Chinese Takeout Egg Foo Young Secrets Revealed

[@farmageddon]

Wanna learn how to make P.F. Chang's Mongolian Beef? Check out this video: kzbin.info/www/bejne/barRaX2AqJZ6gas **Correction** The oil amount at 2:08 should read "45 ml Neutral Oil"

[@Mickcotton]

Absolutely 👍 Thank you so much 😊

[@nameyourchannel8262]

Yo, why the heck is you not posting videos every day? JK. I know, it takes a lot of effort, but yeah...why are you not posting videos everyday.

[@BothellPlaysMusic]

This is the future of KZbin culinary content. Mastery of one cuisine. Carefully edited to somehow be both thorough and concise, with a few jokes and high production value to keep up interest.

[@farmageddon]

Thank you! I sincerely appreciate that!

[@SaxyPlayer96]

You're not wrong, but people been making content like this for years my guy

[@BothellPlaysMusic]

@@SaxyPlayer96 maybe you visit corners of this platform I'm unfamiliar with. The big channels of food tube's yesteryears that I'm familiar with seemed to jump between too wide a variety of cuisines. An exception to that pattern would be Guga, who's dialed in a pretty specific palette but has never been that concise, and has a quantity>quality pattern. I see Pasta Grammar having specific cuisine, but they are lost on being concise, the production value isn't close to this, and I'd consider them new to the game as well

[@gutterspeak]

Not all these videos are of one cuisine either. I mean, the videos are good. But variety isn't a bad thing either. What an odd take.

[@ZoranStefanovskiProfile]

Jason as always knocking it out of the park. Your videos always inspire me to try making a new dish at home.

[@farmageddon]

Thank you so much! It's really nice to see you again!! :)

[@carlkruse3862]

I feel exactly the same. Jason always an inspiration.

[@falynnhaughton4698]

Putting my bid in again for a chicken and broccoli with brown and/or white sauce video in the future, pretty please. Thanks for another great video

[@farmageddon]

Thank you so much!! I sincerely appreciate your thoughtful gesture! I promise I'll make Chicken & Broccoli at some point. It will probably be next year!! :)

[@jlynnfarmer]

Sister agrees 🎉

[@the-chow-hall]

Jason, I wanted to pop in here to thank you for the dehydrated minced garlic tip. I don't remember which video that was in, but I got some and have been using it exclusively instead of fresh garlic for the last month, and realized it really was the garlic that Chinese restaurants use in a lot of their recipes. It saves me a ton of time and garlic fingers. This weekend I used it to prepare 100 covers (about 30lbs) of Hawaiian "North Shore" Garlic Butter Shrimp bento and it was the exact garlic needed to replicate the dish from Oahu's North Shore. A lot of people came back to ask about the garlic I used and I was able to pass on your knowledge to over a dozen people.

[@farmageddon]

You just made my day! I'm really happy you found that tip useful!! Super cool that you shared it with others!! This makes me very happy!

[@benhall4274]

Thanks as ever! I realised if you are still taking asks, would love a okonomiyaki video!

[@farmageddon]

what's up, ben! for sure! I'll put that on my list right now!!

[@cheeto.1]

I love your videos man. I have made a few dishes after watching your attention to detail. You are a great teacher. Thank you.

[@farmageddon]

Thank you very much! I sincerely appreciate you!

[@funkyC4boom]

This is an awesome vid man. Super thorough, clear instructions, good pacing etc. Even put everything in the description. Please keep making awesome stuff!

[@ParkerHallberg]

ODB making a return! Looks absolutely amazing. Enjoy seeing these techniques, totally different from what I used to.

[@TheMatrixofMeaning]

Your thorough scientific precision is why I subscribed.

[@farmageddon]

Thank you!

[@omarrbradley585]

THIS RECIPE IS OUT OF THIS WORLD AND BACK IT TASTE SOOOO GOOD THANK YOU FOR THIS RECIPE.AND I HOPE YOU GET 2 MILLION VIEWS.KEEP ON DOING WHAT YOU DO... RESPECT FROM CHI-TOWN 😊

[@gerardmercier6529]

This was the best egg foo young I have had in my life! I can't believe that I made it. Thank you, Jason, for your excellent instructions and attention to detail!

