home for a while. I like adding fried lap cheong, or if I have any, charsiu cut up into little pieces, and for some reason I put a little rice wine, and some sesame oil in the egg mixture. Cook it slowly, and let the eggs get "puffy".
A really good lazy "qian" I enjoy is a squirt of Kecap Manis over the top :-P~
Really liking the lapcheong Idea, do you just throw it into the egg with the pork mince and shrimps ?
@@dask7428 Yup, making sure I give it a little fry first.
Me and my dad made it with prawns, green onion, peas and beansprouts using the techniques & seasonings shown in this video and it was really good. Thank you for sharing recipes
Whoever made this did a really good job.
It looks delicious 😋
Great recipe. Made it today with a gravy, the cornstarch in the batter is a nice touch. Favorite channel on UA-cam, too!
Great commentary and tips. Love the bubbles around the chopstick temp tip😂
The takeout "Egg Foo Young" that I am used to is so much more like what you guys cooked that I did not even know that some places have deep-fried and sauced eggs for Foyong Dan. One thing though: here in St. Catharines ON it always comes with bean sprouts in.
I made this one again last night, and again it was delicious! Very much enjoying your channel
Great! You get bonus points for including written recipe.
Best recipe I have ever found. It's amazing. Subscribed! Thank you from Scotland
Great videos guys,like other have mentioned,your videos are 100% better than most videos about Chinese cooking and cooking in general than most channels on UA-cam,first of all you give specific details on equipment,and ingredients,second your videos and cooking are genuine and authentic, smart audience can tell,unlike other cooking videos you don't hide that the food you are making is not perfect looking like others on UA-cam where they show them mixing the ingredients and then next clip they show a perfect looking plate of food,it is hard these days to find a channel that is making and teaching their audience about making great food and not just following trends just for views,keep up the good work.
Ps,please make a video on lamien hand pulled noodle or any variation,
XO thanks😇
This channel is authentic... Certified.
I tried this dish today, everybody in the family love it😊😀
Cheers, always glad to hear people enjoy it :)
Cheryl Teo except me
@@typhooonn 😂😂😂😂
Great! I am going to give it to my family today. Bet they will love 💘 it too!
I've been waiting! Yes, this is different from what I've been eating the whole time, but gonna give it a try! Those shrimp must be juicy and sweet!
Let us know how do you like this version. On a side note, if you wanna replicate the take-out style, just up the meat+veggie amount or reduce the eggs used to reach a consistency of a "thick batter", then use a ladle to scoop the "egg batter" (one ladle per piece at a time) to a shallow pan with a decent amount of oil, semi deep fry it till it sets, flip to fry the other side for a bit and take it out, then add the sauce to it (sauce recipe is in the reddit post that'll be posting later tonight~)
Just love all your recipes.Keep going.
Delicious simply delicious... I’m adding that starch to mine from now on... great video
Very clear and straight direction. Thank you.
It looks great. I like the hints as to heat and times. Subbed.
These are top quality videos!!! nice work, will be trying this recipe too!!! thanks!!!
I made your Cantonese style Egg Foo Yung tonight (sort of). Used left over beef and asparagus from a previous meal. It was delicious and the texture of the egg was just right. I will definitely adopt this style. I did think it was on the salty side, but hubby thought it was just right. Will be looking for more of your recipes. Thanks!
Haha yeah just letting you know that for us, it seems what's 'balanced' to our taste buds when testing can sometimes seem to be slightly on the salty or sweet side for some folks. Everyone's got a different palette :)
Now That's What I Call Cooking ! Perfection ❤️
Finally a version I'm going to try!I'll just call it "Chinese Omelet" of course but if certainly looks like something easy enough for me to use and something I could make many different versions of!Thank you so much for sharing!!!
Great video, great color on those egg yolks! I will be sure to give this one a try.
Yeah, we were getting the eggs that have very orange yolks for cakes and stuff. And it lends the color to the dish too~
Thanks guy for your vids. You bring me back child memories now Im just reliving it again😋
I just made this. I really thought it would taste kinda like scrambled eggs (which it essentially is) but it tastet MUCH better. Awesome recipe!
your cooking is way more Cantonese than me although i am a local local Canton dude LOL keep up the good work your content is mind blown
That looks wonderful!
Love your recipes! Have you guys written a cookbook?
This recipe is clear and easy .I must try for lunch today. Thank you
Love this! I love authentic version! Thanks
Thi Nguyen hi thi
I've only ever heard the phrase Egg Foo Young, I don't think it was popular where I lived. My parents never told me the popular names of their dishes, they just described it. It's nice to know what it's called even if I never felt the need to look it up. We mainly use vegetables.
Thanks for the video! Do you think you can do 滑蛋蝦仁飯 as well. It is similar to Egg Fuyong, but it seems much harder. Thanks!
Sure, that will be on the list, albeit we may just do shrimp and egg as a dish.