[@fishstix4209]

Your level of thoroughness is something that never ceases to amaze.

[@CalinDeZwart]

The first thing that came to my mind when I saw the title was that scene from 'From Paris With Love' when John Travolta's character is complaining about the dish. Great video. Thanks for the content 👍

[@shimie1997]

Shout out from St. Louis: The St. Paul sandwich is a staple in inner-city takeout joints. Thanks for mentioning it; this is a great video. I tend to submerge the Hoak/Ladel for an extended number of seconds, just barely under the surface of the oil, before slowly releasing the Egg Foo Young patty against the side of the wok, which seems to hold the shape a little better.

[@michaelcaprio5269]

You could potentially add a small amount of baking powder with flour versus corn starch which would increase crispiness and lightness, as it does with fried chicken.

[@farmageddon]

Damn, I wish I had tried that! I may run that experiment when I do a protein egg foo young. I thought about adding baking powder to give it more lift. But I felt it would drag the video on too long. Still need to run that one too. I'll let you know when I do these experiments!

[@intractablemaskvpmGy]

Ditto. Looked before commenting.Thanks!

[@AR-ml9eo]

​@@farmageddon- I've also seen where Chinese chefs add about a quarter teaspoon of white rice vinegar to the egg mix, to denature the proteins for a puffy and crispy patty. Thanks for your fantastic "scientific" video. It's the only one that takes the time to contrast the results of the various debated techniques. I grew up with the flour roux based gravy in New York, but all the recipes called for corn starch, which didn't produce the familiar gravy that I knew. Thanks so much for clarifying that!

[@sherbtheworm7807]

i already know this is going to be good

[@farmageddon]

Sup, Sherb!

[@alexxdaye1]

I'm from St. Louis and St. Paul's were ALWAYS my favorite next to egg foo young! Thanks for the shout out! You made me home sick just now. LOL! Enjoy!

[@phillipbailey5625]

Ditto - St Paul's are the best STL-style sandwiches.

[@toddforhetz]

I am from St Louis and the St Paul sandwich is FANTASTIC !!!! Sounds nasty but WOW is it good ! Using a good amount of mayo makes it better !

[@KirkLove1]

Banger after banger after banger. Your videos are the absolute best, Jason, and I can't wait to make this.

[@farmageddon]

Thank you! I sincerely appreciate the support!

[@daverocksschoolofthearts6686]

From St. Louis here. Most places just use basic white bread, patty, iceberg lettuce and mayo. ;) Amazing!

[@l.n.collier5181]

I enjoy your pacing, your scripting, the friendliness of your delivery, your video editing and might enjoy trying to make some of the things you present--if only I could. Nothing I ever make turns out like it's depicted. Thanks for your work.

[@farmageddon]

You can do it! You've got to mess up a recipe several times before you get it right. I do that every day. Just take notes about what went wrong and try to correct it the next time you make it! Eventually you'll get it. I mess stuff up all the time!

[@townsends]

I would have added nutmeg!

[@CrypticCocktails]

Hey! I know who that is! (For real, that actually sounds good..)

[@cherylk1518]

Didn’t even watch the video yet but already clicked like, cause the picture made my mouth water so much, Love this stuff!

[@halftonhero]

Your channel and content are phenomenal. Thank you for this video!

[@jimmyslav4888]

@farmageddon at it again! All your recipes are amazing mate, cheers for uploading!

[@bobdavis1168]

An Outstanding Presentation !!! I gave it thumbs up and subscribed !!! I love your side-by-side comparisons of the various ways of creating egg foo young ! Much success ! Looking forward to more of your presentations !

[@danielsantiagourtado3430]

You're a legend man! Your videos are awesome 🎉🎉🎉🎉❤❤❤

[@farmageddon]

Thank you, Daniel! Nice to see you! I'll check out Tres Leches cake!

[@danielsantiagourtado3430]

@@farmageddon nice

[@forkandspoonie]

Fantastic! Always a good day when you post a new video. We’ll be having this for supper tonight!

[@farmageddon]

Nice! Let me know if you like it! I'm curious!

[@forkandspoonie]

@@farmageddon Will do.

[@yes2next]

Love it! Thanks for sharing the right way to make EFY!

[@diannaloveshenry]

Egg Foo Yung is my absolute favorite!! It's hard to find a great pattie, so thank you for your details❤

[@sierraperkes6227]

The best food creator out there… seriously the time put into these videos is crazy you thought of everything

[@elizamccroskey1708]

I worked in the theater district in Boston for over 40 years. It’s mixed in/along side Chinatown and I ate Chinese food there most days. I enjoyed Chinese and Asian foods from childhood and traveled quite a bit and loved so many kinds of cuisines. I have to admit that egg foo young from the Golden Gate (gravy on the side please) was a somewhat guilty pleasure because I think it wasn’t really Chinese. Comfort food to this day and I make it myself now. I will definitely follow your instructions for the patties and gravy. Thank you

[@gordon4385]

This is far and away the BEST Egg Foo Yung recipe I've ever made. I wish I could attach a pic of the dish I made - it was superb! Sauce too.

[@farmageddon]

Glad you liked it!

[@anthonyjgreene]

I love these types of empirical, try 5 variations of, experimental recipe videos. They give a much deeper understanding of a recipe and what makes it work. Thank you for all the hard work and experimentation it took to make this video.

[@rubiksfaq9214]

Thank you thank you thank you for going over the sauces especially! I've always loved Egg Foo Yong sauce and now I have the secret recipe in my grasp, wah ha ha ha! 😊

[@farmageddon]

I'm glad you liked the video! The traditional sauce is far superior to the modern version, in my opinion!

[@farmageddon]

Also, the text on the screen says 15 ml, but it should read 45 ml - 3 tablespoons! I don't know how I overlooked that! But it's correct on the recipe document in the video description!! :)

[@rubiksfaq9214]

@@farmageddon agreed, that's the one I fell in love with though I might try the other one too if I'm feeling lazy

[@pierre6625]

Wow great, well-explained video. Simply enjoyed it. Good job keep them coming. Regards

[@YAHweh.YAHshua]

Commenting to tell you what you already know, this looks easy to prepare and full of flavor. Think I'll give it a go! BTW, Japanese Curry Fries was truly an eye opener for me, new flavors and tastes. I've made it probably 10 times since you posted the video.

[@farmageddon]

Amazing!! I'm glad you are enjoying the Japanese fries!!

[@jjh5374]

Yet another fantastic video from Jason. It's rare you get a KZbinr who goes into as much detail about the little things required for a recipe to turn out great. As I've said before, every one of his recipes have turned out amazingly well for me. I can't wait to try this one as well. Thanks again, Jason, for giving us yet another American Chinese Food staple.

[@richardbernard6845]

outstanding analysis and the results looks yummy delicious - thank you Jason for providing another insightful video to try out.

[@lalunafate]

An old favourite, thank you so much!

[@farmageddon]

Thank you for watching! I sincerely appreciate you!! :)

[@aaron74]

The maestro of westernized pan-Asian cuisine has dropped another gem!

[@ScooterMacduff]

Jason, thank you for your in-depth approach. It's really helped to refine the details. 👍 Keep up the great work.

[@jeffecker4052]

Well Jason, I followed your recipe to the letter, including being very careful when placing the patties in the oil. I even bought a hoke, but as soon as the mixer hit the hot oil the patties fell apart. So, we ended up having deconstructed egg fo young, which tastes great.

[@yottabyter]

The Lou baby! Just to add, the best egg foo young places in STL add a dash of five spice powder to the gravy. This is starting to get hard to find in STL though, a lot of the old school places have been taken over by non Cantonese chefs. While still good, something about that style of cooking just hits home for me. I love your channel Jason, I've said it before and I'll say it again, you should have a million followers my man!

[@SilverScarletSpider]

what a great video. i’m often torn because i love egg foo young lunch special’s flavor but the excessive oil is not fun. this guide looks awesome

[@foiledits]

i love the experiments you did and how you structured it in the video

[@farmageddon]

thank you! I'm glad you enjoyed the video! I sincerely appreciate your support!! :)

[@forkandspoonie]

Made this last weekend for a dinner party. Everyone loved it.