Oh my gosh, Chris sounds almost exactly like Dude on the Flo Lum UA-cam channel! Loved your video. Thank you for sharing.
Lovely. Perhaps your best effort to date!
Looks really delicious, will have to give this a go!
Only ever tired Chow mein (years ago) and Hong Kong fried rice...ever!This sounds and looks awesome.
Oh ty. I have been looking for this recipe for long time. They dont serve it at The Mandarin Restaurant. I cant wait to see more of your cooking.
Brilliant yet simple dish to follow.
Wow you have some really sharp hands to be able to chop the pork by hand like that. Pork egg foo young is my favorite but nothing like yours. I will definitely try it but with the addition of bean sprouts. Thanks
bit.ly/2ISYqzd
... and yeah, give it a go, beansprouts are also cool :) Just if you're doing this version try not to be overly ambitious with the sprouts, and be sure to pick off those ends!
Love these videos. This recipe does make great scrambled eggs too.
hey folks its Richard Dreyfuss giving us chinese cooking lessons..great job
I should have read down the comments.
I often make scrambled eggs on toast for breakfast but I didn't know the tip about corn starch (called 'cornflour' in the UK). I can confirm it does work, and the en-product was definitely a better texture ... thanks for the advice.
Yeah it surprised me first time I did it too. I think it's best for people (like me) that like large, fluffy curds. My scrambled eggs are a bit weird... kind of a 'purposefully fucked up French omelette' (back when I was learning how to make a French omelette I found my favorite scrambled eggs came from those failed omelettes). High heat, purposefully roll it up all willy-nilly, cut a couple times and out. Cornstarch really helps if using that (lack of?) technique.
Made this about 10 times now. Never lets me down. I did learn a lesson by putting too much veg in once, so naturally, it fell apart but was still delicious
keltyk it just turned into some egg and veg stir fry.
Oh Yum--great recipe and instructions.
I made this twice now and it was delicious!!! Thank you!!
I just made this with veggies (nappa cabbage- tops thinly sliced, mung bean sprouts, spring onion- green parts)!! It is sooooo delicious!!!!!! 😱😍😇
This particular dish looks super tasty to people from all parts of the world!
I was just getting ready to make me some shrimp egg foo young with crabmeat and I ran across this video I like this way much better thanks for explaining how to cook the eggs in the wok without actually using all of that grease to deep fry
Exceptional and enjoyable presentation
yeah we love you guys keep it up as usual
Superb recipe but without any sauce of course. Loving your channel.
This is my all time favorite dish whenever I eat Chinese food. I've always wanted to know more about it.
I love Foo Yong Dan, it's do delicious.
May I know, if the minced pork is already precooked in the restaurant before the customers order ? Thank you so much. I look forward to your reply.
Usually, no. They'll keep uncooked minced pork, and use it for different dishes.
Really great cooking channel, thank you very much
Love to watch your cooking videos.. 💕
After a childhood of Cantonese restaurants, with the red vinyl booths and the classic lanterns, my adult self wondered if egg foo young even came from China, because it was a cutlet in gravy, instead of chopstick-sized bits. Also seemed to be chiefly bean sprouts.
Good job, great tips, thank you
egg foo young is my favorite Chinese dish. I make it frequently but personally I LOVE the restaurant sauce. Unfortunately I can't find a restaurant anymore that makes it like the one that was in our town for many years, the owner passed away about 35 years ago. I try and try and though I can make a darn good sauce I just can't get that taste I remember. Last time was in Santa Fe New Mexico of all place but even that was back in the mid-90's. Been experimenting for years and tried every version I can find on the net but just not the same.
This seems easy enough and the ingredients should be in every kitchen already
Wow! Thank you for sharing your knowledge....
I let my husband and sons rate my new recipis. They gave this one a 9.5!! We rate from 1 to 10 and 10 is the best, like in our schools.
This is the foyoug I’ve been looking for. Thank you
Awesome! My favorite midnight snack
Thank sir, I've been looking for this recipe😻😻😻😉
This looks a hell of a lot better than the restaurant versions. I am going to have to try this some day.
You know the Chinese American egg foo young, even the staff there would not eat it.
I have just made this but without the pork mince, I know that I have made a different dish but followed the techniques all the way. I made a very tasty dish, my first chinese dish authentic or otherwise! I will made this and some of your other dishes soon. Many thanks!
Cheers, glad it came out well! And you definitely still made an Egg Foo Young - Egg Foo Young is defined more by technique than specific add ins, thus why we weren't really hesitant to call for minced pork in place of the Char Siu. If ya really wanted to be strict about it, it might also be defined a bit by the onion/green onion/white pepper flavor profile too :)
you can make it with ground beef or sliced steak
Great video!
Thank you~ :)
American Chinese food is an adaptation for the American palette. I have no qualms cooking some from my days working in the biz, with less sugar. I enjoy authentic and with your tips, I greatly improve results. Thank you.