[@kimtae858]

Made this for dinner. Loved how savory it was when you put both the patties and gravy together and the crispy crunch of the fried exterior and the sprouts is so nice. Made the quick gravy since I'm lazy. Didn't know it was going to be so strong (use sparingly!) so I made a double batch, lol. Will have to be creative to use up what's left; it's too tasty to waste. Thanks for your hard work and all that exhaust[ive/ing] testing, you've cracked the code!

[@captaincutoff]

Absolutely phenomenal breakdown/content

[@captaincutoff]

Also run your onions under cold water if you weak yall

[@dovahkindragonborn9827]

thank you jason i used to love eating egg foo youngs at my local chinese place ... i'll definitely make this

[@colleenmahony8803]

This is my go-to dish in a Chinese restaurant. I just love it. My favorite places near me (Detroit area) definitely use the OG gravy.

[@sweetjimmyt]

You are my favorite food creator on this whole dang platform. Hope you're having a great day!

[@HeyHeySophia]

I loved this video. Definitely making this.

[@farmageddon]

Let me know if you like it!

[@SiNKarnage]

Finally you've covered all my favorite Go-To dishes when ordering Chinese 😭🎆

[@carlkruse3862]

As usual, Jason delivers the love. Clear and comprehensive. I have never been able to make good egg foo young but looking forward to this experiment Jason-style. Also secretly looking forward to a Moo Shoo Pork recipe one of these days. 😊

[@Stephen5191]

Looks delicious 😋 😍

[@terilapsey]

Love your videos! Just discovered you. The details, product descriptions, two gravies! Wow!! Subscriber for life.

[@luvzfrance24]

I had egg foo young for the first time a couple of days ago and I regret that I never had it sooner. It is delicious!

[@Anne--Marie]

This video was well done! Thank you!

[@DarthSwiftalanius]

This is a perfect video 👍👍👍

[@cecileroy557]

I am sooo happy to find this recipe!!!! ❤

[@crystalfabulous]

Magnificent. Thanks ❤

[@mariogutierrez4989]

I have a white belt in deep frying fu. The patty spreads without structure when I add it to the oil. I gave up and switched to an 8" shallow frying fan with enough oil to deep fry one side. This gives enough control for a novice like me. So good. So easy.

[@marzsit9833]

the trick is to use the ladle, hold it in the hot oil long enough to set the shape of the patty before slipping it out of the ladle. it takes a few tries to get it right, and always dip the ladle in the oil before trying to fill it with the egg mixture...

[@trombonemunroe]

You are AWESOME!! I needed this recipe!!

[@danielsantiagourtado3430]

Huge fan from Colombia! Please try tres leches cake🎉🎉🎉🎉❤😊😊😊😊

[@Wiencourager]

I season the patties with a dash of oyster sauce in each patty. No starch. I use a large ladle to shape them in the fryer

[@amyg763]

I relocated to STL five years ago and still cannot make myself try a St. Paul Sandwich. Thank you for the video on one of my favorite dishes!

[@drewpd7]

Bro….. thank you for the old school gravy. That’s my favorite and I’ve searched for years and never could find it

[@farmageddon]

That’s the one I remember having back in the 80’s and 90’s. It just disappeared in the late 90’s. But it’s way better than the one you see around today! I totally agree.

[@lizzydouglas5782]

Old school gravy for the win!!! It’s hard to find a Chinese restaurant that prepares it anymore.

[@Fangmarks82]

There is a restaurant in Tacoma Washington called Hong Kong Chinese restaurant. And OHH MY GOSH!! Their food is AMAZING! The egg foo Young and gravy is incredible!

[@pelicanus4154]

Excellent presentation. This is how i do it (except I add shrimp).

[@lorimarker-ug6rm]

I made your chicken fried rice tonight and I will never get it from a restaurant again!!! I couldn't stop eating it! Delicious.

[@josetorres1019]

Man you really kick ass ! Thanks for easy to follow instructions 🎉

[@cassie7420]

The end result with waiting vs not waiting after adding seasoning is so interesting!

[@veryberry5138]

Was just thinking about making this , but I don’t have bean sprouts . I guess the Universe is telling me to go get those bean sprouts and enjoy some Egg foo young 😍😋

[@marzsit9833]

you can use shredded cabbage instead of bean sprouts.

[@ZadockTheHunter]

Thank you for showing the old style gravy! I have been having a huge nostalgia craving for that old school style. Question though, how would you suggest adding a protein to your egg foo young?

[@commandfreak3382]

How do you go into so much detail in just 10 minutes? A brilliant video, as always

[@farmageddon]

Thank you!

[@willowcastillo4558]

"raw like ODB" is a new favorite phrase haha

[@elsieflores1095]

Love all your recipes

[@ArchiveAmerica]

Recently made a breakfast sammich with leftover egg foo and breakfast sausage that was incredible! Lil mayo on your choice of bread with sausage and egg foo. Asian Breakfast Jack. 😊👍

[@farmageddon]

That sounds amazing!

[@valerieroman8290]

I live in So Cal Good Chinese food is hard to find. I did a search on yelp and found a chinese resturant who had 250 reviews and a 5 star. Went there and OMG it ws a 10 star problem is it is one hour away with out traffic. So going there on my bday in mid november Going to take your reciepe and share it with them for it was really really good. I will also ask how they mad some of there food do fresh tasting. thank you.

[@OSKG2023]

Just discovered your channel, I love the videos. Great job, I’m definitely going to make this. 👍🏻

[@-RONNIE]

Thanks for the video & sharing that with everyone. I make egg foo young all the time & it's good however sometimes I still go out to get it from restaurants

[@perotinofhackensack2064]

Sensei Jason! Don't have time now, I"m cooking one of Chris Kimball's recipes at the moment, but I'm looking forward to watching and making your version of this one! Thank you -- one of my favorites that I've always meant to reverse engineer reliably. Always ate it at the mall near where I worked. Love eggs. Love brown sauce.

[@luke125]

Love this channel

[@farmageddon]

Thank you, Lucas!

[@luke125]

@@farmageddon 👍

[@L2.Lagrange]

This looks really good

[@6terrible6]

Just subscribed! Love these vids!

[@lukasz88888888]

another recipe from you for my collection :D

[@Stormy4757]

Excellent! Plus, now I know what the St. Paul sandwich is. Thank you for demo-ing that too! I am totally going to try that. :)

[@acf870]

I just made this. Amazing.

[@kurtkrummel]

Amazing! Love your channel. Would you consider showing us how to master old school kung pao chicken?

[@farmageddon]

for sure! I'll probably do that video sometime this year. I cooked Kung Pao chicken for dinner tonight!

[@bamnjphoto]

I'm here early for this, the fried rice recipe is legendary so I know this is going to be good

[@CritterFritter]

Back in the 70’s, La Choy sold an Egg Foo Young kit my dad got a kick out of. Dad was stationed in The Western Pacific during WWII and got hooked on Asian cooking.

[@MOGuy1968]

I had no idea St. Paul Sandwiches were only in St. Louis. Another home town culinarily creation to go with our Toasted Ravioli, Gooey Butter Cake, and Provel Cheese.

[@toddforhetz]

I am St Lou guy too ! Nothing better than a hot fresh St Paul sandwich !!! FANTASTIC !!!

[@fishstix4209]

4:43 😂🤣😂🙌 for an ODB reference

[@farmageddon]

RIP ODB!

[@AxelQC]

I would add shredded carrot to your veggie mix for color and a bit of sweetness.

[@sirex02]

What can i substitute for the msg or do I just omit it? Thanks!

[@farmageddon]

you can leave it out if you want! the dish will still be good!

[@timgoodwintv]

Was literally looking up egg foo young recipes on KZbin last night, right before this was uploaded that’s crazy

[@brians3987]

There was one Chinese restaurant I went to that served it with a curry gravy. It was really good. Liked it better than the usual.

[@marzsit9833]

thee are lots of variations on the gravy, in my area some restaurants add a lot of garlic, and some use tea as part of the liquid. personally i'm not a fan of the tea gravy...